Putong Puti (Steamed White Cake) is a popular dessert here in the Philippines. It can be eaten on its own, with your favorite cup of hot coffee, tea, or chocolate, or paired with Dinuguan or Pancit. It's versatile!
Now I can make my own at home anytime despite my very busy schedule. White King (Puto) Steamed White Cake Mix made it all possible. In less than an hour, my family can enjoy a scrumptious puto that tastes like or even much better than the ones being bought in Filipino restaurants and bakeshops.
Ingredients and Procedure
(as seen at the back of the box and my own version)
STEP 1
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| Boil water in a steamer first to save time. I apologize for the integrity of my steamer. It's 20 years old. :) |
STEP 2
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| Mix all ingredients. NOTE: I used two packs instead of one pack of Puto Mix (equivalent to 400 grams) so other ingredients were doubled. I preferred using butter instead of oil. |
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| Make sure that all ingredients are well-blended. |
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| Pour into puto molds about 3/4 full (about two tablespoons). |
STEP 3
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| Steam for about 15-25 minutes. Don't forget to place cheese cloth before putting the cover to avoid water droplets from dripping on your puto mixture. Puto is cooked when it's shiny and bounces back when pressed. Just to be sure, you may insert a toothpick or fork. When it comes out clean, that means your puto is cooked. |
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| No need to brush the surface with butter. Makes 24 medium-sized puto per 400 gram pack |
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| Serve plain or with grated cheese on top. For me, it tastes like Goldilocks Butter Puto. So delicious! |
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