Corn Puto Recipe

Preheat a steamer. Lightly grease medium puto molds. Set aside. 

In a large bowl, use a whisk to mix rice flour, sugar, baking powder, and salt. Make a well in the center and pour in evaporated milk, creamed corn, water, egg, butter, and corn kernels. Whisk until well mixed. 

Using a 1/3 measuring cup, ladle the puto mixture into the prepared molds, taking care that each mold has corn kernels. (Mix the batter as needed to re-incorporate any flour that may settle on the bottom of the bowl.) 

Place the molds in the preheated steamed. Place a clean kitchen towel over the molds and across the rim of the steamer, and place the lid on. (The towel will catch any droplets from falling onto the puto.)  

Steam for about 10 minutes or until the puto are risen. Remove from the steamer and let cool slightly before removing from the molds. Serve.