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* 2 cups all purpose flour
* 1.5 cups fresh milk
* 1 tbsp plus 1.5 tsps baking powder
* 1/2 cup sugar
* 1/4 tsp. iodized salt
* cheese as desired
* 1/16 powder color if desired
METHOD
1. Combine sugar, all-purpose flour, BAKING POWDER and IODIZED SALT. Dissolve POWDER COLOR in milk and add to dry ingredients. Beat until well incorporated.
2. Prepare muffin pans or puto molds greased with FERNA BUTTINA BUTTER SUBSTITUTE. Pour the mixture into the puto molds, top with strips of cheese and steam for 30-40 minutes.
METHOD #1
Ingredients
2 cups white rice
1-1/2 cups water
1-1/2 cups granulated sugar
3 tsps baking powder
1/2 tsp salt
Procedure
1. Soak the rice for at least 8 hours or overnight, then grind and mash it until it resembles batter. Mix with sugar, baking powder, and salt.
2. Pour into large muffin molds until the are 3/4 full, place them in a steamer for 1/2 hour.
3. Turn the molds over, and garnish with coconut.
METHOD #2
Ingredients
2 cups rice, soaked in 1 1/2 cups water, overnight
2 teaspoons baking powder
1-1 1/2 cup white sugar
4 egg whites
2 tablespoons sugar, for egg whites
coconut
Procedure
1. You may use long grain.
2. In a heavy duty blender, puree soaked rice in water until very fine.
3. Pour in a bowl; add sugar and 2 teaspoons baking powder.
4. Mix well and set aside.
5. Beat egg whites until stiff.
6. Add 2 tablespoons sugar to keep the air in the beaten egg whites.
7. Fold the egg whites into the beaten rice batter and pour into muffin pans.
8. Steam for about 20 minutes or until done. (Optional: Sprinkle a few anise seeds on top of the puto)
9. Serve with grated coconut.
( Note: You may use basket steamer in a wok half filled with water.)
METHOD #3
Ingredients
4 1/2 cups flour
3 cups milk
3 1/2 tbsps. baking powder
4 egg whites
2 1/4 cups sugar (get 2 tbsp to be added to the eggwhite while beating it)
3 tsps. vanilla
Procedure
1. Sift and mix the flour, baking powder and sugar together.
2. Beat egg whites until stiff. Remember to beat in one direction only so you won’t lose the consistency of the eggwhite. ( Note: You’d know when the beaten egg whites is okay it is stiff that when you lift the beaters (or wire whisk), stiff peaks are formed on the surface of the egg whites. That’s when the tips do not bow down. ) Put the remaining two tablespoonfuls of sugar and continue beating until stiff peaks form.
3. Then add the milk and vanilla.
4. Add the dry ingredients gradually to the mixture until it becomes nice and smooth.
5. Pour into small non-stick muffin tins about 3/4 full.
6. Steam for about 10 minutes until the toothpick inserted comes out clear.
7. Add some grated or strip of cheese on top.
8. Cover it again for about 1 minute until the cheese becomes melted. Serve it while it is nice and hot!
METHOD #4
Ingredients
1 c. rice flour
1 stick butter
3 eggs
1 1/4 c. sugar
2 tsp. baking powder
1 c. Bisquick
1 (19 oz.) can coconut milk
1 tsp. vanilla
1/2 c. milk
1/2 tsp. salt
Procedure
1. Mix all the ingredients to form a batter and pour in a deep baking pan (round) 2/3 full and cook in a steamer for 45 minutes.
METHOD #5
Ingredients
2 c. Bisquick mix
2 eggs
1 c. white sugar
1 1/2 c. milk
1/2 tsp. baking powder
2 tbsp. melted butter
Grated coconut
Procedure
1. Blend all ingredients; stir until smooth. Fill muffins pans 2/3 full with mixture.
2. Steam for 20 minutes or until a toothpick inserted in the center of the puto comes out clean. Serve with grated coconut.
Cooking time: 30 minutes. Makes 18 medium-sized puto.
