Special puto

looks yummy…. maybe i shld give this a try but i need to buy puto molds first.

Connie, did you use plastic puto molds? i have some of them but smaller ones, i used them in making siomai. i dont think they’ll do, masyadong maliit, siguro yung next size, noh?

I’ll try some with cheese and salted eggs toppings… will let you know how it will turn out… am kinda scared doing this kasi baka mapalpak!

btw, I just made the pork frittata for lunch and the rest was our baon sa work. I used onion leaves instead of asparagus/baguio beans. I made it in my 12-inch nonstick pan and after I slide it on a palte my hubby commented “wow! pizza! *^% toink!!*&^%… heheheeh

just the same. it was great with my hot and spicy catsup!

Hi Connie, wow..I was thinking of puto yesterday and voila…parang magic! thanks for your tip to use a cloth for the puto to rise properly.

connie,

I had to stifle a giggle over the Carnation thing. hahaha. Really. Recommending a particular brand of ingredient is tacky, not to mention that it puts newbie cooks in a bind, thinking that if they use a different brand, they won’t produce the same results.

brenda, yes, they are plastic molds. there is a photo in the leche flan entry. re your hubby… when my husband makes comments like that I tell him, “sige ikaw na magluto.” eh di tigil na sya.
Welcome, Vicky.
Lemon, you know that’s why I don’t watch local cooking shows on TV. Parang incidental na lang yung cooking; puro endorsements.

Ang bilis mo naman Connie, I just checked this site last night and now you have a new entry! Hehehe… puto naman gagawin ko bukas .

Hi Connie,

I luv this puto recipe…I’d like to try it one of these days but I don’t have a steamer - the one you are using looks really good. where can i get it in manila?

thanks,

I searched your site y-day (i think) for dinuguan coz hubby’s bought the main ingredients as a hint (he doesnt know how to cook!). Then I saw your post about the flan & I’ve been waiting for this Puto recipe since!!
I will definitely try it this weekend.

Oh nearly forgot, how come you have no “print me” link for your recipes anymore?

prosinger, and I’m about to post a new one hehehe

Cookie, at Cooks Exchange, SM Megamall.

Uy, auee, perfect match - puto and dinuguan! re “print me” - ’cause I couldn’t make the plugin work. When I was using Expression Engine, it was such a simple thing. After the switch to Wordpress, I was lost about the printable pages.

Hi - terrific puto photography & recipe idea! Can you pls kindly tell me where exactly did you find / buy those plastic puto molds? I wonder if they’re available at the Marikina bayan market?? My family lives in Marikina & I’d like to ask my brother to buy them for me. You’re right, those plastic molds are just perfect for puto! Thanks again for sharing your recipes & ideas. More success to you in 2007!

that just look yummy, miss sassy. i shouldn’t really come here when i’m hungry makagawa nga ng puto this weekend — without using carnation evap

Thanks, Lourdes. The molds were bought at the Antipolo public market.

Karen, “makagawa nga ng puto this weekend — without using carnation evap”

Good for you. You go, girl!

i love puto, especially the white kind you just made. have you tried making it with ground rice flour? i am just curious about the difference in texture. the dinuguan pairing is already making me drool:mrgreen: ishould head out for brunch and try to find some puto and dinuguan.:grin:

Your blog site was great but now it’s even better! Nice photos.

I’ve never made puto because I don’t have a steamer. Yours looks pretty snazzy. Maybe I can get my husband to get me one when he goes to Manila.

I always thought that puto is made with rice flour. But you use regular flour here. Can you use them interchangeably in puto? Does it make a difference in the cooking process or taste?

sam & marissa, i used to make puto ONLY with rice flour. this is my first batch of puto using all-purpose flour. The difference — puto using rice flour is whiter and heavier. but then again, the “heavier” characteristic may be because I didn’t use stiffly beaten egg whites with my rice flour puto in the past.

Marissa, it’s always a challenge to make something better and better. Glad you like it.

Hi Coney,
can i use stainless puto molds sa mini leche flans? pwede ko din bang gamitin sa puto o mas maganda kapag plastic molds? pls. let me know asap… Thanks for sharing your recipes and ideas!

hello, connie!
i do not have puto molds or muffin pans on hand. i wonder if i can use the regular cake pans. make one gigantic puto instead of several small ones..
thanks…

Grace, I have no idea as I have not tried using leche flan molds for making puto. Muffin pans work though.

sheila, i have never tried doing that either. i wouldn’t want to guess.

