Khanom Puto A Steamed Sweet Savory Coconut Muffin Food

KHANOM PUTO (A STEAMED SWEET SAVORY COCONUT MUFFIN)

Steps:

• MUFFINS: Mix together the 1 1/3 cup of flour, dessicated coconut, baking powder, egg, sugar and coconut milk to make a smooth batter.
• Pour the batter to half fill the mini silicone muffin cups.
• Steam the muffins for 5 minutes,.
• TOPPING: Mix together the 1/2 cup coconut CREAM, glutinous rice flour, corn flour, sugar, salt to make the coconut cream topping.
• Take the Muffins at 5 minutes and smear evenly with a small teaspoonful of coconut cream topping mixture, and then sprinkle with dried anchovies dust, corn kernels and garlic chives, then return to steamer for additional 3 minutes.
• Lift from steamer, release gently from silicone molds and serve.

PUTO

Steps:

• You may use long grain.
• In a heavy duty blender, puree soaked rice in water until very fine.
• Pour in a bowl; add sugar and 2 teaspoons baking powder.
• Mix well and set aside.
• Beat egg whites until stiff.
• Add 2 tablespoons sugar to keep the air in the beaten egg whites.
• Fold the egg whites into the beaten rice batter and pour into muffin pans.
• Steam for about 20 minutes or until done. (Optional: Sprinkle a few anise seeds on top of the puto) Serve with grated coconut.
• Note: You may use basket steamer in a wok half filled with water.

SAVORY MUFFINS WITH GOAT CHEESE, ROSEMARY AND KALAMATA OLIVES

Steps:

• Preheat oven to 375 degrees and adjust oven rack to lower-middle position.
• Prepare the first three ingredients and set aside.
• Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
• In a separate large bowl, beat sugar and butter with an electric mixer til fluffy.
• In a separate bowl, whisk mustard and eggs together.
• Beat the mustard-egg mixture into the sugar and butter mixture until pea-sized lumps form (wet ingredients).
• Stir the Kalamata olives into the wet ingredients.
• Stir the goat cheese and the rosemary into the dry ingredients.
• Alternating by thirds, stir the dry ingredients and the yogurt into the wet ingredients until a very thick batter forms.
• Lightly oil 12 large muffin tins of 1/2 cup capacity or four mini-muffin tins with vegetable oil or spray.
• Divide batter evenly among the cups (a spring-action regular or mini ice cream scoop works). Muffin cups will be full.
• Bake until golden brown about 25 minutes for large muffins or 10-12 minutes for the minis.
• Cool slightly in the pan, then remove and serve!
• ALTERNATE FLAVORING to sub for the first three ingredients are: 1 cup crumbled feta cheese, 1 tablespoon dried oregano and 1/2 cup chopped sun-dried tomatoes. This combo was great, too!

PUTO

Steps:

• Combine ingredients together; mixing well.
• Using muffin pans or egg poacher for molds. Grease pans with butter or Pam spray. Ok, I found a similar recipes on other sites -- they used muffin cups (I hope this helps).
• Pour mixture into pans (half full).
• Steam for about 10-15 minutes.
• Makes about 15-20 large muffins or 25-30 small ones.

BARBADIAN COCONUT SWEET BREAD

Steps:

• preheat oven to 350.
• grease 2 1-lb loaf pans or 1 2-lb pan.
• place the butter and sugar in a large mixing bowl and sift in all of the flour.
• rub ingredients together with your fingertips till the mixture resembles fine breadcrumbs.
• add the coconut, mixed spice, vanilla, rum, eggs and milk.
• mix together well with your hands.
• if the mixture is too dry, add more milk.
• knead on a floured board till firm and pliable.
• halve the mixture and place in loaf pans.
• glaze with sugared water and bake for about 1 hour, till skewer inserted into loaf comes out clean.