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Other yeast-free, wheat-free, gluten-free bread recipes:
Glenda Barretto's Putu
Traditionally in the Philippines, these muffins are made out of rice that has been soaked overnight and then ground to a thick, satiny paste. Since I have been unable to find a machine here that can grind out such a paste, I have resorted to using rice powder (also called rice flour). It is best to use a rice powder of Chinese or Filipino origin.
In the Philippines, these muffins are steamed in banana-leaf cups. Other than the subtle flavor the leaves provide, muffin tins work just as well. If your steaming apparatus is similar to mine - I use a bamboo steamer set over a wok that is half filled with water - it might be easier to steam in two batches, using six-muffin tins. A single twelve-muffin tin would just be too large.
In the Philippines, putu is eaten with morning hot chocolate and with thick stews.
Ingredients
Instructions
Put the rice powder into the container of a food processor or blender. Add 1 cup water and blend until well mixed. Stop the machine and release any flour sticking to the sides of the container with a spatula, if necessary. Let the machine run for 3 to 4 minutes or until the mixture appears smooth and satiny. Add the salt, baking powder, and sugar. Blend to mix.
Pour this batter into two six-muffin tins filling each mold only half full. Steam one tin at a time, covered, over rapidly boiling water, for about 15 minutes or until a toothpick inserted inside a muffin comes out clean. As soon as you remove a muffin tin, put it in a shallow pan of cold water. This loosens the muffins from the molds.
