Make one or make all four flavours!
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| From top left, clockwise: putong ube, putong mascobado, putong pandan, and putong queso. |
PUTONG UBE (makes about 30 - 36 mini muffin sized puto)
1 cup rice flour
1/2 cup cake flour
3 teaspoons double acting baking powder
1/2 cup sugar
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup + 2T evaporated milk
100 grams grated ube
1/2 teaspoon McCormick ube flavour
2 tablespoons melted unsalted butter
pinch of violet food powder (if desired), no more than 1/8 tsp.
In a medium bowl, sift dry ingredients together. Add in the wet ingredients and mix just until combined. Do not overmix. If you want a darker purple shade, add in the violet food powder to finish off.
Heat water in bottom pan of steamer until water boils rapidly. Wrap steamer cover with a towel.
Grease puto molds or mini muffin pans then scoop puto batter into molds, 3/4 full. Decrease heat to medium then steam puto for 20 minutes. Let cool slightly before removing from the molds.
PUTONG MASCOBADO
1 cup rice flour
1/2 cup cake flour
2 1/4 teaspoons double acting baking powder
1/2 cup packed muscovado sugar
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup + 2T evaporated milk
2 tablespoons melted unsalted butter
**Combine coconut milk, evaporated milk, and muscovado sugar in a small saucepan. Place over low heat and mix gently until sugar is dissolved. Do not boil. Set aside to cool before using. Alternatively, put liquids in a microwave-safe container. Heat for about 45 seconds. Stir in the muscovado sugar until it is dissolved.
PUTONG QUESO
1 cup rice flour
1/2 cup cake flour
2 1/4 teaspoons double acting baking powder
1/2 cup sugar
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup + 2T evaporated milk
2 tablespoons melted unsalted butter
Pinch of yellow food powder, if desired
Small chunks of or finely grated cheddar cheese
**After filling molds with batter, top with a few cheese chunks. Do not put too much!
PUTONG PANDAN
1 cup rice flour
1/2 cup cake flour
2 1/4 teaspoons double acting baking powder
1/2 cup sugar
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup + 2T evaporated milk
2 tablespoons melted unsalted butter
1/2 teaspoon pandan paste OR
1/2 teaspoon clear pandan extract and a pinch of green food powder
If you ever get to try these recipes, I would greatly appreciate some feedback. Let me know if you liked it or not and if there is anything else I can do to improve on the recipes. Thank you and enjoy!
Hi Corinne,
ReplyDeletethose cakes look so yummi :O)))
I like them so coloured ;O)
Thank you for the recipes!
Have a lovely week,
hugs to you,
Claudia
Hi Ms.Corinne,
ReplyDeleteI have been dreaming of making these mini putos.i'm so happy that you shared your recipe.just a question po,is double acting baking powder different from the regular baking powder available at coles and woolies?the one i'm using for baking is the Anchor brand.can i find double acting baking powder at coles or woolworths?thank you ms. Corinne
Catherine
The Anchor brand is double acting.
DeleteI didn't notice,it's actually written on the label that it is double acting:) l will try your puto recipe as soon as i have all the ingredients.just want to let you know that i have successfully bake your ube,pandan and mocha cake recipes,the Ube cake is always a hit.thank you so much:)
ReplyDeleteCatherine
Ms. Corinne,one more question,can i use wilton gel icing color instead of food powder?
ReplyDeleteCatherine
Yes, certainly. I'll edit the recipe to include that. Thanks.
DeleteHi corinne, i am not sure if they sell double acting baking powder where i am would there be a big difference if i use the regular baking powder? Thanks for these recipes.
ReplyDeleteI think most baking powders in the market today are double acting anyway (even if it is not indicated in the packaging).
DeleteHello Ms. Corinne, what do you mean by 1/2 cup + 2T evaporated milk? 2T stands for what? thank you for sharing your recipes.
ReplyDeleteT stands for tablespoon. When it is a small letter t, it means teaspoon.
Delete2T is 2 tablespoons.
Thank you Ms. Corinne, you are so kind to share your recipes especially to a wannabe like me.. Take care..
DeleteThank you Corinne, i'll make some on Friday, I'll let you know how i get on.
ReplyDeleteCorinne3x,wowow!.This is the highlight of my day off...making perfect PUTO.LOL!!I've been searching for the best recipe and I can say This is the ONE!
ReplyDeleteThanks for that! Glad you liked it!
DeleteAng galing galing nyo po.sasarap ng mga recipes nyo.
