Puto is a classic Filipino snack that is usually paired with other Filipino snacks, like palabok, pansit and most commonly with dinuguan or pork blood stew. This recipe is a variation of the usual puto that is made with rice flour, producing a more delicate and cupcake-like consistency. Puto molds are sold at almost all baking supplies in the Philippines, but you can always use any mold you have, like muffin or cupcake trays.
Ingredients:
1 cup sugar
2 cups all purpose flour
3-1/2 tsp baking powder
1/2 cup evaporated milk
1/2 tsp pandan flavoring
1/2 tsp ube flavoring
1/4 cup melted butter
1 medium size egg
Cheese, cut into strips
Procedure:
Put 2 cups water on steamer and set on medium high heat while you make the puto mixture.
Combine all dry ingredients - all purpose flour, baking powder and sugar.
Add the butter, evaporated milk, and egg. Mix well.
At this point, pour half of the mixture in a separate bowl and add the pandan flavoring on one bowl. Mix just until the color is distributed and do not over mix. Then, add the ube flavoring on the remaining mixture.
Pour mixture on individual molds and top with cheese slices. You may also top the others with slices of salted egg for variation.
Transfer molds on steamer and steam, covered, for 20, more or less depending on how big your molds are. You will know that the puto are done when a toothpick inserted at the center comes out clean or with just a few crumbs. When the puto are cooked, transfer on wire rack and let cool completely.
