Oven-baked Puto

Puto is a common Filipino delicacy that is usually made from rice flour. We eat them anytime of the day and on all occasions, by itself or as accompaniment to dinuguan or pancit. Later on, some Filipinos used wheat flour (all purpose or cake flour) in making puto, and was even popularized by ready-to-bake mixes and bake shop chains (like Goldilocks). It is trickier to cook rice flour puto, and that may have been a reason most home cooks used wheat flour. 

A friend of mine asked me if I can make puto for her. I was initially reluctant to accept the task, because I think the last time I made puto was when I was still in the Philippines many years ago, and there is a chance I made them out of the box (like the White King brand). I also do not have the usual molds we use for puto back home. I have muffin trays, but no steamer large enough to fit that tray. But I do not say "no" to cooking, so I did some research and asked my sis-in-law for her recipe (which also uses a steamer!). After a couple of trials and recipe adjustments, my first puto catering was a success! The tricks I learned in oven-steaming puto: more baking powder, lower temperature, top rack-baking. Next time I will try using rice flour, and also make some puto pao. 

2 eggs
2 tbsp. unsalted butter, melted
1 cup milk, whole milk or 2% fat
2 tbsp. water
1/4 tsp pandan essence (optional)
3/4 cup sugar
1 1/2 cups all-purpose flour, sifted
1 tbsp. + 1 tsp.baking powder, sifted
slices of cheese (Swiss or Velveeta) or salted duck egg for toppings


Place a 1"-thick baking sheet or a large roasting pan that would fit a muffin tray on the top rack of the oven. Fill the tray with warm water, then pre-heat the oven to 325 deg. Fahrenheit. 

In a medium bowl, beat the eggs, then add the melted butter, milk, and sugar. If using pandan essence, stir in the essence to the water before adding them to the egg mixture. Whisk or beat the egg mixture on low setting using an electric mixer until well-mixed. Add the sifted flour and baking powder and fold in the egg and milk mixture then beat on low setting again.

Pour the batter in the muffin tray, filling about 2/3 of each cup. You don't need to grease the pan, but you may line it with paper cups, if desired. Place the muffin tray on top of the sheet or pan with hot water on the top rack of the oven. The water should be steaming by this time. Steam-bake in the oven for 18-20 minutes, or until the toothpick comes out dry when inserted. 

If using salted duck egg for topping, top each puto cup with a slice before baking in the oven. If using quick-melt cheese, like Swiss or Velveeta, top each puto after baking, and then place the muffin tray back in the oven for 1-2 minutes. You can turn off the oven by this time. 

Remove the tray from the oven and cool it down for about 5 minutes. Using a rubber spatula, carefully remove each puto cup from the tray and serve.