ReplyDeletejust tried the ube version and they came out perfectly delicious. I am going to try the pandan version next. Although I am not Filipino, have done a number of Filipino recipes on my blog. would love for you to stop by if you have a moment: http://gourmetglobal.blogspot.com
ReplyDeleteThanks for trying it out!
DeleteHi Corrine. Thank you so much for this recipe, bless you!!! I tried it and everyone who ate it gave me an all-thumbs-up seal of approval! Since I couldn't find the double active baking powder, I just used the ordinary baking powder and the puto came out just fine - even great! I haven't tried making the muscovado flavor coz muscovado sugar is not common here. Maybe, one of these days... again, thank you very much! :-)
ReplyDeleteHi, the grated ube - is this cooked ube then grated? Or the powdered ube? Or the frozen raw ube? Thank you!
ReplyDeleteIf you are going to use fresh ube, boil it first then grate or mash. If using the frozen one, thaw and use as is (I do think it's already cooked).
DeleteNever tried using the powdered option.
Hi Corinne, was able to taste Michel's puto and no offense meant but your recipe is way better and yummier both in looks and taste.
ReplyDeleteThank you so much for sharing your awesome recipes.
Thanks so much for sharing this!
ReplyDeleteI tried making cheese puto last weekend and made the mistake of using glutinous rice flour instead of plain rice flour. My puto turned out really sticky (but tasted good) hahaha! I didn't know there were different kinds of rice flour.
This weekend I'm going to try making another batch (but with the right kind of rice flour). Do you think I can make plain puto using the same recipe but without the additional flavoring?
For plain puto, use the same cheese puto recipe but omit the yellow food colouring and the cheese. If you want it whiter, you can substitute whole milk (fresh) for the evaporated milk.
DeleteHi Corrine!
ReplyDeleteI've eaten tons of puto before but never made it myself. So I tried two different recipes--my boss and I preferred yours. I'm wondering if you've tried this specifically with mochi flour? The first time I made this, I used all rice flour and found the texture more grainy and dense than I wanted. I tried your recipe, but subbed 00 flour for cake flour. Definitely a better texture, but still slightly grainy. I'm wondering if this is because of the grind of rice flour I used or if mochi flour is the way to go? I definitely want to try this again with a different rice flour and see if you had any insight on using different flour blends.
I'm a pastry cook at the Seattle Art Museum and did a modified puto dessert for our tasting menu last week. Here's a picture of the finished product:
http://instagram.com/p/obgSdZwXn3/#
I'm wondering why your puto is turning out grainy? Have you been using ground rice or rice flour? I use the very white, fine rice flour and never had that issue. If you don't want to use cake flour with the rice flour, I recommend that you just substitute it with plain or all-purpose flour.
DeleteYou can perhaps try leaving your puto batter for 30 minutes or so before steaming to allow the rice flour to rehydrate. Maybe it will solve the problem of the puto being grainy?
I am not sure what mochi flour is. Is it the same as glutinous rice flour? If yes, then don't ever use that! Your puto will definitely turn out gummy instead of soft and fluffy.
Thanks for sharing the modified puto dessert you made. Never thought the puto can be presented in such a fancy manner!
Para san po ung butter un po ba ung pang grease sa pan, tnx
DeletePwede po ba ito sa oven yung bain marie po na tinatawag nila?
DeleteKasama ang butter sa puto mixture. Hindi ito pang-grease ng mga molds.
DeleteHindi ko pa nasubukan sa oven pero ang puto kasi talagang sa steamer niluluto.
Where can i buy rice flour, lagi ko po kasi nakikita glutinous rice flour po eh
ReplyDeleteKung saan ka man nakakakita ng glutinous rice flour, malamang meron din silang regular rice flour. Sa Asian stores ako bumibili.
DeleteHI ms. corinne. Thanks for sharing your recipe. Really looks delicious. I will try your Puto Ube recipe tomorrow. More power to you and please post more filipino food recipes and desserts. Mahirap ang nasa ibang bansa, nakakamiss and mga foods nation.
ReplyDeleteHi Ms. Corrine, these recipe looks yummy! I will try this when I completed the ingredients needed. By the way, I wonder if you know how to make a mocha and chocolate flavored puto? Is it just adding coffee and chocolate to the mixture? Hope you have an idea coz I cant find recipe of these two on the internet.
ReplyDeleteThere's such a thing as mocha and chocolate puto???? Never heard of that before.
DeleteYes there is, here in the philippines..I thought you might have an idea about it, anyway, if ever you will have it in the future, I will be looking forward to see it on one of your recipes here..
