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

Ingredients

Puto

• 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)

Procedure

Flan

1. 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.
2. 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.
3. 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.

Puto

1. 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.
2. 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.
3. 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.
4. 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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