Puto is a Filipino steamed cake snack that is served any time of the year. It is the perfect dish to bring to a gathering or potluck because it’s easy to eat and to transport. It is traditionally made from ground rice and can be eaten by itself, with butter or grated coconut. However, this puto recipe is an adapted version, using cake flour instead of ground rice. There are many variations that include different flavorings such as ube (purple yam) and pandan. It can also be topped with cheese or salted egg.
Fill a 12-inch pan halfway with water and set over high heat.
In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
In another bowl, combine water, egg whites and fresh milk. Using a hand mixer, beat the mixture at low speed for 5 minutes.
Add the sifted dry ingredients and blend until smooth.
Strain the batter into another bowl to ensure that there are no lumps.
Lightly brush a mini muffin tin with vegetable oil.
Fill muffin tin ¾ full with the batter.
Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
Steam the puto for 5 minutes or until a toothpick inserted in the center of the puto comes out clean.
Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds before removing from the muffin tins.
However if you have no time to cook your own homemade puto, i am so lucky to have a former batchmate in highschool who cooks the best puto in town. Her name is Maria Susan Jimenez, a lector in our church and also a businesswoman cooking the most delicious puto i have ever tasted. You can order from her days before so she could prepare the puto. It can be in a bilao or in a small box to bring to office or workplace.
Other than.puto, she also sells other Filipino delicacies.
