Remember when I said I was going to be more intentional with my content and plan my cooking weeks ahead? Scratch that. I had a list of recipes planned for the weekend, but when I saw photos of these leche puto on my Facebook feed, everything else was set aside. I had to make them right away.
I already know how to make smooth, velvety leche flan and I learned the trick to soft, fluffy puto a while back. Combining the two into a single, two-layered treat sounded irresistible, so I searched for a reliable tutorial. A quick Google search led me to a well-loved recipe from Heart of Mary, and judging from the glowing comments it seemed like a great guide. I’m so inspired by that blog—there are so many desserts and cakes I want to try. My leche puto turned out soft, fluffy, and delicious, and now I’m eager to try more of her recipes.
Leche Puto
Ingredients
- 2 tablespoons butter melted
For the Flan
- 4 egg yolks
- 1 can (14 ounces) condensed milk
For the Puto
- 2 cups flour
- ⅔ cup sugar
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup water
- 4 egg whites
Instructions
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Prepare puto molds by lightly brushing the insides with melted butter and set them aside. Add water to the bottom of the steamer and bring it to a boil.
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In a bowl, combine the egg yolks, condensed milk, and calamansi juice. Stir in a circular motion until the mixture is smooth and well blended.
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Fill each mold about one-third full with the flan mixture. Arrange the molds in a single layer on the steamer basket and wrap the steamer cover with a clean kitchen towel to prevent condensation from dripping.
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Steam the flan on low heat for 5 to 7 minutes, until it is no longer fully liquid but not completely set. Remove from heat and let the flan cool completely.
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Meanwhile, in a large bowl sift together the flour, sugar, baking powder, and salt. Add the water and egg whites, then stir until just combined.
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Spoon the puto batter over the cooled flan, filling each mold nearly to the top. Steam on low heat for 8 to 10 minutes, or until the puto has risen and is cooked through.
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Remove the molds from the steamer and let them cool slightly before gently unmolding the leche puto.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database where available, or from other online calculators.
