Puto Special

Puto
This Puto post is overdue I should have posted it before my puto pao recipe. But at that time I was trying to post as many celebration recipes as I could and I thought puto pao is one special native food that should be prepared on such special celebration. Of course the ordinary puto is as especial, it is one of the foods that are usually found on the dining table, whenever there is an occasion to celebrate in our household. Today I am posting my puto recipes, special and flavored puto. I love puto especially when they are offered in assorted flavors. Frankly, there is no secret on flavored puto recipe, the most convenient is to use essences, which are also tinted to the color relative to the flavor. Off course if you prefare to extract flavors from natural sources that would require more work and revision of the recipe. But for now we want it simple and convenient after all this is how OPC should be, simple recipes. Please note that the texture of puto defends on how the batter is blended. For coarser texture, the batter should be mix moderately and for finer texture it should be whisk longer. Here are the recipes.

Puto - Molds


Puto Special

Puto Special

Ingredients: (To make about 25 puto special.)

2 cup all purpose flour
1 tbsp. baking powder
1/2 cup white sugar
1/2 cup margarine
1 cup water
1/2 cup evaporated milk
2 piece egg, beaten
cheddar cheese, cut into strips for topping
salted egg, cut into strips for topping

Cooking procedure:

Puto - Batter

In a big bowl, sift all purpose flour, baking powder and sugar. Slowly whisk and blend in water, milk, egg and margarine until fully blended. Fill the cupcake molds with batter to nearly full. Top with strips of cheese and/or salted egg. Repeat the process for the rest of the cupcake molds. Arrange filled 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 to 25 minutes. Remove from tray and mold.

Puto Special - Cooking Procedure


Puto Pandan

Puto Pandan

Ingredients: (To make about 25 puto pandan.)

4 cup all purpose flour
2 tbsp. baking powder
2 cup white sugar
1 tsp. pandan essence flavor/tint
2 1/2 cups water
1 cup evaporated milk
1 piece egg, beaten
cheddar cheese, cut into strips for topping
salted egg, cut into strips for topping

Cooking procedure:

Puto Pandan - Cooking Procedure

In a big bowl, sift all purpose flour, baking powder and sugar. Slowly whisk and blend in water, milk, egg and pandan essence until fully blended. Fill the cupcake molds with batter to nearly full. Top with strips of cheese and/or salted egg. Repeat the process for the rest of the cupcake molds. Arrange filled 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 to 25 minutes. Remove from tray and mold.


Puto Ube

Puto Ube

Ingredients: (To make about 25 puto ube.)

4 cup all purpose flour
2 tbsp. baking powder
2 cup white sugar
1 tsp. ube essence flavor/tint
2 1/2 cups water
1 cup evaporated milk
1 piece egg, beaten
cheddar cheese, cut into strips for topping
salted egg, cut into strips for topping

Cooking procedure:

Puto Ube - Cooking Procedure

In a big bowl, sift all purpose flour, baking powder and sugar. Slowly whisk and blend in water, milk, egg and ube essence until fully blended. Fill the cupcake molds with batter to nearly full. Top with strips of cheese and/or salted egg. Repeat the process for the rest of the cupcake molds. Arrange filled 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 to 25 minutes. Remove from tray and mold.

See other puto recipes.

Puto Pao

See related rice cake recipe;
Royal Bibingka
Vigan Royal Bibingka

91 comments:

adnilemel said...

I love this site...very helpful!
Thanks and more power!

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ut-man said...

Hi adnilemel, thanks also...

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Anonymous said...

Thanks for creating this site, it's a big help, please for me. More Pinoy recipes.

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Anonymous said...

been out of the country for almost a month and what I usually eat are fried. when i browsed on this site it made me really hungry. hope that you'll be able to put more recipes... more learnngs for us aswell. thank you and more power!

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Anonymous said...

can i bake the puto? coz i don't have steamer, im really craving for puto esp the puto pao..

