Puto is a type of steamed rice cake usually served as snack or as accompaniment to savory dishes such as dinuguan or pancit in Philippine cuisine and believed to be derived from Indian puttu of Kerala origin. It is eaten as is or with butter and/or grated fresh coconut, or as an accompaniment to a number of savoury viands (most notably, dinuguan).
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 2 eggs
- 1/3 cup evaporated milk
- 1/2 cup water
- 1 tsp vanilla extract
- cheese for toppings
- Sift flour, baking powder, salt and sugar. Set aside.
- Beat eggs thoroughly, add vanilla extract, milk and water. Mix completely.
- Gradually pour dry mixture to wet mixture whipping continuously.
- Mix thoroughly until mixture is smooth and all lumps are gone.
- Pour into a mould or pan.
- Steam for 10-15 minutes in boiling temperature, remove the cover of the steamer and top each puto with cheddar cheese or quickmelt cheese.
- Remove from the mould and it should come out soft and cushy!
Serve either hot or cold. Yummy!
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