Tuesday, April 29, 2014

Leche Puto

**This post has been revised. 28/12/14

I feel somewhat like a sacrificial lamb.  Or maybe a guinea pig.

Because of my desire to share new recipes here, I experiment a lot.  If I'm lucky, I get it right the first time. But if I don't, I find myself measuring, and mixing, and baking, and adjusting ingredients over and over until I am completely satisfied.

It takes a toll on my body, you know. Taking in all those extra, unnecessary calories...sometimes to the point of feeling really sick. But it comes with the job, I guess.

I am happy though when I finally get it right.  And I know that I make a lot of other people happy too.

So, what is this so-called leche puto? Just from the name itself, one can deduce that it's a fusion of the Filipino steamed 'rice' cake (puto) and milk flan or creme caramel (leche flan).  It actually is, just sans the caramelized syrup. I did not know what this thing was until I watched this feature on a Filipino TV show.  The lady in the video said that the idea came about because she found that a lot of eggyolks were getting wasted in her puto-making as only the whites were needed.  It's as simple as that.  Brilliant, isn't it?  How people come up with these combinations? How something so simple can turn into a big business?

They showed the procedure on the video but understandably, not the recipe.  So I watched and watched and watched..and tried to figure it out.

First attempt - great flan, dense puto.  Second attempt - eggy flan, still dense puto.  Third attempt - overcooked flan, fluffy puto.

Four attempts later - a creamy flan, and soft and fluffy puto finally!



I don't know how many of these I had to pop in my mouth to come up with this recipe (I refuse to even think about it!).  So in saying that, I sure hope you all will appreciate and like it!  It will make the sacrifice more worth it!

LECHE PUTO (makes around 48 medium-sized pieces)

Ingredients:

For the flan:
4 egg yolks
1 can sweetened condensed milk (395g)
2 tsps lemon/calamansi juice or 1 tsp lemon extract

For the puto:
2 cups self-raising flour
1 1/2 tsps baking powder*
2/3 cup white granulated sugar
½ tsp salt
4 eggwhites (about 2/3 cup)
1¼ cups water
a few drops of yellow liquid food colouring (optional)

Procedure:

* I found that even if I am already using self-raising flour, I still needed to add a small amount of baking powder to make the puto fluffy.  I think this is because eggwhites toughen a cake and there are no eggyolks to make it more tender. Don't worry, there is no baking powder aftertaste!

**Note:  I used plastic puto moulds for this purpose.  You can use mini muffin pans but you will have to adjust the steaming time.  I tried using the pans in one of my batches and noticed that the flan cooked way faster.  You do not want to overcook it.  The flan should remain creamy yet firm enough to hold its shape.  When it's overcooked, it tastes like scrambled eggs (not good).

1.  Make the flan first.  In a small bowl, mix together the eggyolks and condensed milk.  Add in the lemon juice or extract.


Tip:  Get yourself these inexpensive plastic sauce dispensers.  It makes filling up the moulds so much easier and cleaner.

Use one for the flan mixture and one for the puto mixture.

2.  Heat water in bottom pan of steamer until water boils rapidly. Wrap steamer cover with a towel.

3.  Grease puto moulds then squirt the flan mixture into each mould, filling each about 1/3 full.



4.  Steam flan on LOW heat for about 5-7 minutes. At this point, the flan would not be fully set but should not be liquidy either.  Set aside to cool completely while you make the puto mixture.



5.  In a medium bowl, sift dry ingredients of the puto together.  Add in the wet ingredients and mix just until combined. Do not overmix.  Transfer mixture to your plastic dispenser.


6.  Prepare the steamer as before.  Top up with more water if needed and bring to a rapid boil again.

7.  Gently squirt puto mixture over flan, filling moulds nearly to the top.



8.  Steam the puto on LOW heat for another 10 minutes.  Remove from steamer and let cool slightly.


9.  To remove from moulds, carefully run a thin knife around the puto layer only.  Invert mould and tap to release the leche puto.

