FilipinoSnackEasy

Black Rice Puto

Name: Black Rice Puto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Filipino
Ingredients: 1 cup Agriko black rice, cooked and cooled; 1 cup all-purpose flour; ¾ cup brown sugar; 1 tbsp baking powder; ½ tsp salt; 1 cup coconut milk; 2 tbsp melted coconut oil; 1 tsp vanilla extract; ¼ cup grated coconut for topping

Prep 15 mins

Cook 25 mins

Total 40 mins

Serves 12

Ingredients

1 cup Agriko black rice, cooked and cooled
1 cup all-purpose flour
¾ cup brown sugar
1 tbsp baking powder
½ tsp salt
1 cup coconut milk
2 tbsp melted coconut oil
1 tsp vanilla extract
¼ cup grated coconut for topping

Instructions

Cook 1 cup of Agriko black rice according to package directions, then set aside to cool completely. The cooled rice should be slightly moist but not wet.
In a mixing bowl, combine flour, brown sugar, baking powder, and salt. Whisk together until evenly distributed.
In another bowl, mix together cooled black rice, coconut milk, melted coconut oil, and vanilla extract until well combined.
Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix; the batter should be slightly lumpy.
Grease a puto mold or silicone cupcake molds with coconut oil. Pour batter into molds, filling each three-quarters full. Top each with a pinch of grated coconut.
Arrange molds on a steamer rack over boiling water. Cover and steam for 20-25 minutes until a toothpick inserted in the center comes out clean.
Allow puto to cool for 2-3 minutes before carefully removing from molds. Serve warm or at room temperature.

Chef's Tip

For extra moisture and authentic flavor, brush the cooled puto with a thin coat of pandan-infused coconut milk or honey. Make sure the black rice is completely cooled before mixing to prevent the batter from becoming too warm, which can affect the puto's light, fluffy texture.