Puto Flan recipe

We made Puto Flan yesterday with my kids.

Puto flan is combining two of my favourite Filipino desserts, the leche flan ( that calls for another recipe to be shared here) and the puto into one delightful desserts. 

Sounds appetizing, isn't it? 

If you can see from the ingredients, the puto is only consist of the egg whites while the flan is with the yolks. You may beat the egg whites until into soft peaks before combining the rest of its ingredients or just simply add the egg whites. 

It was delish that we ate it all in one go. Oppps!

Alrighty, how to make this....well, read on.

For the flan ( yellow portion) we need:

- 5 egg yolks

- 3/4 cup (190g) condensed milk

* combine egg yolk and condensed milk. Mix them all together until incorporated. Sieve it then put into your puto moulders. About 1/4 portion of your moulder.

For the Puto:

- 1 cup all purpose flour

- 1/2 tablespoon + 1 tsp. of baking powder

- 1/4 tsp. of salt  or pinch of salt

- 1/2 cup white sugar

- 1/2 cup evaporated milk ( you can add more up to 1/4 cup of your batter is too dry or too thick)

- 1 large egg white

- 2 tbsp. melted butter

* combine flour, baking power and salt in a sifter. Add sugar and mix. Slowly add the evaporated milk, melted butter and large egg whites. Or you may also beat the egg whites until foamy or reach it stiff peak. Combine into your flour mixture slowly until well mixed. Set aside.

To Steam:

Heat your steamer to medium-low heat. Then put the flan in your moulder. steam flan for 5 mins in medium-low heat. Pour batter and steam again fro another 10-12 minutes. Let them cool completely before removing from the moulder for the flan to set. 

Serve and enjoy over warm tea or coffee. 

Tips:
This is good homemade gifts to friends and special someone. 
Good desserts after a heavy meal.
Good small business if you are stay-at-home mum.
A good bonding activity with your children right at the comfort of your home.


As always,

SMACZNEGO! (polish word which means 'enjoy your meal or bon appetite)

xo
Ai

Puto Cheese

Hello there! I hope you are still there.

It's been awhile I know that I am not posting anything here.
Where I have been and what happened? Well, life happens! 

So you know.... tsk tsk tsk!

Let's get into the business anyways.

This week I have been into steaming and baking Filipino delicacies. I have this cravings and getting it anywhere, anytime you want here in Poland is impossible. The best solution is to make it yourself.

Today, I will be sharing a very simple Filipino delicacy named Puto Cheese.

This will be a series of Puto recipes, by the way. So bare with me.
If you ask Uncle Google what is puto, it is a Filipino steamed rice cakes or sometimes made of non rice flour. This recipe of puto cheese is one using only the normal cake or all purpose flour.

Mind you, this is an easy to make snack.


For this recipe we need:

 - 1/2 cup of all-purpose flour
-  1/2 cup cake flour
- 2 tbsp. of baking powder
- 1/2 tsp salt
- 2 egg yolks
- 3/4 cup white sugar, divided
- 1/2 cup water
- 1/2 cup evaporated milk
- 1/2 tsp. vanilla
- 2 egg whites
- 1/2 cup grated or cut cheddar cheese 

How to:

1.  In a mixing bowl, sift flour, baking powder and salt three times. Set aside.

2. In another bowl, beat egg yolks until lemon coloured. Gradually beat in 1/2 cup sugar. Beat in flour mixture alternately with water and milk. Add vanilla and then set aside.

3. Beat egg whites until soft peaks form. Add 1/3 cup white sugar and continue beating until stiff. Fold in egg batter. Blend well and pour mixture in a greased cupcake moulder or silicon moulder.

4. Sprinkle grated or cut cheese on top. Cover with cheese cloth. Steam for 25-30 minutes or until a tester inserted in the center comes out clean.

5. Serve and ready to enjoy!


* In case you don't have cupcake moulders, just use 9-inch cake pan and sprinkle grated cheese on top.

It looks so cheesy, right? ( insert your smile here)


SMACZNEGO! (polish word which means 'enjoy your meal or bon appetite)


Up next.... I will share my puto flan recipe. *wink

as always,
XO
Ai