This is a shared recipe by Cynthia Magallanes. This recipe is one of her entries for the ongoing Panlasang Pinoy Recipe Contest . Do you want to earn extra bucks for your recipe? Submit your recipe now!
I made this specially for my mom so she can eat as much without risking her sugar level. I actually got the recipe from Panlasang Pinoy, but I used Splenda instead of sugar; this made it sugar-free. I also added a little water. I felt that adding carrots would make this healthier; so, I added some. By the way, I’m planning to work on my Sugar Free Malunggay Pandan Puto later.
Ingredients:
4 cups sifted all purpose flour
1/4 cup splenda (35 packets)
3 tablespoons baking powder
1/2 cup evaporated milk
1/2 cup butter
1 egg
2 cups water
1/2 cup shredded carrots
3/4 teaspoon pandan essence
Cheese & salted eggs for topping
Procedure:
1. Combine all the first 3 dry ingredients, mix well.
2. Add all the remaining ingredients and mix thoroughly.
3. Pour the mixture into the molds and top w/ cheese & red eggs.
4. Steam for 15 minutes. Enjoy!
katcat says
October 4, 2010 at 5:37 pmCan you also bake it using an oven?
cynnch says
October 6, 2010 at 6:41 amthis recipe is meant for steaming.
camille says
October 4, 2010 at 7:00 pmano po yung slenda?
Panlasang Pinoy says
October 4, 2010 at 7:09 pmCamille, it is a type of sucralose-based artificial sweetener.
camille says
October 5, 2010 at 11:15 pmthank you…
gigi says
October 5, 2010 at 4:05 pmhello!! great sugar free recipe.. would just like to know if there is an aftertaste when the sweetener was used? some sweetener tend to leave a bitter-ish aftertaste?
cynnch says
October 6, 2010 at 6:40 amit doesn’t leave any after taste. it taste as good as using ordinary sugar.
gigi says
October 7, 2010 at 9:04 amthanks! will surely try this on my baking yummies 🙂 just one more question.. what ratio did you use to substitute sugar with sweetener thanks again 🙂
cynnch says
October 8, 2010 at 7:41 amgigi
i just deligently measured the equivalent of how many tsps there are in a cup and that’s how i got the ratio. 1 3/4 cups of sugar = 1/4 c of sweetener (splenda). each sweetener (in packets) is equivalent to 2 tsps of sugar. 🙂
cynnch says
October 9, 2010 at 7:25 pmsorry but i meant diligently 🙂
pyke says
November 22, 2010 at 7:37 pmwhere can i get splenda?
cynnch says
November 28, 2010 at 5:49 amyou can find splenda in groceries 🙂
cynnch says
March 3, 2011 at 4:19 amtry another brand of sweetener
cynnch says
November 28, 2010 at 5:48 amit’s a flavoring in bottles like vanilla. mccormick has it. 🙂
mayo says
January 28, 2011 at 7:13 amyon ba slenda same as candrill…a powdered sweetener?
cynnch says
March 3, 2011 at 4:17 amyes. i used splenda because they said it’s better than any other sweetener and i believe so.
sam says
June 14, 2011 at 5:22 pmI know that a lot of people are using artifical sweetener these days. Myself, idon’t care for any of them. They all leave a funny after taste.
veron says
February 28, 2011 at 8:13 amif i will substitute it with sugar the splenda…..will i use the same measurement?
cynnch says
March 3, 2011 at 4:16 amif you will not make your puto sugar free, you can get the best recipe of puto from panlasang pinoy using sugar.
Lee Ann says
February 18, 2012 at 9:49 pmThis recipe looks good except for Splenda. These artificial sweeteners (e.g Equal, Splenda, Sweet n Low, etc.) are toxic and actually can cause a lot of diseases and believe it or not can make you actually fat. If you do not want to use real sugar then I would suggest you use stevia, a plant based and a safe sugar substitute (a well known brand is Truvia).