"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Monday, January 05, 2009

Puto

I don't have an authentic recipe for puto to share with you. What I am showing here is puto that I made to go with the dinuguan that I usually serve during the Filipino gatherings. Although I want some authentic recipes and actually found some online, I simply do not have the time to make it. Since I have been working and have less time now to cook and bake, I want a quick-fix, so I resort to the following:

Ingredients:
1 box classic white cake mix (I used Pillsbury)
egg whites, oil and water as directed on the package
(optional toppings: cheese or salted egg)

Procedure:
Prepare your steamer (will post about this later) and make sure the water level is low enough so it does not touch your puto, yet high enough not to get dried up before your puto is done.
From puto't dinuguan

Prepare wet ingredients in a bowl.

Mix the dry with the wet ingredients ONLY when your steamer's water is boiling briskly already.
Spoon the mix into muffin cups supported by silicone cups (or other small cups that fit in your steamer). (This is a good time to place slices of salted egg on top if using.)
If you have two layers of muffins, steam for 10 minutes then exchange the top with the bottom and steam for further 2 minutes.
Remove cover and let steam for further 2-3 minutes. (This is a good time to put cheese topping if using).

This is traditionally served with dinuguan.

A bonus surprise was that hubby and all the kids loved this puto! So, although this is not an authentic puto recipe, who cares? What matters is it gets eaten, especially by the family, right?

For those looking for puto molds, a good substitute would be the tartlet pan on the right, which are like shorter muffin tin cups without the ridges. As mentioned on amazon,com, "SPECS: Diameter 2 1/2", height 5/8", pack of 25 - Description: Made of tin-plate. "

11 comments:

  1. the process still looks pretty authentic. it's the essence that makes it authentically filipino. i dont think there's really any single way to make a "traditional" filipino dish :)

    ReplyDelete
  2. Yeah, I guess you are right there, paoix. Even in the Philippines, people argue about what is authentic as each region has their own version, and people continuously come up with more creative/delicious ways of preparing food.

    ReplyDelete
  3. Hi, Manang, thanks for sharing this easy recipe. My office mates love puto and they call it Filipino twinkies. Haha! I have those silicone cups too.

    ReplyDelete
  4. Hi Ebie,
    I think my husband (an American) and his daughter (and all the kids, actually) liked this because of the familiarity of the taste, even though the look was a novelty to them.

    ReplyDelete
  5. Hi Manang,
    Just wondering if you know the recipe for a chinese puto that is ususally served at Chinese buffet restaurants? The top is shiny and bubbly and very soft. I heard it's a 3 day process since you have to perment it to get that bubbly look.

    Thanks in advance....

    ReplyDelete
  6. HI Anonymous,

    Not sure what puto you are referring to, but I have a favorite website that I bookmarked for some Filipino-looking type of favorite desserts/merienda that I want to try someday. I am imagining that you are looking for puto that looks like what is in this recipe:
    http://ch3rri-blossoms.blogspot.com/2009/01/banh-bo-cow-cake.html

    If not that, you might want to browse her other dessert recipes.

    ReplyDelete
  7. Hi Manang!
    I'll just wanna to asking you how many eggs i need to put for my puto if ever i cook about 50 plus can you please send me by emial your recipe for puto if how many tsp,tblspoon,grams or cups to all ingridients because i would like to sample first if can be yummy or delicious of my puto...hehehehe....By the way MANAG this is my email add...terry_heaven_renoa@yahoo.com

    I will wait your answer. Thanks again & God Bless!

    ReplyDelete
  8. hi manang, do u have a puto recipe using flour and eggwhites? thank you

    ReplyDelete
  9. Hi Anonymous, Sorry I don't. But the closest I have is my quick and easy puto using white cake mix and egg whites. http://kusinanimanang.blogspot.com/2009/01/puto.html

    ReplyDelete
  10. Dear Manang, I live in the Washington DC/Virginia area. Where do get the puto molds (mini and other sizes)? I have been looking for them. Also, do you butter them before you put the mixture in for easy "lifting"? Thanks.

    Please reply by email. My email babsiecarag@yahoo.com

    ReplyDelete
    Replies
    1. Hi Babsie, Mine were a gift from a blogger friend, which she got as a gift too from somebody who lives in CA (she had more than what she needed so she shared with me). I gave away some of mine too (I had received too many also). I do wipe them with some butter or palm shortening.

      Delete

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