SPECIAL BONUS RECIPE: Puto (Rice Cakes) with Itlog na Maalat (Salted Duck Egg)
Ingredients
1/4 c. of butter or margarine, softened (not melted)
1 c. all purpose flour
1 teaspoonful of baking powder
5 rounded tablespoonfuls of sugar
3/4 c. of milk
4 egg whites
slices of any quickmelting cheese (you can also use slices of salted eggs or kesong puti)
Procedure
1. In a bowl, sift together the flour and baking powder.
2. In another bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. To cream is to beat until light in texture.
3. Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
4. Beat the egg whites until stiff.
5. Fold the egg whites into the flour-milk mixture. When you beat the egg whites, the volume triples because of air bubbles which will make the steamed cake light and soft so you do not want to break them.
6. Fill the puto molds (you can use muffin pans) until about 3/4 full. Top with cheese slices.
7. Steam the puto for about 20 minutes. If you’re using a metal steamer, you may have to place a towel or muslin (katsa) between the pan and the cover. The cloth will catch the steam and prevent the condensation from falling into the puto which will prevent them from rising properly.
8. Cook the puto after 20 minutes in the steamer. Cool before removing from the molds.
(Note: Never attempt to remove the puto from the molds while they’re still hot. It will disfigure them. )
You may try experimenting with the recipe using cake flour, too. When I did, I discovered the puto to be finer and smoother, but not heavy on the tummy. Also don’t be mistaken in using baking soda instead of baking powder. Use baking powder as the recipe requires.
Ingredients
2 cups white rice
1-1/2 cups water
1-1/2 cups granulated sugar
3 tsps baking powder
1/2 tsp salt
Procedure
1. Soak the rice for at least 8 hours or overnight, then grind and mash it until it resembles batter. Mix with sugar, baking powder, and salt.
2. Pour into large muffin molds until the are 3/4 full, place them in a steamer for 1/2 hour.
3. Turn the molds over, and garnish with coconut.
METHOD #2
Ingredients
2 cups rice, soaked in 1 1/2 cups water, overnight
2 teaspoons baking powder
1-1 1/2 cup white sugar
4 egg whites
2 tablespoons sugar, for egg whites
coconut
Procedure
1. You may use long grain.
2. In a heavy duty blender, puree soaked rice in water until very fine.
3. Pour in a bowl; add sugar and 2 teaspoons baking powder.
4. Mix well and set aside.
5. Beat egg whites until stiff.
6. Add 2 tablespoons sugar to keep the air in the beaten egg whites.
7. Fold the egg whites into the beaten rice batter and pour into muffin pans.
8. Steam for about 20 minutes or until done. (Optional: Sprinkle a few anise seeds on top of the puto)
9. Serve with grated coconut.
( Note: You may use basket steamer in a wok half filled with water.)
METHOD #3
Ingredients
4 1/2 cups flour
3 cups milk
3 1/2 tbsps. baking powder
4 egg whites
2 1/4 cups sugar (get 2 tbsp to be added to the eggwhite while beating it)
3 tsps. vanilla
Procedure
1. Sift and mix the flour, baking powder and sugar together.
2. Beat egg whites until stiff. Remember to beat in one direction only so you won’t lose the consistency of the eggwhite. ( Note: You’d know when the beaten egg whites is okay it is stiff that when you lift the beaters (or wire whisk), stiff peaks are formed on the surface of the egg whites. That’s when the tips do not bow down. ) Put the remaining two tablespoonfuls of sugar and continue beating until stiff peaks form.
3. Then add the milk and vanilla.
4. Add the dry ingredients gradually to the mixture until it becomes nice and smooth.
5. Pour into small non-stick muffin tins about 3/4 full.
6. Steam for about 10 minutes until the toothpick inserted comes out clear.
7. Add some grated or strip of cheese on top.
8. Cover it again for about 1 minute until the cheese becomes melted. Serve it while it is nice and hot!
METHOD #4
Ingredients
1 c. rice flour
1 stick butter
3 eggs
1 1/4 c. sugar
2 tsp. baking powder
1 c. Bisquick
1 (19 oz.) can coconut milk
1 tsp. vanilla
1/2 c. milk
1/2 tsp. salt
Procedure
1. Mix all the ingredients to form a batter and pour in a deep baking pan (round) 2/3 full and cook in a steamer for 45 minutes.
