Puto is the Filipino version of a steamed rice cake. It’s served as snack or as an accompaniment to dishes such as Pancit (noodles) or Dinuguan (a savory stew simmered in pork blood). Its bland flavor compliments the rich taste of many Filipino dishes.
Puto Cheese is an all-time favorite Filipino snack. You can pair it with our Lemon Grass Ginger Iced Tea for a healthy and refreshing summer treat!
This is my version of Puto Cheese.
Ingredients:
1 Cup Sugar
3 Eggs
1 Tbsp. Baking Powder
½ Cup Water
6 oz. Can Evaporated Milk
2 Tbsp. Butter, melted
1 Tsp. Vanilla Extract
1-1 1/2 Cups Flour
1 Cup Cheddar Cheese, shredded
Directions:
Prepare lower part of steamer with water and bring to a boil.
In a bowl, combine flour, sugar and baking powder and mix well.
Add eggs one at a time using an electric mixer, beating after each addition.
Add milk and beat until smooth.
Add water and continue to beat until batter is thin and smooth.
Add butter and vanilla extract.
Stir until well blended
Then add ¾ of the cheese and stir until combined.
Fill molds with batter up to ¾ full.
Arrange molds in a single layer on steamer rack and place over steamer.
Lower heat to medium and steam for about 8 to 10 minutes or until toothpick inserted comes out clean.
Turn off heat and top each puto with the remaining ¼ cup of cheese.
Cover for about 1 minute to allow cheese to melt.
Allow to slightly cool before removing from molds.
Serve, Share and Enjoy.
Puto Cheese (Steamed Rice Cake with Cheese) Recipe!!!
My all time favorite Filipino dessert is Cassava Cake. What you may ask is Cassava Cake? It’s a sticky dessert made from the Cassava (Manihot esculenta) a starchy tuberous root widely cultivated in the tropical and sub-tropical regions of the world. It is a staple in the developing world. When it’s dried its to a powdery or pearly extract we call it tapioca!
In the Philippines cassava is grated and used as the main ingredient for desserts including Suman, a sticky dessert wrapped in banana leaves. I like that too, but my favorite is Cassava Cake the way my grandma used to make. This so called cake isn’t really a cake, at least not in consistency. It is not “cakey” or “spongy” at all, instead is has a sticky consistency similar to “mochi”.
I’ve had several versions of Cassava Cake, made by different friends hailing from other provinces of the Philippines. From what I have observed it seems that different regions prepare it differently. I like our version the best, the bottom part has that same sticky consistency, but it has an almost custardy top layer. My version is also pretty sweet, just perfect for my sweet tooth. I do have to say that Cassava Cake may be an acquired taste, some folks love it and others can’t stand it.
This recipe has been in our family for years! The only difference in we’ve “modernized” it. Back in the day my grandma and aunts would spend a day grating the cassava and coconut, then the evening soaking the grated coconut and squeezing out the milk. These day we buy the frozen coconut milk and grated cassava, so much easier. You can use canned coconut milk instead of the frozen one, but my aunt insists the frozen coconut milk is best. You can buy both the frozen grated cassava and coconut milk at most Asian markets. I hope you like it!
Ingredients:
1 16 oz. bag frozen grated cassava, thawed
1 16 oz. bag frozen coconut milk, thawed
1 Can Evaporated Milk
1 Can Condensed Milk
1/2 Cup Sugar
6 Egg Yolks
1/2 Stick Butter, Melted
Directions:
Mix all ingredients is a large bowl. Stir well to make sure sugar dissolves and milks are well blended.
Pour into 9″ x 13″ baking pan.
Place filled pan into a larger roasting pan.
Fill roasting pan with water until is reaches the half way point of the panning containing the cassava mixture.
Place both pans in a 350 degree oven and steam for about an hour or until the middle is set.
Ever since I can remember “Leche Flan” was always a party staple.
My mother, grandmothers, and aunts make this yummy custard for every family get together, and I’ve always loved it!
Growing up I watched the women in our family make this beloved Filipino dessert a day or two before a party. They always steamed it in the oven by placing the pans in a water bath. So when I started making it for my family and events I made it just the way my grandmother did. Little did I know there was an easier and faster way to make it on the stove top!