I think it is best to keep them inverted like this as the leche flan layer is more delicate and sticky.

Beautiful.  And I can assure you, it's absolutely delicious too.

Enjoy!



PS.  If you have any suggestions on what I should experiment on next, leave them on the comments section below.

116 comments:

  1. hello Corinne! I am so happy that finally you made this leche puto as I can't find a single recipe of this . I tried watching the video for how many times too. :)You're such a genius when it comes to experimenting:) hands down on you. I am definitely sure this taste yummy just like the rest of your recipes. Just one question does the flan doesn't separate from the puto when you unmould them? Because like you I tried making this but the difference is that I used the duck egg whites since I was making leche flan using ducks eggyolks apparently my puto is not fluffy. I guess duck egg whites really not good for pastries as it's very thick. Anyway, my main purpose for that is to actually try making leche puto just to see if how it would look like on the actual. Some of my puto separate from the flan so I think there is a technique on that so that they will stick together or maybe because the flan mixture I use has evaporated milk.
    Thank you Corinne for sharing this recipe I would definitely try this :) Please don't get tired of sharing your yummy recipes. I am big fan of yours. :)
    I hope you could clone the custaroons too . God bless :)

    ReplyDelete
    Replies
    1. If the flan is already fully cooked after the first steaming, I think the puto will not stick to it anymore and the two will separate when you unmould.

      Try this recipe out and let me know what you think.

      Delete
  2. I tried making puto one time and it was a flop. It didn't rise. I think I didn't mix it right. I haven't tried making it again since the first time coz I'm not sure what to change in the recipe/ingredient. I'm wondering - how did you learn to make changes? I'm guessing you'd have to know the science behind the each ingredient, right? I really want to make puto again and give it another shot.. I'll try your recipe and hopefully it'll turn out yummy. Thanks for sharing! :)

    ReplyDelete
    Replies
    1. It's always a trial and error for me but it does help knowing what each ingredient does and how it affects the outcome.

      Delete
  3. Thank you for sharing Corinne. Can you please experiment for Leche Flan cake next time :)

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  4. What a marvelous person you are, Corinne. Your talent is amazing but your generosity tops them all. Got one question, what else can be used on the absence of a plastic puto mold? Can ramekin do the job?

    ReplyDelete
    Replies
    1. A ramekin might be too big. Try using mini muffin pans but steam the flan for maybe 3 minutes only then with the puto for another 8-10 minutes. I am not sure about these steaming times but will try next time to verify.

      Delete
  5. Hi Corinne, you should have called when you needed a taste tester :) I'm a willing participant. Leche Puto, first time I've seen and heard about this and it looks really delicious. Two of my favorites in one, brilliant! Wish I had the puto molds. I'll be trying this soon. Thanks! ~Mela~

    ReplyDelete
  6. Hi Corinne, I love all your recipes :) Its simple and easy to follow. I just want to ask since self -rising flour is not readily available here in Manila. Can I just use all purpose flour? What will be the measurement?

    thank you and God bLess! Happy Baking!

    ReplyDelete
    Replies
    1. To make self-raising flour, you will need 2 teaspoons of baking powder for every cup of plain flour. So for this recipe, use 2 cups all purpose flour instead but make the baking powder 5 1/2 teaspoons in total.

      Delete
    2. Hi Ms. Corrine! Is that 5-1/2 teaspoon when using all purpose flour? Tnx!

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    3. Yes, that's exactly what I said in the comment above yours.

      Delete
  7. How about custaroons a cross between coconut macaroons and leche flan :)

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  8. Hi Corinne, thanks for sharing this recipe, procedures are easy to follow. Where did oyu get your puto container though?

    Also maybe you can try "Torta" (the visayan cake) next time?

    ReplyDelete
    Replies
    1. My puto moulds came from the Philippines.

      Delete
  9. This comment has been removed by the author.

    ReplyDelete
    Replies
    1. Glad you and your family enjoyed it! Email me photos. I'd love to see them!

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  10. ask ko po ilang days po shelf life ty

    ReplyDelete
    Replies
    1. I don't really know, sorry. I would recommend though that it be consumed within a couple of days as it has milk and eggs.

      Delete
  11. Hi corrine! Wat f i dont hav self rising flour?wats d alternative?thanks!

    Have you heard about yema cake? Why not try making one and sahring it to us :)

    ReplyDelete
    Replies
    1. Please see my answer regarding self-raising flour in one of the comments above.

      The recipe of my yema cake is already on this site. Click the Recipe tab above to find the recipe.

      Delete
  12. ano po ang pang grease? butter?

    ReplyDelete
    Replies
    1. I usually use cooking spray but butter is good too. Just a light grease would do.

      Delete
  13. Thanks Corrine for sharing your recipe...

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  14. HI Corrine, I recently found your site and I'm enjoying to read all your recipes. I will be trying your custaroons later, and I hope it will be a success( cross fingers). Anyway, just want to know if I can use rubber molds for cupcake if I don't have plastic molds? Thanks for sharing all your recipes and God bless!!!

    ReplyDelete
  15. You can use silicone cupcake moulds, however, they are bigger and you would need to adjust the cooking time for both flan and puto layers.

    ReplyDelete
    Replies
    1. Okay, thanks for the reply. As you said if I used ramekins shall i steam the flan for 3 minutes also or lesser? By the way your custaroon recipe is awesome. I baked it and as you say let it cool really so I waited the next day to eat it but when I looked at it day after, six pieces was already eaten by my husband. He is not that into cake but this one he said tasted good that's why he ate 6 of them ;-). Anyways thanks again. God Bless!

      Delete
    2. You would have to experiment on the steaming time with ramekins. I have not tried them.

      Glad you emjoyed the custaroons!

      Delete
  16. Thank u so much for all the recipes you've shared I've tried the custaroons and so many of my family and friends love it...God Bless

    ReplyDelete
  17. Hello po...just tried the recipe...huhu i was super excited but it turn out to be a disaster...parang kutsinta po ang nagawa ko....help!!! What happened to my leche puto? I followed every step...

    ReplyDelete
    Replies
    1. Either hindi umalsa ang puto o di kaya, bumagsak ito pagkatapos maluto.

      Bago ba ang baking powder na ginamit mo?

      Binuksan mo ba ang steamer para silipin bago ito naluto?

      Delete
  18. Hi Ms, Corrine! I tried it today but the Puto was no fluffy? Parang ang tigas?

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  19. corrine, thanks for the recipe! i'm going to try this one soon. :) they look so yummy! :)

    ReplyDelete
  20. I made these today and the outcome was a bit disappointing, the flan layer separated from the puto layer. And the puto was a bit tough and chewy (like kutsinta)
    I used silicone molds... Is there a diff?

    ReplyDelete
    Replies
    1. My theory about why the flan separates is that the flan layer might have already been fully cooked when the puto batter was poured in. That means it was already firm and dry and the wet puto batter no longer stuck to it. As I've mentioned, the steaming time will vary depending on the mould you are using, so please experiment and adjust accordingly.

      As for the puto being tough, this can be caused by a number of reasons. Did it rise at all? Or did it rise then collapse after steaming? Did you open the steamer lid prior to the puto being done? Was your baking powder fresh? Did you use self-raising flour? Did you overbeat the batter?

      It's hard to tell. What I am definitely sure of though is that this recipe works for me. I've made it many times already with good results. The puto should nowhere be like kutsinta.

      Delete
  21. Hello ms. Corrine.. Thank you for sharing your recipe. Im planning to make these for my husband's boss. I just want to ask if i can use llaneras instead? I have so many llaneras here that i used for my leche plan business before..If yes, how many puto molds should be in a llanera? How many minutes? And should i still grease it or use parchment paper instead? Thank you for answering.. ^_^ have a good day!

