Puto Recipe

Ingredients

4 cups flour, sifted 2 cups sugar, sifted 2 1/2 tbsp baking powder 1 cup evaporated milk 2 1/2 cups water 1/2 cup butter, melted 1 piece egg, raw small slices of cheese 4 cups water (for steaming) In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly. Pour the mixture in individual molds If you are using non quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6) Pour the water in the steamer. Arrange the molds in the steamer then steam for about 20 minutes If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes Remove from the mold and arrange in a serving plate

Cooking Procedure
1. 2. 3. 4. 5. 6. 7. 8.

Ingredients: 2 cans of condensed milk 3 egg yolks 1 tablespoon of melted butter 3 tablespoons of chopped langka (jack fruit) 3 tablespoons of chopped nuts Procedure:

In a bowl cream the egg yolk and condensed milk. Then pour in a casserole and cook slowly over medium fire. You should continue mixing it to avoid sticking. Cook it until it thickens. Add your chopped nuts and jackfruit. Let it cool and form the shape you want. 2 cans of condensed milk plastic cellophane for wrapping Directions: You will have to use a regular frying pan to get the best result, not the non-stick one. Pour the condensed milk in pan and put on medium heat. Using a metal spatula, stir the milk as if you are scraping the bottom of the pan. This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly. You can tell that the yema is done if your condensed milk sticky. Let it cool and wrap in cellophane cut outs for easy serving.