Palauan Coconut Puto

Ingredients

Palauan Coconut Puto differs from the original Filipino Puto by incorporating the tropical flavors of coconut. While the Filipino version is traditionally made with rice flour and sugar, the Palauan adaptation adds coconut milk and shredded coconut to the batter, infusing the dish with a distinct island taste. The use of coconut enhances the overall flavor profile, giving the Palauan Coconut Puto a unique twist that sets it apart from its Filipino counterpart. We alse have the original recipe for Puto, so you can check it out.

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 cup (60g) shredded coconut 1/2 cup (60g) shredded coconut
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Coconut flakes, for garnish Coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 7g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 3g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, sugar, baking powder, and salt.
2. 2.
   Gradually add the coconut milk to the dry ingredients, stirring until well combined.
3. 3.
   Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
4. 4.
   Grease individual puto molds or small heatproof cups with coconut oil.
5. 5.
   Fill each mold or cup with the batter, leaving a small space at the top for the puto to rise.
6. 6.
   Place the molds or cups in a steamer and steam for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the puto from the steamer and let them cool for a few minutes.
8. 8.
   Once cooled, gently remove the puto from the molds or cups and transfer them to a serving plate.
9. 9.
   Garnish with coconut flakes for an extra touch of tropical flavor.
10. 10.
    Serve the Palauan Coconut Puto warm or at room temperature.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for the best texture in the puto.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.
• Shredded coconut — If using desiccated coconut, rehydrate it by soaking it in warm water for a few minutes before adding it to the batter.

Tips & Tricks

• For added flavor, you can toast the shredded coconut before adding it to the batter.
• If you prefer a sweeter puto, you can increase the amount of sugar to your liking.
• Serve the Palauan Coconut Puto with a drizzle of coconut syrup for an extra touch of sweetness.
• Experiment with different toppings such as fresh fruits or a sprinkle of cinnamon for additional flavor variations.
• Leftover puto can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.

Serving advice

Serve the Palauan Coconut Puto as a delightful dessert or a sweet snack. They are best enjoyed warm or at room temperature. Pair them with a cup of hot tea or Palauan coffee for a truly satisfying experience.

Presentation advice

Arrange the Palauan Coconut Puto on a decorative plate or a banana leaf for an authentic Palauan touch. Sprinkle some coconut flakes on top and garnish with a tropical flower to enhance the visual appeal.