This post is for my paternal grandma who recently passed away. She used to make puto for me and my siblings and cousins when we were kids whenever we come for a visit. I realized now how it must have been tedious for her to make a batch of puto or anything really at the time. She lived in farm and didn’t have the conveniences that our modern kitchens now have like blender for one (she had a stone grinder instead) she didn’t even have piped water supply, nor electricity until later in her life but she’s always happy to have us around and always made us something special to eat. Part of the fun in visiting her in the farm before was helping her tend to farm animals and pumping water until clear water comes out of the water pump, she and lolo (grandpa) used to reward us a penny for a batya ( vat) of clean and clear water…
Bye lola, you’ll always be in our hearts!
This is actually the first time I made puto, I was surprised that it’s quite easy to make..
Puto is the equivalent of dinner rolls, it’s usually paired with savory dishes especially <em>dinuguan </em>( pork blood stew)
..but it is also good on its own, slathered with butter while still warm…hmmn..( now, why didn’t I take a picture of that?!) I want mine with cheese
…burnt puto; my timer didn’t go off and I totally forgot that I was cooking something, but surprise, surprise, when I tasted it, it’s yummy, in fact my family liked it better too than the actual puto..lol (I had to hide these two for some photo op) ;P
Pandan puto..I just used pandan essence, so much easier than using real pandan (srewpine) leaves. Puto is best eaten freshly made; it spoils easily esp on hot humid days, you may keep leftovers in the fridge (or freeze them) and reheat in steamer, but personally I find leftover puto doesn’t taste as good.. better make in small quantity so there’ll be no leftovers
PUTO (Rice Cakes/Muffins)
adapted from Kulinarya A Guidebook to Philippine Cuisine
1 cup rice
1 cup water
1 tablespoon cooked rice
1/2 cup white sugar
1 tablespoon baking powder
oil for brushing pans
cheese, sliced into small pieces; optional (this is not included in the original recipe, I just love cheese, everything taste better with cheese 😉 )
Wash rice and soak in water for at least 5 hours; add the cooked rice.
Pour the soaked rice in the blender and add some water used for soaking until it reaches the level of the rice. Blend for 1 1/2 minutes only.
Pour into a bowl and add the rest of the ingredients; mix until smooth. Strain mixture into another bowl.
Brush muffin pans with oil then pour about 2 tablespoons of batter into each muffin well.
Place muffin pan in a steamer and steam over high heat for about 15 minutes. Make sure that you don’t open the steamer during the cooking process.
♥ Thanks for your time..happy weekend! 🙂 ♥