Buttered Puto is a variation of the famous steamed rice cake, Puto. This steamed mini cakes are usually eaten as dessert but most prefer to have them during breakfast (with hot coffee or chocolate) or mid-afternoon snack (usually eaten with dinuguan or blood stew).
This Puto variation uses ordinary flour instead of rice flour (not even galapong) and is so easy prepare. The ingredients used in this recipe are so common that you could find them in any grocery store (you just need to have the molds and steamer to get everything done).
4 Cup (64 tbs)
2 Cup (32 tbs)
2 1⁄2 Tablespoon
1 Cup (16 tbs)
2 1⁄2 Cup (40 tbs)
1⁄2 Cup (8 tbs)
1 , chop
4 Cup (64 tbs)
1. In a mixing bowl, combine flour, sugar and baking powder mix well.
2. Add the melted butter, evaporated milk, egg; water which is mixed with pandan essence, mix all the ingredients thoroughly.
3. Pour the mixture in individual molds.
4. Line the steamer with cheese cloth; place the molds in the steamer.
5. Pour water in the steamer and steam the puto for 20 minutes.
6. Once done remove the cover of the steamer and top each puto with small pieces of cheese.
7. Cover and continue to steam for 2-5 minutes.
8. Remove the puto when it’s done from the mold and arrange it in a serving plate.
9. Serve either hot or cold with dinuguan .
If you are using non-quick melt Filipino brand cheese, you may put the cheese on top of the mixture otherwise put the cheese on top after steaming.