This applies to foods that contain fat. He said that the combination of fat, high heat and plastics releases dioxins into the food and ultimately into the cells of the body. Dioxins are carcinogens and highly toxic to the cells of our bodies.

Instead, he recommends using glass, Corning Ware, or ceramic containers for heating food. You get the same results without the dioxins. So such things as TV dinners, instant ramin and soups, etc., should be removed from the container and heated in something else
Study made and won award pls go to siteeffect of heated plastic on food and men

Very bad to your health.Using plastic container in cooking

hi connie! i like ur puto… it’s kinda embarrassing but you know i tried to make puto just last weekend and it turn out..hhhhmmmm…well.. you know… hehehe!!! i am trying to cook & bake now a days kasi kawawa naman si hubby laging prito with a smile :grin:ang nasa table namin!… and most food i cook i got it from the net…it’s kinda helpful naman but most of the time alam mo na… the thing is it’s more easy here in Saudi to pratice cooking kasi mura ang food and gamit… unlike dyan sa atin manghihinayang kang magpractice lalo na baking… i want to make puto again.. (try lang ng try!) and i will do your puto recipe… kaya lang im having a hard time looking for a poto molder here in Saudi… pwde ba yung muffin aluminum foil? it’s kinda big nga lang pero can i make it like kalahati lang ang ilalagay ko na mixture dun sa molder? didikit ba sya pag aluminum foil ang gamitin ko?… please help this rookie cook! thanks!

amanda, not everyone believes everything they read or hear. Polluted air can cause lung cancer — let’s just not breathe at all.

Ann, the batter is very heavy. Palagay ko, the foil will get deformed (flatten) before the puto rises. Muffin pans might be a better alternative.

Hi Ms. Connie! i did tried your puto recipe last weekend and it was a success. i did top half of the lot with hard boiled eggs and half with cheddar cheese. And yes, i use muffin pan since wala namang available na plastic puto molder here in kuwait..at least not as i know of. ala baine marie nga lang yung style na ginawa ko. i have baking pan under my muffin tray half filled with water.
it works wonderfully! thanks ms. connie!

hi connie i just found out ur blog and its quite interested. i tried to make the puto yesterday…. hmm the taste is fantastic but it didn’t rise as i expected and i wonder why. can u give me some tips. thanks in advance

That’s great, sam!

Cel, three things: 1) creaming the butter and sugar; 2) beating the egg whites until STIFF and 3) folding the batter without breaking the air bubbles. Or you may be using expired baking powder. OR condensation from the steam may have fallen into the puto.

hi connie! youre recipes are truly helpful and great!! ive tried the egg pie, and leche flan coz their one of my favorites, 1st try and my husbands family ate all of it!! theyre not familiar with pinoy foods since they grew up here in the US. ill try your kare kare next. keep up the good work. youre heaven sent to wives like me trying to learn how to cook specially pinoy dishes!!

hi connie! is it ok if i bake my puto? if yes, for how long and what tempt?

thanks so much! doin the embutido now

leng, i’m not so sure about that. but if you really want to try, i suggest using a baine marie.

hi connie! i did the puto today and used cake flour instead kse in the area i live in we dont have plain/all-purpose flour they only have self-rising flour. im afraid that it would make my puto hard if i used the latter so i opted for the cake flour and it turned out ok naman. i cooked it using an improvised steamer which is a wok and put some water in it and a chefs ring to hold the muffinpans from tipping. the only mistake i made was putting the cloth (to absorb the moisture) on top of the puto that made it moist but i will certainly do this again!
have a nice day! missing the heat in manila!

hi connie!i tried cooking puto again tdy together w/your beef asado noodle soup. i cooked the puto in the oven with a water bath for 20 mins at 200 deg celcius and it turned out very well. i covered the muffin pans with aluminum foil to prevent moisture.
im getting the hang of cooking hehehe!
have a nice day!

