Sunday, 28 August 2011

Putong Puti










Frederick has been craving for putong puti and I had been promising him since last week and also yesterday to cook puto but I wasn’t able to (because I cooked pancake instead which he requested also).  So I decided to cook puto for breakfast today.

The thing is, my husband has his own preference of puto in terms of taste, texture, and appearance  and that which he calls as authentic pinoy puto.  Actually, he is referring to the putong puti being sold at Manaoag, Pangasinan and the Chinese steamed rice cake we once bought from one hawker around Serangoon Central . That’s the kind of puto he wants me to cook.  If only my Lola Esting Buston  is still alive, I can easily get the recipe from her (she has the best puto ever in the whole of Tabuk.  May she rest in peace. I hope she knows how much grateful I am to her for everything)

this is the putong puti Frederick wants me to make (image from google)


Anyway, I cooked putong puti, trying to copy the Manaoag putong puti.  The thing is, my puto came out crumbly and the rice flour I used has a bad after taste.  It tasted like an old NFA low-class rice L

I am still keeping this recipe as it is still ok.  I just need to use a good rice flour.  However, I don’t know how to make my puto moist.  Help, anyone?

I will try to make the putong puti the way Frederick wants it next time.  I won’t stop until I get it right. I am really going to make use of galapong (finely ground rice) and he is going to grind the rice X(



Ingredients:

Rice Flour – 300 g.

Sugar – 120 g.

Double Acting Baking Powder (bake king brand) – 10 g.

Salt – 2g.

Kara coconut cream – 200 ml

Water – 200 ml

Sliced cheddar cheese



Cooking Procedure:

1) Mix all of the ingredients.

2) Pour on cupcake moulders. Place inside the steamer.

3) Boil water on a pan.  Place the steamer on top of the pan.  Steam the puto batter for 30 minutes or until the toothpick comes out clean when piercing the puto.

4) Top puto with the sliced cheeses at least a few minutes before it is cooked.




- foodformylove(28August2011)

3 comments:

  1. [...] steaming hot   with Putong Puti , French Toast with Cheese , Cinnamon Bread (My Cinnamon Bread) or just plain [...]

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  2. I recently created my own version which I used Powdered rice and Glutinous rice. I used a bag of the red (rice) and a cup of green (glutinous) with 4 cups of water and soak it overnight with activated yeast. Cover it with plastic wrap and poke it with toothpick for fresh air. Next morning add 2 cups of sugar and 3 teaspoon of baking powder. I also spray Pam so it won't get sticky on the molding before steaming - Good luck!

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