Comments on: Ay, PUTO!!!

By: sandra ledesma

sandra ledesma — Sun, 06 Sep 2009 12:57:35 +0000

ineed a rice puto recipe. I be very happy and appreciate it if you could send me the recipe.

Thank you so much.

By: Eddie Munieto

Eddie Munieto — Wed, 02 Sep 2009 17:29:23 +0000

Here’s a puto recipe that I have tried and tested thru trial and error method for almost two years of experimentation.

rice (soaked overnight and ground)
white sugar
coconut milk
baking powder
salt

Squeeze the ground rice in katsa to remove water in it, or put the ground rice in katsa and put the katsa in a strainer to let the water drip until it is dehydrated but not totally dry — the consistency of which is something that you can roll it with your hands to form a ball.

For every cup of squeezed ground rice, add 3/4 cup of coconut milk, one third cup of sugar, two teaspoons of baking powder, a pinch of salt. Mix well until bubbles disappear.

Note: One kilo of rice, soaked in water overnight, will give 5 cups of squeezed ground rice. Meaning that these 5 cups need one and two third cups of sugar, three and three fourth cups of coco milk, 10 teaspoons of baking powder and approximately one teaspoon of salt.

Pour the mixture into small individual puto molds three fourth full and steam it for 8-10 mins.

If using ordinary gas stove, the puto will not have a crack on top. If you want a puto with a beautiful crack on top, use firewood in cooking — it’s much hotter compared to gas stove.

You can also add flavorings such as ube and pandan. I use the McCormick brand sold in small bottles at the supermarkets, they’re safer.

By: martini

martini — Wed, 02 Sep 2009 06:55:19 +0000

MM or anybody here, i would like to ask if you know anybody here in manila selling Puto? I am opening a food kiosk and one of the item is Puto.

By: yoanda

yoanda — Fri, 24 Jul 2009 00:18:15 +0000

please give me a recipe of puto pao..please

By: Tess Esguerra

Tess Esguerra — Tue, 26 May 2009 22:06:20 +0000

Pls. I just want the recipe of Puto Pao…pls…. give it to me…

By: Prathi

Prathi — Sun, 26 Apr 2009 14:37:21 +0000

To everyone’s notice:
As far as came across, the thai, South Indian, malasian,korean & chinese dishes are moreover same. Also the way of cooking are same.

By: Prathi

Prathi — Sun, 26 Apr 2009 14:32:41 +0000

Hi everyone!
Its time for everyone to know the origin of this recipe.
To ur great surprise its actually South Indian way of cooking a dish called “aappam”. the only difference is, the dough is steamed in a different way. As “jade186” said, the ingredients are the same and as follows….

rice flour
yeast (dont use anything like Baking soda as they are harmful to our body)
coconut milk(unang gata)
cane sugar
banana leaves

Note: The flour cannot be too watery also . And instead of using banana leaves, u can use a small utensil like a stainless steel cup(s).If u use stainless steel cups remember to rub the inside portion of the cup with a little oil (to avoid sticking of the dough)before u pour in the dough.

The yeast has to be prepared with a little bit of hot water. Add the rice flour, sugar, a little coconut milk and knead well. Then allow the dough to rise for atleast half an hour. Line the steamer with banana leaves. Once the dough has risen, re-knead a bit then you can make them into balls. Place them on the steamer with enough spaces between. Sprinkle with anise. Prick with a toothpick to test if ready – the toothpick comes out clean. The puto should be fluffy and soft.

also try this…..
after the puto is ready to eat, place them in a plate and add coconut milk (coconut milk + cane sugar mixed gives a sweet taste)to the puto.Let them get soaked in it and then eat it. I’m sure u’ll love it.No one can deny that….sure ….100%.

By: Nick

Nick — Sun, 15 Mar 2009 20:50:22 +0000

OK – you guys, count me in the quest for the perfect puto. I started using the recipes on the internet – came out good but not the true puto taste I’m looking for. The last recipe I used is from the Philippine cookbook circa 1973, only four ingredients. Putong Puti: ground rice, baking powder, sugar and salt. I tried tweaking this recipe by using commercial rice flour with cold water soaked about 1 hr. I add the baking powder just when I’m ready to cook. According to the instruction, anytime you add baking powder, it should be cooked within 15 min. The water is also important, I use spring water or filtered – NO DISTILLED.

By: Anbu

Anbu — Tue, 10 Mar 2009 14:55:16 +0000

I wonder why the texture of manapla vs calasiao is different. Assuming both of them using freshly ground rice, are the differences in texture primarily because of the use of baking powder and/or flour? I mean, does manapla have baking powder and/or flour in it? Ack! Boggles the mind!

By: breadandbreakfast

breadandbreakfast — Wed, 25 Feb 2009 17:54:05 +0000

the kind of rice they use in puto from calasiao is corazon -r64 variety.

the method of fermentation is through the use of matured coconut shells….the coco shells should be well sanded and polished… soak the shells with the mixture of ground rice, (produce from stone grinder) sugar and water. they
use “palay” husk as their fuel to steam cook the puto c.

there is a similarity in the fermentation process that is use in our province in bicol, however, we use the coco
shells from a “lukarin” coconut.