Saturday, August 16, 2014

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Leche Puto


We had successful leche flan and puto separately before so Yaya and I really thought we could pull this off with no problem. But we ended up with runny leche and tough puto. We will attempt again next week with our own leche flan and puto recipe.

Here's the recipe that we followed:

For the flan:
4 egg yolks
1 can sweetened condensed milk (395g)
2 tsps lemon/calamansi juice or 1 tsp lemon extract

For the puto:
2 cups all-purpose flour
3 tsp baking powder
2/3 cup white granulated sugar
½ tsp salt
4 eggwhites (about 2/3 cup)
1¼ cups water
1 tsp vanilla
a few drops of yellow liquid food colouring (optional)

PROCEDURE:
1.  Prepare the flan first.  In a small bowl, mix together the eggyolks and condensed milk.  Add in the lemon juice or extract. Remove any bubbles. Then put in your plastic sauce container for easy pouring
2. Heat water in bottom pan of steamer until water boils rapidly.
3. Grease puto molds then put the flan mixture into each mould, filling each about 1/3 full and cook in LOW HEAT for 5-7 minutes only. It should look solid and slightly firm enough to your touch. Then remove from heat and set aside.
4.  Prepare all the dry ingredients, sift, and mix together.
5. Slightly beat the egg whites and add the water. Then pour the dry ingredients and mix together. DO NOT overmix.
6. Put the batter inside the plastic sauce container and add the liquid batter to the flan until almost full.
7. Bring back to a boil your water and LOWER THE HEAT before steaming back the prepared puto molds. Cook for 10 minutes and let it cool.

8. Use a thin knife to remove the leche puto, invert and tap a little before putting in prepared baking liners.



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