Puto Binondo
From the book Philippine Breads by Chef Gene Gonzalez.Puto Binondo is a steamed rice cake made with sweetened whipped eggs and flour. With the addition of some crispy pork bits and egg it makes a great snack.
Servings: 16 Servings
Equipment
- Steamer
Ingredients
Filling and Topping
- 2 Tablespoon Olive OIl
- ½ Pound Ground Pork
- 2 Tablespoon Cocomansi Sauce you can sub with normal soy sauce
- ¼ Cup Chopped Chives or green onions
- 2 Eggs Hard Boiled and Chopped the original recipe uses Itlong Na Maalat, I didn’t have any when I made it, but yes you can use that instead.
Puto
- 4 Eggs
- 1 Teaspoon Salt
- ½ Cup Sugar
- ½ Cup Flour
Instructions
Cook The Filling
- In a medium size fry pan add the oil and turn the heat to medium. Once the pan and oil are hot add the pork. Cook for about 8-9 minutes until brown. Then add the Coconut Aminos and Calamansi sauce or soy sace. Take it out of the pan and transfer to a small bowl.
Make the Puto
- In a stand mixer add the eggs and salt and whisk on high for about 8 minutes. Basically until it is quadruple its size and a light yellow fluff. Once it is fluffy add the sugar and whisk for 3 more minutes. Turn off the mixer and take the bowl out. Add the flour and fold it in softly. Not to hard so that the eggs stay fluffy. Mix until you no longer see flour streaks.
Prepare the Tins and the Steamer
- While the eggs are whisking prepare your steamer. Add about 2 inches of water in the steamer and wrap the cover with a dishtowel to absorb the condensation, so it does not drip into the Puto Binondo.Line with plastic wrap either a 9 inch cake tin that is at least 2 inches high or two 6 inch cake tins. It all depends what your steamer can fit.
Steaming with One 9 inch Cake Tin
- If you are using a 9 inch cake tin divide the batter in half. Pour half the batter in the tin and spread out evenly, top with half the cooked ground pork and sprinkle some chopped chives on the top. Put in the steamer and cook for 10 minutes.Take the Puto Binondo out and top with the rest of the batter and ground pork. This time add the chopped egg as well. Put it back in the steamer and cook for another 10 minutes.Once done take out of the steamer and leave to rest for about 5 minutes.
Steaming with Two 6 inch Cake Tins
- I used two 6 inch cake tins as my steamer can’t fit a big tin. If you are using two 6 inch cake tins divide the batter into fourths. I also had to cook it one tin at a time so making it in smaller portions does take more time.Pour ¼ of batter in the tin and spread out evenly, top with a quarter the cooked ground pork and sprinkle some chopped chives on the top. Put in the steamer and cook for 10 minutes.Take the Puto Binondo out and top ¼ of the batter and ground pork. This time add half the chopped egg as well. Put it back in the steamer and cook for another 10 minutes.Repeat this cycle for the second cake tin. Check the water often and top it up so you don't run out of steam.Once done take out of the steamer and leave to rest for about 5 minutes.
How to Serve Puto Binodo
- Place on the Puto on a platter and garnish with fresh chives. To serve cut into triangles.