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ut-man said...

I don't think its pssible.

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Liz said...

where do you buy the molds? are they available in canada (toronto)?

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ut-man said...

Hi Liz,
The moulds are sold on most major supermarkets in Metro Manila. Most likely they are not available in places where steamed rice cakes are not as common back home. Cup cake molds are good substitute.

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lutongpinoyrecipe said...

the website is indeed good. very helpful.

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meanbartender said...

I am trying to figure out a childhood treat that my mother & i used to get from the market when we lived in Guam. It is similar in shape & size to puto, but the texture is more chewy, it is orange in color and was topped with shaved coconut. we would but them in packs of 6. Does anyone know what i am talking about? i would love to know the name of this delicious treat! i miss it!

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ut-man said...

Hi meanbartender, could it be “kutsinta”.

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Zara said...

Hi,
right its KUTSINTA.

I tried the ube puto, thak you.

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Anonymous said...

Hi! I dont have a steamer and instead baked the puto mixture in muffin pans and they turned out good. Very fluffy

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ut-man said...

Hi Anonymous, all this time I thought it’s not possible until I read your feedback, thanks for sharing.

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Anonymous said...

Hi,

Just wondering why do you have to put vinegar in the water. Would it not affect the taste of the puto? Thank you.

MQ

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ut-man said...

Hi MQ,
The vinegar idea came from steaming of putopao and siopao it makes it whiter instead of a yellowish bun besides it also make it fluffier. I thought adding vinegar to my flavored puto will tune down the colors to a lighter/pastel hue instead of nuclear bright colors besides making the puto fluffier. Of course the vinegar trick can be omitted and still a get satisfactory result.

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Anonymous said...

now i know how to make puto pao....seriously i am not friendly in the kitchen chores specially "cooking",this is my husband's fav treat..thanks a lot...

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Anonymous said...

thanks!!! you're such a great help to wannabe cooks. continue the good work.. Gob bless...

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Anonymous said...

hello there,
thanks for this great puto ube recipe i found in ur site..but cant find here ube essnce but instead a powdered puto yam what's the measurement i should use?
thanx..pinay from Belgium

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ut-man said...

Hi pinay from Belgium, Start with 1 part ube yam powder to 3 parts flour ratio. Good luck.

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Anonymous said...

might as well add grated ube and it well be more delicious....

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ut-man said...

I agree...

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Anonymous said...

hello
ung mold at tubig (n pinakuluan ko s steamer) n ginamit ko sa pag gawa ng kutsinta pede ko rin b gamitin s puto?

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ut-man said...

To anonymous,
Kung gumamit ka ng lye water or lihiya sa paggawa ng kutsinta ay baka mapahalo ang lasa nito sa gagawin mong puto, mas maganda sigurong gumamit ka na lang ng bagong steaming water at hugasan ang mga mold.

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Anonymous said...

gusto ko gumawa ng puto pao kaso hindi ko po alam ung red wine (what brand)?
ung ingredients for the batter naka lagay 1 1/2 white sugar wala naka lagay cup b o kilo?
cornstarch idilute s 1/2 cup water ilan ang takal ng cornstarch?

censiya po first timer kse ako s pagluluto....

thanks!!!!!!!

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ut-man said...

To anonymous,
Sana sa puto pao post nailagay ang inyong tanong.
Yong red wine ay kahit na anong brand ay pwede.
Sa sugar dapat cups(na-correct ko na and recipe, thank you.
Yong naman cornstrach ay nakalagay sa Filling Ingredients 1/2 cup.

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Anonymous said...

hi!!!!!!!!!!
nag try ako ng puto ube hindi ako gumamit ng ube powder ginamit ko food coloring (violet)after naluto ung ube color naging green hahaha infairnes delicious kahit nag bago ang color...
nag try ulit ako pinalitan ko ung steaming water ko hndi ako nag lagay ng vinegar s steaming water ayun perfect n ang color at n ibenta ko p ung puto.
thanks!!!

