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puto
Puto is a type of steamed rice cake in Philippine cuisine and believed to be derived from Indian ''puttu'' of Tamil origin. It is eaten as is or with butter and/or grated fresh coconut, or as an accompaniment to a number of savoury viands (most notably, ''dinuguan'').
==Preparation==
The most common shape of the ''putuhán'' or steamer used in making ''puto'' is round, ranging from in diameter and between deep. These steamers are rings made of either soldered sheet metal built around a perforated pan, or of thin strips of bent bamboo enclosing a flat basket of split bamboo slats (similar to a ''dim sum'' steamer basket). The cover is almost always conical to allow the condensing steam to drip along the perimeter instead of on the cakes.
A sheet of muslin (''katsâ'') is stretched over the steamer ring and the prepared rice batter poured directly on it; an alternative method uses banana leaf as a liner. The ''puto'' is then sold as large, thick cakes in flat baskets called ''bilao'' lined with banana leaf, either as whole loaves or sliced into smaller, lozenge-shaped individual portions.
The traditional method takes time, although most of it involves inactive waiting periods. The process spans three to four days from the initial rice soaking to taking the finished product out of the steamer.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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