''The buttered up rice tarts are a snack to treat you as if you're back...''

Puto Rice Cakes.

Ingredients:

1/3 c. of each: rice flour, almond flour, oat flour, all-purpose flour; 1/2 c. sugar (refined); 1 1/2 c. coconut creme; 1 tblsp. of vanilla extract; 1 tblsp baking powder.

To prepare:

Take the wet ingredients for the puto or cakes and mix in first and thoroughly the baking powder with the dry then add in whole the wet ingredients to make the rest of the batter.

Take a baking pan and line with margarine and cupcake liners and steam using this contraption: a native

kawali pan filled with: 5 c. of H2O, followed by the addition of the cupcakes in tray and cover with a cheese cloth layer and steam for 35-40 mins. fully covered.

After removing the filled tray put them in array on a serving tray and amply apply the icing or the topping and serve at room temperature with either our Chai tea latte or Macha green tea latte.

Caramel Sauce by Betty Crocker (R) to the topping is store bought.

Glaze the muffin tarts to decorate with icing caramel using also margarine in the cross-wise crown of each one on the first application.

Peanut Butter-Caramel glaze: brown sugar- 3/4 c., vanilla extract- 2 tblsp, peanut butter 3/4 c., and Caramel sauce (e. g. Betty Crocker(R), store bought).