Dawn
Culinary Explorer
Have a delightful Christmas!
Ube Puto Recipe
Ingredients:
- 1 cup rice flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup coconut milk
- 1/2 cup ube halaya (ube jam, available in Filipino stores or make your own)
- 1/4 cup melted butter or margarine
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon ube extract (optional, for a more intense ube flavor)
- Grated cheese or salted egg slices (optional, for topping)
Instructions:
- Prepare the Steamer:
- Set up a steamer and bring water to a boil. If you don’t have a steamer, you can use a large pot with a rack or a heatproof dish and cover it with a lid.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the rice flour, all-purpose flour, sugar, baking powder, and salt.
- Mix the Wet Ingredients:
- In another bowl, combine the coconut milk, ube halaya, melted butter, egg, and ube extract (if using). Mix well until smooth.
- Combine Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined and smooth.
- Prepare the Muffin Cups:
- Line or grease muffin cups or small heatproof cups. If you’re using a traditional puto mold, lightly grease it as well.
- Pour and Steam:
- Pour the batter into the prepared cups, filling them about 2/3 full to allow room for the cakes to rise.
- If you’re adding toppings like grated cheese or salted egg slices, sprinkle or place them on top of the batter now.
- Steam the puto over boiling water for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the steamer frequently to ensure even cooking.
- Cool and Serve:
- Allow the ube puto to cool in the molds for a few minutes before removing them.
- Serve warm or at room temperature.
