Puto (Steamed Flour Cake)

INGREDIENTS:
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 tbsps. baking powder
  • 2 cups fresh milk
  • 2 whole eggs
  • 1 tsp. pandan or vanilla extract (optional)
  • ¼ cup softened butter (at room temperature)
  • extra butter (for greasing)
  • cheese, cut into strips (for toppings)
  • salted eggs, thinly sliced (for toppings)

PROCEDURE:
  1. In a mixing bowl, sift together the all-purpose flour, white sugar and baking powder. Mix to combine well.
  2. Beat eggs in a separate bowl and then pour in the fresh milk.
  3. Gradually fold in the egg and milk mixture in the flour mixture and then add the butter and pandan or vanilla essence (optional). Mix until well blended.
  4. Grease the puto molds with butter. You can use cupcake tin pan or the individual plastic or rubber molds. Ladle the batter into the mold about three quarters full. Top with sliced cheese or salted eggs.
  5. Fill halfway through with water the base pot of the steamer or double boiler and bring the water to a steady simmer.
  6. Arrange the filled molds on the steamer basket and place above the base pot. Place a cheesecloth over the rim of the steamer to absorb the vapor and avoid the water from dripping onto the puto while steaming. Cover the steamer and steam the puto for about 20 minutes or until a wooden toothpick poked at the center comes out clean.
  7. Remove from heat and allow to cool before removing from the molds. Serve hot or cold along with pancit or dinuguan (blood stew). Enjoy!

**Yields 12 pieces of puto

TIPS FROM ENZ:
  1. If making flavored puto, you may add food coloring depending of the flavor of the puto. Say light green for pandan and purple for ube (purple yam) flavors. Use only light and pastel colors.
  2. This puto recipe is also suitable for puto-pao. These are puto filled with sweet and spicy meat fillings.