DeleteHi Corrine,
ReplyDeleteI tried the recipe and went perfect. My family loved it and friends too... I just have some few questions... the ube flavoured puto is heavier than the others is that normal? and the left over puto on the next day they are quite dry is that normal too? thanks! God speed!
It is normal for the ube puto to have a different texture compared to the other varieties but it shouldn't be heavy or dense.
DeleteWhat I notice is that puto made with rice flour tends to be drier than those made with plain flour. From what I know, rice flour takes longer to hydrate. After making up the puto batter, try setting it aside for half an hour or so before steaming to give the rice flour more time to absorb liquid. This might give you better results.
Also, to prevent the puto from drying out quickly, be sure to store them properly in airtight containers.
Hi corrine,
ReplyDeleteWould it be possible to make the puto a day before the party? If possible where do I store it.
Thanks
Personally, I would prefer freshly steamed puto, especially so because puto made with rice flour tend to dry out much faster. If you need to make it a day in advance, keep the puto in an airtight container. Shortly before serving, microwave it for a few seconds to restore its soft texture.
DeleteHi corinne! I made plain white puto using your recipe! It was perfect except it came out lop sided. One side of each puyo was higher. I followed everything even the towel on the lid. I don't know what went wrong. We finished all the puto coz it was soooo yummy i just can't give it out as gifts coz it's uneven. Any advice? Thanks!
ReplyDeleteMaybe lessen the batter on each mould? That way the puto won't rise too high past the top of the mould and become lopsided. Just a theory.
DeleteThanks! I'll try to make it half way instead of 2/3's full next time. Thanks for the advice and the yummy recipe!
ReplyDeleteHi po! Your puto looks so yummy! I have questions ms Corrine
ReplyDelete1. Can i use all purpose flour instead of rice flour?
2. Can i use ube jam or ube powder instead of grated ube. OR can i omit the grated ube since ube flavouring is in the ingredients list.
3. What is pandan extract? Is that the pandan liquid flavouring?
Thank you!
To answer your questions:
Delete1. No you can't. First of all, all purpose flour has gluten, rice flour doesn't. If you use APF for this recipe, you will get very tough puto. Secondly, these are steamed rice cakes, so rice is a major ingredient. You cannot omit it.
2. I wouldn't recommend substituting. Ube jam already contains sugar and milk and will alter the taste and texture of the puto. Reconstituted ube powder tastes terrible. However, if you can tolerate it, then you can rehydrate the powder according to the instructions in the packet then measure out the amount you need for the recipe.
3. You can use the liquid pandan flavouring. If you can find pandan paste (from an oriental or Asian grocery), you can use that too.
Hi, what is 2T means?
ReplyDelete"T" means tablespoon. "t" means teaspoon.
DeleteHello corrine your puto recipe looks yummy. Gonna have to try that soon. Ehat if i make the puto with all rice flour and no cake flour at all. What will happen?
ReplyDeleteIn my experience, using all rice flour results in a very dry puto.
DeleteYour recipe helps me a lot. i think this is the best puto recipe. thank you Corinne
DeleteHi,Ms. Corrine! Please share ifyou have the recipe tor Putong Polo. Thanks! Your Muscovado Puto looks similar to it. Will try your recipe. It would be lucky of me if turns out to be the one I've been looking for in ages. Regards!
ReplyDeleteHi Corrine:) I was wondering..for the ube puto can I use a drop of Ube flavouring for colour instead of violet food powder?
ReplyDeleteThe recipe already has ube flavouring. If you want to add more for colour, that's up to you.
DeleteOk thnx for your response! I was just thinking maybe an extra drop of food flavouring for added colour instead of food powder for added colour, might affect the recipe..because I cannot find food coloring powder...anyways ty! Im excited to make these with my mom..lol I need her for back up
ReplyDeleteGano po katagal ito iisteam?
ReplyDeleteNakasulat sa recipe - 20 minutes.
DeleteHi I am gluten free and I have not found a good gf cake flour substitute. Can i use my regular gf flour instead of the cake flour? Or maybe add xantham gum? I love puto but have not had it because they aren't gf. Any advice is appreciated. :)
ReplyDeleteThe reason I added some cake flour in the recipe was precisely to introduce even a little bit of gluten. I noticed that using all rice flour resulted in puto that was tough and dry. To then substitute the cake flour with something gluten free will defeat its purpose.
DeleteI have no experience in gluten free baking and cannot guarantee good results with substitutions, sorry.