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.
This post may contain affiliate links. Please read our disclosure policy.
This is a shared recipe by Cynthia Magallanes. This recipe is one of her entries for the ongoing Panlasang Pinoy Recipe Contest . Â 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!
Lee Ann says
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).
veron says
if i will substitute it with sugar the splenda…..will i use the same measurement?
cynnch says
if you will not make your puto sugar free, you can get the best recipe of puto from panlasang pinoy using sugar.
mayo says
yon ba slenda same as candrill…a powdered sweetener?
cynnch says
yes. i used splenda because they said it’s better than any other sweetener and i believe so.
sam says
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.
cynnch says
it’s a flavoring in bottles like vanilla. mccormick has it. 🙂
pyke says
where can i get splenda?
cynnch says
you can find splenda in groceries 🙂
cynnch says
try another brand of sweetener
cynnch says
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. 🙂
cynnch says
sorry but i meant diligently 🙂
gigi says
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?
cynnch says
it doesn’t leave any after taste. it taste as good as using ordinary sugar.
gigi says
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 🙂
camille says
ano po yung slenda?
Panlasang Pinoy says
Camille, it is a type of sucralose-based artificial sweetener.
camille says
thank you…
katcat says
Can you also bake it using an oven?
cynnch says
this recipe is meant for steaming.