Skip to main content

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies. On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy.

 It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto. 

Here's a very simple recipe for Rice Puto with Gata




Ingredients
  • 2 cups ordinary rice
  • 1 & 1/2 cups water
  • 3 teaspoons baking powder
  • 1 1/2 cup coconut milk
  • 1/2 teaspoon salt 
  • 1 cup sugar (white, refined)
  • Banana leaves (optional)

How to make Rice Puto with Gata
  1. Soak rice in water overnight. 
  2. Grind it to form a thick galapong batter. (You can grind rice using a blender)
  3. Mix-in sifted baking powder, salt and sugar.
  4. Add the coconut milk. Mix very well until the batter is smooth.
  5. (If you will be using banana leaves, heat it first to wilt it and place in the molder.)
  6. Pour in the batter to almost 3/4 full of the mold.
  7. Steam for 30 minutes or until cooked. Insert a toothpick at the center, if it comes out clean, the puto is ready.
Enjoy your puto with Dinugu-an or La Paz Batchoy among others. But on their own, theae puto are already a delicious treat. More recipes >>> NATIVE DELICACIES


You can also top it with cheese for a malinamnam na PUTO CHEESE (click for recipe)

You can also add color and flavor if you opt to but personally eating a pure and simple puto is already one gastronomic pleasure itself!

Also try PUTO LANSON (Cassava Puto )

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...