Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup butter, melted
- 1/2 cup coconut milk
- 2 large eggs
Special Equipment Needed:
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x13 inch baking pan with butter or non-stick cooking spray.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the melted butter, coconut milk, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 3g
Substitutions for Ingredients:
- Butter: Can be substituted with vegetable oil or margarine.
- Coconut Milk: Can be substituted with almond milk or any other plant-based milk.
Variations:
- Add 1/2 cup of shredded coconut to the batter for extra flavor.
- Add 1/2 cup of raisins or dried cranberries for a sweet and tart flavor.
Tips and Tricks:
- Make sure to grease the baking pan before pouring in the batter to prevent sticking.
- For a lighter texture, use cake flour instead of all-purpose flour.
Storage Instructions:
Puto Seco with Coconut Milk can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Puto Seco with Coconut Milk can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream and a sprinkle of cinnamon.
- Cut into small cubes and serve as a topping for ice cream or yogurt.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Fresh fruit
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fried plantains
- Refried beans
- Sautéed vegetables
Troubleshooting Advice:
- If the Puto Seco with Coconut Milk is too dry, add a few tablespoons of coconut milk to the batter.
- If the Puto Seco with Coconut Milk is too wet, add a few tablespoons of all-purpose flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to cook the Puto Seco with Coconut Milk until a toothpick inserted into the center comes out clean.
Food History:
Puto Seco with Coconut Milk is a traditional Filipino dessert that has been enjoyed for centuries. It is believed to have originated in the Philippines during the Spanish colonial period.
Flavor Profiles:
Puto Seco with Coconut Milk has a sweet and nutty flavor with a hint of coconut.
Serving Suggestions:
Puto Seco with Coconut Milk can be served as a dessert or snack. It can also be used as a topping for ice cream or yogurt.
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Region: Philippine