    ReplyDelete
    Replies
    1. This recipe is meant to be done in puto molds. Using a llanera, which is much larger, will greatly change the amounts you need per mold plus the steaming time. I cannot guarantee a good result as I have not tried this. Why not experiment on a batch first?

      Delete
    2. Oh i see.. Maybe i'll just buy some puto moulds..i dont want them to go to waste if would experiment.. :( but anyway thanks for answering. :)

      Delete
  22. Hello, Corinne.... I'm so thankful for this recipe. Thank you so much for sharing this with us. I've made this many times already and always with success. :) Do you have recipes of Ube Puto and Pandan Puto? I wish to make more varieties of Leche Puto sana. God bless always!!!

    ReplyDelete
    Replies
    1. I do have those recipes but they are rice flour based with no eggs. Just click the Recipes Tab at the top of the page to find the recipe.

      Alternatively, you can just use the puto recipe here and perhaps add ube or pandan flavouring to it.

      Delete
  23. Hello po nag try po aqong mgluto ng inyo pong recipe,success nmn po,ill share it to my friends hopefully mging business qo rin po salamat po

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  24. Hello po. Wala po ba talagang evaporated milk ang puto mixture?

    ReplyDelete
    Replies
    1. Kung nais mo, pwede mong palitan ng evap ang kalahati ng tubig sa recipe.

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  25. Just make this morning...wow super sarap...thanks po

    ReplyDelete
  26. Hello po kung wala pong self rising flour ano po conversion kung all purpose flour at baking powder?

    ReplyDelete
  27. hi Ms. Corinne! tried your recipe and it was great! But is there a way to make the flan a little less sweet? and puto is little bit dry. Can i add melted butter to the puto mixture for extra moisture and can i do half evap/half condensed on the flan mixture to lessen the sweetness

    ReplyDelete
    Replies
    1. Change whatever you think will suit your taste better. It's really up to you! You can even use your own puto and leche flan recipes and simply follow the same steaming procedure.

      Personally, I find that the sweetness of the flan is balanced off by the thicker, less sweet puto layer. All-condensed milk flan is much creamier and stable so that is one thing to consider also.

      As for the puto being dry, make sure you only mix the batter until combined. The more you mix, the more it will tend to be tough and dry. Maybe you can also try lessening the steaming time and see if that has an effect. Just some suggestions as I have never found the puto dry myself.

      Delete
  28. Hi corrine, I tried your recipe last week and it's great! My family loves it, its just the puto does not rise that much i dont know if it is because of I used all-purposed flour,though i followed your instruction to make the baking powder 4tsp. But overall they loved it. By the way, the second time I made it, the recipe totally busted when I used double layer of steamer. The flan on the upper layer is still liquid so I had to steam it for several minutes. Then when I put the puto mix I noticed that the first layer of leche flan is still liquid on it so the puto mixture and leche flan combined. I still continue with the process and steamed it for 10 mins on low heat, The result on upper layer of puto is good but on the lower layer I saw some water on the puto and the puto itself did not rise that well. I forgot to mention that the leche flan on the lower layer of steamer, there is also some water on the flan mixture.. Is there anyway I could use two layers of steamer that the puto and flan will not suffer from water drops on the lower layer? Is there a difference in temperature using single layer and double layer steamer? I will appreciate your answer so much because I wanted to reduce cooking time of your recipe because it is better If I can use two layer than one layer for it saves time and gas. Thank you so much..

    ReplyDelete
    Replies
    1. I have not tried a double layer of steamer with this recipe yet. I have with normal puto and both top and bottom layers come out quite well. I had my doubts in the beginning because I always thought that the heat will not be the same in the top layer. But it works.

      I am not really sure but in my experience, the kind of steamer makes a difference in results. I used to have one where all my puto came out a failure no matter what I did. Then I bought a larger steamer and it has worked wonderfully for me.

      Have you tried using a bamboo steamer? The advantage is that it does not sweat, therefore, no droplets of water will get into whatever you are steaming.

