Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1/2 cup evaporated milk
- 1/2 cup ube halaya
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round baking pan with butter and line with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, mix together the sugar, melted butter, evaporated milk, ube halaya, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool completely before cutting into wedges and serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Substitutions for Ingredients:
- Coconut milk can be substituted with almond milk or soy milk.
- Ube halaya can be substituted with mashed sweet potatoes.
Variations:
- Add 1/4 cup of chopped nuts for added crunch.
- Add 1/4 cup of raisins for added sweetness.
Tips and Tricks:
- Make sure to mix the batter until all the ingredients are well combined.
- Let the puto seco cool completely before cutting into wedges to ensure it holds its shape.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-7 minutes or until warmed through.
Presentation Ideas:
Serve the puto seco with ube on a platter garnished with edible flowers.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Edible flowers
Pairings:
- Coconut ice cream
- Fresh fruit
Suggested Side Dishes:
- Fried plantains
- Savory egg custard
Troubleshooting Advice:
- If the puto seco is too dry, add a tablespoon of coconut milk or evaporated milk to the batter.
- If the puto seco is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use a clean utensil when mixing the batter.
- Make sure to store the puto seco in an airtight container.
Food History:
Puto seco is a traditional Filipino steamed cake made with rice flour and coconut milk. It is usually served as a snack or dessert.
Flavor Profiles:
This puto seco has a sweet and nutty flavor with a hint of coconut and ube.
Serving Suggestions:
Serve with a scoop of coconut ice cream or fresh fruit.
Related Categories
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Region: Philippine