I got this recipe from a very old and tattered Filipino cookbook and it's still one of my favorite ' merienda ' or snack. You can make them look festive by adding food colour and as big or as tiny you want them to be, depending on your tin moulds, better yet serve them on banana leaves. Go ahead, be creative- just dont color 'em blue, ha,ha,ha...
INGREDIENTS:
2 c all-purpose flour
1 c sugar
1/2 tsp. salt
4 tbsp. baking powder
2-3 eggs
1 c milk
1-2 c water
Top with:
grated cheddar cheese or
salted eggs, sliced or
mix in 1 can of whole kernel corns
Remember not too try to put all of the above together, it may produce contrasting flavors and end result is not really nice...perhaps corn and cheese goes well though.
HOW TO:
1. Prepare a steamer and make sure its hot, hot, hot even before you cook your puto. That's a rule of thumb even when baking-preheat! and always top-up the water throughout steaming.
2. Mix all the ingredients together- dry ingr. first, then add in the rest, whisking well to make sure its lump free> and if you're using corn kernels, mix it in with the batter.
3. Grease the tin mould/s of your choice with butter- otherwise it will be difficult for you to remove them later on, or if you have banana leaves ( rinsed, dried and greased ) carefully fit them in the tin moulds and fill them to about 3/4 full.
4. Place carefully in the steamer and cover with lid. Steam for about 20 minutes.
Note: Actual cooking time varies depending on the size of the moulds you are using, for tiny pastry like tins- the quicker, for one whole round pan, it would take longer, so DO CHECK every 10 min.
5. Halfway through steaming would be the best time to place your sliced salted eggs on top of the puto, for it to get embedded properly. Otherwise it will slide off and wont stick.
6. For grated or cubed cheese topping- when the center springs back to the touch, then place them properly on each puto.
* will yield about 2 doz. small ones or 1 large round one.
Alright? now this is such an eye and tummy pleaser I'm sure you'll impress everybody...So, if you did try this recipe and it came out great, I'd appreciate a feedback, ok?
Many thanks!
INGREDIENTS:
2 c all-purpose flour
1 c sugar
1/2 tsp. salt
4 tbsp. baking powder
2-3 eggs
1 c milk
1-2 c water
Top with:
grated cheddar cheese or
salted eggs, sliced or
mix in 1 can of whole kernel corns
Remember not too try to put all of the above together, it may produce contrasting flavors and end result is not really nice...perhaps corn and cheese goes well though.
HOW TO:
1. Prepare a steamer and make sure its hot, hot, hot even before you cook your puto. That's a rule of thumb even when baking-preheat! and always top-up the water throughout steaming.
2. Mix all the ingredients together- dry ingr. first, then add in the rest, whisking well to make sure its lump free> and if you're using corn kernels, mix it in with the batter.
3. Grease the tin mould/s of your choice with butter- otherwise it will be difficult for you to remove them later on, or if you have banana leaves ( rinsed, dried and greased ) carefully fit them in the tin moulds and fill them to about 3/4 full.
4. Place carefully in the steamer and cover with lid. Steam for about 20 minutes.
Note: Actual cooking time varies depending on the size of the moulds you are using, for tiny pastry like tins- the quicker, for one whole round pan, it would take longer, so DO CHECK every 10 min.
5. Halfway through steaming would be the best time to place your sliced salted eggs on top of the puto, for it to get embedded properly. Otherwise it will slide off and wont stick.
6. For grated or cubed cheese topping- when the center springs back to the touch, then place them properly on each puto.
* will yield about 2 doz. small ones or 1 large round one.
Alright? now this is such an eye and tummy pleaser I'm sure you'll impress everybody...So, if you did try this recipe and it came out great, I'd appreciate a feedback, ok?
Many thanks!
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