Puto is pronounced "poo too" in most Filipino dialects. There are many ways to make it as there are many variations. From family to family, they taste similar even if the recipes vary.
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.