Brown Rice Puto (Healthy, Whole Grain)
A healthy version that takes our humble puto to the next level. It’s whole grain, easy to make and equally delicious!
Servings: 21 small puto
- 1 cup long grain brown rice* see notes
- 2 cups water for soaking rice
- 5 Tablespoons sugar
- 1 Tablespoon baking powder
- Puto molds lightly greased with oil (I used small ones)**
Rinse the rice once and soak in 2 cups of water overnight (8 hours).
Drain the rice (reserve the soaking liquid) and place in the blender. Add ½ cup plus 2 tablespoons of the reserved soaking liquid. Blend until very smooth.
Transfer to a bowl and add sugar. Mix until well blended then add the baking powder. Gently stir until no trace of baking powder (lump) is visible.
Pour 1 heaping tablespoon of the puto mixture into the greased mold and steam (make sure water in the steamer is boiling) on medium heat for 12-15 minutes.**(see notes for further cooking instructions)
Cool completely before unmolding.
*I used long grain brown rice in this recipe. I tried the short grain ones but the puto came out denser.
**For bigger puto, add mixture almost to the top of the small mold (almost 2 tablespoons of the mixture) and steam for 20 minutes. To use the large puto mold, cook it for 25-30 minutes.
***Store leftovers in an airtight container and microwave for a few seconds if eaten the next day.