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Recipe
(makes around 48 medium-sized pieces)
Ingredients:
For the flan:
4 egg yolks
1 can sweetened condensed milk (395g)
2 tsps lemon/calamansi juice or 1 tsp lemon extract
For the puto:
2 cups self-raising flour
1 1/2 tsps baking powder*
2/3 cup white granulated sugar
½ tsp salt
4 eggwhites (about 2/3 cup)
1¼ cups water
a few drops of yellow liquid food colouring (optional)
Procedure:
* I found that even if I am already using self-raising flour, I still needed to add a small amount of baking powder to make the puto fluffy. I think this is because eggwhites toughen a cake and there are no eggyolks to make it more tender. Don't worry, there is no baking powder aftertaste!
**Note: I used plastic puto moulds for this purpose. You can use mini muffin pans but you will have to adjust the steaming time. I tried using the pans in one of my batches and noticed that the flan cooked way faster. You do not want to overcook it. The flan should remain creamy yet firm enough to hold its shape. When it's overcooked, it tastes like scrambled eggs (not good).
1. Make the flan first. In a small bowl, mix together the eggyolks and condensed milk. Add in the lemon juice or extract.
Tip: Get yourself these inexpensive plastic sauce dispensers. It makes filling up the moulds so much easier and cleaner.
2. Heat water in bottom pan of steamer until water boils rapidly. Wrap steamer cover with a towel.
3. Grease puto moulds then squirt the flan mixture into each mould, filling each about 1/3 full.
4. Steam flan on LOW heat for about 5-7 minutes. At this point, the flan would not be fully set but should not be liquidy either. Set aside to cool completely while you make the puto mixture.
5. In a medium bowl, sift dry ingredients of the puto together. Add in the wet ingredients and mix just until combined. Do not overmix. Transfer mixture to your plastic dispenser.
6. Prepare the steamer as before. Top up with more water if needed and bring to a rapid boil again.
7. Gently squirt puto mixture over flan, filling moulds nearly to the top.
8. Steam the puto on LOW heat for another 10 minutes. Remove from steamer and let cool slightly.
9. To remove from moulds, carefully run a thin knife around the puto layer only. Invert mould and tap to release the leche puto.
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