Best Khanom Puto A Steamed Sweet Savory Coconut Muffin Recipes

PUTO

Steps:

• You may use long grain.
• In a heavy duty blender, puree soaked rice in water until very fine.
• Pour in a bowl; add sugar and 2 teaspoons baking powder.
• Mix well and set aside.
• Beat egg whites until stiff.
• Add 2 tablespoons sugar to keep the air in the beaten egg whites.
• Fold the egg whites into the beaten rice batter and pour into muffin pans.
• Steam for about 20 minutes or until done. (Optional: Sprinkle a few anise seeds on top of the puto) Serve with grated coconut.
• Note: You may use basket steamer in a wok half filled with water.

KHANOM PUTO (A STEAMED SWEET SAVORY COCONUT MUFFIN)

Steps:

• MUFFINS: Mix together the 1 1/3 cup of flour, dessicated coconut, baking powder, egg, sugar and coconut milk to make a smooth batter.
• Pour the batter to half fill the mini silicone muffin cups.
• Steam the muffins for 5 minutes,.
• TOPPING: Mix together the 1/2 cup coconut CREAM, glutinous rice flour, corn flour, sugar, salt to make the coconut cream topping.
• Take the Muffins at 5 minutes and smear evenly with a small teaspoonful of coconut cream topping mixture, and then sprinkle with dried anchovies dust, corn kernels and garlic chives, then return to steamer for additional 3 minutes.
• Lift from steamer, release gently from silicone molds and serve.

PUTO

Steps:

• Combine ingredients together; mixing well.
• Using muffin pans or egg poacher for molds. Grease pans with butter or Pam spray. Ok, I found a similar recipes on other sites -- they used muffin cups (I hope this helps).
• Pour mixture into pans (half full).
• Steam for about 10-15 minutes.
• Makes about 15-20 large muffins or 25-30 small ones.

GLUTEN-FREE PINEAPPLE COCONUT MUFFIN RECIPE

Steps:

• Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
• Spread the coconut rather thinly on a baking sheet and toast the coconut in a pre-heated oven for roughly 6 to 10 minutes, until slightly golden brown and toasted. Make sure to stir every couple of minutes to keep the coconut from over-browning. Remove from the oven and set aside.
• In a large mixing bowl, whisk together the dry ingredients.
• Add in liquids.Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.
• Add in pineapple and coconut.
• Spoon the batter into twelve lined muffin cups. Bake in the center of a preheated 350 degree oven for 25 minutes until domed and golden, and firm to the touch.
• Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to keep them from getting soggy bottoms). Fabulous warm.
• Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.

BARBADIAN COCONUT SWEET BREAD

Steps:

• preheat oven to 350.
• grease 2 1-lb loaf pans or 1 2-lb pan.
• place the butter and sugar in a large mixing bowl and sift in all of the flour.
• rub ingredients together with your fingertips till the mixture resembles fine breadcrumbs.
• add the coconut, mixed spice, vanilla, rum, eggs and milk.
• mix together well with your hands.
• if the mixture is too dry, add more milk.
• knead on a floured board till firm and pliable.
• halve the mixture and place in loaf pans.
• glaze with sugared water and bake for about 1 hour, till skewer inserted into loaf comes out clean.