#272_Quick Puto

Puto just out of the steamer.

If you're craving for Puto and don't have access
to the real thing, here's one alternative....
Bisquick.

Puto topped with raspberry jam....
this is worth trying...its good!!

Whenever I make hubby some pancakes,
usually on Saturday mornings,
I'd set aside a cup or so of the pancake batter,
add some sugar and make myself some puto.

Since I only make just a few for myself
it is so convenient to use the rice cooker to steam them.

To make a bigger batch, follow the recipe for pancakes
on the back of the package, then add 1 cup of sugar.
You might want to use a bigger steamer.

Here's the Bisquick Puto recipe:
2 cups Bisquick pancake mix
1 cup whole milk
2 large eggs
1 cup white sugar

Mix everything in a bowl, (you can add food coloring if desired)
then spoon mixture into puto molds (about 2/3 full)
and steam for 10-12 minutes.
ENJOY!!

These are Puto flavored with ube, mango and pandan
McCormick artificial flavoring.

Note from MaMely:
Just grease Puto molds once. You don't need to grease them each time you fill them with batter.

#77_Puto Kutchinta or Cutchinta

Puto Cutchinta Topped with Grated Coconut

Another favorite type of

RICE CAKE in the Philippines

Had I known that it is super easy to do, I would have made some of these a long time ago. Truthfully though, not only that I was intimidated to make them but also I have an aversion to using lye solution which is an ingredient that makes the rice cake chewy (makunatty).

But after I overcame these two weird feelings I had which is intimidation (of the process) and aversion (lye water solution), I tried this recipe that a reader of marketmanila, shared.

Then I took some to my friends to taste test. Ohh, they loved them. They said it 's like the kind you buy in Pinas.

I made a little tweak from the original recipe by adding rice flour and using atchuete water instead of atchuete powder:

1-1/2 cups all purpose flour

1/2 cup rice flour

1 1/2 cups brown sugar

pinch of salt

2 cups atsuete water

1/2 tsp. lye water

Procedure:

First of all, I didn't have atchuete powder or anatto powder. So I boiled some atsuete seeds in the 2 cups water. I strained the liquid through a very fine sieve then I let it cooled. This is my atsuete water.

1) In a bowl, combine together the all purpose flour, rice flour, brown sugar and salt. Blend well
using a wire whisk.

2) Add the atsuete water and stir until smooth. Strain if necessary to remove lumps.

3) Stir in the lye water. Stir well.

4) Fill greased puto moulds with the mixture and steam for 15 minutes. Unmold to platter and serve with grated coconuts on top.

Benjamin, one of our GKids, was going to taste test it, but chickened out!!

#61_PASALUBONG ( treats from home)

My dear friends from Calasiao, Pangasinan, came back today after a 6-week visit to Pinas. Before they left they asked me what I wanted them to bring back. I told them to learn how to make the famous white puto (rice cakes) so we can make them here. Atchi Glo said she'll just bring me back some made ones because the puto maker in Calasiao will never, never, never give out their trade secrets in making the puto. The makers are so secretive and protective of their recipes that they make their puto in their armored backyards when the whole entire town is still asleep.(lol)

These are CALASIAO PUTO, when fresh they are a little sticky, white as snow, silky, a little chewy, soft, bouncy,spongy, moist and has the right sweetness (for me).

Translation: PERFECT PUTO!!

Some people might think I'm biased and will disagree with me, that's okay. But if you get a chance to go to Pangasinan, maybe on your way to Hundred Islands, try to swing by Calasiao and sample their puto and experience it yourself, but plan to be there early AM though or you'll get the putos from other towns. No, I'm not from Calasiao, we're neighbors though so I grew up eating these puto. I have been to Mindanao and Visaya and of course, Metro Manila, and I liked their puto but I like the Calasiao puto the best. (no hard feelings folks!)

By the way, Calasiao is a town in the province of Pangasinan and is right next to Dagupan City where I am from.

ADDENDUM: 1-15-09
I microwaved some of these puto today and oh my golly, by golly! they are like fresh out of the steamer! I can't believe they survived the more than 30-hour trip from Pangasinan!

Thank you very much Mr. and Mrs. Parayno!!

These are some other treats they brought back and shared them with me, (bless their hearts!):
tsokolate tabarelia, Engbee hopia, Romana peanut brittle from Mangaldan, Pangasinan

And the best of all the pasalubong: boneless bangus from Dagupan.
Mmmmm, Mmmmmm!!

It is good thing my husband doesn't care for any of the above mentioned treats so I don't have to share them with him. My friend Bobbi who had been to the Philippines few times, loves bangus as much as she loves the Filipinos, but hates the belly with passion , is coming out on Sunday to have a Bangus Party with me but I don't mind at all because I will have the best part and will enjoy the belly. Ha-ha!!!

As you know, when you put whole bangus on the table at a Filipino dinner, be it sinigang (stewed), fried or grilled, the belly will disappear first, as fast as lightning. Yeah, Filipinos fight for the belly!! Come on down, Bobbi!