Hi Ms. Connie

A very pleasant day sayo, i just kind a dropping by at your website, and truly its one of best sites i’ve found specially in giving us tips on how to improved our cooking, it really helps a lot, may you continue to share you’re great recipe with us, try ko minsan yung egg pie recipe mo, you’ve really done a GREAT JOB MS. CONNIE!!! God bless you always.

leng, you make me smile.
You’re welcome, lei. Thanks too.

Hi Connie,I tried to cook your special puto,but i do not have your plastic puto molder so I used the aluminum that i use for making Ensaymada ,Kaya hindi sila katulad ng Puto mo sa picture,Pero masarap at nung nilagay ko yung cheese sa ibabaw nung naluto sila yung cheese napunta sa ibaba hehehe,Thank you sa recipe mo.

Luz, lumubog yung cheese, Luz? Ouch!

You know that happened to me before but I was using a different recipe then. No stiffly beaten egg whites.

Hi Ms. Connie,
My 1st time to leave a comment in your blog But I visit often and try the recipes (esp the easy ones) cos am a beginner …
I want to try this puto recipe. Got no steamer. How do I go about it using baine marie? Tnx a lot.

arlene, i really don’t know. never tried cooking puto using a baine marie.

hi connie!
im a regular visitor of your site. i’ve tried a lot of your recipes, and i can say most of my attempts are successful. but for the past 2 days, ive been trying to make this puto recipe. my puto always turns out flat as soon as i remove it from the steamer. its deflating right before my very eyes! what have i been doing wrong? i use a muffin cup (metal) instead of the plastic ones, and i also use a metal steamer. i even put a cloth on top of the puto. but still, my puto doesnt look the same as yours! despite of it all, it tastes GREAT! but i still need your advice… HELP pleaseeeeee!

kei the only thing i can think of is condensation. the steam did not escape but condensed and dripped onto the puto during cooking.

Hi!

Where can I buy the mold for the puto?

Thank you- Jackie

Hello!
I am one of those who wanted to be popular in making puto but when I made and follow the recipe, it turned out flat just like pudding. In fairness, it tastes good, only the appearance was so discouraging. Please tell me, how to improve it.
Thank you very much.

Hi Ms. Connie!
Medyo hindi pang-puto ang question ko, pero kakanin variety din it’s about sapin-sapin.. i’ve been making sapin-sapin here in Kuwait since yun talaga ang maraming order sa kin. The only comment i usually hear is hindi sya firm that when you slice it and lifted from its molder, nade-deform. Yet, they still kept coming back to order kasi masarap daw. i have not seen a topic or a menu of sapin-sapin here in your blog or maybe hindi mo pa na try magluto nun. Pasensya na Ms. Connie ha, I find your suggestions reliable kasi.
Thanks in advance and more power!

Hi, Connie!

I just love your website. I always get my recipes from here. Just yesterday, I cooked your puto recipe but it was a disaster. The puto did not rise. I used muffin pans pero nung pagtanggal ko nung puto eh nakadikit sya. hay… Tips on this especially ung nakadikit?
I wanna try to cook this again coz it’s delicious naman kahit disastrous looking.
Thank you very much ha for always sharing your recipes.

Bought mine in Antipolo, Jackie.

Fe, if you’re not using a bamboo steamer, a cheesecloth will help. The condensation falling into the puto while steaming prevents it from rising.

sam, yung sapin-sapin, isasama ko kasi sa cookbook kaya di ko mai-post.

Kathy, if they’re not non-stick, try brushing them with softened butter before pouring in the puto batter. As to why they did not rise, that can be due to several factors. Insufficiently beaten egg whites, condensation falling into them during steaming…

Hello Ms Connie
I have been an avid reader of your site and have been wanting to try your recipes. I might try this and the leche flan recipe. I would probably try adding salted eggs to the puto for variety :).
I was just wondering, would the cooking time be the same if I would cook the puto in a much larger container like a 9″ cake pan?
More power and looking forward to hearing more adventures and recipes.