      If you have a favourite puto recipe, maybe you can try it with the leche flan and see if it will give you more favourable results? Personally, I am happy with the way my puto layer rises so I do not really know what else to suggest.

      Delete
    2. Hi Ms. Corrine, thanks for the reply. I have not yet used a bamboo steamer because I have this aluminum steamer from my mother. It was very old though, its still in good condition. Since you mentioned the bamboo steamer, I made a research on it and your right, it absorbs moist unlike aluminum and SS steamer. I will try to buy one so that I can test cooking this recipe using layers of bamboo steamer. Thank you so much and looking forward for more delicious and sumptuous recipes!

      Delete
    3. I have seen some videos wherein they put a cloth first on top of the steamer before covering it with the lid. I believe they do that to prevent moisture from dripping to the puto flan. I haven't tried it yet, but you may want to give it a shot. Please let me know hot it turns out. :)

      Delete
  29. hi po, can i use the mixture of custaroons para sa lecheflan ng leche-puto ?

    ReplyDelete
    Replies
    1. You have to omit the coconut and butter if you just want the custard layer.

      Delete
  30. hello po,corrine...i've tried many recipes about puto in the net...but your's is the best I've tried it once and the result is amazing...I never expect this would be perfect for my son's 2nd bday this coming december...thanks for sharing this recipe,my friends love it and find it a unique dessert...next am planning to try your ensaymada, when i got my new table oven...planning to have extra income homebase....thanks in advance..by the way i have photos with my puto leche flan when i tried your recipe..

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  31. if matamis po s panlasa yung flan ano po pwedeng gawin?and can we add butter s puto recipe nyo?

    ReplyDelete
    Replies
    1. Subukan mong ii-replace yung ibang condensed milk with evaporated milk.

      Paki-experiment nalang ang pagdagdag ng butter sa puto dahil di ko pa ito nasubukan.

      Delete
  32. hi ms.corinne,i've tried your recipe only i replaced 1/4 cup of water w/ evap milk and i added 1/4 cup butter.but i've noticed po yung puto umaangat sa mould and bkit po kya yung puto ko di nagcreate ng dome unlike yours.yung akin flat ang ibabaw.

    ReplyDelete
    Replies
    1. Alam mo, sa kahit anong recipe, kapag may papalitan ka, siempre magkakaroon ito ng epekto sa resulta. Halimbawa, yung melted butter na dinagdag mo - additional liquid ingredient yun.

      Nasubukan mo na bang sundan ang recipe as is?

      Delete
  33. Replies
    1. Sana sinubukan mo muna. Hindi mo kasi malalaman kung maganda ang isang recipe kung papalitan mo agad ang ingredients. Suggestion ko sayo, sa susunod na pagsubok mo, sundan mo ang recipe at tingnan mo kung ok ito sa iyo. Kung hindi, doon ka magsimula mag-experiment.

      Delete
  34. Hi po, twice na po ako gumawa ng puto leche pero lagi po ako nagfafail sa flan. After maluto pagtatanggalin ko na po ito sa puto mold lagi po nasisira yung flan. Hindi po sya naghohold in shape sa moldihan. And mas nglalasang eggy flan ito instead of creamy. Ano po ba gagawin ko para maganda ang shape ng flan like ng asa picture nyo po. Thanks.

    ReplyDelete
    Replies
    1. Obviously may ginagawa kang di tama pero mahirap masabi dahil hindi ko naman nakikita kung paano mo ginagawa ito. Anong klaseng mold ba ginagamit mo - plastic o aluminum? Gini-grease mo ba ito? Hinihinaan mo ba ang apoy kapag niluluto mo ang flan? Pag sinabi mong eggy yung flan, overcooked ba siya? Mukhang curdled?

      Delete
  35. hello..i tried your recipe twice but the flan still no good.. di po xa gaanu nag set.. eggy po.. how come?