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Anonymous said...

Hi so glad i found your site, anyway where
can i buy those molders for puto? i've been looking for it but could not find one. pinoy in florida

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ut-man said...

The moulds are sold on most major supermarkets in Metro Manila. Most likely they are not available in Florida, muffin pans are good substitute.

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Anonymous said...

it should be SIFT not shift. right ?

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ut-man said...

To anonymous, thanks for highlighting the typo error..

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Anonymous said...

is it possible to use instead of evaporated milk i will use fresh milk or condensed milk?thank you

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ut-man said...

I don't see any problem using fresh milk but condensed milk would be different, condensed milk is sweeetend and concentrated we have to work out the correct ratio. I would not suggest using it.

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Anonymous said...

sa wakas tgal ko ng hinanap ang recipe puto..
now may idea na ako..

thank you so much.. god Bless

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ut-man said...

Good luck po, thank you din.

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Anonymous said...

hello,
i just have a question i don't have a steamer is it possible to cook the puto in an oven and if yes what temp thank you for your time. And the site is really great thank you

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ut-man said...

An anonymous reader has tried to cook it in an oven and according to the reader it turned out good and very fluffy. I have not tried it my self so I could not help you on the correct temp, I guess start at low temp about 120 to 130deg-'C' good luck.

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Anonymous said...

hi, thank you sa recipe, malaking tulong sakin to, san makakabili ng cheese cloth/ ano pwede substitute? thank you.

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ut-man said...

Pewede pong gumamit kahit na anong cotton na tela.

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Anonymous said...

hi...natutuwa akong basahin ang mga comments..anyway mamya subukan ko magluto ng puto..thannks...god bless

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Anonymous said...

I tried your recipe and it turned out good. I've bookmarked your site. It's a great help to me. Keep the recipes coming! Thanks.

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Anonymous said...

Hi! Where can I buy puto mold and lihia in here in Los Angeles? Thank you.

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ut-man said...

To Anonymous,
I hope our readers from Los Angeles can help you.

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yamagali said...

hey hey. panalong panalo posts! :) tanong lang po. what's a table spoon of vinegar in the steamer for? thanks a million :)

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ut-man said...

Thanks yamagi,

I have already answered your query a question ask by Cecilia MQ of CASA BALUARTE earlier but anyway here it is.

"The vinegar idea came from steaming of putopao and siopao it makes it whiter instead of a yellowish bun besides it also make it fluffier. I thought adding vinegar to my flavored puto will tune down the colors to a lighter/pastel hue instead of nuclear bright colors besides making the puto fluffier. Of course the vinegar trick can be omitted and still a get satisfactory result".

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Anonymous said...

if i bake instead of steam how long would it be

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Anonymous said...

Thanks for the recipe..from san Diego

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Anonymous said...

You can bake the puto by placing in muffin pans @ 350 oven with a pan of boiling water underneath bake about 35 minutes, The pan of boiling water serves as the "steaming effect " during baking

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ut-man said...

Thanks for sharing, well appreciated.

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Anonymous said...

i bought puto mixed but i don't know how to cook it in the oven...can i try muffin pans too right?. help....thank you.. from PA.

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ut-man said...

I have not tried it myself but a lot of our readers made puto using the oven.

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manilena... said...

hi i tried making this but was not able to come up with a kind of sticky puto. though it's good, wanted sana na mas maalsa ang puto to make it almost perfect =)

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may said...

thanks for the recipe...this is the best tasting puto we ever ate! my 6 year old boy helped me in cooking this and he enjoyed it so much. he says the puto is sooo yummy! everything turned out so perfect kahit na last minute na kaming gumawa as a potluck for my son's school celebration of filipino day last august 26. God bless!

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ut-man said...

Hi manilena and may, thanks for your feedback, it will inspire other readers.

