Special Putong Puti
Puto is a steamed rice cake popular in Southeast Asian country of the Philippines. Puto is usually eaten as a dessert but can also be eaten for breakfast dipped in a cup of hot, native chocolate. It is the common pair for Dinuguan or Pork blood stew. Puto is a versatile seamed cake since you can incorporate pandan, mango, and other flavorings depending on the flavor you want to eat and serve.
Here I have two recipe for you dear San Pablenios.
- 1/4 cup butter or margarine, softened (not melted)
- 1 cup flour or rice flour
- 1 teaspoonful of baking powder
- 5 rounded tablespoonfuls of sugar
- 3/4 cup of milk
- 4 egg whites
- slices of any quick melt cheese (or slices of salted eggs or kesong puti)
- Sift together flour and baking powder in a bowl.
- In a separate bowl, cream the butter (or margarine) with three tablespoonfuls of sugar.
- Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
- Beat the egg whites until stiff.
- When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar. Continue beating until stiff peaks form.
- Fold the egg whites into the flour-milk mixture.
- Add pandan leaves or pandan flavoring other flavors you choose.
- Fill the puto molds or muffin pans until about 3/4 full.
- Top with cheese slices.
- Steam the puto for about 20 minutes. Place a towel or muslin (katsa) in between the pan and cover if you’re using a metal steamer. The cloth will catch the steam thereby to avoid the condensation from falling into the puto mixture which will prevent them from rising properly.
- Cool before removing from the molds to retain their solid shape.
Enjoy your puto with the traditional dinuguan