Day 4- Puto

---

---

TODAY'S RECIPE: Puto
Blog Commentary: Puto has always been my favorite morning treat. I remember visiting the Philippines about 10 years ago (that's the furthest my memory can go back) and waking up early in the morning to have the Puto person deliver the freshly steamed putos on banana leafs. Ahhh... that's a sigh not a frightened sound... I can still smell the freshness when I think about it. So I called my mom this morning to see if she could help me out in trying to get that flavor back. Basically, she just laughed at me (apparently, me trying to cook is pretty funny) and told me that she throws stuff in the pot, that she didn't use any recipe... psshhh, what a ridiculous concept. Oh mom... Back to the puto. No steamer so I decided to use the oven method they suggested on the website. Also, I didn't use the Edam cheese because I thought cheddar was better. I've always topped off my puto with cheddar so I figured it would work out. Also, I forgot to change the servings (yea, you can do that in the allrecipes.com website... I guess I was in a hurry).
Reference:http://allrecipes.com/Recipe/Puto/Detail.aspx
ORIGINAL RECIPE:	JO'S RECIPE:
PUTO Ingredients	PUTO Ingredients
4 cups all-purpose flour 2 cups white sugar 1/2 cup chopped onions 1 tablespoon baking powder 6 eggs 1 (12 fluid ounce) can evaporated milk 1 1/2 cups water 2 1/4 cups Edam cheese, shredded	4 cups all-purpose flour 2 cups white sugar 1/2 cup chopped onions 1 tablespoon baking powder 6 eggs 1 (12 fluid ounce) can evaporated milk 1 1/2 cups water 2 1/4 cups Cheddar cheese, shredded
PUTO Procedures:	PUTO Procedures:
1.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. 2. 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. 3. 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.	1.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. 2. Preheat oven to 350 degrees F (175 degrees C) oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.
VIDEO:Okay, so I think I was supposed to just get the egg whites because the puto turned pretty yellowish and muffinish. It was not the puto that I remember. I mean the flavor wasn't bad at all, but it's just I didn't ask for a muffin. Maybe next time, I'll try another recipe and actually use a steamer...
Video Commentary: Next: Pancit