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Anonymous said...

just want to let you know that I had printed a few of your recipes and tried a few, and so far.. I just want to let you know that your recipes were easy to follow and they are way two thums up-- recent na naluto ko (last night lang ) were the puto pao.. sarap and so proud to bring it here at my work, and everyone were delighted.. kudos to you.. keep those recipes coming.. Lord Bless!!!

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marlin102567 said...

it is me again.. just wanted to let you know that I am so inspired reading your blog, your recipes are so good and so easy to follow.. thanks for sharing your talents in cooking, God Bless--

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ut-man said...

Hi marlin102567,
Thank you for the nice compliments

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Anonymous said...

hi, im amy, new to your site....it is really a great help for me in cooking...........

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Kitchenette said...

i like your site.. i'm following.

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Anonymous said...

Anong puedeng pang alternate sa lihiya dahil wlang lihiya sa lugar namin?

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rightshoe said...

Hi. I tried the pandan puto & it came out really good. Thanks for sharing this recipe. Do you think I can use the pandan puto recipe to make puto pao?

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Anonymous said...

may i ask, whats the use of vinegar na nilalagay sa water na pang steam?

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ut-man said...

I have already answered your question, paki basa na lng po sa mga comments...

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zab said...

hi ds s zab, just wanna say thank u for sharing ur delicious recipe and just wondering if u can suggest anything i want to make puto that is sticky. Tnx more power!

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Anonymous said...

hello po, question ko lang .. yung margarine does not necessarily have to be star margarine right? wala kasi dito sa bangkok nun eh. should i use salted or unsalted butter? and should i be melting the margarine before placing it in the batter?
- from BKK Angel

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ut-man said...

Yes you can always use any margarine, or salted butter if you like. Yes the margarine or butter should be liquified.

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Anonymous said...

hi ask ko lang kung kasama ba ang egg white or egg yolk lang para sa puto.

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ut-man said...

buong egg po ang ginamit ko dito.

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Anonymous said...

hi im tess from doha,try ako gumawa ng puto,sa loob ng steamer umusbong ng after ko syang ilabas lumiit.ano po kaya ang mali ko?tapos parang napansin ko hindi parehas ang kulay.may part na midyo light at may part na darker.

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Anonymous said...

hi ..thanks sa recipe,ask ko lang try bakit noong nasa steamer pa malaki tapo noong nilabas kona lumiit na sya.at napansin ko na midyo may bubbles sa ibabaw.saan kaya ako nagkamali?thanks again...

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Jhari said...

I cooked Buttered puto last night. Palpak :( Nakuha ko recipe from A food site din na Pinoy. I wish nakita ko una site mo para na-try ko 'to. Next time, ingredients mo gamitin ko. Thank you po.

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ut-man said...

Hi tess ng Qatar,
Sa tanong mong kong bakit umusbong tapos lumiit ng lumamig na siguro, naparami siguro ng lagay mo ng baking powder, sa isang kutsara dapat hindi ito nakaumbok naka lebel lan ito sa gilid na kutsara.

sa hindi parehas ang kulay, maaring hindi nahalong mabuti or natuloan ng tubig, maiwasan ang tulo ng tubig sa paglalagay ng malinis na cotton na tela sa ibabaw pago takpan.

ang pag-luto ng puto ay medyo maraming practice talaga, sana hindi ka magsawa sa kakatry mapeperpect mo rin yan.

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Anonymous said...

pink frm davao,
tanong ko lng, twice ko ng ginawa ang puto bkit yellowish ang kulay nya at ang labas prang kutchinta cxa....may mali po ba sa ginawa ko?....

sana makakuha ako ng idea pa pra matama na ang paggawa ko ng puto nxt time..
thank you

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ut-man said...

Hi Pink from Davao,
Kailangan mag steam muna yong steamer bago mo ilagay ang puto mix. Maari rin hindi na beat maysado and egg, kailangan tudo kasi halos bumula na nag pagka beat ng egg bago ihalo sa harina. Good luck.