    ReplyDelete
  36. 4 yolks lang po ba talaga ang ginamit?

    ReplyDelete
    Replies
    1. Yes, 4 yolks. Maliliit ba ang eggyolks na ginagamit mo?

      Hindi ko maintindihan bakit hindi nagse-set ang flan layer mo. Ang daming beses ko na ginawa ito, palagi namang firm ang flan (katulad ng nasa photos sa taas). Baka kailangan mo lang tagalan ng kaunti ang pagsteam ng flan layer bago mo ilagay ang puto mixture.

      Delete
  37. Hello po. I can't find puto moulds here in ksa, can i use disposable plastic cups instead? Hindi po ba ito mag melt down with the mixture? Thanks po.

    ReplyDelete
    Replies
    1. I don't think those are suitable to use. Use mini muffin tins instead and shorten the steaming time. I'm sure you'll find the muffin tins in any baking supplies store.

      Delete
  38. hi corine! ask ko lang..what do you use in greasing the puto moulds??thanks in advance :)

    ReplyDelete
  39. hello po. post ka nman po ng recipe ng old styled frosting/ royal icing. thnx po.

    ReplyDelete
  40. Hi ms.corinne,lagi kc nagkukulang puto mixture ko if im adding flour,ano n kaya measurements nung other ingredients. Thanks po

    ReplyDelete
    Replies
    1. Gaano kadaming flour ang idadagdag mo?

      Delete
  41. Di nagset ang flan ko... what seems to be the problem? Kailangan talagang igrease kahit plastic ang mould ko... Nakuha ko ang portion ng puto pati angbtaste pero yung flan lang medyo liquied pa iya. Thx.

    ReplyDelete
    Replies
    1. Maybe you just need to cook the flan layer longer before putting the puto batter.

      Delete
  42. Hi, i made my second leche puto now and I increased the cooking time of my flan... it was more formed this time but it did not stick with the puto

    ReplyDelete
  43. Hi Corinee, thank you for sharing this recipe. It's the first time I made it and the result was impressive: soft puto and flan was smooth and did not separate from the puto. I followed your recipe of 395 gms condensed milk can. Actually I used only the available 305 ml/gms but the result was soooo sweet. How do I adjust the sweetness without compromising the texture for the flan to set? What can I substitute for half of the condensed milk to minimize the sweetness??? Thanks for whatever advice you can give :)

    ReplyDelete
    Replies
    1. You can probably substitute some of the condensed milk with evaporated milk. However, I cannot guarantee that the texture will be the same as I have not tried this.

      Personally, I find the overall sweetness just right because the puto itself is not sweet. To minimize the sweetness, I don't make the flan layer thick.

      Delete
  44. rice flour po ba ang puto or just all purpose flour?

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    Replies
    1. All purpose flour but the self-raising kind.

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    2. Have you tried the rice flour? If yes, what will be the water mixture? Thanks

      Delete
  45. Good Day Corrine

    mga magkano po nagastos niyo po sa ingredients ????

    thanks :D

    ReplyDelete
  46. hi What is the size of the puto molder cupos?
    thank you.

    ReplyDelete
    Replies
    1. My moulds measure 2" across the top.

      Delete
  47. Hi Corinne! I am planning on trying your recipe (fingers-crossed)! Should I be using just any size of egg? Is there a recommended size? Thanks for your generosity in sharing your recipes :)

    ReplyDelete
    Replies
    1. I use Australian extra large eggs, weight of each Is around 57-60g.

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    2. Thanks Corinne! I'm from Brisbane and I'm so glad to have found your site and recipes and know that I can readily find them here as well. Keep sharing!

      Delete
  48. Hi corinne. I had followed this recipe. But i use 2 cups of all purpose flour and 2 teaspoon baking powder. The puto is a little hard and not fluffly. So since i am using all purpose flour, i need to use 5 1/2 teaspoon of baking powder??

    Next, my flan sticks to my puto but its soft even if i steam it for a long time. But i will try your recommended steaming time.

