Directions

To Make

1. Wash and dry banana leaves. Pass them briefly over a flame for 1-2 minutes to soften, then cut into pieces to fit the moulds.
2. Combine 12g of rice flour and 125ml of water in a small saucepan. Cook over low heat until it turns into a sticky rice flour paste. Set aside to cool.
3. Place the remaining rice flour, sugar, yeast and baking powder in the bowl of a stand mixer. Mix briefly to combine.
4. Add in the remaining water, the rice flour paste, salt and coconut milk. Mix for 5-7 minutes over medium speed until a thick batter forms. Cover with a kitchen towel and let it rest for an hour or until bubbles popping up.
5. Line the moulds with banana leaves and fill each mould about ¾ full with the batter. Steam for 20 minutes in bamboo steamer or until the puto has puffed up.
6. For a variety of colours, take half of the batter and mix with a drop of ube paste to make purple puto. Spoon the ube batter into the white ones and gently swirl to create a marbled effect.
7. Place a small piece of cheese on top of cooked puto. No need to steam again, the residual heat will soften the cheese.