Ingredients:
2 cups rice flour
1/2 cup sugar
1-1/2 tbs baking powder
1 tsp pandan extract, optional
1/4 tsp salt
1 cup water
1/2 cup coconut milk
Method:
In a bowl, combine all dry ingredients, whisk until distributed.
Add water, pandan extract and coconut milk, stir until smooth and well blended.
Cover and refrigerate for 8 hours or overnight.
Lightly brush with coconut or cooking oil inside of puto molds and pour puto batter into molds until 3/4 full.
Steam for about 15-20 minutes or until toothpick inserted in center comes out clean.
Make sure the lid of the steamer wrap with clean cloth, to prevent condensation from dripping onto puto and cover steamer.
Remove from the heat and allow slightly cool and gently remove puto from the molds.
Serve warm and enjoy!
