Special Puto Recipe 355
PUTO
This is a fun and easy way to cook this wonderful Filipino cake.
Provided by Czy S.
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 18
Number Of Ingredients 7
Steps:
- Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.
- Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.
- Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.
Nutrition Facts : Calories 290 calories, Carbohydrate 46.1 g, Cholesterol 80.7 mg, Fat 7.5 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 264.8 mg, Sugar 24.5 g
SPECIAL PUTO RECIPE - (3.5/5)
Provided by vlacer
Number Of Ingredients 7
Steps:
- Sift together flour and baking powder in a bowl. In a separate bowl, cream the butter (or margarine) with three tablespoons 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 tablespoons 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.
SPECIAL PUTO RECIPE - (4.8/5)
Provided by vlacer
Number Of Ingredients 13
Steps:
- Procedure: 1. Clean the Banana Leaves, cut them then place on the Cupcake molds 2. Sift together all purpose flour, baking powder and sugar in a bowl. 3. Slowly whisk and blend in water, milk and egg until fully blended. 4. Fill the cupcake molds with batter to nearly full. 5. Repeat the process for the rest of the cupcake molds. 6. Add the sliced Red Salted Egg on top. 7. Arrange filled molds in a steamer, place cheesecloth in between each tray to avoid water drips. 8. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes. 9. Remove the Special Puto from steamer tray and cupcake mold.
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- Prepare your 12 inch round steamer by bringing the water to a simmer. Add a splash or two of vinegar to your steamer water ( to maintain the whiteness of puto).
- In a large mixing bowl, sift together cake flour, sugar and baking powder. Add the water and milk and stir the mixture with a wire whisk until it is lump-free and smooth.
- Meanwhile, beat the egg whites in a bowl of a stand mixer until it is frothy. Beat in the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
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- In a bowl, sift together the flour and baking powder.In another bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. “Cream” means to beat until light in texture.
- Beat the egg whites until stiff. I did this with an electric mixer but you can use a wire whisk instead if no electric mixer is available. Using a wire whisk to beat the egg whites until stiff will exercise you arm muscles tremendously. I did that a couple of years ago. We just moved to the suburb and most of my kitchen stuff were still in boxes and I couldn’t locate the electric mixer so I used a wire whisk. I did it once and never again.
- Anyway… “stiff” means that when you lift the beaters (or wire whisk), stiff peaks are formed on the surface of the egg whites. “Stiff peaks” means the tips do not bow down.
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