Khanom Puto A Steamed Sweet Savory Coconut Muffin Recipes

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.

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.

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.

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!

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.

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.