How to make: Special puto |

How to make: Special puto

The recipe is a modification of Nora Daza’s puto recipe in her Galing-galing Cookbook. I was intrigued by it because stiffly beaten egg whites were among the ingredients. Since that would give the puto a texture similar to that of chiffon cake, I thought I’d give it a try. And it was because of the puto that I made leche flan afterwards. What better use for the egg yolks was there?

As usual, I modified the recipe. Nora Daza’s recipe said 1/4 cup of shortening but did not specify what kind; I used butter. Her recipe said to use Carnation evaporated milk; I used fresh milk. In the first place, I do NOT like evaporated filled milk as it leaves a sour taste in my mouth. Second, I don’t think it was necessary for her to specify a brand. I know, she was an endorser for Carnation but does an endorsement really have a place in a cookbook? So, I purposely used a brand of milk other than Carnation. You know, just to make a point — and the point is that the milk brand is irrelevant.

Third, her recipe called for six tablespoonfuls of milk; I used three-quarters of a cup. The dough was very stiff after adding a mere six tablespoonfuls of milk and there was no way I could fold the beaten egg whites into such a stiff dough so I added more milk.

Finally, Ms. Daza suggested sprinkling the puto with anise; I topped mine with thick slices of quickmelt cheese.

How did the puto turn out? Wonderfully. Not similar to chiffon cake as I expected but still lighter and more moist than any puto I have made in the past. Not a bad idea to serve for a casual merienda in the backyard with friends.


  1. 1/4 c. of butter or margarine, softened (not melted)
    1 c. of flour
    1 teaspoonful of baking powder
    5 rounded tablespoonfuls of sugar
    3/4 c. of milk
    4 egg whites
    slices of any quickmelting cheese (you can also use slices of salted eggs or kesong puti)


  1. In a bowl, sift together the flour and baking powder.In another bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. “Cream” means to beat until light in texture.
  2. Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
  3. Beat the egg whites until stiff. I did this with an electric mixer but you can use a wire whisk instead if no electric mixer is available. Using a wire whisk to beat the egg whites until stiff will exercise you arm muscles tremendously. I did that a couple of years ago. We just moved to the suburb and most of my kitchen stuff were still in boxes and I couldn’t locate the electric mixer so I used a wire whisk. I did it once and never again.
  4. Anyway… “stiff” means that when you lift the beaters (or wire whisk), stiff peaks are formed on the surface of the egg whites. “Stiff peaks” means the tips do not bow down.
  5. When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar (I usually do this during the “soft peaks” stage) and continue beating until stiff peaks form.
  6. Fold the egg whites into the flour-milk mixture. “Fold” means to mix lightly and carefully carefully so as not to break air bubbles. When you beat the egg whites, the volume triples because of air bubbles which will make the puto light and soft so you do not want to break them.
  7. puto with salted egg and cheese topping
  8. Fill the puto molds (you can use muffin pans) until about 3/4 full. Top with cheese slices. Thick slices in my case which made my 14-year-old daughter ask why the cheese was “exaggerated”. Well, they used to like lots of cheese on their puto.
  9. puto with salted egg and cheese topping
  10. Steam the puto for about 20 minutes. If you’re using a metal steamer, you may have to place a towel or muslin (katsa) between the pan and the cover. The cloth will catch the steam and prevent the condensation from falling into the puto which will prevent them from rising properly.
  11. puto with salted egg and cheese topping
  12. That’s the cooked puto after 20 minutes in the steamer. Cool before removing from the molds because the edges are still a bit wet and soggy while the puto is hot. If you remove them from the molds in that condition, you will disfigure them.

Cooking time (duration):45 minutes

Number of servings (yield): 12 to 15 cakes


  1. lemon says


    I had to stifle a giggle over the Carnation thing. hahaha. Really. Recommending a particular brand of ingredient is tacky, not to mention that it puts newbie cooks in a bind, thinking that if they use a different brand, they won’t produce the same results.

  2. Connie says

    brenda, yes, they are plastic molds. there is a photo in the leche flan entry. re your hubby… when my husband makes comments like that I tell him, “sige ikaw na magluto.” eh di tigil na sya. :mrgreen:

    Welcome, Vicky. :)

    Lemon, you know that’s why I don’t watch local cooking shows on TV. Parang incidental na lang yung cooking; puro endorsements.

    • prosinger says

      Ang bilis mo naman Connie, I just checked this site last night and now you have a new entry! Hehehe… puto naman gagawin ko bukas :wink: .

    • Jen says

      Hi Connie, how to cook puto in the oven ? Your site is very helpful and i love to try to make puto and since we don’t have the steamer…can I ask you how to cook in the oven? thanks & more power to you…

    • Connie says

      prosinger, and I’m about to post a new one hehehe

      Cookie, at Cooks Exchange, SM Megamall.

      Uy, auee, perfect match – puto and dinuguan! re “print me” – ’cause I couldn’t make the plugin work. When I was using Expression Engine, it was such a simple thing. After the switch to WordPress, I was lost about the printable pages. :sad:

    • Lourdes says

      Hi – terrific puto photography & recipe idea! Can you pls kindly tell me where exactly did you find / buy those plastic puto molds? I wonder if they’re available at the Marikina bayan market?? My family lives in Marikina & I’d like to ask my brother to buy them for me. You’re right, those plastic molds are just perfect for puto! Thanks again for sharing your recipes & ideas. More success to you in 2007!