METHOD #5
Ingredients
2 c. Bisquick mix
2 eggs
1 c. white sugar
1 1/2 c. milk
1/2 tsp. baking powder
2 tbsp. melted butter
Grated coconut
Procedure
1. Blend all ingredients; stir until smooth. Fill muffins pans 2/3 full with mixture.
2. Steam for 20 minutes or until a toothpick inserted in the center of the puto comes out clean. Serve with grated coconut.
Cooking time: 30 minutes. Makes 18 medium-sized puto.
SPECIAL BONUS RECIPE: Puto (Rice Cakes) with Itlog na Maalat (Salted Duck Egg)
Ingredients
1/4 c. of butter or margarine, softened (not melted)
1 c. all purpose flour
1 teaspoonful of baking powder
5 rounded tablespoonfuls of sugar
3/4 c. of milk
4 egg whites
slices of any quickmelting cheese (you can also use slices of salted eggs or kesong puti)
Procedure
1. In a bowl, sift together the flour and baking powder.
2. In another bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. To cream is to beat until light in texture.
3. Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
4. Beat the egg whites until stiff.
5. Fold the egg whites into the flour-milk mixture. When you beat the egg whites, the volume triples because of air bubbles which will make the steamed cake light and soft so you do not want to break them.
6. Fill the puto molds (you can use muffin pans) until about 3/4 full. Top with cheese slices.
7. Steam the puto for about 20 minutes. If you’re using a metal steamer, you may have to place a towel or muslin (katsa) between the pan and the cover. The cloth will catch the steam and prevent the condensation from falling into the puto which will prevent them from rising properly.
8. Cook the puto after 20 minutes in the steamer. Cool before removing from the molds.
(Note: Never attempt to remove the puto from the molds while they’re still hot. It will disfigure them. )
You may try experimenting with the recipe using cake flour, too. When I did, I discovered the puto to be finer and smoother, but not heavy on the tummy. Also don’t be mistaken in using baking soda instead of baking powder. Use baking powder as the recipe requires.
هنا في صوره لطريقه طهي Putong Puti (White Puto) Adapted from Makes approximately 12 small buns/cakes 2 cups rice flour 1 tbsp baking powder 3/4 cups caster sugar Pinch of salt 1 1/2 cups coconut milk 2 tbsp water Flavouring (eg extracts) or colouring, if desired Tasty cheese, if desired. Prepare your steamer. Make sure the water is simmering. I put a tea towel on the lid just so the water that forms through condensation on the lid does not drop on the cakes (which will hinder it from rising). Butter your moulds/cups if they are not non-stick (does that make sense? I hope so!). In a bowl, sift flour, baking powder, sugar, and salt. Add milk and water. Mix until well combined. Add your flavouring or colouring if desired. Pour batter evenly on to moulds. I used these silicon moulds that I bought ages ago but had no use for until, well, these puto came along! I like cheese on my puto so I just sprinkled grated tasty cheese on top of the batter. Some will fall to the bottom of the mould which should be fine. 6. Steam cakes for about 20 minutes or until well risen. Remove from moulds and let stand for a couple of minutes. 7. Serve warm or with butter (if not using cheese!). Enjoy! NOTE: Because rice flour was used, the texture of the puto hardened abit the morning after. Pop them in the microwave for 20 seconds or whichever setting you use in your microwaves (it has been freezing here in the land down under because it’s winter!), and they are good as new! And the verdict? She (and all the aunts who were there when I came over) loves it! I’m glad my first Filipino dessert attempt wasn’t a total failure!هنا في صوره لطريقه طهي Putong Puti (White Puto) Adapted from Makes approximately 12 small...
