Puto is always associated with dinuguan. The "puto and dinuguan" combination is a major part of Filipino eating tradition. Puto is "dunked" on the thick sauce dinugan, then eat it together with the pork pieces. Puto is a great pairing food with many of our Filipino dishes.
It can be also paired with Pancit bihon, Pancit palabok and any other pancit or noodles variation.
* 1 cup all-purpose flour (much better if rice flour)
* 1 teaspoon baking powder
* 3 tablespoons white sugar
* 1/4 cup shortening
* 1/8 teaspoon salt
* 6 tablespoons evaporated milk
* 4 egg whites
* 2 tablespoons sugar (for the egg whites)
How To Make Puto:
1). Cream shortening. When fluffy, add the 3 tablespoons sugar.
2). Add the dry ingredients together (flour and baking powder) together and add alternately with the 6 tablespoons milk to the creamed mixture. Set aside.
3). In another mixing bowl, beat egg whites until stuff. Add 2 tablespoons sugar to keep the air in the beaten egg-whites.
4). Fold the egg-whites to the mixture in number 2.
5). Pour into muffin molds.
6). Steam for 20 minutes or until done.
7). Top with a few anise seeds for flavor. Serve hot or cold.
Note: Image may vary with the end result of this recipe.