Malou, sure you can use a cake pan. I just don’t know how long the cooking time will be.

il do this today ate Connie. wish me luck!

hi miss connie!i am a regular lurker in your site.i am a newbie in cooking and i find your recipes very easy to follow. and in fairness nagugustuhan naman ng hubby ko ang mga sinusubukan kong recipes mo.
i want to try this puto recipe but i dont have a steamer.can i use my rice cooker?since may steamer din naman sya?
thanks!

imagine, nagbabasa lang ako ng mga comments, napapagod na ko.. ikaw pa kaya na sinasagot mo sila ng paulit-ulit… yung ibang questions nung reader, nasagot mo na, tinatanong pa ulit ng iba… hay! bait mo, ms.connie.. as usual, try ko po itong recipe na ‘to.. goodluck sa kin!

kaya mo yan, joy.

Hi Connie — First of all, I really like your website. It is one of the few that I regularly read. However, I was quite surprised by your rather dismissive answer to Amanda Reyes’ concerns about using plastics for cooking. It may be worth checking the facts — I don’t think it is a matter of belief. As a chemist, I can tell you that she may be up to something. People look up to you as an authority figure. Unfortunately, that carries some responsibility. Thanks for a great website.

I never claimed to be an authority on anything, leah. how people perceive me is beyond my control. instead of telling me what my responsibilities are, you should think about what the responsibility is of every reader who is capable of thinking for himself especially when the information is at his fingertips.

readers of this blog are adults — they can check whatever information there is and make their own decisions. I am so sick and tired of all the hazards and the dangers, none of which has been proven conclusive. Pork is bad, fat is bad, carbs are bad, plastic is bad. It’s just businesses competing and consumers are caught in the middle. I don’t even believe anymore that science is scientific and objective considering how many “studies” are funded by business entities. Nothing personal, you being a chemist as you say.

It is quite noteworthy that whoever was being quoted by commenter amanda reyes recommended specific brands of cookware. that is the most relevant factor as to why i was dismissive.

so, i’ll say it straight — if plastic cookware is hazardous to the health, all microwave plastic cookware should have been banned by now. they haven’t, have they?

Hi Connie, thanks for your reply. I agree, we all are tired of all the seemingly contradictory research on this and that. Science does have its limits, and certainly that is why we have to toil on, as they say. But it also does not mean that it should be dismissed. In defense of the objectivity of science, there is such as thing as peer review, where experts in the same field evaluate the work of their peers before it even gets published in scientific papers and journals. Of course, when business and politics get in the way as you correctly observed, that’s when things get messed up. And then the media sifts and picks at the science for the sensational topics that will ensure viewers and readers. In other words, science per se is not to blame, it’s the rest of society who uses science for its own ends. It is very sad indeed. Just to cite an example, cigarettes are by all accounts harmful, and yet like microwave plastic cookware, cigarettes have not been banned. It’s not because the science is defective, it is because the tobacco lobby is very powerful. And so, I agree that as educated adults, we should take responsibility for our choices. Woe to those who have no means to make these educated choices. Sigh!! By the way, FOR ME you are undoubtedly an authority in pinoy cuisine. Keep up the good work!

thanks, leah. and i’m so happy that our exchange did not degenerate into a personal thing, you know?

No, of course not :-)…. that would have resulted in failure of communication, wouldn’t you agree? This exchange actually gave me an idea for an article. There is a running request to write a short article in Star Science but I have not found the right topic. I’m just curious, would you say that Science has this “bad” reputation in the Philippines?

Only in some circles, Leah.

hi connie
well im makin puto right now.
but instead of steaming it i baked it. i hope ill turn out like yours.
thanks for the tips.

hope you’re using a water bath, kristel.

Connie,
your website is super!!!i just tried puto and use rice cooker since wala akong steamer, shempre as a result disaster pero it tastes sooo good and my husband loves it. Dumikit yung puto sa mold since i used metal mini leche flan molds tapos di rin sya tumaas pero atleast nag stay yung cheese sa ibabaw. Ngayon pressured ang friend ko sa manila to send plastic puto molds dito sa germany coz i need it badly na challenge ako eh, since newbee ako sa cooking and baking. Anyway, is there other way of steaming?wala kasi akong bamboo steamer,parang ang laki nya ata kung magpapa ship din ako ng steamer

lilay, non-stick muffin pans will do too. am sure that’s available in germany. otherwise, you can try brushing the metal molds with a little vegetable oil to prevent the puto from sticking.

re steamer. There are metal steamers available but you’ll have to cover the puto with cheesecloth or towel to prevent the steam from falling back into the puto.

