Feeds:
Posts
Comments

Posts Tagged ‘puto’


I am listening to some afternoon 70’s and 80’s music as I write this. When you’re used to blogging and posting something every day, you miss the hustle and bustle of the blogging world. I’ve been busy for a while though, catching up on gardening (finally finished replanting Crossandra  that just sprouted in all corners of the garden, regrouped them together in one line) and reading e-books, Christmas stories that warm the hearts and lift the spirits.  When it’s Josef’s days off, we work together to finish pending household chores that need his help. We found fresh zucchini and honeydew melons on our trip to the wet market last Saturday morning. Honeydew is juicier  than your regular melon found in the market. Low in calorie, rich in vitamin C and rich in fiber too. I don’t know if zucchini are in season now but  they are cheaper than a few months ago. It’s time to experiment on some recipes using zucchini. I normally use them for pasta dishes and crispy fries. I found out to my delight that there are about a hundred ways to cook zucchini. Here’s one simple dessert that I just baked a few minutes ago. The recipe is for muffins but I tweaked it a bit and came up with this yummy loaf.

Zucchini loaf

Zucchini loaf

Last week, I made a variation of Puto (steamed buns) by adding Pandan flavoring. Just love it. I always reduce the sugar in the recipe, although I like to bake, I am not fond of too much sweets but my son is.

Puto pandan with cheese toppings

Puto pandan with cheese toppings

Josef gifted me with a three-tier Camel food steamer. It’s a late birthday gift, another gadget in the kitchen that I love. I have the bigger aluminum steamer which I use for embutido (our local sausage) and siomai (pork dumplings) but this one is easier to use and you can steam several kinds of veggies and meat in one cooking.  Healthy eats with no messy oil to think of. I tried it last night with carrots, sweet corn and deboned chicken breast with lemon.  Yummy! How was your week?

Read Full Post »


Mom is still with us and she can’t wait to go home to the province to tend her garden.  She spends most of her time here watching her favorite soap programs and playing solitaire. She’s not much into cooking, she said I cook better than she does. Well, one thing I love about her is, she is so appreciative of what I prepare  in the kitchen, whether it is a simple meal or an elaborate dish for special occasions. This afternoon, she watched me prepare puto,  a steamed rice cake similar to English muffins. I did a little variation though, instead of just plain puto mix, sugar, eggs and oil, I added a cup of evaporated milk for that rich and creamy texture and Mom loved it. She said, it is better than those she has tasted before. I just smiled when she uttered “mananam”. In our dialect, that means yummy. It’s nice paired with a hot cup of decaf coffee. puto

Read Full Post »


Puto is simply steamed  rice cake which is prepared using a round mold  or muffin cups or several small plastic molds, whichever suits you is okay. There are varied ways to make puto one of which is puto pao –  it’s a puto recipe with filling. I used a puto mix here so it is pretty easy to prepare it.

mini puto pao

Ingredients:

200 g White King Puto Mix

1 cup water

1/2 cup sugar

5 tsp. cooking oil

1 can corned beef (I used the Delimondo brand)

Cook corned beef until it is dry. Set aside.

Boil water in a steamer and grease puto molder. Since I used the smallest puto molds, there was no need to grease them since the mixture comes off easily once it’s done.

Combine puto mix and water until well blended. Add sugar gradually and mix. Gradually add cooking oil and continue mixing until smooth.

Pour batter up to 1/4 of the puto molder, add a half teaspoon of corned beef then continue pouring the batter until the molder is 3/4 full. You can put cheese strips before steaming but this is optional and since you are preparing bite-size puto pao, it becomes salty if you put too much cheese so a thin strip will do. Put a clean cloth between the steamer and the cover so water won’t mix with the puto while cooking.

Arrange puto molders inside steamer and steam for about 25 to 30 minutes or until the surface is shiny and bounces back when pressed.

Read Full Post »