From the recipe collection
Puto Biñan
Laguna-style steamed puto with a soft fine crumb, gentle sweetness, and traditional cheese and salted-egg toppings.
- Prep time
- 25 min plus resting
- Cook time
- 18–22 min
- Yield
- Makes 16 small puto
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Prepare a steamer with steady simmering water and wrap the lid with a clean cloth to catch condensation.
- Whisk rice flour, all-purpose flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, whisk milk, eggs, and cooled melted butter.
- Pour wet into dry and whisk just until smooth; do not beat unnecessarily.
- Rest 15 minutes, then stir gently once. The batter should pour in a thick ribbon.
- Fill greased molds three-quarters full and add cheese and salted egg.
- Steam over medium heat 12–16 minutes, until the tops spring back and a skewer comes out clean.
- Cool 5 minutes before unmolding and serve warm or room temperature.