Steamed rice flour cakes (puto) with papaya compote
- January 2013
- Makes 15 cakes
- Takes 10 minutes to make, 20 minutes to cook
MasterChef 2012 winner Shelina Permalloo shares a family recipe for steamed rice flour cakes with papaya compote that brings a shaft of tropical sunshine and aromatic sweetness to British tea time.
- 5.8g (4.7g saturated)
- 30.9g (12.9g sugars)
Make the papaya compote in advance – it will keep in the fridge for a week in a sterilised jar.
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