Filipino Puto Pao Chicken Rice Cakes

Ingredients

• 1 1/2 cups rice flour
• 1/2 cup all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1 1/4 cups milk or coconut milk
• 10 oz boneless chicken thigh, finely diced
• 3 tbsp soy sauce
• 2 tbsp cane vinegar
• 2 tbsp neutral oil
• 1 small onion, finely diced
• 5 garlic cloves, minced
• 2 bay leaves
• 3 oz cheese, cut into small squares
• Salt and black pepper

Steps

1. Make the filling first: heat the oil in a pan and brown the diced chicken for 5 minutes, then add the onion and garlic for 4 minutes.
2. Add the soy sauce, vinegar, bay leaves, and 1/2 cup water, and simmer for 15 minutes, until the chicken reaches 165F (74C) and the liquid has reduced to a thick glaze.
3. Cook the filling until it is dry. Any liquid left will sink through the batter and leave a soggy hollow in the finished cake.
4. Discard the bay leaves, season, and let the filling cool completely.
5. Whisk the rice flour, all-purpose flour, sugar, baking powder, and 1/2 teaspoon salt together, then whisk in the milk until smooth. Rest for 10 minutes.
6. Bring water to a boil in a steamer and wrap the lid in a clean towel, so condensation cannot drip onto the cakes and pit their surface.
7. Fill oiled moulds or ramekins two-thirds full with batter, spoon a little filling into the centre of each, and top with a square of cheese.
8. Steam over medium heat for 18 to 20 minutes, without lifting the lid for the first 12, until risen and a skewer comes out clean. Cool 5 minutes before unmoulding.

Allergen note: Contains gluten, dairy, soy and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.