I love holidays. It is the time when my boys come home and spend time with me and my husband. In the past, we used to play cards and board games. But this year, we are spending time talking or watching movies. Meals are usually long and a fun time. I try to cook dishes that we all love and enjoy. Today, I made Puto, a snack that I used to make for my kids when they were young.
What is Puto?
Puto is a Filipino snack that is served any time of the year and it is the perfect dish to bring to a gathering or potluck because it’s easy to eat and to transport. It is a steamed sweet cake that is traditionally made from ground rice and can be eaten by itself, with butter or grated coconut. However, this recipe is an adapted version, using cake flour instead of ground rice. There are many variations of puto that include different flavoring such as ube (purple yam) and pandan. It can also be topped with cheese or salted egg.
Puto is a Filipino steamed sweet cake that is the perfect snack or potluck food.
- 1 ¾ cups cake flour
- 1 cup sugar
- 2 tablespoons baking powder
- ¼ teaspoon salt
- 1 ½ cups water
- 2 egg whites
- ¼ cup fresh milk
- 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.
- Repeat steps 6 to 10 three more times, making sure there is enough water in the pan each time.
This recipe was adapted from the cookbook “Goldilocks Bakebook”.