Putong Puti (Puto أبيض)
متكيّف مِنْ Puto Puti Oggi
الطرازات تقريباً 12 كعكة صغيرة / كعك
طحين رزِّ كأسين
1 مسحوق نفخ عجين tbsp
3/4 سُكّر مذرةِ كؤوسِ
قرصة الملحِ
1 1/2 حليب جوزةِ هند كؤوسِ
2 ماءِ tbsp
نكهة (ومثال على ذلك: - مقتطفات) أَو صبغ، إذا مطلوبِ
الجبن اللذيذ، إذا مطلوبةِ
تُهيّئُ باخرتَكِ. تأكّدْ الماءَ يَغْلي ببطئ. وَضعتُ a منشفة صحون على الغطاءِ فقط لذا الماء التي تُشكّلُ خلال التكثيفِ على الغطاءِ لا تَسْقطُ على الكعكِ (التي سَتُعيقُها مِنْ تمرّد). زبّدْ قوالبَكَ / كؤوس إذا هم ألَنْ غير لاصق (هَلْ ذلك يُصبحُ مفهوماً؟ أَتمنّى لذا! ).
في a طاسة، طحين تدقيقِ، مسحوق نفخ عجين، سُكّر، وملح.
يُضيفُ حليباً وماءَ.
مزيج حتى مشتركِ جيّدِ. أضفْ نكهتَكَ أَو صبغكَ إذا مطلوبةِ.
يَصْبُّ خفيقاً بانتظام إلى القوالبِ. إستعملتُ هذه السيليكونِ يُقولبُ بأنّني إشتريتُ منذ زمن طويل لكن ما كَانَ عِنْدَهُ إستعمالُ لحتى، حَسناً، هذه puto جاءَ! أَحْبُّ جبناً على putoي لذا أنا فقط رَششتُ جبنَ لذيذَ مُفَرَّمَ على قمةِ الخفيقِ. البعض سَيَسْقطونَ إلى قاعِ القالبِ الذي يَجِبُ أَنْ يَكُونوا رفيعَ
6. البخار يَتكتّلُ لمدة 20 دقيقة تقريباً أَو حتى مُرتَفَعِ بشكل جيد جداً. خطوة مِنْ القوالبِ وتَركتْ جناحاً لدقيقتين.
7. يقدّم ساخناً أَو بالزبدِ (إنْ لمْ يكن إستعمال جبنِ! ). تمتّعْ به!
المُلاحظة: لأن طحينَ الرزِّ إستعملَ، صلّبَ قوامَ puto abit الصباح بعد. إضربْهم في المايكرويفِ ل20 ثانيةِ أَو أَيّ مكان تَستعملُ في مايكرويفِكَ (هو يُجمّدُ هنا في الأرضِ في استراليا لأنه شتائيُ! )، وهم جيدون كجدّد!
والقرار؟ هي (وكُلّ العمّات اللواتي كُنّ هناك عندما جِئتُ) تَحبُّها! أَنا مسرورُ محاولةُ حلوي الأولى الفلبينيةُ ما كَانتْ a يُجملُ فشلاً
هذه الترجمة بالوافي احد يترجمها لنا
متكيّف مِنْ Puto Puti Oggi
الطرازات تقريباً 12 كعكة صغيرة / كعك
طحين رزِّ كأسين
1 مسحوق نفخ عجين tbsp
3/4 سُكّر مذرةِ كؤوسِ
قرصة الملحِ
1 1/2 حليب جوزةِ هند كؤوسِ
2 ماءِ tbsp
نكهة (ومثال على ذلك: - مقتطفات) أَو صبغ، إذا مطلوبِ
الجبن اللذيذ، إذا مطلوبةِ
تُهيّئُ باخرتَكِ. تأكّدْ الماءَ يَغْلي ببطئ. وَضعتُ a منشفة صحون على الغطاءِ فقط لذا الماء التي تُشكّلُ خلال التكثيفِ على الغطاءِ لا تَسْقطُ على الكعكِ (التي سَتُعيقُها مِنْ تمرّد). زبّدْ قوالبَكَ / كؤوس إذا هم ألَنْ غير لاصق (هَلْ ذلك يُصبحُ مفهوماً؟ أَتمنّى لذا! ).
