Make the Best Puto with Salted Egg using this recipe. It will yield forty pieces of fluffy and soft puto, perfect for parties and potlucks.
Puto with Salted Egg
Table of Contents
This fluffy, soft, steamed rice cake combines the rich flavors of salted eggs with the airy texture of puto. Perfect for breakfast, merienda, or any special occasion, Puto with salted egg is one of my favorite Filipino that captures the essence of Filipino comfort food. This blog post will explore its ingredients, discuss proper storage, and reveal why you will love it.
- All-Purpose Flour: The main component of puto, rice flour, gives the cake its distinct texture.
- Sugar: Adds sweetness to balance the savory notes from the salted eggs.
- Baking Powder: Essential for leavening the puto, creating a light and fluffy texture.
- Salted Eggs: The star ingredient! Salted eggs provide a savory flavor that elevates the puto to new heights.
- Egg whites- I used the leftover egg whites when I make Leche Flan
- Butter: Enhances the overall richness of the puto.
- Evaporated Milk: The consistency of the batter needed to be adjusted.
How to Make Puto with Salted Egg
This is an overview of how to make Pink sauce—the complete step-by-step process on the recipe card.
1,2,3,4 Place the egg whites into a large bowl and add the sugar. Mix them until smooth. Combine the flour, baking powder, and salt into the bowl. Do not overmix.
5,6,7,8– You can make the batter by using an electric mixer to combine them. Fill the plastic mold with the batter and steam for twenty minutes.
Why You’ll Love It:
- Savory flavors create a taste experience like no other.
- Soft and Fluffy Texture: Using all-purpose flour and egg whites mixed and steamed gives a smooth and fluffy cake.
- Versatility: Salted Egg Puto is perfect for any occasion. Whether it’s a simple breakfast or a festive celebration, this dish fits the bill.
- Cultural Connection: Embrace the rich culinary heritage of the Philippines by incorporating this traditional delicacy into your repertoire.
How do you Store
To keep your Salted Egg Puto fresh, It can last 3-4 days. If you want to extend its shelf life, freeze the batter. Put the batter in a Ziploc and ensure it removes air and is locked to avoid the bat. Just make sure to thaw it properly before serving.
Salted Egg Puto is a delightful fusion of sweet and savory, offering a unique culinary experience that’s easy to recreate at home—a taste of Filipino comfort with this delicious delicacy.
How to Make Puto with Salted Egg
- 1 large steamer
- plastic mold
- sharp knife to remove the puto from the mold
- large bowls
- electric mixer
- 4 cups all-purpose flour
- 2 tbsp baking powder
- 2 cups white granulated sugar
- 2 tbsp butter melted
- 1/2 tsp salt
- 6 pieces Sliced Salted Egg
- DON'T GREASE YOUR MOLD
- Put ten cups of water in a large steamer and let the water boil.
- Separate the egg whites from the yolks. Set aside the yolks for the Leche Flan. See notes for the recipe link.
- Put the egg whites and sugar in a large mixing bowl. Mix on high until the sugar is incorporated. Add the butter and milk.
- Sift the flour, baking powder, and salt on top of the bowl and mix using a spatula. Then, use the mixer. Don't overmix, so use the spatula to crush solids left in the batter
- Fill the plastic puto molder with about half of the batter and steam for twenty minutes and steam until cooked through. Fifteen minutes into steaming put the salted egg on top and cook for five more minutes.
- I do not use a toothpick method in this because usually, the puto still comes out uncook even when the toothpick comes out clean; so, using a pointy knife, gouge out and peek if there is still soft batter underneath or in the middle.
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...