Puto is a steamed rice cake popular in the Southeast Asian country/ the Philippines. Steaming, a popular cooking method in this country along with boiling and roasting, was incorporated into Filipino cuisine and by other Asian countries. Rice, the main ingredient in this dish, is an important staple for the Philippines.
Puto is usually eaten as a dessert, but can also be eaten for breakfast dipped into or paired with a cup of hot coffee or hot chocolate. Or side dish for Pig’s Blood Stew (“Dinuguan”). Just like here our lunch “Dinuguan” and “Puto”.
Mine here is without food coloring added and I used flour instead of rice flour and without any cheese!
There are many variations to the recipe ranging from the type of rice used to the method in which the rice is prepared. In its traditional form, puto is of a plain white color. Adding certain common Filipino ingredients like ube and pandan made from pandan leaves or Pandanus amaryllifolius slightly changes the flavor and completely changes the color of the finished product. Likewise, food coloring can be added to change the puto color but still keep its original flavor.
* 1 cup of Flour
* 1/4 cup of Margarine, softened
* 1 tsp. Baking powder
* 5 rounded tbsps. Sugar
* 3/4 cup of milk
* 4 Egg white
* some Cheese of your preference, (optional)
1.) In a bowl, sift together the flour and baking powder.
2.) In onotjer bowl, cream the margarine wiht 3 tbsps. sugar.
3.) Add the flour mixture and the milk alternately into the margarine-sugar mixture.
4.) Beat the eggwhites into the flour-milk mixtureadd the (2tbsps.) remaining sugar.
5.) Fold the eggwhites into the flour-milk mixture.