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Anonymous said...

Hi! I don't have a steamer so is it possible to use rice cooker?

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Anonymous said...

hello po.. bakit po kaya yung sa nagawa kong puto e di po umalsa. prang naging ala kutsinta sya.. sa ibang site ko po nakuha ang recipe. medyo nadismaya po ako sa kinalabasan kasi sinunod ko naman ang sukat ng ingredients. pero kahit di maganda nakalabasan gus2ng gus2 ko p din po gumawa ng puto. sna po sa recipe nyo makuha ko n.. salamat

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ut-man said...

Sana post mo kong naging success and putong ginawa mo, thanks.

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Anonymous said...

hi.. can i substitute the margarine to butter.. cant find margarine here in Riyadh, i want to make the special puto..

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ut-man said...

Yes you can, but you can use any margarine if star margarine is not available.

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Anonymous said...

Hello...I tried your recipe, masarap ang lasa...the problem is ung consistency nya, the finished product kasi parang may air bubbles sa loob, hindi sya compact...what could have gone wrong kaya?

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Anonymous said...

hi,
na try ko po yong puto half of the mold ko nlagyan ng na mix na pro bt d ganun umalsa klangn b full ang mold pra mas umalsa p ,thanks.

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ut-man said...

Medyo maraming practise po ang pagluto ng puto pag masyadong maalsa ay subra siguro sa baking powder, pag kulang naman di aalsa. depende rin po sa klase ng mga arina at baking powder. kaya tyaga lang po makukuha rin po ang tamang sukat.

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Anonymous said...

hello there! :) tatanong ko lang po if those steam cups you used po are of the same ones na nakikita ko na ginagamit ng mga eateries na nilalagyan ng sawsawan such as soy sauce etc o iba talaga siya? :)

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ShadManBen said...

Hmmmm! sounds masarap. Do you, by any chance, have a recipe for Cebu-style Utap ("Otap") to share with us, please? Thanks!

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Anonymous said...

Nagsteamed ako at nagbaked ako sabay... parehas silang fluffy at masarap...

Steamed.. moist, creamy, cheese is melted and soft

while

Baked.. siksik ang loob nya, a little crispy on top and the cheese is a little dry.

Pero parehas silang masarap at fluffy!

Thanks for sharing your recipe

-Lastyness

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ut-man said...

Yong pong puto moulds ay para talaga sa paggawa ng puto, iba po siguro yong mga maliliit na plastic saucer para sa mga sauce.

Hi Lastyness,
Salamat sa pag-share ng iyong dalawang paraan ng pagluto ng puto.
makakatulong ito sa mga ibang readers.

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cristina said...

trinay ko po itong recipe,pero di po xa umalsa.naging parang kutsinta xa,pero msarap pa din..yun lang mas maganda sana kung fluffy xa,mas ma eenjoy namin kainin ng family ko..thanks anyway,mgtratry ako mgluto ulit..

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Anonymous said...

Hello! I tried making the puto pandan. Grabe the best! Just the way i wanted it. Fluffy sya, na stuffy at ma-moist. I baked it for 175C for 20-25mins with water at the bottom of the oven. It was a success! Thank you very much for sharing your recipes. I'v tasted some home baked puto from some of my friends, i didn't actually liked it. It was dry and had a cake like texture.
I love your site. I will try your other recipes too.

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Anonymous said...

Hi can I use self raising flour instead of all purpose flour with baking powder? Thanks.

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UT-Man said...

@cristina,
Ang pagluluto ng puto ay sometimes kailangan din praktis, you you can make it better next time.

@Anonymous,
Thanks for sharing your sucess.

@Anonymous,
I have not tried using self raising flour, if you tried please share it with us.

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Cherry Blossom said...

hi,,i just try your puto recipe and its yummy,,,ang tanong ko po pwede bang gumamit ng rice flour instead of all purpose flour???

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