Focused recipe
Buttered Puto
Buttered Puto is a variation of the famous steamed rice cake, puto. These steamed mini cakes are usually eaten as dessert, but most prefer to have them during breakfast (with hot coffee or chocolate) or as a mid-afternoon snack (usually eaten with dinuguan or blood stew).
Filipino Updated 11/11/2014
Ingredients
Measured from the catalog payload.
- 4 cups flour
- 2 cups sugar
- 2 1/2 tbsp baking powder
- 1 cup evaporated milk
- 2 1/2 cups water
- 1/8 teaspoon pandan essence
- 1/2 cup butter
- 1 piece egg
- slice cheese sliced
- 4 cups water
Instructions
9 cooking steps
- In a mixing bowl, combine the dry ingredients starting from the flour, sugar, and baking powder, then mix well.
- Add the butter, evaporated milk, egg, water, and pandan essence (dissolve the pandan essence in water), then mix all the ingredients thoroughly.
- Pour the mixture into individual molds.
- If you are using non-quick melt Filipino brand cheese, you may put the cheese on top of the mixture; otherwise, put the cheese on top after steaming (step 6).
- Pour the water into the steamer.
- Arrange the molds in the steamer, then steam for about 20 minutes.
- If you are using quick-melt cheese, remove the cover of the steamer and top each puto with quick-melt cheese, then continue steaming (with the cover on) for 2 to 5 minutes.
- Remove from the mold and arrange on a serving plate.
- Serve either hot or cold. This goes well with dinuguan. Share and enjoy!
Catalog details
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Dessert No tags Public recipe Revision 1