Fluffy

There are lots of sweets and not so sweets that the kids and I enjoy munching on while watching  movies or idling the time away. Marshmallows would be one of them. Plain or colored or filled (above is peach jam filled), es spielt keine rolle. We will dig in until nothing’s left: I can’t say no to these fluffy treats

Marshmallows, chocolates and biscuits (or graham if you may) on a camping night? Some more Smores! Too bad I do not have charcoal today so I just asked the little girl to show me how the marshmallow is sandwiched!

So which color do you prefer?   (MallowMellowYellow!)

Again, thanks to Ces for the oppurtunity to post for today’s LaPiS. Here is a simple puto recipe I found online It doesn’t use rice flour nor coconut milk as I remember those are the basics in making puto.

(Puto with butter on top, would also be tasty with cheese!)

INGREDIENTS

* 4 cups all-purpose flour
* 2 cups white sugar
* 1 tablespoon baking powder
* 6 eggs
* 1 (12 fluid ounce) can evaporated milk
* 1 1/2 cups water
* 2 1/4 cups Edam cheese, shredded (optional)

DIRECTIONS

1. Grease small cake, puto molds, or ramekins for use in a steamer (or muffin paper cups). Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese or butter. (Itlog na maalat? Better! But you can top it afterwards)

2. Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.

3. Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

As mentioned I baked this rather than steamed. If you opt it this way, preheat oven to 350 degrees F (175 degrees C). Pour your batter into greased muffin tins (or put muffin paper cups on tin)  and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 30 minutes or when it bounces back when touched.

Lasang Pinoy Sundays is a weekly GALLERY of the FILIPINO TASTE focusing on Food Photography.

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