Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup coconut milk
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 cup grated langka (jackfruit)
- 1/2 tsp baking powder
- 1/4 tsp salt
Special equipment needed:
- Puto molds
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, baking powder, and salt. Mix well.
2. Add coconut milk and water gradually while stirring until the mixture becomes smooth.
3. Add brown sugar and grated langka. Mix well.
4. Grease the puto molds with oil or butter.
5. Pour the mixture into the molds, filling each mold about 3/4 full.
6. Steam the puto for 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the steamer and let it cool for a few minutes.
8. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Steamer temperature: High heat
Serving size:
This recipe makes 12-15 pieces of puto.
Nutritional information:
Calories: 150
Fat: 4g
Carbohydrates: 27g
Protein: 2g
Sodium: 50mg
Sugar: 10g
Substitutions for ingredients:
- You can use regular rice flour instead of glutinous rice flour.
- If you don't have fresh langka, you can use canned or frozen langka.
Variations:
- You can add other fruits like mango, pineapple, or banana.
- You can add food coloring to make the puto more colorful.
Tips and tricks:
- Make sure to grease the puto molds well to prevent the puto from sticking.
- Don't overfill the molds to avoid the puto from overflowing.
- You can add more sugar if you want the puto to be sweeter.
Storage instructions:
- Store the puto in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, steam the puto for a few minutes until heated through.
Presentation ideas:
- Arrange the puto on a plate or platter.
- Garnish with grated coconut or langka.
Garnishes:
- Grated coconut
- Grated langka
Pairings:
- Hot chocolate
- Coffee
- Tea
Suggested side dishes:
- None
Troubleshooting advice:
- If the puto is too dry, add more water or coconut milk.
- If the puto is too wet, add more flour.
Food safety advice:
- Make sure to use clean and sanitized equipment and utensils.
- Make sure to cook the puto thoroughly.
Food history:
- Puto Lanson is a traditional Filipino delicacy from the province of Pampanga. It is made with glutinous rice flour, coconut milk, and langka.
Flavor profiles:
- Sweet and slightly nutty
Serving suggestions:
- Serve as a snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine