Potu are soft steamed rice cakes associated with Guam and Chamorro home cooking. This version uses rice flour and coconut milk for a tender, lightly sweet cake that can be served as a snack, dessert, or breakfast-style treat.
If you enjoy this style of Pacific cooking, you may also want to try haupia, tropical banana loaf.
Ingredients
- 2 cups rice flour
- 1/2 cup all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup coconut milk
- 3/4 cup water
- 1 teaspoon vanilla extract
- Neutral oil for greasing molds
Instructions
- Set up a steamer and lightly grease small cups or molds.
- Whisk rice flour, all-purpose flour, sugar, baking powder, and salt in a bowl.
- Stir in coconut milk, water, and vanilla until the batter is smooth.
- Rest the batter for 10 minutes while the steamer heats.
- Fill the molds about three-quarters full and steam for 18 to 22 minutes.
- Cool slightly before removing the rice cakes from the molds.
Helpful Tips
- Keep the steamer lid wrapped in a towel so condensation does not drip onto the cakes.
- Serve potu warm, or cool completely and store covered for the next day.
FAQ
What texture should potu have?
Potu should be soft, springy, and lightly chewy, not dry or crumbly.
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Can I make potu without coconut milk?
You can use water, but coconut milk gives the cakes a richer island-style flavor.
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