Filipino Puto Recipe from Scratch with Mayonnaise: A Fluffy Delight
Are you ready to embark on a culinary adventure? Today, we'll be making Filipino puto, a beloved steamed rice cake, with a surprising twist – mayonnaise! This recipe elevates the classic puto to new heights of fluffiness and richness. Get ready to impress your friends and family with this incredibly easy-to-follow recipe!
Why Mayonnaise in Puto?
You might be wondering, "Mayonnaise in puto? Really?" Yes, really! A small amount of mayonnaise adds an incredible richness and fluffiness to the puto's texture. It acts as an emulsifier, creating a lighter, airier cake. Trust us on this one – it's a game-changer!
Ingredients You'll Need:
This recipe yields approximately 20-24 pieces of puto, depending on the size of your molds.
- 2 cups glutinous rice flour (also known as malagkit)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup mayonnaise
- 2 cups warm water
- 1/2 cup milk (any kind will do)
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions:
Getting Started:
- Prepare your steamer: Ensure your steamer is filled with enough water to allow for steaming for at least 30 minutes. Bring the water to a rolling boil before adding the puto molds.
- Grease your molds: Lightly grease your puto molds with cooking oil or butter to prevent sticking. This step is crucial for easy removal of the cooked puto.
Mixing the Batter:
- Combine dry ingredients: In a large bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
- Add wet ingredients: In a separate bowl, whisk together the warm water, milk, mayonnaise, and vanilla extract.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing, as this can lead to tough puto. The batter should be smooth but slightly thick.
Steaming the Puto:
- Pour batter into molds: Carefully pour the batter into the greased puto molds, filling them about ¾ full.
- Steam: Place the molds into the preheated steamer and cover. Steam for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Once cooked, carefully remove the puto from the molds and let them cool slightly before serving.
Tips for the Perfect Puto:
- Don't overmix: Overmixing the batter will result in tough puto. Mix only until the ingredients are just combined.
- Use fresh ingredients: Using fresh ingredients will ensure the best flavor and texture.
- Adjust sweetness: You can adjust the amount of sugar to your liking.
- Experiment with flavors: Feel free to experiment with different flavors by adding extracts like pandan or ube. A little grated cheese on top isn't unheard of either!
Serving Suggestions:
Filipino puto is delicious on its own, but it's also great with a cup of coffee or a side of your favorite cheese. It makes a wonderful snack or dessert, perfect for any occasion!
This recipe is your ticket to creating incredibly fluffy and delicious Filipino puto. The addition of mayonnaise is a secret weapon that elevates this classic treat to a new level. So, gather your ingredients, follow the steps, and get ready to enjoy the fruits of your labor! Happy baking!
