What's in a name?

You might noice, that the URL has changed. Thanks for making the transition with me.

I've been working on Puto today- these are the jellish mooncakes that I mentioned from dim sum. It turns out that these are originally a glutenous Philipino recipe, that the Chinese have re-engineered for us. (dont' you love it when the work is done FOR you. ) and Centuries of trial kitchens that have really perfected the recipe. My food critics have said that this reminds of this of anything from cassava pudding to angel food cake!
So, here it is:

Puto
2 C sweet/glutinous rice soaked over night in 1 1/2C water.
2 tsp baking powder
1 1/2 c + 2 tbsp white, granulated sugar
4 egg whites
Optional: coconut or anise seeds for topping

1. Preheat oven to 220*, with a large pan of water on the bottom rack of the oven.
2. In a blender or food processor, puree the rice and water until very mushy like baby food.
3. Add 1 1/2C sugar and the baking powder and mix well.
4. With an electric mixer, beat the egg whites and 2tbsp sugar until stiff peaks*
5. Fold in the egg whites into the pureed rice batter.
6. Either pour in a 9"x13" pan- spreading out evenly, or place in non-stick muffin pans. (if you want to use cupcake wrapers, make sure that they are waxed on the inside- this stays sticky).
7. Optional: if you want to put a couple of sprinkles of coconut or an anise star on the cupcakes, do so here.
8. Cook for 20 minutes or until the batter sets (it remains firm/solid when you shake the pan and is not sticky to the touch).

You may use a basket steamer over a pan of water, if you want.


Happy Eatings!
The Irish Lass