Puto Bigas or steamed rice cake was the original native kakanin in the Philippines. This recipe is made from ground ordinary rice instead of the usual flour.
2 uncooked cups rice
2 cups water
1 cup white sugar
1 cups coconut milk
1/2 tsp salt
3 teaspoon baking powder
banana leaves or greased baking cups
Soak rice overnight in 2 cups of water and then drain the rice and add 1 cup coconut milk then grind to consistency of thick batter.
Add sugar, salt and baking powder after you finish grinding the rice.
Fold the batter using a rubber spatula, do not stir. Folding the ingredients creates small packets of bubbles that will make your puto fluffy, cover it and let it ferment for about 4 hours and (mix) fold in again.
Line the molds with banana leaves then pour the batter 2/3 full.
Arrange in steamer and steam for 30 minutes or if toothpick inserted in center of puto comes out dry.