Special Puto Recipe

How to cook Special Puto

Special Puto Recipe is Philippine steamed rice cake, eaten as is or with butter and/or grated fresh coconut or as accompaniment to a number of savory dishes for breakfast.  Special Puto is the common pair for Dinuguan or Pork blood stew. Puto is a versatile seamed cake since you can incorporate pandan, mango, and other flavorings depending on the flavor you want to eat and serve.

• 2 cups all purpose flour
• 1½  tbsp. baking powder
• 2 pcs egg, beaten
• 1 cup white sugar
• 1/2 cup melted butter or melted margarine
• 1 cup water
• 1/2 cup evaporated or fresh milk

• Clean the Banana Leaves, cut them then place on the tin molds.  Sift together all purpose flour, baking powder and sugar in a bowl.  In a separate bowl slowly whisk to blend the water, milk, egg and melted butter/margarine until fully incorporated.  Add dry ingredients into the liquid mixture and mix thoroughly until well blended and no lumps.
• Fill the tin molds with batter to nearly full.  Repeat the process for the rest of the tin molds.  Arrange filled tin molds in a steamer, place cheesecloth in between each tray to avoid water drips.  Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes without opening the lid.  Remove Special Puto from steamer tray and tin mold.

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This special puto are soft,  fluffy, rich in butter flavor and infused in banana leaf  that gives a nice aroma.

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