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!

cassava cake *tried & tested*

Made cassava cake this afternoon for our snack and finally snapped a close-up photo of it before i rewarded myself with a slice.  There are many versions of this classic Filipino dessert - there's the cassava leche flan, cassava bibingka, cassava with grated cheese and cassava with langka (jackfruit).

My recipe is very basic and so simple even my 4 yr old can whip it up in a few minutes (he actually started helping me when he was 2). I recommend it if you are making this cake for the first time.  The batter consists of frozen grated cassava, condensed milk, evaporated milk, coconut milk, eggs, macapuno strings, vanilla and butter.  For the topping I simply spread condensed milk evenly and let it bake until golden brown or slightly burnt which i like. 

Personally, i prefer this version because it's guaranteed to please anybody.  Not everybody likes jackfruit or cheese, right? And some people may not want a leche flan topping because that would be like a double whammy of sweetness.  It's also the version i grew up with and having traveled extensively in the Philippines, this is the most popular (and affordable) version.  Give it a try.

Click here for my recipe.

sweet Valentine's!

sweet and creamy heart-shaped leche flan for Valentine's. it's the little extra to ordinary things that make it extraordinary...

♥ Happy Hearts day everyone! ♥

leche flan recipe *tried & tested*

In the Philippines, leche flan is a VERY popular dessert.  It is a custard dessert with a layer of soft caramel on top.

The first time i made this dessert years ago, i followed the traditional way of doing it by first scalding the milk.  Scalding is the process of heating the milk just below the boiling point or until tiny bubbles form around the edges of the pan.  Back in the days, older recipes require scalding to kill potential harmful bacteria in the milk but that's not necessary anymore because almost all store-bought milk are pasteurized these days.

My mom would always make this dessert not only during birthdays and holidays but also everytime I had the crave for it.  Now that we're thousands of miles apart, I have no choice but to learn how to make it myself.  I have experimented with so many versions of leche flan and the recipe below is by far the best.  It is also similar to my mom's recipe.  Give it a try.

Tools you need:
- oval-shaped aluminum molds (llanera); you can also use a round aluminum cake pan
- steamer
- kitchen tongs
- fine mesh strainer (optional)

Ingredients
10 pieces egg yolks
1 can (14oz) condensed milk
1 can (12 oz) evaporated milk
1 tsp vanilla extract
zest of 1 lemon
granulated sugar for the caramel


Procedure:

1. Boil water in a steamer pot.

2.  Place the egg yolks in a big bowl then beat them using a fork

3. Add the condensed milk and mix well

4. Pour-in the evaporated milk and mix thoroughly

5. Stir in vanilla extract and the lemon zest.  Mix gently.  Do not whisk so as not to create bubbles in the custard.  Set aside.

6. Put the mold (llanera) on top of the stove and heat using low fire

7. Put in the granulated sugar on the mold -  for small or medium-sized oval-shaped llanera, use 2 tbsp sugar; 3-4 tbsp for large/jumbo. if using 9 or 10-inch round mold, use 1 cup sugar

8.  Watch closely until sugar turns into liquid (caramel) having a brown color.

9. Spread the caramel evenly to coat the bottom of the mold using kitchen tongs

Don't forget to use kitchen tongs to spread the caramel - photo uploaded 4/14/2014

10. Remove from heat and wait for a couple of minutes for the caramelized sugar to harden (it will start to crack)

11. Using a strainer, pour the mixture on the mold about 3/4 full.

12. Cover the top of the mold with aluminum foil.

13.  Arrange molds in a steamer basket and steam for 35 minutes.

14. Remove steamer basket and let the temperature cool down then refrigerate.

15.  To unmold, run a knife around the edges and carefully invert into a serving platter.


Serve cold.

Note:  Recipe yields one 10-inch round leche flan as shown in the picture above OR 4 small llaneras
          OR 2 large llaneras. 

Share and Enjoy!

Maja Blanca con Maiz

Another popular Filipino native delicacy is maja blanca made primarily from coconut milk.  As the name suggests, it is of Spanish origin and means "white delicacy."  Traditionally it is prepared by heating a coconut milk and cornstarch mixture added with milk and sugar until it thickens.  While still hot it is poured into a serving dish and allowed to cool then sprinkled with latik (browned coconut milk curds).


Over the decades it has been adapted to include other ingredients and my favorite, the version that i grew up with, is that which includes corn kernels.  It's the only version i know and it's impossible for me to imagine maja blanca without the corn. 

So in search for the perfect maja blanca recipe i turned to my favorite pinoy cooking website panlasangpinoy.com.

