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Home ยป Recipes ยป Dessert Recipes ยป Shared Recipe. Cynthia’s Sugar-free Carrot Pandan Puto

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 . ย 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!

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Reader Interactions

Comments

  1. Lee Ann says

    February 18, 2012 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

    February 28, 2011 at 8:13 am

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

    Reply
    • cynnch says

      March 3, 2011 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

    January 28, 2011 at 7:13 am

    yon ba slenda same as candrill…a powdered sweetener?

    Reply
    • cynnch says

      March 3, 2011 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

        June 14, 2011 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

    November 28, 2010 at 5:48 am

    it’s a flavoring in bottles like vanilla. mccormick has it. ๐Ÿ™‚

    Reply
  5. pyke says

    November 22, 2010 at 7:37 pm

    where can i get splenda?

    Reply
    • cynnch says

      November 28, 2010 at 5:49 am

      you can find splenda in groceries ๐Ÿ™‚

      Reply
    • cynnch says

      March 3, 2011 at 4:19 am

      try another brand of sweetener

      Reply
  6. cynnch says

    October 8, 2010 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. ๐Ÿ™‚

    Reply
    • cynnch says

      October 9, 2010 at 7:25 pm

      sorry but i meant diligently ๐Ÿ™‚

      Reply
  7. gigi says

    October 5, 2010 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

      October 6, 2010 at 6:40 am

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

      Reply
      • gigi says

        October 7, 2010 at 9:04 am

        thanks! will surely try this on my baking yummies ๐Ÿ™‚ just one more question.. what ratio did you use to substitute sugar with sweetener thanks again ๐Ÿ™‚

  8. camille says

    October 4, 2010 at 7:00 pm

    ano po yung slenda?

    Reply
    • Panlasang Pinoy says

      October 4, 2010 at 7:09 pm

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

      Reply
      • camille says

        October 5, 2010 at 11:15 pm

        thank you…

  9. katcat says

    October 4, 2010 at 5:37 pm

    Can you also bake it using an oven?

    Reply
    • cynnch says

      October 6, 2010 at 6:41 am

      this recipe is meant for steaming.

      Reply

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