puto with cheese

Puto is a steamed rice cake popular in the Philippines.  It is usually round-shaped and comes in bite-size and cupcake-size, topped with cheese or salted egg or with shredded coconut on the side.  It is also a favorite pair to a savory dish known as dinuguan.  It can be served as a snack or dessert, infused with different flavors with colors to match e.g. purple puto (ube-flavored), green puto (pandan-flavored) or the usual white puto (buttered) topped with cheese.

While puto is so easy to make, your major challenge is getting the bamboo steamer and plastic puto molds.  I already have a bamboo steamer but where, oh where, can i buy plastic puto molds?

Back in May, I experimented on using two alternatives to the traditional plastic molds:  silicone baking molds i got from World Market ($2.49/set of 6 regular size; $2.49/dozen of mini cups) and stainless-steel condiment cups (2.5 oz) from Walmart (less than $1 for a set of 4).  Here's the comparison:

The only visible difference is the size and shape.  The ones i made using the stainless-steel condiment cups are much taller and slimmer while the ones from the colorful silicone cups are shaped like a regular muffin/cupcake with pretty ridges on the side.  While they tasted the same, i personally prefer the silicone cups. 


From then on i've been making puto using the silicone baking molds in both mini- and regular sizes. I have about 4 dozens of these molds so i don't have to hurriedly remove the puto, wash the molds and use them again.   It's also best to remove the puto from the molds after they have cooled completely.

Here's a simple recipe i adapted from Panlasang Pinoy.  This makes a LOT of puto so i usually just use half of the ingredients.  Even that is more than enough for my family of three.

I've also tried using puto mix i got from the Filipino/Asian store and tasted just as good. Just follow the directions in the box and add cheese.

Ingredients:

• 4 cups flour, sifted
• 2 cups sugar, sifted
• 2 1/2 tbsp baking powder
• 1 cup evaporated milk
• 2 1/2 cups water
• 1/2 cup butter, melted
• pandan essence (optional)
• 1 piece egg, raw
• small slices of cheese (i use Kraft American Singles sliced in strips)
• water for steaming

Procedure:

Note: If you're using puto mix, skip #1 & #2 and proceed to #3.

1.  In a mixing bowl, combine the flour, sugar and baking powder then mix well.

2.  Add the melted butter, evaporated milk, egg, water and pandan essence (about 5 drops)  then mix all the ingredients thoroughly.

3.  Pour the mixture in individual molds about 3/4 full.  For a cheesier taste, i fill the mold enough to cover the bottom, drop about an inch strip of cheese and fill it again. By doing this, your puto is not only cheesy on top but also inside :)

4.  Fill a wok or pan that fits your bamboo steamer with water until just below the bottom of the bamboo. Cover and set the water to boiling.

5.  Arrange the molds in the steamer, cover then steam for about 20 minutes.  If you’re using a metal/stainless-steel steamer, place a cloth 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.  (I experimented on this too out of curiosity.  I used a glass lid and as expected, the puto didn't rise).

6.  When you're down to the last minute, remove the cover and quickly top each puto with cheese slices.

7.  When done, remove from the steamer and let cool completely.  If you remove them from the molds while they are still wet, hot and soggy, you will disfigure them.

8.  Do the same with the remaining mixture. Make sure you check the wok/skillet if you have enough water for steaming before you start the next batch.

9.  Serve either hot or cold.

Enjoy!

breakfast swirls

Tired of the usual pancakes and toasts for breakfast? how about surprising your loved ones with a breakfast pastry that's pretty, light and delicious yet so easy to make? I'm talking about bite-size almond swirls guaranteed to disappear as quickly as you made it.

almond swirls fresh from the oven...yummy!

The secret? store-bought refrigerated crescent dinner rolls.  It saves you half the preparation time because you don't go into the trouble of kneading, rolling and messing with the dough ... perfect for beating the breakfast rush hour so you can spend your precious time on more important things like actually sitting on the breakfast table and enjoying each and every bite with your family.

