Easy White Puto Recipes

Steps:

• Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.
• Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.
• Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

Steps:

• Combine all the above ingredients into a bowl. Grease a backing tin of small muffin cups or use cupcake liners.
• Pour the Puto mix in each on to half full. Place inside a larger pan with at least an inch of water, and cover with foil. Place in 350 degree oven and steam approximately 8 to 10 minutes. Remove and serve.

Steps:

• You may use long grain.
• In a heavy duty blender, puree soaked rice in water until very fine.
• Pour in a bowl; add sugar and 2 teaspoons baking powder.
• Mix well and set aside.
• Beat egg whites until stiff.
• Add 2 tablespoons sugar to keep the air in the beaten egg whites.
• Fold the egg whites into the beaten rice batter and pour into muffin pans.
• Steam for about 20 minutes or until done. (Optional: Sprinkle a few anise seeds on top of the puto) Serve with grated coconut.
• Note: You may use basket steamer in a wok half filled with water.