How to cook Special Puto
Special Puto Recipe is Philippine steamed rice cake, eaten as is or with butter and/or grated fresh coconut or as accompaniment to a number of savory dishes for breakfast. Special Puto 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.
Special Puto Ingredients:
- 2 cups all purpose flour
- 1½ tbsp. baking powder
- 2 pcs egg, beaten
- 1 cup white sugar
- 1/2 cup melted butter or melted margarine
- 1 cup water
- 1/2 cup evaporated or fresh milk
- Clean the Banana Leaves, cut them then place on the tin molds. Sift together all purpose flour, baking powder and sugar in a bowl. In a separate bowl slowly whisk to blend the water, milk, egg and melted butter/margarine until fully incorporated. Add dry ingredients into the liquid mixture and mix thoroughly until well blended and no lumps.
- Fill the tin molds with batter to nearly full. Repeat the process for the rest of the tin molds. Arrange filled tin molds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes without opening the lid. Remove Special Puto from steamer tray and tin mold.
This special puto are soft, fluffy, rich in butter flavor and infused in banana leaf that gives a nice aroma.