Ube Puto w/ Cheese
This recipe is adapted from Salu Salo.
Servings 48 mini puto
Ingredients
- 1 ¾ cups cake flour
- 1 cup white sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 ½ cups water
- 2 large egg whites
- 1/4 cup whole milk
- 1 tablespoon ube extract I use the Butterfly brand since there is purple food coloring in it already.
- 1/2 cup shredded sharp cheddar cheese
- vegetable oil for brushing the muffin tins
Instructions
- Fill a 12-inch sauce pan halfway with water and set over high heat.
- In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
- In another bowl, combine 1 1/2 cups water, ube extract, egg whites and fresh milk. Using a stand mixer, beat the mixture at low speed for 5 minutes.
- Add the sifted dry ingredients and blend until smooth.
- Lightly brush a mini muffin tin with vegetable oil.
- Fill muffin tin ¾ full with the batter, about 1 tablespoon each.
- Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
- Steam the puto for 4 minutes, remove the lid and sprinkle the tops with cheese, put the lid back on and then steam for 1 more minute.
- Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds before removing from the muffin tins.
- Repeat steps 6 to 10 more times, making sure there is enough water in the pan each time.