I've been doing a lot of Puto variants but only now that I learned about this variant. I have made Puto, Puto Flan, and Puto Pao, and I may say that I can do them confidently (praise God) with less hassle. But I want to prepare something else, the whiter and softer one and so when my cousin taught me about this, it made me want to do it over and over again.
By the way, I learned about this during the quarantine period, tried and sold them when there are orders. So should I read about this blog a year after, I would be reminded that once, this recipe made a way for me to earn.
Ingredients:
Batter:
- 3 cups Cake flour
- 3 tsp baking powder
- 3/4 cups white sugar
- 1 1/2 cups water
Meringue:
- 8 egg whites
- 3/4 cups white sugar
- 1 cup grated cheese
- 2 crushed salted eggs
You will need:
- electric hand or stand mixer
- spatula
- steamer
- large size Puto Molder
- two mixing bowls
Procedure:
Preparing the Batter:
- in a mixing bowl, sift all the dry ingredients of the batter
- add water
- mix well to avoid lumps
- set aside
Doing the Meringue:
- in another mixing bowl, put the egg whites
- using a mixer, mix the egg whites on the maximum speed
- when the egg whites start to become foamy, gradually add the sugar
- continue mixing until all the sugar has been added and the texture has reached its soft peak stage
Combining the Batter and Meringue:
- start with adding 3 cups of Meringue into the Batter, patiently mix well so their colors turns one
- combine the remaining Meringue into the Batter making sure majority of the lumps are eliminated
- pour into the container
- steam for 5-6 minutes or until the toothpick comes out clean when inserted
- remove from heat, cool down, enjoy :)
Tips:
- you may add more sugar depending on your preferred sweetness
- reaching the soft peak of the Meringue takes about some time, so patiently wait
- the number of minutes in steaming depends on the molder you use; if you are using a cake pan, steam it for 25minutes; if you are using small puto molder, steam for 5-6minutes instead
