Puto

Method

Crush the cardamom pods and extract the seeds, discarding the husks. Sift together rice flour, wheat flour, baking powder and salt in a large bowl. In another bowl, whisk together coconut milk, water, sugar and ghee until well combined. Gradually fold the wet ingredients into the dry mixture, stirring until you achieve a smooth, pourable batter with a consistency slightly thicker than pancake batter. Crush half the desiccated coconut and fold it through the batter along with the ground cardamom. Pour the batter into greased puto moulds or small ramekins, filling them three-quarters full, then sprinkle the remaining coconut on top. Steam in a bamboo steamer or metal steamer basket over boiling water for 12-15 minutes until a skewer inserted into the centre comes out clean.