<span style="font-family: verdana, geneva; font-size: 12pt;">My partner is originally from the Phillipines. From time to time he'll mention something his family used to make and I usually make it a challenge to find a recipe and see if I can duplicate it.</span>
<span style="font-family: verdana, geneva; font-size: 12pt;">I found a recipe at wikihow.com.</span>
<span style="font-family: verdana, geneva; font-size: 12pt;">Of all those I found he said this one seemed to be the closest to what his family used to make. So, on Sunday I attemtped them. The first batch was a disaster because I used paper cupcake liners (all I had in the house) and they collapsed. They tasted good but looked awful and what self respecting queen will serve something that looks bad? Just sayin'</span>
<span style="font-family: verdana, geneva; font-size: 12pt;">Anyway, I remembered I had a bunch of ramekins and thought they would work well. I attemtped another batch yesterday and the size was perfect according to hubby and they taste really good according to him. He said very close to what he remembers. But I had another odd issue. THe final step is to put a small piece of cheese on the top before putting them into the steamer. Well in the first few batches of this second attempt, the cheese sunk to the bottom and stayed there. It was melted and it was fine according to hubby but on the last three the cheese seemed to explode over the top like a little volcano. See the pics.</span>
<span style="font-family: verdana, geneva; font-size: 12pt;">So I am sending a question to all our professional chefs in the group to see if anyone has an explanation for this. Everything was identical from batch to batch so I can't imagine what could have been different for the last three. </span>
<span style="font-family: verdana, geneva; font-size: 12pt;">The only two things I can think of is:</span>
<ol>
<li><span style="font-size: 12pt; font-family: verdana, geneva;">The batter sat longer although the instructions didn't state to let it sit after you make it. It did say to add water to the rice flour and let that sit overnight which I did. </span></li>
<li><span style="font-size: 12pt; font-family: verdana, geneva;">Or, maybe the steamer was hotter for the last three than earlier but after four 20 minutes batches in the steamer I wouldn't think it would take that long to heat up.</span></li>
</ol>
<span style="font-size: 12pt; font-family: verdana, geneva;">Anyway, I'd like to get these right. According to the pictures on the website the cheese was sitting at the top when they were finished. Mine weren't like that. I'd sure like to know if anyone else has made these of if they have any suggestions.</span>
<span style="font-family: verdana, geneva; font-size: 12pt;">Hubby said they tasted good. He wasn't bothered much by the cheese situation but it's bugging me and I want to get them right. Here are some pics of the process, the finished product and of course the main event, the loaded dishwasher for those who have had to suffer through this post. I probably could have snuck another plate or two in the lower right hand corner of the bottom rack but I should at least get the "how dirty they are" certification.
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<span style="font-family: verdana, geneva; font-size: 12pt;">I found a recipe at wikihow.com.</span>
<span style="font-family: verdana, geneva; font-size: 12pt;">Of all those I found he said this one seemed to be the closest to what his family used to make. So, on Sunday I attemtped them. The first batch was a disaster because I used paper cupcake liners (all I had in the house) and they collapsed. They tasted good but looked awful and what self respecting queen will serve something that looks bad? Just sayin'</span>
<span style="font-family: verdana, geneva; font-size: 12pt;">Anyway, I remembered I had a bunch of ramekins and thought they would work well. I attemtped another batch yesterday and the size was perfect according to hubby and they taste really good according to him. He said very close to what he remembers. But I had another odd issue. THe final step is to put a small piece of cheese on the top before putting them into the steamer. Well in the first few batches of this second attempt, the cheese sunk to the bottom and stayed there. It was melted and it was fine according to hubby but on the last three the cheese seemed to explode over the top like a little volcano. See the pics.</span>
<span style="font-family: verdana, geneva; font-size: 12pt;">So I am sending a question to all our professional chefs in the group to see if anyone has an explanation for this. Everything was identical from batch to batch so I can't imagine what could have been different for the last three. </span>
<span style="font-family: verdana, geneva; font-size: 12pt;">The only two things I can think of is:</span>
<ol>
<li><span style="font-size: 12pt; font-family: verdana, geneva;">The batter sat longer although the instructions didn't state to let it sit after you make it. It did say to add water to the rice flour and let that sit overnight which I did. </span></li>
<li><span style="font-size: 12pt; font-family: verdana, geneva;">Or, maybe the steamer was hotter for the last three than earlier but after four 20 minutes batches in the steamer I wouldn't think it would take that long to heat up.</span></li>
</ol>
<span style="font-size: 12pt; font-family: verdana, geneva;">Anyway, I'd like to get these right. According to the pictures on the website the cheese was sitting at the top when they were finished. Mine weren't like that. I'd sure like to know if anyone else has made these of if they have any suggestions.</span>
<span style="font-family: verdana, geneva; font-size: 12pt;">Hubby said they tasted good. He wasn't bothered much by the cheese situation but it's bugging me and I want to get them right. Here are some pics of the process, the finished product and of course the main event, the loaded dishwasher for those who have had to suffer through this post. I probably could have snuck another plate or two in the lower right hand corner of the bottom rack but I should at least get the "how dirty they are" certification.

How to Make Puto (Steamed Rice Cake): 8 Steps (with Pictures)
Puto is a steamed Filipino mini rice cake made out of rice flour (galapong). It is often eaten for breakfast, served with coffee or hot chocolate. Some people also like to grate coconut over it or to eat it with dinugan, a pork blood stew....
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