Insatiable steamed cake Puto
Prepare a small mini muffin pan or individual silicone muffin molds by lightly brushing with coconut oil or cooking spray.
In a small bowl, whisk together the rice or cake flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk the egg white until it is light and frothy.
Add the coconut milk and water to the egg white and whisk until blended.
Fold in the flour mixture to the liquids and whisk the batter until smooth.
Bring a steamer with water to a running boil. Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
Working in batches, fill the prepared mini muffin pans or molds about ¾ full with batter and place in the steamer. Steam for 5 minutes until the puto have risen and are firm to the touch or until a toothpick inserted in the center of the puto comes out clean.
Transfer the puto to a wire rack to cool. Gently remove from the molds and enjoy warm or at room temperature.
1 cup rice flour (plain, not glutinous) or substitute cake flour
½ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
1 egg white
¾ cup light coconut milk