I don’t make this flan often, it’s SO good, but SO unhealthy! Just thinking about the ingredients in this dessert makes my arteries harden! It’s made from all the good stuff; egg yolks, milk, and sugar, so what’s not to like? I do make it at least twice a year, Thanksgiving and Christmas, although every so often during the rest of the year I get a yen for it. I try not to make it so I go to different Filipino restaurants in search for Leche Flan that tastes like homemade. Alas nothing in my area ever comes close and I walk away disappointed and still craving it. I usually end up whipping up a batch once or twice during the year, but that’s it!
Flan has a long history, its origins date back to Ancient Rome nearly 2000 years ago. Flan means “flat cake” in Latin. Back in the day this egg based custard was basically a savory dish, a particular delicacy was eel flan! (There is an ancient record of a sweet honey flan.) When Rome conquered the known world they took their flan recipes with them, hence it spread throughout Europe. The Roman Empire may have fallen, but their flan survives, having been adapted to the sweeter versions we know today.
The Spaniards where the first to top flan with caramel sauce. Their recipes went with them when they colonized South America, Mexico, and beyond. Today we think of Flan as a Latin Dessert with many different flavors including coffee, cinnamon, strawberry, and more. The Philippines was under Spanish rule for 500 hundred years, plenty of time for Flan to become a Filipino favorite!
Our version of flan is sinfully delightful! It’s creamy and smooth, and very yummy. It is however chock full of cholesterol. The recipe calls for egg yolks! My mother and other relatives have tried to make our family recipe more health friendly, but it’s not the same. I’ve only ever used my grandmother’s recipe. I will not settle for anything less! I figure we don’t indulge often, and if you go thru the trouble of making it you might as well do it right.
I did however recently try the stove top method and love it! So the only change I’m making from now on is in the cooking method. Here’s my grandma’s recipe! Enjoy!
Ingredients:
8 egg yolks
1 cup sugar
1 can condensed milk
1 can evaporated milk
1 tsp. pure vanilla extract
1 tsp. finely grated lime rind
Topping:
1/2 cup sugar
1/4 cup water
Directions:
1. Prepare your steamer. I didn’t have a large enough steamer so I used a very large pot with a lid.
I placed an inverted 9″ cake pan on the bottom and filled it with water even with the cake pan. I then placed the 9″ cake pan I was using for the flan on top of the inverted one.
2. Make your caramelized sugar topping in a non-stick sauce pan.
Put 1/2 cup and 1/4 cup water in pan. Set it over medium to medium/high heat, you will have to adjust the heat as it boils.
Let it boil. This happens fairly quickly and once it starts boiling you have to keep swishing it around so it doesn’t burn. If it’s boiling too much lower the heat. (see video below)
The sugar mixture will thicken into a syrup as it boils, It’s important to keep the liquid moving in the pan by constantly rotating the pan as it boils. Hold it close to the stove so it keeps boiling.
Once the syrup starts to turn golden brown on the edges you must keep swirling it or it will burn.
This happens very fast so keep a close eye on it. As you swirl the syrup the brown color will spread. When the entire mixture is a thick golden brown remove from heat immediately and pour into the prepared cake pan.
Once you’ve poured it into the pan immediately swirl it around to coat as much of the pan bottom as possible before it hardens. Set aside.
3. Mix egg yolks, sugar, condensed milk, and evaporated milk in a bowl. Stir until it’s smooth and sugar has dissolved.
4. Stir in vanilla and lime rind. Stir very well.
5. Strain egg mixture into prepared pan. Make sure you strain out all the rind.
6. Place lid on large pot. Steam on the stovetop at medium/low to medium heat. Steam for about 30-40 minutes or until tester comes out clean.
7. Remove from steamer and cool at least 2-3 hours.
8. Run a knife around the edge to loosen the sides. Invert into serving dish when ready to serve. Make sure it’s completely cooled before inverting or it will fall apart.
Leche Flan
Print Recipe
This is the Filipino version of this custard dessert.
Put 1/2 cup and 1/4 cup water in pan. Set it over medium to medium/high heat, you will have to adjust the heat as it boils.
Let it boil. This happens fairly quickly and once it starts boiling you have to keep swishing it around so it doesn't burn. If it's boiling too much lower the heat.
The sugar mixture will thicken into a syrup as it boils, It's important to keep the liquid moving in the pan by constantly rotating the pan as it boils. Hold it close to the stove so it keeps boiling.
Once the syrup starts to turn golden brown on the edges you must keep swirling it or it will burn.
This happens very fast so keep a close eye on it. As you swirl the syrup the brown color will spread. When the entire mixture is a thick golden brown remove from heat immediately and pour into the prepared cake pan.
Once you've poured it into the pan immediately swirl it around to coat as much of the pan bottom as possible before it hardens. Set aside.
