INGREDIENTS

3 cups glutinous rice flour, sifted
1 cup dark brown sugar
pinch of salt
1 cup Angel Evaporada
½ cup Coco Mama Fresh Gata
¾ bottled sweeted coconut strings/macapuno
coconut oil for greasing
pre-cut banana fresh banana leaves (optional)

PROCEDURE

1.  Line puto molds with banana leaves. Brush with coconut oil and set aside.
2. In a boil, combine glutinous rice flour, sugar and salt
3. Pour in Angel Evaporada and gata. Mix well until combined and batter is smooth.
4. Pour mixture into prepared molds and top with macapuno strings.
5. Steam for 20-25 minutes or until fully cooked.
6. Completely cool before serving.