Cake Flour Substitute:
To make 1 cup cake flour:
3/4 bleached flour
2 tbsp cornflour
Broadly speaking, rice can be classified as being either Oryza sativa indica or Oryza sativa japonica. Varieties of both types are cultivated in Asia. Lon grained indica (xian) rices – of which there are many strains, are the most common.
PATNA RICE gets its name from Patna in India. At one time, most of the long grain rice sold in Europe came from Patna, and the term was used loosely to mean any long grain rice. The custome persists in parts of America, but elsewhere Patna is used to describe a variety of long grain rice from the Bihar region in India.
BASMATI RICE is a slender long grain rice that is grown in Northern India, in the Punjab, in parts of Pakistan and in the foothills of the Himalayas. After harvesting, it is aged for a year, which gives it a characteristic flavor ans a light, fluffy texture. The grains are long and slender, and become even longer during cooking, barmati rice has a cooling effect on hot and spicy curries.
THAI FRAGRANT RICE has a delicate but distinctive scent of jasmine, and is particularly highly prized.
SHORT-GRAINED JAPONICA (geng) rice are less fragrant, but tent to taste slightly sweeter than indicas. This type of rice is cultivated in Northern China, Japan, Korea, and surrounding areas. The rices are higher in amylopectin than long grains, and are therefore more starchy. The grains cling together when cooked, which makes them ideal for sushi and similar Japanese dishes.
GLUTINOUS RICE also known as sweet or waxy rice. It is even more sticky than Japanese short-grain rice. This endears it to Southeast Asian cooks, as the cooked rice can be shaped or rolled, and is very easy to pick up with chopsticks. White glutinious rice, with its common type, but there is also a black glutinous rice, which retains the husk and has a nutty flavor. A pinkish-red glutinous rice is cultivated on the banks of the Yangtze River, and a purple black variety has recently been developed. Glutinous rice has a high sugar content, and is udes in Japan for making senbei (rice crackers) and mochi (rice cakes), as well as sweet rice wine.
Source: Thai and Southeast Asian Cooking and Far Eastern Classics by Deh-Ta Hsiung, Becky Johnson and Sallie Morris
I always make puto at home, especially when my daughter craves for it. Puto is a Filipino Rice Cake that is even more delicious with your favorite toppings like cheese, salted eggs, or butter.
I am making them using jelly cups, muffin trays, and round pans. But it doesn’t look the same as the traditional puto in the Philippines. I want it just the right size and shape, and this puto molds would do the job perfectly, just the way I like it.
I want to have this puto molds. They’re really cute and colorful (the color doesn’t matter though but it’s really attractive isn’t it?)
I want to buy these puto molds. I hope I could have it before May comes in. My friend is going to have a baby shower very soon, and I am thinking to make puto or puto pao to bring on the said occasion. Can someone please tell me where to buy these colorful puto molds? I couldn’t find like this here in New Zealand but there’s one on Amazon. It’s not colorful but I guess it doesn’t matter…
In some countries like New Zealand, cake flour is not available or maybe I just can’t find one. But, let’s not pass a great recipe just because we don’t have ingredients on hand. Here is a handy substitute for cake flour…
1. Mix 1 3/4 cup of all-purpose flour with 1/4 cup of cornstarch. This yields 2 cups of cake flour for your recipe.
2. An easy way to do this is to put 2 tablespoons of the cornstarch into the bottom of a 1 cup measure, then fill to the top with flour.
3. Sift the flour withyour dry ingredients as usual.
Source: Cupcake Craze