Puto Cake
This is a recipe for Puto Cake
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup evaporated milk
- 2 pieces salted eggs (thinly sliced)
- 2 raw eggs
- 2 teaspoons Vanilla extract (optional)
- 1 3/4 cups cake flour
- 3/4 cups granulated white sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- 1
Sift the dry ingredients together in a bowl. Mix thoroughly using a wire whisk.
- 2
Gradually pour milk into the mixture while whisking. You can also use a hand mixer, but it is not necessary.
- 3
Add eggs. Continue to whisk until the mixture is well blended and the texture is soft. Note: you can also add vanilla extract in this step if desired.
- 4
Pour the mixture into a mold such as a llanera or round baking pan.
- 5
In a coking pot, boil water for steaming.
- 6
Arrange the llanera mold in a steamer. Cover and steam for 12 minutes.
- 7
Top with salted eggs. Continue to steam for 18 minutes or until it passes the toothpick test.
- 8
Remove from the steamer. Let it cool down.
- 9
Gently take the cake puto out of the mold and arrange in a plate.
- 10
Serve for merienda. This can also be enjoyed with dinuguan.
- 11
Share and enjoy!