Leche flan is a Pinoy dessert that many enjoy. It’s a custardy and indulgent pudding made with eggs. On the other hand, puto— yet another crowd favorite— is a fluffy and soft steamed cake. These two concepts are each tasty in their own right; but putting them together is a mind-blowing concept. It has been done, though. Here is the Leche Puto.
Combining the best of both worlds, a Leche Puto features the creaminess of a flan that’s cushioned by a fluffy cake base: the puto. This balances out the rich flavors of the flan, while adding structure to the overall dessert, making it a handheld treat that anyone would enjoy. The best parts? It’s not too sweet, and it’s easy to make!
This recipe for Leche Puto by Viral Vibes is a straightforward one, but you can always twist things up by adding flavors like ube or cheese. Check it out!
Leche Puto Recipe
- 4 egg yolks
- 1 can of sweetened condensed milk (370g)
- 2 tsp of lemon or calamansi juice
- 2 cups of all-purpose flour
- 4 tsp of baking powder
- 2/3 cup of granulated white sugar
- 1/2 tsp of salt
- 4 egg whites
- 1 and 1/4 cup of water
- a few drops of yellow food coloring (optional)
- Mix your egg yolks and condensed milk together, then add your lemon or calamansi juice. If you’re using a concentrate or extract, reduce the measurement to 1 tsp.
- Pour water in your steamer and bring to a boil. Lightly grease your puto molds with oil, and fill them with your flan mixture— about 1/3 full.
- Place the molds in your steamer. Make sure to wrap the cover with a towel so that water doesn’t get in. Set your heat on medium, and let your flan steam for about 20 minutes. Be sure to check on your flan once in a while. If it’s no longer liquid, it’s ready. Remove and set aside.
- Sift your dry ingredients (flour, baking powder, and salt). Add your white sugar, salt, egg whites, water, and food coloring, then fold the ingredients together. Do not overmix; otherwise, the texture of the puto will be tough.
- Pour your puto mixture over the flan. Steam for around 15 minutes or until the puto has risen. Look out for a shiny dome; that’s the indication that your puto is ready.
- Remove and let it cool down before taking each one out of the mold. That way, the flan and puto stick together. When sufficiently cooled, use a knife to cut around the leche puto and loosen each one from the mold.
- Tap lightly to release. Serve and enjoy!
Want to learn how to make your favorite Pinoy desserts? Let us know which recipe you’d like to see next!
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