MAJA BLANCA
(Recipe from panlasangpinoy.com)

Ingredients
4 cups coconut milk

3/4 cup cornstarch

1 can (14 oz.) condensed milk

3/4 cup fresh milk

3/4 cup granulated sugar

1 can (15 oz.) whole sweet kernel corn

latik for toppings

Procedure

1.  Pour the coconut milk in a cooking pot and bring to a boil.
2.  Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3.  Simmer for 8 minutes
4.  Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5.  Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6.  Allow to cook while stirring until the mixture reaches your desired thickness
7.  Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
8.  Allow to cool down then refrigerate for at least 1 hour
9.  Garnish with latik* or toasted shredded coconut
*To make latik, pour coconut milk (you will need about 1 cup) in a saucepan and cook under medium heat. Stir until oil separates from the milk then miraculously form brownish residues. Turn off the heat, drain the fat and place in a container. 

This maja blanca recipe is a keeper and i recommend that to make it authentic, always (i repeat, always) top it with latik.  I've seen some Filipino stores here sell it with toasted shredded coconut (you can buy unsweetened shredded coconut at walmart and toast it) but they just look so fake to me.  I have to warn you though that if it takes 15 minutes to cook maja blanca, it will take you twice the time (or even more) to make the latik. 

Well, what worth's having is worth sweating for. *wink*

pinoy cheese cupcakes

french-pressed coffee and pinoy cheese cupcakes for breakfast straight from my oven. hot, moist and crisp!

• Here is the recipe from food.com
• 1 3/4 cups flour, sifted
• 8 ounces sweetened condensed milk (1/2 of 14 oz can)
• 2 teaspoons baking powder
• 1/4 teaspoon salt 
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon orange extract (optional)
• 1/2 cup Velveeta cheese, shredded
• 1/2 cup cheddar, shredded

Directions:

1. Preheat oven to 350 F
2. In a large mixing bowl, combine flour, baking powder and salt.
3. In a medium bowl, beat butter, sugar, eggs and orange extract using electric mixer
4. Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with the flour mixture)
5. Add in grated Velveeta cheese and blend well.
6. Put in muffin cups 3/4 cup full only.
7. Top with grated cheddar cheese. I prefer to press the grated cheddar cheese down the dough to avoid spilling over the muffin cup.  This will avoid the muffin from sticking to the pan and makes cleaning easy.
8. Bake in oven for 20-25 minutes (check your muffins after the 20-minute mark)
9. Remove from oven and top with more grated cheese if desired.
10. Stays moist for 1 week in room temperature covered in tight lid container.

cassava cake

I've been craving for a slice of cassava cake for a long time and have reached the tipping point. so i gathered all my ingredients which i have - i always stock up on frozen cassava and macapuno strings just in case - and got busy with it while my son was taking his afternoon nap. Here's my simple recipe, anybody can do this!

CASSAVA CAKE

Ingredients:

2 bags frozen cassava, thawed

1 can (12 fl. oz) evaporated milk

1 can (14 oz.) condensed milk

1 can (13.5 fl. oz) coconut milk

1 bottle of macapuno strings

4 large eggs, beaten

1/2 stick unsalted butter, melted

1 teaspoon vanilla extract

Procedure:

1. Preheat oven to 350 degrees

2. Mix cassava, evaporated milk, coconut milk and 2/3 can of the condensed milk (set aside remaining 1/3 for the topping)

3. Add eggs, macapuno strings and vanilla. Add butter last. Mix well.

5. Pour in a greased 9x13 baking dish and bake for 50 minutes

6. Remove from oven and spread evenly the remaining condensed milk on top and bake for another 15 minutes or until brown. 

8. Cool completely and cut into squares.

That's it. So E-Z! Sometimes i want it with a "burnt" topping effect so i bake it longer, 20 minutes instead of 15. Also if you're bringing it to a potluck party, you can line the baking dish with a banana leaf (you can get frozen banana leaves from any Asian store) for an authentic filipiniana appeal.

Enjoy!

Brazo de Mercedes

Brazo de Mercedes is a rolled meringue filled with lemon flavored custard and is no doubt one of my all-time favorite cakes.  Just the thought of that rich custard filling and the melts-in-your-mouth soft meringue makes me salivate.  Luckily i don't have to travel a thousand miles to the Philippines to grab one from Goldilocks bakeshop because here in Fremont, we have 2 branches less than 7 miles from our house.

But for the past few days I've been thinking about making my own brazo de mercedes.  I searched online and stumbled upon a recipe from panlasangpinoy.com that guarantees how easy it is to make.  It only requires 6 ingredients which I already have in my pantry and with the step-by-step cooking video, i decided to give it a try.  Here's my not-so-perfect end product:

Taste is perfect; appearance is a big FAIL 'coz my meringue did not rise. 

Obviously, i need to practice more.  For that, i am calling this "brazo de carmela" hehehe  But the taste? YuMmY...!

Give it a try, you might do better than me.