PUTO CHEESE

4 cups flour
2 cups sugar
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/2 cup butter, melted
1 egg
Cheese - cut into small pieces

Combine all dry ingredients in a mixing bowl. Mix well.

Add butter, evaporated milk, egg, water and mix all ingredients thoroughly.

Pour mixture in molds or small cupcake pans (3/4 full).

Put cheese on top of the mixture.

Pre-heat the steamer.

Put the molds in the steamer and steam for 20 minutes.

Remove the puto from the molds and serve!

BANANA LECHE FLAN

1 big can (15oz) evaporated milk

1 big can(14oz) condensed milk
6 egg yolks
1 teaspoon of vanilla extract
3 aluminum molds (llanera) for leche flan
a pinch of salt
a dash of cinnamon
1 riped banana, mashed

For the Caramel:

1/2 cup sugar
1/2 cup water

Procedure:
1. In a small bowl, mix thoroughly sugar & water and pour into the molds equally. Heat molds with sugar and water
mixture on low fire until the sugar is caramelized. Set aside and let cool. Note: The caramelized mixture should
solidify once totally cooled.

2. In a bowl, mix well the evaporated milk, condensed milk, egg yolks, vanilla, mashed banana, a dash of cinnamon
and pinch of salt manually or by blender.
3. Pour gently the mixture on top of the caramel on the aluminum molds to about 1 1/4 inch thick.

4. Cover molds individually with aluminum foil. Steam for about 30 minutes OR bake for about 45 minutes at 350
degrees F. To tell whether the leche flan is already cooked, insert a knife on the mixture and if it comes out clean
then the flan is already cooked.

5. Let cool and keep refrigerated.

How to serve: Run a thin knife around the edges of the mold to loosen the Leche Flan. Place a platter on top of the
mold and turn upside down.

PUTO - Ano ang PINAKAGUSTO mong klase ng puto?

PUTO with GATA

INGREDIENTS
2 cups ordinary rice
1 & 1/2 cups water
3 teaspoons baking powder
1 1/2 cup coconut milk
1/2 teaspoon salt
1 cup sugar (white, refined)
Banana leaves (optional)

PROCEDURE
1. Soak rice in water overnight.
2. Grind it to form a thick galapong batter. (You can grind rice using a blender)
3. Mix-in sifted baking powder, salt and sugar.
4. Add the coconut milk. Mix very well until the batter is smooth.
(If you will be using banana leaves, heat it first to wilt it and place in the molder.)
5. Pour in the batter to almost 3/4 full of the mold.
6 Steam for 30 minutes or until cooked. Insert a toothpick at the center, if it comes out clean, the puto is ready.

Puto Ube

Ingredients:

4 cups flour, sifted

4 cups mashed ube (purple yam)
2 cups sugar, sifted
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/2 cup butter, melted
1 piece egg, raw
small slices of cheese
4 cups water (for steaming)

Cooking Procedure:

In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
Add the mashed ube, butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in
water) then mix all the ingredients thoroughly.

Pour the mixture in individual molds

If you are using non – quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put
the cheese on top after steaming (step 6)

Pour the water in the steamer.

Arrange the molds in the steamer then steam for about 20 minutes

If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then
continue steaming (with the cover on) for 2 to 5 minutes

Remove from the mold and arrange in a serving plate

Serve either hot or cold.

Source: http://desayrable.wordpress.com/2013/08/06/puto-ube/

Puto Cheese

Ingredients :
2 cups rice flour
1/2 teaspoon salt
3 teaspoon baking powder
2 cups coconut milk or fresh milk
1 cup white sugar
1 180g Cheddar cheese

Materials Needed:

Steamer
Mixing bowl
Strainer
Muffin pan
Measuring cups and spoons
Wooden spoon or wire whisk

Cooking Instructions:

Sift the rice flour, salt, baking powder and white sugar together.

In a large bowl, add the coconut milk to the sifted ingredients and blend until the mixture is smooth.

Slice the cheddar cheese into thin rectangles.

Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at
the top. This is to give the puto space to expand upon cooking, then place the sliced cheese on top of each puto
mixture.

Steam for about 20 to 30 minutes.

To check if the Puto is already cooked, insert a toothpick into the center of each puto, make sure that the toothpick
must come out clean.

Read more: http://www.pinoyrecipe.net/puto-cheese-recipe/

How to Make Buttered Puto

Without a doubt, puto is still among the popular rice cakes in the country. Do not be surprised to find several
variations of it as many Filipinos love to experiment to add more excitement to their tried and tested recipes.

If you are into making and selling puto, you may try making buttered puto this time. It is a variation of the popular
steamed rice cake, which is most ideally served during breakfast, paired with either hot chocolate or coffee. Of
course, it could still be enjoyed with the famous dinuguan (pork blood stew).

Take note that in this recipe, ordinary flour is used rather than the traditional galapong or ground rice. Thus, this one
requires less preparation and is usually made faster, without much hassle. Buttered puto is also usually in smaller
sizes compared to traditional puto.

Ingredients:

• 4 cups of flour
• 2 ½ tablespoons of baking powder
• 2 cups of sugar
• 2 ½ cups of water
• 1 cup of evaporated milk
• Half teaspoon of pandan essence
• Half cup of melted butter
• 1 piece of raw egg
• Cheese, in small slices

Procedures:

1. Combine flour, baking powder, and sugar in a mixing bowl. Mix well until an even consistency in powder is
achieved.

2. Add melted butter, evaporated milk, water, egg, and dissolved pandan essence. Continue mixing thoroughly until
the mixture thickens.

3. Pour it into plastic molds (commercially available).

4. Put a small slice of cheese on top of each mold.

5. Boil water in a steamer. Steam the molds containing the mixed ingredients for about 20 minutes or until puto is
cooked.

6. Remove all molds from the steamer and set aside to let those cool down.

7. Remove puto from molds and arrange in a serving plate or put into boxes if you would sell those directly to
customers.

See more at http://www.entrepreneur.com.ph/…/homebased-business-idea-ho…

LECHE PUTO
Leche Puto is a steamed rice cake topped with leche flan...here's the recipe>>>

For the flan:

4 egg yolks
1 cup condensed milk
1 tsp lemon or calamansi extract

For the puto:

2 cups rice flour

4 egg whites
1 1/2 cup water
1/4 cup evaporated milk
2 tsp baking powder
1 cup white sugar
dash of salt
small plastic puto molds

INSTRUCTIONS:

1. In a small bowl, mix thoroughly together the egg yolks condensed milk and lemon extract.
2. Pour egg mixture into plastic molds..
3. Cover steamer and steam on low heat for about 5 - 8 minutes. Remove from steamer and let cool.

For puto:
1. In a bowl, combine egg white, evaporated milk and sugar. Blend until mixture is smooth.
2. In a separate bowl combine rice flour, baking powder and salt. Keep stirring until completely combined.
3. Add the egg mixture and water.
Mix all the ingredients until smooth, ensure there are no lumps in the batter.
4. Scoop mixture, and pour over flan filling 3/4 to the top.
5. Cover steamer with cheesecloth and steam on low heat for another 10 minutes.
Remove from steamer, let cool and serve.

Note:
Tip: You can use plastic dispensers to fill up the molds to make it so much easier and cleaner.