A classic steamed Filipino dessert usually made with rice flour, this home-style version instead blends leftover cooked rice with milk into a batter. Steamed rather than fried and made without added fat, it both prevents waste and makes for a heart-friendly breakfast treat.
Blend the leftover cooked rice with the milk until you get a smooth mixture.
Add the sugar, baking powder, egg and salt to the mixture and whisk well.
Divide the batter among small cups and let it rest for 15 minutes so the baking powder can take effect.
Steam the cups over boiling water for 20 minutes; when a toothpick inserted in the centre comes out clean, take them out of the steamer.
If you steam the batter without letting it rest, the baking powder will not fully activate and the puto will not rise properly. Do not place the cups in the steamer before the water is boiling, or the cooking time will run long. Allergens: contains milk and egg.
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