ei im new here………sana makuha ko sa inyo ang mga recipe like this………and teach me more……

Gosh thanks Connie, pasensya na puro tanong ako..diko talga alam promise =P I have muffins pans pero i dont know how to use it for steaming, sa oven din ba???pls help..thanks thanks

I Really want to cook.. not just because it help me to earn some extra income. but the fullfilment of myself…as a mother and as woman.. thanks for admiring me…

Hi! I`m new here and I would really like to try your recipe^_^ I`m so thankful I found this site. While just reading the recipe I thought- this woulld really taste good.I noticed you didn`t used vanilla though. I was planning to cook this since last week and I brought my ingredients today. The most expensive was the vanilla and the I found out its not important.*SIgh*
Would it really change if i put some vanilla? i wouldn`T want to waste it.

Ms. connie,
hellow! i want to try this on my birthday..hehehe..i want my family to taste something new on that day instead of pasta or pansit..or maybe this will be an additional one, though..btw,would any fresh milk do? thanks..Godbless

lilay, no. on the stovetop.

jessica, get lost.

Yui, if you decide to add vanilla, let us know how it turns out, will you?

Elle, sure, any brand.

Hi Ms. Connie! Guess what I tried the Peach Pork Hamonado and CReamy Beef with Vegetable something hehehe eveything turned out great hhmm superb my husband actually was asking where did I get all those recipes sabi ko wala lang hahaha….:)) anyways, ask ko lang po I want to try this time is the PUTO I have been craving for it since lastyr. wala kasi dito sa Finland na mimiss ko na talaga kumain ng puto..puede kaya Rice flour gamitin ko? would that be possible? Thanks po.

Hi Connie,

I could only find self raising flour and glutinous rice flour here…..in English (the rest of the flours are all in chinese, and I don’t want to take a chance) Could I use either one of them? I can’t wait to make puto for my kids and hubby…………Xie xie! More power!

Lucy, yes, so long as it’s not glutinous rice flour.

Olive, go for the self raising flour but do not add baking powder anymore.

hi ate connie! i fell in love with your website since the first time i visited it, which is yesterday..hihi i was looking for tofu recipes kc it’s my boyfriend’s mom’s favorite and i can’t wait to cook it for her.. i’m just starting to “practice” cooking ulams and i’ve been trying to bake maybe 2 years now and i seriously need help (i always ended up with chinese fighting brownies!) so your site will definitely help me..i love reading blogs here, i learn a lot from them. thanks ha! i’m gonna try your puto now. my mom insists of buying instant puto mix but i told her i’m confident that the puto from this site will be the bomb! hihi after this puto i will try choc crinkles naman.. i love those e. sana it will turn out the crinkles i bought from my officemate which she won’t give me the recipe kc it’s super secret daw. what she just gave away is that she is using the real vanilla bean and not the extract..even if she sells brownies expensive i still buy them and eat it slowly and savor every bite trying to discover the secret inside.hehe other crinkles i’ve tried are too hard, too bland, too sweet and hers are perfect so i was hoping ur recipe is what i’m looking for.. i think it’s hard to try to adjust the taste with baking. i baked chocolate cake before and when i tasted the batter it was just right but when its done from the oven, it doesn’t have enough sweetness..i was really hoping for more baking tips from you and also kid friendly recipes because i wanted to involve my nephew in the kitchen.. thanks a lot! KUDOS ate connie!

I just want to know if you could show me how to cook the puto.

hi connie, your puto looks very yummy.. i have a muffin baking sheet.. pero wala akong steamer =(.. pwede bang gawin ito sa oven??

gracia, i doubt that.

hi ms. connie! i have been trying out some of your recipes for over 2 months now. they are all great! however, this one proved to be difficult for me. at first everything was turning out well. but the after the 20 minutes of steaming was up, the puto deflated the moment i opened the steamer i don’t really know what went wrong. i used stainless cupcake molds with paper cups, and used a rice cooker steamer. i also put cloth over the puto to catch the steam. do you have any idea where i could have gone wrong? thanks and more power to you!

hi,connie!!!tried d puto recipe.didn’t turn out so well.

