Every time we go to Manila on vacation, one of my favorite pastime is to browse through my mom’s library of cookbooks….her collection is so vast that I can’t finish browsing them all in one trip. In fact, I’ve done it during our last three trips and I haven’t even covered a third of it.
I look forward to our Manila trips not only because I miss seeing my family and relatives but because it gives me enough rest to tackle all the things that I need to do in Singapore when we get back. I don’t need to do any cooking, laundry and I only do minimal babysitting since my kids prefer to spend time with them too.
It was only recently that I had time to go through my research materials and saw the Mini Puto Pandan recipe from Maya Kitchen. It was also timely that my sister has a Manila trip planned for the Labor day holiday since I have no puto mold and I don’t know where I can buy here in Singapore.
I have my molds (not mini though) and I have all the ingredients on hand so there’s no more excuse…it’s time to make some puto! I bought B a fishing toy from Daiso last week and I prepared his play area near the kitchen so I can have a few minutes of quiet time to make this….unfortunately, he had other plans and placed his stool near me so he can help…fun for him and stress for me…yipee!:)
My first batch was not so good (the cheese melted and the texture was dense) so I put the cheese instead after cooking for the succeeding batches. Also, i find that lifting off the lid every few minutes– to prevent water from dripping down on the puto– gives a better texture.
Puto Pandan (10-12 Servings)
- 2 cups all purpose flour
- 2 tbsp baking powder
- 1 cup sugar
- dash of fine salt
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- 1 cup pandan water (boil 1 cup water with 5 stalks of pandan leaves)
- few drops of green food color (I put 1 drop of americolor leaf green—will be bitter if you put too much)
- Sift dry ingredients together in a bowl.
- Mix all liquid ingredients together in a separate bowl then slowly add to dry ingredients.
- Mix well.
- Fill greased molds 3/4 full.
- Top with topping of choice (I put my cheese after immediately after steaming).
- Steam for 15-20 minutes.
- Remove from steamer and cool slightly before removing from molds.
- Dot with butter (I didn’t do this….only did for the leftovers after heating in microwave for a few seconds.)