Ube and Kaffir Lime Puto

Method

1. Place the Kaffir lime leaves strands in a strainer, rinse briefly under running water and pat dry with a paper towel.
2. In a saucepan, combine the coconut milk and the kaffir lime leaves. Simmer over low heat for 10 minutes. Remove from heat and whisk in the white miso until well dissolved. Once cooled, strain the mixture. Discard the leaves.
3. Add the ube flavour, egg and water in the kaffir lime milk mixture. Whisk until uniform.
4. In a separate mixing bowl, combine the rice flour, cake flour, plain flour, caster sugar, baking powder and yuzu peel powder. Whisk gently.
5. Pour in the ube mixture into the dry ingredients. Whisk gently. Do not over-mix. Fold in the melted butter.
6. Lightly grease a 20 cm round pan and line the bottom and sides with baking paper. Pour the batter and tap it firmly on the counter a few times to release air bubbles.
7. Place the pan in a pre-heated steamer over medium-low heat. Steam with a cloth-covered lid for 25 minutes or until a toothpick inserted into the centre comes out clean.
8. Remove the pan from the steamer. Cool the cake in the pan for 10 minutes. Transfer the puto into a serving plate. Garnish with grated cheddar cheese. Enjoy!