Three days ago…
I finally made puto (steamed cake) and I nailed it 😀
My husband love it! He told me I got lucky for perfecting this puto in just one try.
I refuse to believe that I just got lucky!!! My delicious puto is no fluke! Or is it? Did my angels took pity on me since my three previous puto trials using the fermentation method was unsuccessful? NO— ah- ah (head shaking from left to right) I still refuse to believe.
You see, I’ve been experimenting on a certain puto recipe using fermented rice. My previous two trials were both big disappointments and my third steamed rice cake experiment was better but I forgot to sift the batter before steaming that the resulting puto has gritty “uncooked” rice in it. I’m having a break from my fermented puto (steamed rice cake) experiment. I’ll resume in a week, or let me think again as the process will take 6 long days. But I haven’t given up yet. I am hoping that my 4th try will be a success just like this puto.
My husband has his own idea of what a great puto is so I need a nice recipe in order to impress him. With the ideas I got from several food groups on facebook that I’ve joined with, I was able to come up with this simple puto cake (steamed cake recipe). I want to mention the name of the food groups, but I’m hesitant to, as I am not sure if there are any rivalries among members.
Meringue and flour are the major ingredients. I’ve always wanted to try this kind of puto recipe or even bake chiffon, sponge,and other foam type of cakes, but I was always intimidated by the idea of making a meringue. I was too afraid to make meringue until I did this puto (steamed cake). Only until then did I realized that I can do anything if I am going to try. Looking forward to baking chiffon, sponge, and other foam cakes 😀
Who said that I just got lucky when I made this perfect puto (steamed cake) on my first try??? a-ha a-ha I’m awesome… I’m awesome a-ha a-ha (me doing the happy dance) I made 4 batches of this recipe yesterday for my husband to bring to their office and they were as perfect as I want them to be. Lucky streak indeed or just plain skills and talent wahahaha (wink wink). I’m ecstatic. Got to make some biko-flan (another experiment). Posting soon. By for now! Ta-ta!
PUTO CAKE (STEAMED CAKE)
Cooking time : 20 to 25 min
Cheddar Cheese, sliced – as desired (optional)
Egg whites – 4 medium
Granulated White Sugar – 1/4 cup
Cream of Tartar (I used ferna) – 1/2 tsp
Cake Flour – 1 1/2 cup
Baking Powder – 1 1/2 tsp
Water – 3/4 c
Granulated White Sugar – 1/2 cup
1. In a double boiler, boil water.
2. Combine the dry ingredients for the batter then pour the water in it. Blend until well incorporated. Set aside.
3. Using an electric hand mixer, whisk egg whites at medium speed until fluffy then add sugar and cream of tartar. Continue whisking at high speed until it forms a stiff peak.
4. Gradually fold the meringue into the batter.
5. Scoop the puto mixture into a greased or lined cupcake or puto molder.If you want to add cheese, just top each puto with sliced cheese
6. Steam for at 20 to 25 minutes or until a toothpick inserted in the center comes out clean
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