Puto Biñan is what some may call the best puto to be had. It’s spread with melted butter and then drizzled with condensed milk and finished with grated cheese and salted egg.
First checking in. How are we all doing? Breathe and let’s cook something fun.
I discovered this amazing dish though my friend Catherine. We were having a conversation about dying Kakanin (rice cakes) as I was researching something else I am going to share later. This one she shared isn’t dying at all, but thriving because of a family’s ingenuity. They added a drizzle of condensed milk and instead of putting sliced itlog na maalat and cheese, it’s grated on. I tell you it’s a game changer. Many order it, in it’s largest size as the only place you get get it is in Biñan, Laguna.
Now since we are stuck here and not traveling (please don’t travel) I am sharing with you the recipe. If you know and understand Tagalog you can watch how they make it here. If you don’t read on!
This recipe is loosely based on my previous Easy Puto Recipe. It’s small batch so good for those watching portions or who don’t have many to cook for.
Plain Rice Flour – Use regular rice flour that is made with ground rice and nothing else.
Sugar – For a little sweetness.
Baking Powder – This gives the Puto it’s lift and makes it nice and fluffy. The key is to mix it more than you need and to let the batter sit for about 30 minutes.
Pinch Of Salt – To balance out all the flavors.
Coconut Milk – For a little flavor. I do notice that makes the cake a little bit more dense. If you prefer a much lighter puto cut the coconut milk in half with water.
For the toppings this is what you will need:
Cheddar or Gouda Cheese
Itlog Na Maalat (Salted Egg)
Have a steamer all set up with a container big or small enough to fit inside it. Depending on the type of steamer you have you may need to divide the batter in two.
I used a 7 inch pie tin and greased it with coconut oil. Leave the container in the steamer. I learned the hard way it’s painful to put in a snug container in a steamer.
In a large bowl mix together the rice flour, sugar, baking powder and salt. Mix well. Then add in the coconut milk and stir for about a minute. Leave to rest for 30 minutes and mix again for 30 minutes before pouring into the greased container.
A good thing to do before putting on the cover is to cover the cover. Meaning take a tea towel and tightly secure it around the cover. This ensure that the condensation is absorbed by the towel instead of dripping into the puto you are steaming.
Steam for 15 minutes until fully cooked through and the puto is springy to touch.
Once the puto is steamed take it out of the container and put it on a platter lined with banana leaves.
Now the fun begins. Time to put on the toppings!! Start by brushing on melted butter all over the top.
Then follow it with a few drizzles of condensed milk. Depending on your sweetness level, you can go crazy or pull back a bit here. No judgement!
Next using a fine grater, grate the cheese on top.
Finally finish with finely grated itlog na maalat. Now look at that. Bliss.
They say that this puto is very addicting. You can’t have just one slice. I agree!!
It’s best warm and just steamed.
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I used a 7 inch pie tin and grease it with coconut oil. Leave the container in the steamer.
Steam the puto with the cover on for 20 minutes until cooked through.
Brushing on melted butter all over the top while still steaming hot.
Then follow it with a few drizzles of condensed milk. Depending on your sweetness level, you can add more or less.
Finally finish with finely grated itlog na maalat.
Eat right away!
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