yes,i’m guilty of one factor that you mentioned—insufficiently beaten egg whites. i don’t own an electric mixer na kaya i had to rely on my wire whisk.but my arm could’nt handle d stress.kaya,flop ang puto ko!!

but d leche flan ,saraaap!!!! ok pala to put some lemon zest in d caramelized sugar.i used lowfat milk coz my daughters are health buffs (kuno!) i used d plastic molds so that everybody gets her share.mas practical and not nakakasawa agad kc petite servings lang,diba?

re d electric mixer—a week ago,my sister from texas sent me a hand mixer.i plugged it in coz i was gonna make choco chip cookies.you know what happened??? IT EXPLODED!!!d funny thing was,my second daughter who was helping me out,blurted “Ma,no wonder it exploded!!!It’s made in china..

Maybe it was just a coincidence…maybe not….maybe,i won’t use an electric mixer anymore!!!hahahaha

More power to you,connie!!!!

minela, pareho tayo ng problema =(

hi tita connie. i tried to make puto once, but the cheese (quickmelt) that I used ended up just melting over the puto. I used a small steamer but I don’t have it anymore, so IS it possible to use the over bain marie style? what temperature would that work with? yours look so yummy and the cheese kept its shape! after my last attempt, i didn’t bother trying to make puto again but maybe i’ll try one more time hehehe… oh, btw, my yema turned out yummy with the addition of bits of langka, but i still have yet to achieve the hard exterior and soft inside part of it.

bonjour ms connie!

just a short tip on beating egg whites. here in france, chefs recommend to add a pinch of salt on the egg whites before beating them to make the best results.i’ve tried and it’s true.the have a wonderful result. i will try making leche flaan tonight but will do it au bain marie as i don’t have a steamer. hopefully it works. bon appetit!

Hi Connie!
I’ve tried your recipe twice and really followed the procedure in cooking and it’s really good! My family loved it. Now I want to make even more puto but I’m afraid to add measurements to the ingredients. I hope you can help me with the additional measurements. What if I use 2-3 cups of flour would I apply the measurements just by mere adding as in the 1 cup? Thanks for your help and your other recipes are really great. I’m learning to cook more recipes now.
God bless!
LA

Hi Connie.

Tanong lang po. Magaan po ba ang puto na kinalabasan dito sa recepi nyo?

Magaan?

hi connie,

can i have the recipe of your puto.

thanks.

Sure, lovelee, see the large text that appears above and below the blog entry that says “Go to page 1 2″?

hi, i see u have lotsa fan here. Just added ur site to my fav site. nwei, i can’t comment now about the puto, but iguess it will come out really great as i already made one with similar procedure. Except for the butter (i creamed the yolks with the sugar).

Made it last week for my preggy wife. She feasted on it as her breakfast, topping it only with * margarine.

experimented on “gata” instead of milk (which i 4got to buy).

I used to bake goodies before. Now i hardly can caress my equipment due to a very big responsilbility in the office.

Keep blogging!

Good day connie! I just want to ask if how many days will puto last?we are going to have a party on saturday afternoon and I want to cook puto on friday night (that’s tom)Is that ok?

hi connie! i wud like to ask about “rounded tablespoonfuls”… i’m a bit confused… do you use ordinary spoon or measuring spoons and do i have to scrape the top after measuring… thanks for your generosity to share an easy recipe!

roselyn, you can refrigerate them and reheat by steaming.

joejoe, although it is always safest to use standard measuring spoons, when you’re confident enough with a tried and tested recipe, you can do without them. “Rounded” means you have a mound so you don’t scrape the top.

hi connie! i’m so excited to try the recipe. thanks a lot!

hi connie,
mukhang masarap yang puto mo ha,sa hitsura pa lang gigil na gigil ko ng makain,hehe.by the way,pede po ba me makahingi ng tips dyan kung paano lutuin yan?at anong mga recipe/ingredients sa puto mo?pls naman help me…

TNX & GOD BLESS…

hi ms. connie,
it’s me again, just want to thank you for this recipe i cooked it already and am now enjoying eating it eto yung hinahanap kong puto malambot at walang maasim n after taste tama k for using fresh milk instead of carnation evaporated milk hehehe. lalo n cguro kung carabao’s milk ang gagamitin dito sobrang creamy n nya pag naluto. although i have made some mistake, na excite kc ako maluto agad i doubled the ing. kc 1 dozen yung eggyolks n niluto ko for leche flan yesterday smehow i forgot to double the sugar kaya ayun mdyo hindi cia matamis hehehe… tapos sobrang namelt yung cheese kaya ayun dumikit cia sa towel nevertheless masarap p rin cia. nxt tym i’ll do it perfectly na tulad ng leche flan mo. more power to you ms. connie!

