Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup evaporated milk
- 2 tablespoons melted butter
- 2 tablespoons vegetable oil
- 2 tablespoons tocino, diced
Special Equipment Needed:
- 2-quart baking dish
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 2-quart baking dish with butter or oil.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In a separate bowl, mix together the evaporated milk, melted butter, and vegetable oil.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the diced tocino.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 220
Fat: 9 g
Carbohydrates: 28 g
Protein: 5 g
Substitutions for Ingredients:
- Evaporated milk: Substitute with regular milk or almond milk.
- Tocino: Substitute with bacon or ham.
Variations:
- Add 1/2 cup of grated cheese to the batter for a cheesy version.
- Add 1/2 cup of diced onions to the batter for an onion-flavored version.
Tips and Tricks:
- Make sure to not overmix the batter, as this will result in a dense and heavy puto.
- For a more flavorful puto, add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to the dry ingredients.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
Serve the puto seco with tocino on a platter with a side of salsa or sour cream.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Pair with a side of fried eggs or a side of refried beans.
Suggested Side Dishes:
Serve with a side of steamed vegetables or a side of fried plantains.
Troubleshooting Advice:
If the puto is too dense, add a few tablespoons of milk to the batter.
Food Safety Advice:
Make sure to store the puto seco in the refrigerator and consume within 5 days.
Food History:
Puto seco is a traditional Filipino steamed cake made with flour, sugar, and evaporated milk. It is typically served as a snack or dessert.
Flavor Profiles:
This puto seco has a sweet and savory flavor from the sugar and tocino.
Serving Suggestions:
Serve as a snack or dessert.
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Region: Philippine