Introduction
Greetings, food enthusiasts and baking aficionados! Today, we delve into the realm of Filipino cuisine to uncover the secrets behind the perfect “putong puti” – the classic steamed rice cake that is a staple in many Filipino households. Here, we present to you seven delightful and foolproof recipes that utilize all-purpose flour, ensuring delectable and fluffy results every time. Whether you are an experienced cook or a beginner in the kitchen, these recipes are designed to make your culinary journey a breeze. So put on your aprons and let’s explore the world of “putong puti” together!
Recipe 1: Traditional “Putong Puti”
🥢 Ingredients:
– 2 cups all-purpose flour
– 1 cup water
– ⅔ cup white sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– Cooking oil for greasing
👨🍳 Instructions:
1. In a large mixing bowl, combine all-purpose flour, white sugar, baking powder, and salt.
2. Gradually add water and whisk until the batter is smooth and well-incorporated.
3. Let the batter rest for 10-15 minutes to allow the flavors to meld.
4. Grease your puto molds with cooking oil to prevent sticking.
5. Fill each mold with batter until they are about two-thirds full.
6. Steam the molds over high heat for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from heat and let cool before serving. Enjoy your fluffy and delicious “putong puti”!
Recipe 2: Cheesy “Putong Puti”
🥢 Ingredients:
– 2 cups all-purpose flour
– 1 cup water
– ½ cup white sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– 1 cup grated cheddar cheese
– Cooking oil for greasing
👨🍳 Instructions:
1. Follow steps 1-4 from Recipe 1.
2. Add grated cheddar cheese to the batter and mix well.
3. Proceed with steps 5-7 from Recipe 1 to complete the cooking process.
4. Serve warm and savor the delightful combination of fluffy rice cake and gooey cheese!
Recipe 3: Ube “Putong Puti”
🥢 Ingredients:
– 2 cups all-purpose flour
– 1 cup water
– ¾ cup white sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– 1 cup ube (purple yam) jam
– Cooking oil for greasing
👨🍳 Instructions:
1. Follow steps 1-4 from Recipe 1.
2. Add ube jam to the batter and mix until well-combined.
3. Proceed with steps 5-7 from Recipe 1 to complete the cooking process.
4. Indulge in the vibrant purple hue and delightful sweetness of these ube-infused rice cakes!
Recipe 4: Pandan “Putong Puti”
🥢 Ingredients:
– 2 cups all-purpose flour
– 1 cup pandan juice (extracted from pandan leaves)
– 1 cup water
– ¾ cup white sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– Cooking oil for greasing
👨🍳 Instructions:
1. Combine all-purpose flour, pandan juice, water, white sugar, baking powder, and salt in a mixing bowl.
2. Mix until the batter is smooth and well-incorporated.
3. Rest the batter for 10-15 minutes to allow the flavors to develop.
4. Grease the puto molds with cooking oil.
5. Fill each mold with batter about two-thirds full.
6. Steam the molds over high heat for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the “putong puti” cool before serving. Delight in the fragrant aroma and refreshing taste of pandan!
Recipe 5: Leche Flan-Topped “Putong Puti”
🥢 Ingredients (Putong Puti):
– 2 cups all-purpose flour
– 1 cup water
– ⅔ cup white sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– Cooking oil for greasing
👨🍳 Instructions (Putong Puti):
1. Follow steps 1-4 from Recipe 1.
2. Proceed with steps 5-7 from Recipe 1 to complete the cooking process.
🍮 Ingredients (Leche Flan):
– 6 egg yolks
– 1 can (390g) condensed milk
– 1 teaspoon vanilla extract
– Caramel syrup
👨🍳 Instructions (Leche Flan):
1. In a bowl, whisk together egg yolks, condensed milk, and vanilla extract until well-blended.
2. Pour caramel syrup into individual molds, coating the bottom evenly.
3. Fill the molds halfway with the egg yolk mixture.
4. Steam the molds with the leche flan mixture on top of the “putong puti” molds.
5. Steam over low heat for 20-30 minutes, or until the flan is set.
6. Remove from heat and let cool before refrigerating.
7. Once chilled, gently remove the leche flan-topped “putong puti” from the molds and savor the heavenly combination!
Recipe 6: Chocolate “Putong Puti”
🥢 Ingredients:
– 2 cups all-purpose flour
– ⅔ cup cocoa powder
– 1 cup water
– ⅔ cup white sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– Cooking oil for greasing
👨🍳 Instructions:
1. Combine all-purpose flour, cocoa powder, water, white sugar, baking powder, and salt in a mixing bowl.
2. Mix until the batter is smooth and well-blended.
3. Let the batter rest for 10-15 minutes to allow the flavors to meld.
4. Grease the puto molds with cooking oil.
5. Fill each mold with batter about two-thirds full.
6. Steam the molds over high heat for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the chocolate-infused “putong puti” to cool before serving. Satisfy your chocolate cravings with this delightful twist!
Recipe 7: Yema-Filled “Putong Puti”
🥢 Ingredients (Putong Puti):
– 2 cups all-purpose flour
– 1 cup water
– ⅔ cup white sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– Cooking oil for greasing
👨🍳 Instructions (Putong Puti):
1. Follow steps 1-4 from Recipe 1.
2. Proceed with steps 5-7 from Recipe 1 to complete the cooking process.
🍯 Ingredients (Yema Filling):
– 1 can (397g) condensed milk
– 6 egg yolks
– ¼ cup butter
– 1 teaspoon vanilla extract
👨🍳 Instructions (Yema Filling):
1. In a non-stick pan, combine condensed milk, egg yolks, butter, and vanilla extract.
2. Over low heat, cook the mixture while continuously stirring until thickened.
3. Let the yema filling cool before using.
4. Once the “putong puti” is cooled, gently slice the cakes in half horizontally and fill them with the yema mixture.
5. Serve the yema-filled “putong puti” and delight in the creamy surprise within!
Advantages of Using All-Purpose Flour for “Putong Puti”
1. Versatility: All-purpose flour works well in various recipes, making it a convenient choice for home cooks and bakers alike.