How do you use that kind of steamer? Ganyan lang kasi ang steamer dito mabibili sa walmart, but I did buy metal steamer nun umuwi ako ng pInas. Just curious. may water ba dun sa kawali, bago ilagay un bamboo steamer? di nabasa yun steamer.hindi pa kasi ako nakagamit ng ganyan.

just found out about your website, galing subra. will try the molasses in leche flan? did you every try to use splenda on a leche flan, diabetic na kasi ako, gusto gusto ko pa naman ng leche flan.

salamat!

“may water ba dun sa kawali, bago ilagay un bamboo steamer?”

Of course. Simmering water creates the steam.

as usual, panalo ang recipes mo! i’m thinking of making them for a neice’s birthday this saturday and some for a company retirement party naman on monday. thank you as always, my friend

I tried this recipe but my puto looked like more of a cuchinta rather than a puto. And the plastic moulds melted too.
Anybody knows what is not enough why my puto did not rise well?Thanks!

Ann, can you at least identify the different stages in beating egg whites? Second, were the moulds you used specifically intended to withstand heat. Just because they are moulds does not mean they can go into the steamer.

Hi there, I’m intrigued with your puto innovation above. But where can I find the recipe you used? Or could you pls send it to me exactly as you used it? Also did you try baking puto before? If yes, could you give me the temperature and time involved? I’m in Switzerland and there’s no way to get puto here except to cook it yourself. Many thanks

Che, click the link to page two. They are in large font and the links are below and above each entry.

hi connie! my aunt gave me her recipe of puto which i tried making but the end result “it’s not siksik and medyo durog” and where do you think i lack ingredient of what specific ingredient has been too much. can you please help me make a perfect puto. i’ll be looking forward to your advice and suggestion.thanks a lot!

can you send me the recipe of your own puto? (as well as putong ube and pandan too) thanks a lot!:)

Didi, how can I comment on your aunt’s recipe which I don’t even know?

As for my puto recipe, it’s already posted.

i’m sorry i forgot to leave you the recipe. here it is, 1 kl flour, 1 kilo suger, 1 whole dari creme butter, half pack of baking powder in a sachet, 4 eggs, 2 cups water. thanks!

Didi, that’s not a recipe. That’s a list of ingredients. And I don’t understand what you’re asking. You want me to do your aunt’s recipe and tweak it and deliver the result to you? DOn’t you think you should do the tweaking? I’m quite happy with my recipe and experimenting with a kilo of flour and sugar is too rich and wasteful to me.

that is the recipe she gave me. no other procedure but of course, you have to mix all the ingredients. so i don’t know why you are saying it’s not a recipe? i’m not asking you to tweak it but to give advice on how to make a perfect puto.

I’m exasperated. You give me a list, no procedure, you want me to call it a recipe, and you want advice on turning that list into the perfect puto. I don’t want to sound offensive but what you really need is a manghuhula.

I just like to share about puto molding ideas..When I make my puto I use bilao covered with aluminum foil or banana leaves.It provides the same great taste of puto.

My, those putos look delicious with big pieces of cheese. I’ve got to try this recipe.

How many putos were you able to make with your recipe?

Around 18. But the yield really depends on the size of the molds and much you fill it up.

hi tita connie,

i tried to make puto with the “as close as i can get equivalent” to quickmelt cheese here in the states: velveeta. it melted all over the place and did not come out looking perfect like yours did! so i tried using white american… same results. the puto as great but i know it would be absolutely delish with the cheese… any suggesitons? thanks!

Mich, the cheese is really supposed to melt. The only reason they still look solid in the photos is because we have low-quality cheeses in the Philippines. This is a rather aged recipe entry, we don’t use local cheeses anymore. When I made puto with good quality cheese (we use Land O’ Lakes now), the cheese really melts and just kinda colors the top.