      • says

        that just look yummy, miss sassy. i shouldn’t really come here when i’m hungry :mrgreen:
        makagawa nga ng puto this weekend — without using carnation evap :lol:

  3. Connie says

    Thanks, Lourdes. :smile: The molds were bought at the Antipolo public market.

    Karen, “makagawa nga ng puto this weekend Ã?¢â”?‰â?¬Â without using carnation evap”

    Good for you. You go, girl! :cool:

    • Connie says

      sam & marissa, i used to make puto ONLY with rice flour. this is my first batch of puto using all-purpose flour. The difference — puto using rice flour is whiter and heavier. but then again, the “heavier” characteristic may be because I didn’t use stiffly beaten egg whites with my rice flour puto in the past.

      Marissa, it’s always a challenge to make something better and better. Glad you like it. :)

    • amanda reyes says

      This applies to foods that contain fat. He said that the combination of fat, high heat and plastics releases dioxins into the food and ultimately into the cells of the body. Dioxins are carcinogens and highly toxic to the cells of our bodies.

      Instead, he recommends using glass, Corning Ware, or ceramic containers for heating food. You get the same results without the dioxins. So such things as TV dinners, instant ramin and soups, etc., should be removed from the container and heated in something else
      Study made and won award pls go to siteeffect of heated plastic on food and men

      Very bad to your health.Using plastic container in cooking

      • sam of Kuwait says

        Hi Ms. Connie! :D i did tried your puto recipe last weekend and it was a success. i did top half of the lot with hard boiled eggs and half with cheddar cheese. And yes, i use muffin pan since wala namang available na plastic puto molder here in least not as i know of. ala baine marie nga lang yung style na ginawa ko. i have baking pan under my muffin tray half filled with water.
        it works wonderfully! thanks ms. connie! :)

        • cel of singapore says

          hi connie i just found out ur blog and its quite interested. i tried to make the puto yesterday…. hmm the taste is fantastic but it didn’t rise as i expected and i wonder why. can u give me some tips. thanks in advance

        • ria says

          I’m excited to try this recipe as well as the leche plan. I have done leche plan before but im having difficulty in caramelizing sugar, sometimes i had sugar crystalizing before i could pour it in llanera. I also want to ask the shelf life of puto, coz i’m thinking to sell it to have some additional income.


          • ria says

            Hello Ms. Connie,

            Ask ko lng po kung may recipe din po kayo for puto pao? I dont have idea how to make the filing and its ingredients. Hope you could post it.

            Thanks po.

          • ria says

            I only tried it once sa burial po pa po, naging interested lng din po aq kung pano ginagawa. I will try to make your leche plan and puto recipe on Sunday after my exam. Hope do it well.

            Thanks for all the informations..2 days p lng po ako nagvivisit sa site pero im really enjoying reading your tips and procedures. photos helped a lot to understand better the procedures, i mean how it will look like, if we’re doing it right. Khit nandito po ako sa office nasilip p rin po ako sa site. Nakaka adik po magbrowse dito.

            Thanks po..

  4. sam says

    i love puto, especially the white kind you just made. have you tried making it with ground rice flour? i am just curious about the difference in texture. the dinuguan pairing is already making me drool:mrgreen: ishould head out for brunch and try to find some puto and dinuguan.:grin:

    • Connie says

      amanda, not everyone believes everything they read or hear. Polluted air can cause lung cancer — let’s just not breathe at all.

      Ann, the batter is very heavy. Palagay ko, the foil will get deformed (flatten) before the puto rises. Muffin pans might be a better alternative.

      • Ann says

        hi connie! i like ur puto… it’s kinda embarrassing but you know i tried to make puto just last weekend and it turn out..hhhhmmmm…well.. you know… hehehe!!! i am trying to cook & bake now a days kasi kawawa naman si hubby laging prito with a smile :grin:ang nasa table namin!… and most food i cook i got it from the net…it’s kinda helpful naman but most of the time alam mo na… the thing is it’s more easy here in Saudi to pratice cooking kasi mura ang food and gamit… unlike dyan sa atin manghihinayang kang magpractice lalo na baking… i want to make puto again.. (try lang ng try!) and i will do your puto recipe… kaya lang im having a hard time looking for a poto molder here in Saudi… pwde ba yung muffin aluminum foil? it’s kinda big nga lang pero can i make it like kalahati lang ang ilalagay ko na mixture dun sa molder? didikit ba sya pag aluminum foil ang gamitin ko?… please help this rookie cook! thanks!

        • sheila says

          hello, connie!
          i do not have puto molds or muffin pans on hand. i wonder if i can use the regular cake pans. make one gigantic puto instead of several small ones..

          • Connie says

            Grace, I have no idea as I have not tried using leche flan molds for making puto. Muffin pans work though.

            sheila, i have never tried doing that either. i wouldn’t want to guess.