Khanom Puto A Steamed Sweet Savory Coconut Muffin Recipes

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.

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.

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.

SAVORY PROSCIUTTO MUFFINS

Steps:

• Preheat oven to 400°F Coat 12 (1/2-cup) muffin cups with cooking spray.
• Melt butter in a large skillet over medium heat. Add onion and cook, stirring, until golden, about 5 minutes. Stir in prosciutto and cook, stirring, for 2 minutes. Remove from the heat.
• Whisk flour, rosemary, baking powder, baking soda, salt and pepper in a large bowl until combined. Whisk buttermilk, eggs and oil in a medium bowl until blended.
• Fold the onion mixture and buttermilk mixture into the dry ingredients with a rubber spatula until evenly moistened. Divide the batter among the prepared muffin cups.
• Bake the muffins until lightly browned and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Serve warm.

COCONUT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

SAVORY LUNCHTIME MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine vegetables, onion, cheese, and herbs in a large bowl.
• In another bowl, beat eggs and add oil. Mix in dry ingredients until fairly smooth, then stir in the vegetable mixture until just blended.
• Spoon into greased muffin tin, or an ungreased silicone muffin tin. Place muffin tin on baking sheet, to catch any drips, and bake for 20-25 minutes, until lightly browned on top.

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.