Puto Flan (Leche Puto)

Puto Flan (Leche Puto)

Puto Flan is a combination of egg custard (flan) and steam rice cake (puto). The egg custard will be steamed first then followed by the “puto”. It is made up of eggs, condensed milk, milk, flour, baking powder and sugar.

 

I first came to know this type of “puto” when my niece in the Philippines forwarded me a photo about this “puto flan” and asked me to try. It looks interesting and yummy as well, I searched in the internet for the recipes and came out many recipes. My first and second try was not successful, either the “puto” did not stick to the flan or the “puto” was firm. After modifying some of the procedure and adjusted some of the ingredients from the two recipes I tried, I finally got a good combination that never fail me every time I make this “puto”.

I am not sure where this “puto flan” was originated from, for what I know this is nice and delicious. This is served as dessert or as afternoon snacks (merienda) matching with hot coffee or tea. My kids love this “puto flan” and the most requested one. It is very simple and fast to prepare in less than an hour you have your yummy “puto flan”. The “puto” compliment the sweetness of the flan thus it’s a good combination.

Here is the recipe I use every time we craved for this dessert, hope you will like it too!

Puto Flan Recipe

For the flan: (egg custard)

• 4 egg yolks
• 1 cup condensed milk
• 3 tsp lemon or calamansi extract

 For the puto: (rice cake)

• 2 cups plain flour (or cake flour)
• 3/4 cup white sugar
• 5 tsp baking powder
• ½ tsp of salt
• 1 cup milk (or water)
• 1/4 cup evaporated milk (replaced with water if using milk)
• 4 egg whites
• ½ tsp Food colouring of your choice (this is optional only if you want colourful puto)

 Others:

• For mould greasing : 2 tbsp of melted butter
• small plastic puto moulds (or cupcakes/muffin moulds or silicone moulds))

For making the Flan:

1. Prepare puto molds by lightly brushing insides with melted butter. Set aside. Add water to lower bottom of steamer and bring to a boil.
2. In a bowl, combine egg yolks, condensed milk and calamansi juice. Stir together until smooth and well blended. Strain the mixture to ensure a smooth flan.
3. Fill puto moulds to ⅓ full with flan mixture. Arrange in a single layer on steamer tray. Wrap steamer cover with muslin cloth or kitchen cloth. This is to prevent the steam droplet that will form on the lid to drop onto the flan mixture that may cause it to become soggy.
4.  Steam the flan at low heat for about 6 to 7 minutes or until till the mixture is no longer liquid but not fully set and still moist. Remove from heat and allow to cool the flan completely.

For making the Puto:

1. In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder and salt)  
2. On a separate bowl mix together all the wet ingredients (egg whites, water and milk). Stir together until combined.
3. Combine the dry mixture and wet mixture until well blended and make sure no lumps.
4. Add puto mixture over flan, filling moulds almost to the top. Steam on low heat for about 8 to 10 minutes or until puto has risen or when prick with toothpick, it come out clean.
5. Remove from heat and allow to slightly cool. Gently remove puto flan from moulds.
6. Place and keep the puto flan upside down as the flan is very sticky.

Note:

• If you want a creamy puto, you can add 80 grams (1/4 cup) of melted butter on puto mixture.
• If you prefer spongy puto divide the sugar into two portions, beat the egg whites till frothy, add ½ tsp cream of tartar, then gradually put the half of the sugar in the recipe (or about 1/3 cup) when the eggs whites start to form small bubbles, beat till soft peak form, then fold the meringue to the flour mixture.