To make puto rice muffins, sift together 2 cups of Mochiko brand sweet rice flour with 3 teaspoons of baking powder and 1 cup of sugar in a mixing bowl. Stir in 2 cups of coconut milk.
Grease four baking ramekins and pour approximately 1 to 2 inches of batter into each dish. Place the dish in a steamer and cook for 30 minutes or until a toothpick inserted in the center of the baking dish comes out clean. Sprinkle 1 cup of grated coconut on top of the baking dishes before serving.
An alternative recipe is to mix 3 2/3 cups rice flour with 1 can of coconut milk. Add 1/2 cup of sugar and 1 stick of softened butter.
Heat 3 cups of water and add to the rice/coconut mixture. Strain any remaining liquid and cool. Once the mixture is completely cooled, add 4 teaspoons double-acting baking powder and 1 teaspoon vanilla essence. Set aside for 90 minutes to allow the dough to rise.
Pour the mixture into muffin pans fitted with paper cupcake liners, filling each liner two-thirds of the way full. Steam for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Let the dish cool before removing it from the pan. Optionally, top with cheese.