If you have ever been in the Philippines early in the morning, you know the sound. The tapping. The call. Manang going around the neighbourhood with her tray of puto, still warm from the steamer. Soft, pillowy, slightly sweet, with a little square of cheese on top. That is the benchmark. That is what every puto is measured against. It’s like having mouth fulls of clouds.

This recipe is my attempt to get there without milling my own rice or grating and squeezing my own coconut milk. A hybrid I developed back when I had my Filipino restaurant — built for a professional kitchen but easy enough for any home cook who just wants that taste and texture without the extra work.

Puto is often served as a dessert on its own. But it is best — and I mean best — paired with something savoury. Especially Dinuguan. If you have not read that post yet, go there first and come back. The two together are one of the great Filipino food combinations.

Puto

Makes approximately 24 pieces

480g steam bun mix (self raising flour)
160g rice flour
500g granulated white sugar
16g baking powder
720ml fresh milk
120ml coconut milk
240ml water
2 large eggs
1 egg white
30ml melted butter
50g grated cheese (plus extra for topping)
5ml vanilla extract

Step 1 — Combine the steam bun mix, rice flour, sugar, and baking powder in a large bowl. Mix the dry ingredients well before adding anything wet.

Step 2 — In a separate bowl whisk together the fresh milk, coconut milk, water, eggs, egg white, melted butter, and vanilla extract until combined.

Step 3 — Slowly add the wet ingredients into the dry. Mix until you have a smooth batter with no lumps. Fold in the grated cheese.

Step 4 — Grease your puto moulds and fill each one about three quarters full. Top with a little extra grated cheese.

Step 5 — Steam for 15 to 20 minutes or until a toothpick inserted in the centre comes out clean. Do not open the steamer during cooking or they will collapse.

Allow to cool slightly before removing from the moulds. Serve warm. Serve with Dinuguan. Serve with anything. Or just eat them straight off the tray like manang intended.

Happy Cooking and always remember to cook with your Heart…