Flan
Mix egg yolks, sugar, condensed milk, and evaporated milk in a bowl. Stir until it's smooth and sugar has dissolved.
Stir in vanilla and lime rind. Stir very well.
Strain egg mixture into prepared pan. Make sure you strain out all the rind.
Place lid on large pot. Steam on the stovetop at medium/low to medium heat. Steam for about 30-40 minutes or until tester comes out clean.
Remove from steamer and cool at least 2-3 hours.
Run a knife around the edge to loosen the sides. Invert into serving dish when ready to serve. Make sure it's completely cooled before inverting or it will fall apart.
Recipe Notes
Prepare your steamer. I didn't have a large enough steamer so I used a very large pot with a lid.
I placed an inverted 9" cake pan on the bottom and filled it with water even with the cake pan. I then placed the 9" cake pan I was using for the flan on top of the inverted one.
This recipe uses only egg yolks, don't discard the egg whites, you can make meringues or freeze them to use later. I use them to make egg white omelets.
This mango season my husband has been bringing home lots of mango. I’ve been busy trying different desserts to use them.
I’ve made them into jam, crepes, popsicles, and more. Last weekend I decided to make a custard tart using fresh mangoes. It turned out amazing! I modified an old family recipe for Filipino flan, a rich egg custard, and poured it over sliced fresh mango arranged in a pie crust. I a 9″ tart pan but you can make it in a 9″ pie tin instead. I just thought it looked prettier in the tart pan!
The mango adds a unique flavor to the custard as it cooks. The result is a creamy sweet dessert that can be served by itself or with a scoop of vanilla ice cream.
Here’s the recipe!
Mango Custard Tart
Ingredients:
1 unbaked pie crust – you can use the Pillsbury Refrigerated crust or your own recipe
2-3 large ripe mango
1 can condensed milk
1 can evaporated milk
4 eggs
1 cup sugar
1 tsp. vanilla
Cooking spray like Pam
Directions:
1. Generously spray your tart or pie pan with cooking spray, be sure to spray the sides too.
2. If using refrigerated pie crust press one sheet into the pan, including the sides. If using your own pie crust recipe make enough for 1 crust and press into pan.
3. Separate 1 egg – place the yolk in mixing bowl, brush the egg white on the unbaked crust to keep it from getting soggy.
4. Add remaining 3 eggs to mixing bowl and beat.
5. Add sugar, mix well.
6. Add milks and mix well.
7. Stir in vanilla. Set aside.
8. Peel and slice mango. I cut both sides from the seed and slice each side into thin half circle slices.
9. Arrange mango slices on pie crust.
10. Pour egg/milk mixture over the mango.
11. Bake in 350 degree oven for about 60 minutes or until center of the pie is set and tester comes out clean.
12. Cool to room temperature then chill in fridge before serving.
You will end up with extra egg mixture. I poured the extra mixture into 3 pyrex custard cups and steamed in the oven at the same time. To steam the custard place cups in a baking pan half filled with water. Place in the oven and bake about 50 minutes or until center is set and tester comes out clean. You may have to add water more water to the baking pan during cooking, do not let the pan get dry, it may burn your custard. The custard is yummy! You can use this recipe to make just the custard!
Generously spray your tart or pie pan with cooking spray, be sure to spray the sides too.
If using refrigerated pie crust press one sheet into the pan, including the sides. If using your own pie crust recipe make enough for 1 crust and press into pan.
Separate 1 egg - place the yolk in mixing bowl, brush the egg white on the unbaked crust to keep it from getting soggy.
Add remaining 3 eggs to mixing bowl and beat.
Add sugar, mix well.
Add milks and mix well.
Stir in vanilla. Set aside.
Peel and slice mango. I cut both sides from the seed and slice each side into thin half circle slices.
Arrange mango slices on pie crust.
Pour egg/milk mixture over the mango.
Bake in 350 degree oven for about 60 minutes or until center of the pie is set and tester comes out clean.
Cool to room temperature then chill in fridge before serving.
You will end up with extra egg mixture. I poured the extra mixture into 3 pyrex custard cups and steamed in the oven at the same time. To steam the custard place cups in a baking pan half filled with water. Place in the oven and bake about 50 minutes or until center is set and tester comes out clean. You may have to add water more water to the baking pan during cooking, do not let the pan get dry, it may burn your custard. The custard is yummy! You can use this recipe to make just the custard!
Ever since I can remember “Leche Flan” was always a party staple.
