I am trying to make puto (a Filipino steamed rice cake) that I used to make with my mom as a kid. I can't ask her help, so I am hoping someone here will be able to help. I have a great recipe, but can't remember just how we used to steam them. We used to make ours in mini-muffin tins (we liked the small size) and then steam them in the oven somehow, but when I tried this last night the puto got a ... kind of a ... crust on the top. It wasn't a crunchy, crunchy crust, just not the soft top that I am used to for the puto.
To steam it, I tried putting water in a metal baking dish with a wire rack on top of that. I placed the mini-muffin tin on the rack and placed a second metal baking dish upside down over the muffin tin, in hopes of encouraging more steaming. Would there have been a better way to do this? I am positive we used to cook it in the oven, and not on a stovetop, but I felt like I could not produce good "steam" to cook it in. Any help would be wonderful, because I love puto and would love to make it as a quick recipe instead of cookies for getting together with friends.
Thanks!
ginger
To steam it, I tried putting water in a metal baking dish with a wire rack on top of that. I placed the mini-muffin tin on the rack and placed a second metal baking dish upside down over the muffin tin, in hopes of encouraging more steaming. Would there have been a better way to do this? I am positive we used to cook it in the oven, and not on a stovetop, but I felt like I could not produce good "steam" to cook it in. Any help would be wonderful, because I love puto and would love to make it as a quick recipe instead of cookies for getting together with friends.
Thanks!
ginger