As my son's favorite Yo Gabba Gabba song goes... "try it, you'll like it!" :)

BREAKFAST SWIRLS

Ingredients

6 ounces cream cheese, softened

1/2 cup confectioners' sugar
1/4 teaspoon almond extract (or vanilla extract)

1/2 cup slivered almonds, chopped fine

2 (8-ounce) cans refrigerated crescent dinner rolls (i use Pillsbury brand, original)

1 egg white

1 teaspoon water

for the Glaze

1/2 cup confectioners' sugar
1/4 teaspoon almond extract (or vanilla extract)

4 teaspoons milk

  

Directions

1. In a small mixing bowl, beat the cream cheese, almond extract, and sugar until fluffy.
2. Fold half of the chopped almonds into the cream cheese mixture.
3. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal.  Do the same with the other can.
4. Spread each rectangle with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. 
5. Starting at the short end, roll each rectangle tightly into a cylinder.  The rolled dough should resemble an egg roll.  Lightly press the ends and sides to seal in the filling.
6. Place on a plate, cover with plastic wrap, and chill until firm, 30 minutes to 1 hour. Preheat the oven to 350 degrees F while the rolls are chilling.
7. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets.
8.  In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
9.  While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the glaze over the warm swirls.

 Makes 32 swirls.

  

Tips

Now before you hurry to gather the ingredients, be sure to read this first:

• For the almond extract in the filling, start with 1/4 teaspoon if you are making it for the first time.  If you think it is not enough, then add more in your future attempts.  It is better to start with less almond extract because with or without it, I guarantee that your swirls will disappear like magic!   
• If you don't like almond, you can easily substitute it with vanilla extract.  No problem.  Or you can skip the almond in the filling and still get the 'kick' because you are using it in the glaze.  Or you can totally disregard almond in both the filling and glaze and use vanilla extract.  It is really up to you.
• You can make as many variations as you can think of.  Use pecan nuts, chopped raisins, chocolate glaze, sprinkle some cinnamon, add orange or lemon extract, add strawberry jam or whatever jam you like.  Try your favorite nut.  I've done this with pecan and it was delicious! 
• Divide the rolls and make a variety.  One time i made half of the batch with raisins and cinnamon for my son and half with just the basic recipe (my husband is allergic to raisins and he hates cinnamon).  Both of them are happy. :) 
• Be sure to wait for the swirls to cool for 3-5 minutes BEFORE you pour the glaze.  If you do it as soon as you take them out of the oven, the glaze will melt. 
• Divide the recipe into half if you think 32 swirls are just too much for you or your small family.
• You can prepare the rolls at night before you go to bed, chill in the refrigerator overnight then in the morning just slice, arrange in baking sheet and bake.  While waiting you can wash your face, comb your hair and put on your favorite lipstick!  Everyone would be thinking how awesome you are while they munch on these yummy goodies. *wink*

heart-shaped egg in a toast

This morning i was in the mood for fun so i thought of fancying up ordinary eggs and toast.  The result: heart-shaped egg in a toast.  

 Here's how to do it:

1.  Using a heart-shaped cookie cutter, cut a hole in the center of a slice of bread.
2.  Toast cut-out hearts and set aside. (i used bread toaster)
3.  Lightly butter a frying pan over medium heat and place bread slice. 
4.  Carefully crack an egg directly into the heart-shaped hole, sprinkle with salt and pepper. 
5.  Cook for a minute or two until your desired doneness is achieved.  Cover the skillet to allow the egg to cook a little quicker.
6.  Flip and cook the other side of bread (optional). When done, carefully remove and place on a plate.
7.  Serve together with the toasted hearts for dipping into yolk.

How cute is that?   My husband loved it and my little boy got excited he wanted me to make him a star-shaped egg next time.  Well, why not? 

Happy Valentine's Day!!!