This version of cooking puto is not advisable to pair with DINUGOAN.
2 Cup (32 tbs)
1⁄2 Cup (8 tbs)
In a large mixing bowl, pour in all the dry ingredients, wheat flour, baking soda, salt, sugar and mix well. Add milk gradually and stir. Add the melted butter, egg and stir well until mixture is smooth.
Divide the mixture in four portions and add the flavouring and then leave the puto grow for 15min thanks to the baking powder.
Place the mixture in a molder. Steam until the surface cracks and it doesn€™t stick to touch.
Planning to make puto cake in truly Filipino style? Then this video series is a must watch. Here the chef has divided the video in 2 parts – In this part she illustrates the ingredients and also shows step by step instructions to make the mix which you will need for the cake. Watch part 2 for entire preparation. All said, but complete recipe in one video could have had a great impact!
Serving size: Complete recipe
Calories 1724 Calories from Fat 285
% Daily Value*
Total Fat 32 g49.6%
Saturated Fat 15.7 g78.7%
Trans Fat 0 g
Cholesterol 277 mg92.3%
Sodium 1306.5 mg54.4%
Total Carbohydrates 317 g105.5%
Dietary Fiber 31.7 g127%
Sugars 126.4 g
Protein 56 g112.4%
Vitamin A 19.3%
*Based on a 2000 Calorie diet
Puto Part 1 – Introduction And Getting Started Recipe Video