Steamed rice flour cakes (puto) with papaya compote

Method

1. Put all the compote ingredients into a medium pan and cook over a medium-low heat, stirring, for around 20 minutes, being careful not to let it catch on the bottom of the pan. Leave the compote to cool, then pour into a sterilised jar and store in the fridge (see tip).
2. For the rice flour cakes, mix all the ingredients, apart from the desiccated coconut, together in a large bowl to form a thick batter.
3. Bring a large pan of water to the boil, then place the steamer over it. Put the cupcake cases into the steamer (in batches, if need be), then fill each one two-thirds full with batter (my ice-cream scoop is the perfect measure). Scatter with desiccated coconut, then put the lid on and steam for 20 minutes until the cakes are firm to the touch. Remove and repeat with the remaining cases/batter. Serve the puto warm with the papaya compote.
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