2 c. rice soaked in 1 1/2 c. water overnight
2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites

You may use long grain.

In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.

Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.

Note: You may use basket steamer in a wok half filled with water.