Putong Puti, steamed and served with grated coconut. THIS type of crown still in Tagalog cooking up now.
2 cups rice soaked and ground with
2 1/2 cups water
1 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt
(Note: Rice should either be wag-wag or Milagrosa.)
The ground rice should have the consistency of a thick batter. Add the sugar, salt, and one teaspoon of baking powder for every cup of the mixture. Fill molds (cups) two-thirds full of the mixture. Arrange in a steamer and steam for half an hour or until done. It is done when a toothpick inserted into it comes out dry. Remove from the molds and serve with grated coconut.
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