2. Widely Available: You can find all-purpose flour in most grocery stores, ensuring easy access to the primary ingredient for your “putong puti”.
3. Consistent Results: All-purpose flour provides a stable texture and structure to your rice cakes, resulting in consistent and predictable outcomes.
4. Cost-Effective: Compared to specialty flours, all-purpose flour is typically more affordable, making it a budget-friendly option for home baking.
5. Familiar Flavor: All-purpose flour lends a neutral taste to your “putong puti”, allowing other ingredients like pandan, ube, or cheese to shine.
6. Easy to Work With: Whether you’re a novice or an experienced baker, all-purpose flour is user-friendly and forgiving, ensuring a stress-free cooking experience.
7. Long Shelf Life: Properly stored, all-purpose flour can last for months, allowing you to keep a stockpile for whenever the craving for “putong puti” strikes!
Disadvantages of Using All-Purpose Flour for “Putong Puti”
1. Lower Nutritional Value: Compared to whole wheat or alternative flours, all-purpose flour lacks the fiber and nutrients found in the bran and germ of the grain.
2. Gluten Sensitivity: Individuals with gluten sensitivities or celiac disease may need to avoid or substitute all-purpose flour to accommodate their dietary restrictions.
3. Texture Limitations: While all-purpose flour yields deliciously fluffy “putong puti”, it may not be suitable for those seeking a denser or chewier texture.
4. Less Flavor Complexity: Specialty flours can impart unique flavors to your rice cakes, whereas all-purpose flour has a more neutral taste.
5. Potential Wheat Allergies: All-purpose flour is derived from wheat, and individuals with wheat allergies must opt for alternative flours to avoid adverse reactions.
6. Less Authenticity: Some purists argue that using all-purpose flour deviates from traditional “putong puti” recipes, which often incorporate rice flour or other regional flours.
7. Ingredient Availability: In certain regions or countries, all-purpose flour might not be as readily available, making it necessary to explore localized flour options.
Putong Puti Recipe All-Purpose Flour – Complete Information
| Recipe | Ingredients | Instructions |
|---|---|---|
| Traditional “Putong Puti” | 2 cups all-purpose flour 1 cup water ⅔ cup white sugar 2 teaspoons baking powder ½ teaspoon salt Cooking oil for greasing |
Follow instructions in Recipe 1 |
| Cheesy “Putong Puti” | 2 cups all-purpose flour 1 cup water ½ cup white sugar 2 teaspoons baking powder ½ teaspoon salt 1 cup grated cheddar cheese Cooking oil for greasing |
Follow instructions in Recipe 2 |
| Ube “Putong Puti” | 2 cups all-purpose flour 1 cup water ¾ cup white sugar 2 teaspoons baking powder ½ teaspoon salt 1 cup ube (purple yam) jam Cooking oil for greasing |
Follow instructions in Recipe 3 |
| Pandan “Putong Puti” | 2 cups all-purpose flour 1 cup pandan juice (extracted from pandan leaves) 1 cup water ¾ cup white sugar 2 teaspoons baking powder ½ teaspoon salt Cooking oil for greasing |
Follow instructions in Recipe 4 |
| Leche Flan-Topped “Putong Puti” | Putong Puti: 2 cups all-purpose flour 1 cup water ⅔ cup white sugar 2 teaspoons baking powder ½ teaspoon salt Cooking oil for greasing Leche Flan: 6 egg yolks 1 can (390g) condensed milk 1 teaspoon vanilla extract Caramel syrup |
Follow instructions in Recipe 5 |
| Chocolate “Putong Puti” | 2 cups all-purpose flour ⅔ cup cocoa powder 1 cup water ⅔ cup white sugar 2 teaspoons baking powder ½ teaspoon salt Cooking oil for greasing |
Follow instructions in Recipe 6 |
| Yema-Filled “Putong Puti” | Putong Puti: 2 cups all-purpose flour 1 cup water ⅔ cup white sugar 2 teaspoons baking powder ½ teaspoon salt Cooking oil for greasing Yema Filling: 1 can (397g) condensed milk 6 egg yolks ¼ cup butter 1 teaspoon vanilla extract |
Follow instructions in Recipe 7 |
Frequently Asked Questions about “Putong Puti Recipe All Purpose Flour”
1. Can I replace all-purpose flour with other types of flour?
Yes, you can experiment with alternative flours like rice flour, glutinous rice flour, or other regional flours to achieve different textures and flavors.
2. Can I use self-rising flour instead of all-purpose flour?
Yes, but remember to adjust the amount of baking powder and salt accordingly, as self-rising flour already contains these ingredients.
3. How long does it take for the “putong puti” to cool before serving?
Allow the rice cakes to cool for at least 10 minutes before removing them from the molds. They can be served warm or at room temperature.
4. Can I freeze “putong puti” for later consumption?
Yes, “putong puti” can be stored in an airtight container and frozen for up to 2 months. Thaw before reheating or consuming.
5. Can I add toppings or fillings to the “putong puti”?
Absolutely! You can get creative with various toppings like grated coconut, salted eggs, or even drizzle them with chocolate syrup. Experiment and find your favorite combination!
6. What is the best way to store leftover “putong puti”?
Store any uneaten rice cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up