Buttered Puto

Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Ingredients
4 cups flour, sifted
2 cups sugar, sifted
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/8 teaspoon Pandan essence
1/2 cup butter, melted
1 piece egg, raw
small slices of cheese
4 cups water (for steaming)
Instructions
1. In a mixing bowl, combine the dry ingredients starting from the
flour, sugar,and baking powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan
essence (dissolve the pandan essence in water) then mix all
the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non - quick melt Filipino brand cheese, You
may put the cheese on top of the mixture otherwise put the
cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20
minutes
7. If you are using quick melt cheese,remove the cover of the
steamer and top each puto with quick melt cheese then
continue steaming (with the cover on) for 2 to 5 minutes
8. Remove from the mold and arrange in a serving plate
9. Serve either hot or cold. This goes well with dinuguan ;) Share
and Enjoy!
Serving size: 8

An Oven-Less Dessert: Steamed Devil's Food Cake

About This Recipe
Ingredients
3/4 cup AP flour (90g)
6 tablespoons cocoa powder (30g)
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/2 cup sugar (105g)
1 teaspoon balsamic vinegar
5 tablespoons canola or vegetable oil (70g)
6 tablespoons water (84g)
1/4 cup mini chocolate chips (40g)
Procedures
1. Lightly grease a standard metal loaf pan (9X5X2), and line the
bottom with parchment or wax paper. Place a cooling or
roasting rack in the bottom of a deep metal roasting pan and
fill with water to just below the level of the rack. Position the
roasting pan over two stove burners. Turn burners to mediumhigh and invert a metal baking tray over roasting pan.
2. Combine first four ingredients and whisk to evenly distribute
and break up any lumps.
3. In a separate bowl with an electric mixer, whip together egg
and sugar on medium-high speed until very light and thick,
about two minutes. .
4. Add vinegar, and whip briefly to incorporate.
5. Continuing to whip, add oil in a slow stream, stopping the
stream every so often to allow mixture to fully emulsify before
proceeding.
6. Add about 1/3 of the combined dry ingredients (from step 2),
and mix just to combine.
7. Add half of the water and mix just to combine.
8. Add half of remaining dry ingredients; followed by remaining
water, finishing with the rest of the dry ingredients, mixing
between each ingredient addition just to combine.
9. Stir in chocolate chips and turn the batter into the prepared
loaf pan. Carefully remove the inverted baking sheet lid from

the roasting pan, avoiding steam and hot water that may have
collected on the underside of the pan. Place filled loaf pan on
rack inside roasting pan, re-cover the roasting pan with baking
sheet, and steam cake until a thin knife or toothpick inserted in
the center comes out free of uncooked batter (it may bear
traces of melted chocolate chips), 20-30 minutes. Serve
immediately or re-steam cake until heated through just before
serving.
10. Note: For the best finished texture, it is import to follow step 5
carefully to create an emulsion, and not to overmix the batter
with the additions of dry ingredients and water, which might
break the emulsion or over develop the gluten in the flour,
resulting in a greasier, heavier cake.

yellow coloring and then mix well. Set aside. Note: leave the
3rd part as it is.
6. Arrange the steamer on your stovetop and pour-in about 1
quart of water. Turn on the heat and let the water boil.
7. Grease a round baking pan by brushing cooking oil or coconut
oil.
8. Pour-in the first part (colored violet) on the greased baking
pan. Make sure that the mixture settles. Cover the baking pan
with a cheesecloth and then steam for 12 to 16 minutes.
9. Remove the baking pan and then pour-in the white mixture.
Use a spatula to spread it on top of the violet mixture. Remove
excess water from the cheesecloth by squeezing it. Put it back
on the baking pan. Steam for another 12 to 16 minutes.
10. Remove the baking pan from the steamer and then pour-in the
yellow mixture. Spread the mixture over the succeeding one
using a spatula. Try to remove the excess water again from the
cloth and then put it back on the baking pan. Steam for 15 to
20 minutes. Note: If you think that the mixture is still a bit
runny, try to steam for 5 minutes more.
11. Arrange a clean banana leaf over a wide serving plate. Brush
coconut or cooking oil on the leaf. Use a spatula (brushed with
oil) and gently run on the side of the baking pan to prevent the
mixture from sticking. Turn the baking pan over the banana
leaf and let the cooked sapin-sapin fall.
12. Brush oil on top of the sapin-sapin (the violet part should be on
top). Sprinkle with latik.
13. Serve for dessert. Share and enjoy!
Number of servings (yield): 8

Sapin-Sapin Recipe
Ingredients
2 cups glutinous rice flour
4 cups coconut milk
1 cup granulated white sugar
7 oz. (1/2 can) condensed milk
1/2 cup ripe jackfruit
3/4 cup mashed purple yam
1/2 teaspoon vanilla extract
1/4 teaspoon ube extract
1 tablespoon cooking oil (or coconut oil)
Violet food coloring
Yellow food coloring
1/4 cup latik
Cooking Procedure
Kutsinta Recipe
1. In a large mixing bowl, combine glutinous rice flour and sugar.
Mix well.
Ingredients
2. Pour-in the condensed milk, coconut milk, and vanilla extract.
1 1/2 cup glutinous rice flour
Mix until the texture becomes smooth.
1/2 cup all-purpose flour
3. Divide the mixture into 3 parts.
1 cup brown sugar
4. Add the mashed purple yam and ube extract on the first part
3 cups water
along with the violet food coloring. Stir thoroughly and then set
1 1/2 tsp lye water
aside.
2 tsp anatto seeds
5. Shred the jackfruit (without the seed) in a food processor. Add
the processed jackfruit on the second part along with the Instructions

1. In a mixing bowl, combine all the dry ingredients starting from

5. Serve with grated or shredder coconut on top. Share and
the rice flour, all-purpose flour, and brown sugar then mix all
Enjoy!
the ingredients.
Nutrition Information
2. While mixing, add water gradually and continue to mix until all Serving size: 6
ingredients are completely distributed.
3. Add lye water and anatto water (soak the anatto seed in 3 tbsp
water) then continue mixing.
4. Place the mixture into individual molds and steam for 40
minutes to an hour.