في a طاسة، طحين تدقيقِ، مسحوق نفخ عجين، سُكّر، وملح.
يُضيفُ حليباً وماءَ.
مزيج حتى مشتركِ جيّدِ. أضفْ نكهتَكَ أَو صبغكَ إذا مطلوبةِ.
يَصْبُّ خفيقاً بانتظام إلى القوالبِ. إستعملتُ هذه السيليكونِ يُقولبُ بأنّني إشتريتُ منذ زمن طويل لكن ما كَانَ عِنْدَهُ إستعمالُ لحتى، حَسناً، هذه puto جاءَ! أَحْبُّ جبناً على putoي لذا أنا فقط رَششتُ جبنَ لذيذَ مُفَرَّمَ على قمةِ الخفيقِ. البعض سَيَسْقطونَ إلى قاعِ القالبِ الذي يَجِبُ أَنْ يَكُونوا رفيعَ
6. البخار يَتكتّلُ لمدة 20 دقيقة تقريباً أَو حتى مُرتَفَعِ بشكل جيد جداً. خطوة مِنْ القوالبِ وتَركتْ جناحاً لدقيقتين.
7. يقدّم ساخناً أَو بالزبدِ (إنْ لمْ يكن إستعمال جبنِ! ). تمتّعْ به!
المُلاحظة: لأن طحينَ الرزِّ إستعملَ، صلّبَ قوامَ puto abit الصباح بعد. إضربْهم في المايكرويفِ ل20 ثانيةِ أَو أَيّ مكان تَستعملُ في مايكرويفِكَ (هو يُجمّدُ هنا في الأرضِ في استراليا لأنه شتائيُ! )، وهم جيدون كجدّد!
والقرار؟ هي (وكُلّ العمّات اللواتي كُنّ هناك عندما جِئتُ) تَحبُّها! أَنا مسرورُ محاولةُ حلوي الأولى الفلبينيةُ ما كَانتْ a يُجملُ فشلاً
هذه الترجمة بالوافي احد يترجمها لنا
هذه كلامها قليل فقريتها
المكونات:
1 كوب دقيق متعدد الاستخدامات
على كلامهم هم حاطين ماركة دقيق عندهم مخلوط بملح واشياء ثانيه
ثلاثه ارباع كوب حليب
نص كوب سكر
1 بيضه
طريقة العمل
اخلطي الكل وضعيها في قوالب مناسبه كقوالب المفن اوالكب كيك
املي نص القالب
وضعي القوالب في صينيه فرن مملوئه بحوالي انش ماء وغطيها بالقصدير
وحميها في فرن درجة حرارة 360 مدة 8 الى 10 دقائئق
فكيها وقدميها
Easy White Puto
Ingredients
Directions
1
Combine all the above ingredients into a bowl. Grease a backing tin of small muffin cups or use cupcake liners.
2
Pour the Puto mix in each on to half full. Place inside a larger pan with at least an inch of water, and cover with foil. Place in 350 degree oven and steam approximately 8 to 10 minutes. Remove and serve.
المكونات:
1 كوب دقيق متعدد الاستخدامات
على كلامهم هم حاطين ماركة دقيق عندهم مخلوط بملح واشياء ثانيه
ثلاثه ارباع كوب حليب
نص كوب سكر
1 بيضه
طريقة العمل
اخلطي الكل وضعيها في قوالب مناسبه كقوالب المفن اوالكب كيك
املي نص القالب
وضعي القوالب في صينيه فرن مملوئه بحوالي انش ماء وغطيها بالقصدير
وحميها في فرن درجة حرارة 360 مدة 8 الى 10 دقائئق
فكيها وقدميها
Easy White Puto
Ingredients
Directions
1
Combine all the above ingredients into a bowl. Grease a backing tin of small muffin cups or use cupcake liners.
2
Pour the Puto mix in each on to half full. Place inside a larger pan with at least an inch of water, and cover with foil. Place in 350 degree oven and steam approximately 8 to 10 minutes. Remove and serve.
الصفحة الأخيرة