February 1, 2013


This is one of the common Filipino deserts made from rice flour or simply flour. There are different ways to cook this and I want to share my own.

You will need:
4 cups all-purpose flour
4 pieces eggs
2 cups water
1 cup sugar
1 cup evaporated milk
1 tsp vanilla extract
4 tabsp baking powder
Cheese for toppings
Before steaming
Here’s how to do it:
Mix all the ingredients in a bowl until no more lumps of flour is observed. Pour the batter in a mold brushed with margarine. Top with cheese. Steam the mixture for about 20 minutes or until it was already cooked. Remove from mold and serve.

Due to different brands of baking powder has different capability of raising your puto when steamed, you may try 1-2 pieces of the mixture first. If it does not rise like what you expected, add a bit more of baking powder in the batter. If you think it was too fluffy, add flour, sugar and evaporated milk, and water.

Instead of using evaporated milk and sugar, you may use condensed milk and water mixture (1:2 ratio).

You may also put some stuffing like tuna or asado to make puto pao.
Tuna and halaya puto pao
I used the Leche Flan mold here

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