Sunday, June 1, 2014

Recipe| How to make Puto Flan or Leche Puto

After posting over the weekend my success with creating the Puto Flan, I received a lot of praise for it and also was asked about the recipe. So I'll be happy to go ahead and share what I used and also the procedure.




Excuse me for the lack of photos since I really wasn't planning to post it. But who am I not to share right?

My curiosity spurred with the posts of this delicacy in the Facebook Baking group Bake Happy Manila, everyone was almost posting their accomplishments and it was so inspiring.

I went ahead and checked online for a recipe and I stumbled upon a YouTube video of a feature by Jessica Soho, then came across the recipe as posted by Heart of Mary's.

Happy me, I went ahead and gathered the ingredients and started on my quest.


Here's the recipe I used and also I made a few changes to the steaming time based on experience:

Flan Recipe:
4 egg yolks
1 can of sweetened condensed milk (370g)
2 tsps. of lemon or calamansi juice


Puto Recipe:
2 cups of All-purpose flour
4 tsps. Baking powder
2/3 cup of white granulated sugar
1/2 tsp. Salt
4 eggwhites
1 1/4 cup of water
a few drops of yellow food coloring (optional)

Instructions:

1. Create your flan first by mixing the egg yolks and condensed milk, then add the lemon/calamansi juice (if you are using an extract, reduce the measurement to 1 tsp)

2. Heat water in you steamer, and then bring to a boil. Grease your puto moulds lightly, and fill them with your flan mixture about 1/3 full. You can use sauce dispensers made of plastic to make it easier to distribute your mixture.

3. Steam your flan make sure to wrap your steamer cover with a towel, I kept mine on medium heat and steamed the flan for a good 20 minutes, make sure to check your flan once in a while and see if the flan is almost cooked and no longer in its liquid form, that means it's ready. Set aside.

4. Create your puto mixture. Sift your dry ingredients together. add your wet ingredients and mix, but do not OVERMIX. If you have another plastic dispenser, transfer your mixture.

5. add your puto mixture over your flan mixture and steam again for around 15 minutes. Or until it has risen and shows a shiny dome.

6. Allow them to cool down before your remove them from the moulds to make sure that the flan and the puto stick together. Use a knife to loosen the puto from the mould and tap slightly to release.


Taddaaaaa!

Puto Flan for your heart's delight!





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56 comments:

  1. Looks yum and easy (sana easy?!). :D Will try this soon.

    ReplyDelete
    Replies
    1. Naku Kim, as long as you like cooking it's easy hehe.

      The kids will love it!

      Delete
  2. Looks so good! I have tried making leche flan before but never puto flan. And looks like you did a great job mommy!

    ReplyDelete
    Replies
    1. You have to try this Jhanis! Imagine you get to use the egg whites left over from your leche flan mixture!

      True guts and glory when I made this hehe

      Delete
  3. good day!
    from the ingredients above how many puto can be made?

    ReplyDelete
  4. Good day!
    Wanting to make some :-P, Can I ask, from the ingredients above how many puto can be made?

    ReplyDelete
    Replies
    1. Hello Eiman! Nice to have you here!

      Based on this recipe using medium sized puto cups, I was able to yield 2 dozen with a little extra for just puto without the flan. :)

      Delete
  5. Hi po. Can I use glutinous rice flour as sub for all-purpose flour? What's the difference po? Thanks

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    Replies
    1. Hello Lizette! There is a difference in texture and with the use of all purpose flour it is less sticky. Although I haven't tried it with glutinous rice flour, I would suggest you give it try and see if it will work for you in terms of taste and texture. :) Please let me know how your puto flan comes out. :)

      Delete
  6. Mamanee, I tried it na! Super yummy!

    ReplyDelete
    Replies
    1. Hello SJ!

      I'm glad you were able to try it! share your post please!

      Delete
    2. Mayroon na! Here's the link: http://allaroundpinaymama.blogspot.com/2014/07/my-version-of-mamanees-puto-flan-recipe.html

      Delete
  7. hello po. i tried to follow ur instructions but how come po its not soft? instead its a bit firm. And it didn't risen po. thanx much

    ReplyDelete
    Replies
    1. Hi Belekoy, I'm sorry to hear that it didn't come out as well as you wished. Were you able to add the baking powder? That ingredient helps it to rise.

      Also, there could many factors as to why it could have not been soft, if you are using a gas stove try to use a much lower heat and also make sure that the cover of your steamer has towel wrapped around it as to avoid your puto flan getting drops of water on them.

      I hope you it another try. :)

      Delete
  8. Hi po. Ano pong dapat kong gawin o ibawas para di masyadong thick yung puto? Mine is masarap pero parang may sobra sa puto. May after taste na mapait. :(
    Please reply po. Thanksss.

    ReplyDelete
    Replies
    1. Hello SooYana, usually kase yung baking powder ang nakaka pait ng lasa lalu na if hindi bago yung baking powder. Make sure na bago ang Baking powder.

      Yung sa thickess naman, do you mean dahil siksik sya? Kase itong puto na ito is medyo dense talaga and not light and super fluffy. Dapat yung mixture medyo runny cya if hindi bawasan mo ng konti ang flour.

      Hope this helps! :)

      Delete
  9. Hi po. Ask ko lng po kung bkit minsan di nakapit ang leche flan sa puto? Tas minsan po tabingi ang puto. Bkit po? :-)

    ReplyDelete
    Replies
    1. Para kumapit yung puto dapat half cooked pa lang yung flan, and if your are using a gas stove low heat para hindi tumabingi.

      Hope this helps. :)

      Delete
    2. Note: half cooked yung flan when you add the puto mixture.

