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Puto, Barakara Quinn's Version *: Submitted by: Barakara Quinn | Date Added: 17 Mar 2013
Listed in: ETHNIC FOODS / Filipino

2 packs active dry yeast with
4 cups water
4 cups rice flour (plain)
1 cup Bisquick mix
1 1/2 cups sugar or a little more if you want it sweeter.

Cooking Instructions

Dissolve the yeast in (100-110 degree) water. Always use a thermometer. Add yeast mixture to dry ingredients. I let it set aside for 15 minutes to rise. You can use mini cupcake pans or container of your choice and steam for 20 minutes or until tops are cracked or poke tops with a toothpick. When the toothpick comes out dry it's done.

Be sure you use a thermometer to make sure the water is(100-110 degrees) to mix with the yeast.

Oops I forgot. When the potu is done put the container of potu in a pan of cold water to cool. When I used the Shamrock silicone container I had to spray the individual sections with oil spray to make it easier to remove the potu.

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