I have tried my hand at POTO for over 30 ATTEMPTS since the 1990s!! In 2009, I finally did it using hand-ground rice....just without the tuba aroma. At the same time, my mother-in-law came up with an awesome recipe using commercial rice flour. The video below shows you the INGREDIENTS USED in MomQs recipe. Ive made it plenty and it always turns out! Mom Qs recipe is the closest poto recipe I have come across that is DELICIOUS, EASY TO MAKE, and REPLICATABLE. This is the Poto III recipe in my cookbook, Remember Guam. INGREDIENTS Set 1 1 ¾ c. Bob’s Red Mill White Rice Flour (available at most supermarkets) ½ c. all-purpose flour ½ c. LOW-FAT Bisquick (or Bisquick Lite -- NOT REGULAR Bisquick) ¾ c. sugar 1 – ¼ oz. pkg. Highly Active Yeast 2 c. warm water (110 degrees). Tools: medium mixing bowl, steamer basket, mini muffin pans (holds 12) or individual poto molds/silicone cupcake cups, kitchen towel to cover steamer, silicone gloves made for hot pans / pots, wire rack, pan spray (if using silicone mold) DIRECTIONS 1. In a medium bowl, combine all the ingredients listed in set 1. 2. Let sit for 1 hour. 3. Prepare steamer basket: fill with water and bring to a fast, rolling boil. 4. Using a napkin, grease pans / molds with Crisco. (If using silicone mold, spray w/ non-stick spray) 5. Fill each mold ¾ full. 6. Keep one steamer basket on the countertop (off of the boiling water). 7. Place pan / mold into the basket. Then, place the basket over the pot of boiling water. Cover with kitchen towel. Put the steamer cover over the towel. 8. Steam for 15 minutes. 9. Simultaneously remove the basket, towel, and cover from the boiling water. Be careful of the steam when uncovering and removing the cover / towel. 10. Take the pan / mold out of the basket and place on wire rack. 11. Remove individual poto using a small spoon. Set pastries on wire rack to cool completely. **If using silicone cups, 1 batch of batter makes 16 poto.** Recipe courtesy Paula Quinene of Paulaq https://youtube/watch?v=lndL9gfiick
Posted on: Fri, 10 Oct 2014 19:20:41 +0000
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