      Delete
  10. Ilang araw po ito maglast bago masira?..gusto ko kasi gawing business. ..thanks...

    ReplyDelete
    Replies
    1. Given that it has eggs, you can refridgerate it. My timeline with desserts and baked goods is always 3 days maximum if stored properly.

      Delete
  11. How many pieces came out from the recipe? Looks yummy!

    ReplyDelete
  12. Hello po!
    Masarap po yung timpla taste yummy kaso podi dumikt yung leche flan sa puto ang nasira sira po yung gilid ng puto nakadikit po siya anu po kaya ang kulang or mali ko :(

    ReplyDelete
    Replies
    1. Hi, your flan should be half cooked when you put in the puto mixture, make sure also that you grease your puto molders before putting in any of the mixture.

      Delete
    2. Ano po ang magandang gamitin pang grease? cooking oil or margarine? hehe

      Delete
    3. I use cooking oil most of the time to grease my pans for cakes and puto. :) You can also use margarine pero expect mo that there will a slight influence sa taste and color ng white puto mismo.

      Delete
  13. My family love the puto flans! It was a hit. Thanks!

    ReplyDelete
    Replies
    1. Hello! Thank you for letting me know! Yehey!

      Delete
  14. Hi, i just wanna ask... how much of the puto should I put in the molds? Dapat ba puno or should
    I leave some space pa? I'd like to try selling these kasi to my officemates, pang snack man lang... Thanks...! :)

    ReplyDelete
    Replies
    1. Hello Ida! Dapat may space pa dear like 3/4 full lang yung mold kase mag rise pa yung puto. :) Let me know of the outcome please. :)

      Delete
  15. May pinagkaiba po ba pag gumamit kami ng cake flour imbes na all purpose flour? Ano po epekto nito? Balak po kasi namin gumawa ng leche puto :)

    ReplyDelete
    Replies
    1. Hello Jill, the difference between All-purpose flour and cake flour is the ability for it to rise. Cake flour will rise less and usually would produce a more denser "cake". So, if habol mo is fluffiness, mas ok si APF (all-purpose flour) but if gusto mo yung dense na puto - ok na yung cake flour. :) Hope this helps.

      Delete
  16. Thank you sa recipe! its a success! 😀

    ReplyDelete
    Replies
    1. Yehey! That is so great to know. :) Thank you so much for trying it out and letting me know.

      Delete
  17. I think thats yummy !!!i will try it later!!

    ReplyDelete
    Replies
    1. It surely is! Let me know how it goes Pearl. :)

      Delete
  18. Hi po.i just want to ask f kailangan pa i.rest ung puto mixture b4 steaming?thank u. :)

    ReplyDelete
    Replies
    1. Hello Khokie! No need to rest the mixture, it's best you use it right away. :)

      Delete
  19. I tries it and came out so good! Thanks for sharing. I actually baked it using regular muffin pan greased with butter. My husband and daughter loves it!

    ReplyDelete
    Replies
    1. Wow love that you used butter to grease! Great that it came out great. :) Yehey!

      Delete
  20. Mag kano po kaya ang 1 dozen estimate lang po kasi gusto ko magbenta nito. .thanks

    ReplyDelete
    Replies
    1. Hope this will help you can do your costing based on this formula para mas accurate :)

      Food Cost x 40% = Overhead cost
      Overhead cost + food cost = total cost
      Total cos / number of pcs. made = cost per piece
      Cost per piece x 1.66 = selling price

      Hope this helps!

      Delete
  21. hi ask ko lng , ilan beses na po kasi ako gumawa ng puto pero galing sa iba't ibang recipe.. ok ung taste but the sad part is hnd sya tlga umaalsa ang texture nya is prang kutsinta na may flan. hehe! hope u can help me.. thanks in advance :-)

    ReplyDelete
    Replies
    1. Hi Yang! Marami kase pwede maging dahilan bakit hindi umaalsa. Pwede maling measurement ng COT or nabasa cya during steaming, pwede rin na over cooked cya. Always keep a medium flame when steaming and make sure nakabalot ng tuwalya yung takip para di matuluan. :)

      Delete
  22. mamanee san luis!! thank you sa recipe :) easy lng plang gwin :) my husband as well as my parents, they loved it so much! another kusinachivements nnman :) :* thanks po !!

    ReplyDelete
    Replies
    1. Yehey Mary Jane! Glad that your family loved your cooking!

      Delete
  23. Mamanee.. hello po ask ko lang po kung ilan days ang shelf life ng puto flan?
    at kung pwede iref ng hnd tmtgas un puto..

    ReplyDelete
    Replies
    1. I wouldn't store it for long dear. Since it has no preservatives maximum of 1 day in the fridge in an airtight container.

      Delete
  24. Your recipe was so good... I made it for my friends farewell party and everybody loves it! I will reduce the condensed milk next time coz it's too sweet for me. Also, I used cake flour instead of APF. Thanks for your recipe Ms. Mamanee :) God Bless...

    ReplyDelete
    Replies
    1. Wonderful to hear it was a success, and I too almost make adjustments to recipes for my liking. :)

      Delete
  25. does this recipe call also for evaporated milk or not can u give me info thanks

    ReplyDelete
    Replies
    1. No evaporated milk, just condensed as stated in the recipe above. :)

      Delete
  26. Maraming Salamat po sa pag share nang recipe. Ilang beses ko na din po itong naluto it came out perfect. Thank you again and more power.

    ReplyDelete
    Replies
    1. That is so wonderful to hear Mhiles! Thank you for sharing the outcome :)

      Delete
  27. Gud day po large molder po b ang gamit nyo ilang pcs po nga2wa s 1 recipe thank u po

    ReplyDelete

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