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.
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.