INGREDIENTS:
- 1/4 cup butter or margarine, softened (not melted)
- 1 cup flour or rice flour
- 1 teaspoonful of baking powder
- 5 rounded tablespoonfuls of sugar
- 3/4 cup of milk
- 4 egg whites
- slices of any quick melt cheese (or slices of salted eggs or kesong puti)
INSTRUCTIONS:
- Sift together flour and baking powder in a bowl.
- In a separate bowl, cream the butter (or margarine) with three tablespoonfuls of sugar.
- Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
- Beat the egg whites until stiff.
- When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar. Continue beating until stiff peaks form.
- Fold the egg whites into the flour-milk mixture.
- Add pandan leaves or pandan flavoring other flavors you choose.
- Fill the puto molds or muffin pans until about 3/4 full.
- Top with cheese slices.
- Steam the puto for about 20 minutes. Place a towel or muslin (katsa) in between the pan and cover if you’re using a metal steamer. The cloth will catch the steam thereby to avoid the condensation from falling into the puto mixture which will prevent them from rising properly.
- Cool before removing from the molds to retain their solid shape.
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