Puto Cake

Here is a recipe for puto cake. It might sound new to you, so let me explain what to expect. If you are familiar with puto (which is a type of Filipino small rice cake), this is a bigger version of it. Aside from the size, this version is not dense — in fact, it is soft and lighter than traditional pinoy puto.

If you are looking for a recipe for soft puto, this is a good place to start. The use of cake flour is attributed to the light and soft texture of cake puto. Note that I added slices of salted eggs on top to make it taste better because the recipe was basic and does  not call for either vanilla extract or lemon rind. I think that the combination of the cake and salted eggs was a success. Watch the video below to see my facial reaction when I tried it 🙂

Let me quickly give you an idea why it is shaped oval. The mold that I used is responsible for this. Have you tried making leche flan before? I used that very same mold for to make this puto cake.

I shared lots of tips, tricks, and useful information in the cooking video. It is my belief that every detail should be explained properly. I hope that you will find it interesting. Let me know if you have questions or clarifications. Have a nice day!

Try this Puto Cake Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

4 from 1 vote

Puto Cake

This is a recipe for Puto Cake

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

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Ingredients

• ▢ 1 1/2 cup evaporated milk
• ▢ 2 pieces salted eggs thinly sliced
• ▢ 2 raw eggs
• ▢ 2 teaspoons Vanilla extract optional

Dry ingredients

• ▢ 1 3/4 cups cake flour
• ▢ 3/4 cups granulated white sugar
• ▢ 3 teaspoons baking powder
• ▢ 1/4 teaspoon salt

Instructions

• Sift the dry ingredients together in a bowl. Mix thoroughly using a wire whisk.
• Gradually pour milk into the mixture while whisking. You can also use a hand mixer, but it is not necessary.
• Add eggs. Continue to whisk until the mixture is well blended and the texture is soft. Note: you can also add vanilla extract in this step if desired.
• Pour the mixture into a mold such as a llanera or round baking pan.
• In a coking pot, boil water for steaming.
• Arrange the llanera mold in a steamer. Cover and steam for 12 minutes.
• Top with salted eggs. Continue to steam for 18 minutes or until it passes the toothpick test.
• Remove from the steamer. Let it cool down.
• Gently take the cake puto out of the mold and arrange in a plate.
• Serve for merienda. This can also be enjoyed with dinuguan.
• Share and enjoy!

Nutrition Information

Serving: 8g

© copyright: Vanjo Merano

Watch the Video on How to Make Puto Cake