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Shared Recipe. Cynthia’s Sugar-free Carrot Pandan Puto

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 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.

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By: Vanjo Merano 20 Comments Updated: 8/31/18

This post may contain affiliate links. Please read our disclosure policy.

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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.

Sugar-free-Carrot-Pandan-Puto

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!

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Lee Ann says

    Posted on 2/18/12 at 9:49 pm

    This 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).

    Reply
  2. veron says

    Posted on 2/28/11 at 8:13 am

    if i will substitute it with sugar the splenda…..will i use the same measurement?

    Reply
    • cynnch says

      Posted on 3/3/11 at 4:16 am

      if you will not make your puto sugar free, you can get the best recipe of puto from panlasang pinoy using sugar.

      Reply
  3. mayo says

    Posted on 1/28/11 at 7:13 am

    yon ba slenda same as candrill…a powdered sweetener?

    Reply
    • cynnch says

      Posted on 3/3/11 at 4:17 am

      yes. i used splenda because they said it’s better than any other sweetener and i believe so.

      Reply
      • sam says

        Posted on 6/14/11 at 5:22 pm

        I 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.

  4. cynnch says

    Posted on 11/28/10 at 5:48 am

    it’s a flavoring in bottles like vanilla. mccormick has it. 🙂

    Reply
  5. pyke says

    Posted on 11/22/10 at 7:37 pm

    where can i get splenda?

    Reply
    • cynnch says

      Posted on 11/28/10 at 5:49 am

      you can find splenda in groceries 🙂

      Reply
    • cynnch says

      Posted on 3/3/11 at 4:19 am

      try another brand of sweetener

      Reply
  6. cynnch says

    Posted on 10/8/10 at 7:41 am

    gigi
    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. 🙂

    Reply
    • cynnch says

      Posted on 10/9/10 at 7:25 pm

      sorry but i meant diligently 🙂

      Reply
  7. gigi says

    Posted on 10/5/10 at 4:05 pm

    hello!! 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?

    Reply
    • cynnch says

      Posted on 10/6/10 at 6:40 am

      it doesn’t leave any after taste. it taste as good as using ordinary sugar.

      Reply
      • gigi says

        Posted on 10/7/10 at 9:04 am

        thanks! will surely try this on my baking yummies 🙂 just one more question.. what ratio did you use to substitute sugar with sweetener thanks again 🙂

  8. camille says

    Posted on 10/4/10 at 7:00 pm

    ano po yung slenda?

    Reply
    • Panlasang Pinoy says

      Posted on 10/4/10 at 7:09 pm

      Camille, it is a type of sucralose-based artificial sweetener.

      Reply
      • camille says

        Posted on 10/5/10 at 11:15 pm

        thank you…

  9. katcat says

    Posted on 10/4/10 at 5:37 pm

    Can you also bake it using an oven?

    Reply
    • cynnch says

      Posted on 10/6/10 at 6:41 am

      this recipe is meant for steaming.

      Reply

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