    Also, i dont have plastic moulds like the one you have. I use the plastic medicine cups.

    Is the baking powder the secret to make it rise and fluffy??

    Marie

    ReplyDelete
    Replies
    1. You said you had followed this recipe BUT used all purpose flour. The recipe calls for self-raising flour. For 2 cups of all purpose flour, yes, you will need 5 1/2 teaspoons of baking powder.

      Maybe your flan layer is quite thick that is why it is taking a longer time to set up.

      Delete
    2. By the way, if you are using small eggs (thus your eggyolks are small), you might want to add more eggyolks or use larger eggs to make the flan firmer.

      Delete
  49. Hi po,
    Can i use vannila extract instead of lemon? Thanks

    ReplyDelete
  50. Hi miss corine pwede po magtanong? For bulk amount of puto flan? Anu po missurement? For like 100 pcs? Salamat po...

    ReplyDelete
    Replies
    1. Double recipe ~ 96 pieces
      2 1/2 recipe ~ 120 pieces

      Delete
  51. Hi po! Kung wala pong available na self-raising, is it ok to use regular flour instead and just double the amount of baking powder? Thank you

    ReplyDelete
    Replies
    1. You don't double the baking powder. You need 5 1/2 teaspoons in total.

      Delete
  52. Hi, Corrine! Hey, have you tried steaming the raw flan mixture with the uncooked puto mixture at the same time? i've seen it done with "flan cake" recipes... was wondering if it would work here as well.

    ReplyDelete
    Replies
    1. The method of baking the flan cake works because the chiffon cake batter is very light and therefore, floats on top of the custard mixture. I don't think that method will work with thls recipe.

      Delete
  53. Hi po. This might sound stupid, but when u set aside the moulds with the semi cooked flans, do u remove them from the steamer or can they stay in there to cool down? Thanks. By the way, I'm from Melbourne Aust too. :)

    ReplyDelete
    Replies
    1. I don't remove the moulds from the steamer basket but I don't leave the basket on top of the steaming water. I set it aside somewhere else to cool.

      Delete
  54. hi miss corinne.. i try ur recipe for the first time..unfortunely the flan layer did not hold the puto. but the puto taste good.. i used oven in this recipe..

    ReplyDelete
    Replies
    1. Next time, steam it. That is how this puto is made.

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    2. would it be fine if i used rice cooker for this? i dont have steamer

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    3. If you mean using the steamer basket with the rice cooker then maybe.

      Delete
  55. Hi corinne Thank you for the recipe. I made this puto flan yesterday using all the ingredients mentioned,except the flour. I used all purpose flour instead of self raising flour , maybe because of the flour used I am not getting the perfect puto as I visualize it as shown in your photo but the in general on my first try to cooked it i got an impressive result but I want to improve more the puto coz there are airholes inside the puto. I will try to use the self raing flour maybe i could get the same texture as shown in your photo. but I have some concern maybe you could help me please. I am wondering your using here water for the mixture , what if I use Fresh Milk or evap milk? would the puto taste even better or it wud be a disaster? what do you think? secondly, you said do not overmix , is there a accurate time needed for the beating? electric beater at what number? or how shall i ensure that i do not over mix it ? at what texture the puto mixture i should achieve to stop the beating? I wonder maybe because the overmixing caused the airholes? or any idea please? Im sorry to asked too much I really want to perfect it. I do hope you could assist me.
    thank you so much. I do hope you could read this message and respond me also. with your insights and help i could make it perfect the next time. God Bless

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    1. Firstly, you said you used all purpose flour instead of self raising. How much baking powder did you use in total? 5 1/2 teaspoons?

      There is no exact time in beating and you don't even have to use an electric beater for this. As soon as the mixture is smooth and the ingredients well incorporated, you can stop. The more you beat, the tougher your puto will become.

      To get rid of the air holes or at least, most of them, bang your moulds gently a few times before steaming. This will help get the trapped air out of the puto batter.

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