Category: Steaming

Easy Filipino Puto Recipe

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong).

Easy Filipino Puto Recipe

Here is an easy Filipino Puto recipe that you can make at home!

What is Filipino Puto?

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).

The key characteristics are that they are cooked by steaming and are made with some type of flour (to contrast with bibingka, which are baked cakes). There are exceptions, however, like puto seko which is a baked dry cookie. The traditional puto made with galapong is sometimes referred to as putong puti (“white puto“) or putong bigas (“rice puto) to distinguish it from other dishes also called puto.

Modern variants of puto may also use non-traditional ingredients like ube (purple yam), vanilla, or chocolate.

From Wikipedia

The Filipino Puto is one of the country’s most famous rice cakes. It is also one of the most basic regarding the ingredients and the simplicity of the procedure.

Learn how to make your own Filipino Puto here. Who knows, you can turn this into a business venture. So Yummy, So Easy no special equipment needed.

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Easy Filipino Puto Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: DessertCuisine: FilipinoDifficulty: Easy

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong).

Ingredients

  • 1 cup rice

  • 1 tablespoon cooked rice

  • 1 tablespoon baking powder

  • 1 cup water

  • 1/2 cup white sugar

  • Oil for brushing pans

  • Cheese, sliced into small pieces (optional)

Directions

  • Wash rice and soak in water for at least 5 hours.
  • Add in the cooked rice.
  • Pour the soaked rice into a blender and add some water (water used for soaking) until it reaches the level of the rice.
  • Blend for about 1 & 1/2 minutes.
  • Pour the mixture into a bowl and add the baking powder, water, and sugar.
  • Mix until smooth.
  • Strain mixture into another bowl.
  • Brush muffin pans with oil then pour about 2 tbsp of mixture into each muffin mold.
  • Place muffin pan in a steamer and steam over high heat for about 15 minutes (don’t open the steamer during the cooking process).
  • Remove from muffin pans and top with a slice of cheese.
  • Serve and enjoy!

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

Easy Pork Embutido Recipe

This easy Pork Embutido recipe is basically a steamed meatloaf filled with eggs, hot dogs, and cheese.

Easy Pork Embutido Recipe

This easy Pork Embutido recipe is basically a steamed meatloaf filled with eggs, hot dogs, and cheese.

Pork Embutido or embotido, is a Philippine meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though it can also be baked. Embutido is commonly prepared during Christmas, fiestas, and other special occasions. It can be served hot or chilled, and is usually dipped in banana ketchup or some other type of sweet sauce. Despite the Spanish name, the dish is derived from the American meatloaf. The dish is usually anglicized as Filipino meatloaf.

From Wikipedia

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Easy Pork Embutido Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

10

minutes
Calories

1861

kcal
Total time

1

hour 

30

minutes

This easy Pork Embutido recipe is basically a steamed meatloaf filled with eggs, hot dogs, and cheese.

Ingredients

  • 400 grams ground pork

  • 2 raw eggs, beaten

  • 1 onion, finely chopped

  • 1/2 cup raisins

  • 4 pieces whole hotdog

  • 1 cup grated cheese

  • 2 hard boiled eggs, quartered

  • 1 cup carrots, grated

  • 3 tablespoons bread crumbs

  • Salt and pepper to taste

  • 1/2 cup condensed milk

  • 1 head garlic, finely chopped

  • 1/2 cup green peas

  • 1 cup flour

  • 1/2 cup cornstarch

  • 1/2 cup butter

  • Ketchup

  • Parsley for garnish

Directions

  • In a large bowl, combined all the ingredients except for the hard boiled eggs and hotdog.
  • Mix well, until blended.
  • Spread out half of the mixture on a sheet of aluminum foil (make sure the foil has at least 1 inch more than the meat mixture) into a shape of a rectangle.
  • Arrange the hotdog and hard boiled eggs on top.
  • Slowly roll up the end until it is a long tube.
  • Pinch the ends of the foil to make sure it is tightly sealed.
  • Place the roll in a steamer for one hour.
  • Let it rest for about 10 minutes. Chill.
  • Remove from wrapping before serving, serve with ketchup and with rice. Garnish with parsley.
  • NOTE: You can also fry if you want.

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By Meal Type: Dinner | Lunch

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IMAGE SOURCE: Pinoyads, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons

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Easy Pinoy Leche Flan Recipe

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

Easy Pinoy Leche Flan Recipe

Here is an easy leche flan recipe that you could make at home.

Lechen Flan is a favorite Filipino dessert. It is almost always present in special occasions like town fiestas.

What is Leche Flan?

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally “milk flan”), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top in an oval-shaped tin mold known as llanera (also spelled lyanera), although rarely it can also be baked. Leche flan is a staple dessert in celebratory feasts.
An even heavier version, called tocino de cielo or tocino del cielo (Spanish for “heaven’s bacon”), is similar, but has significantly more egg yolks and sugar.
Leche flan is also commonly baked into pastries. The most common is the Filipino dessert flan cake or leche flan cake, a Filipino chiffon or sponge cake with a layer of leche flan on top. It can similarly be baked into steamed cupcakes known as puto mamón, a combination known as puto flan.

https://en.wikipedia.org/wiki/Cr%C3%A8me_caramel

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Easy Pinoy Leche Flan Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: DESSERTCuisine: Filipino
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

718

kcal
Total time

1

hour 

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

Ingredients

  • For the Flan:

  • 12 egg yolks, beaten

  • 1 can  evaporated milk (or whole milk), (354 mL)

  • 1 can condensed milk, (410 mL)

  • 1/2 cup sugar

  • 1/4 tsp vanilla extract

  • water (for steaming)

  • For the Caramel:

  • 3 tbsp water

  • 1 cup light brown sugar

Directions

  • Prepare individual llanera (or two 9 x 2 in flan molds) and set aside.
  • Start by preparing the caramel. In a saucepan, bring the water to a boil then reduce low heat before adding the sugar.
  • Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber.
  • Immediately pour the caramelized sugar into prepared individual flan molds. Evenly spread the caramel in the molds. Set the molds aside.
  • Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer and bring to boil.
  • In a separate bowl, combine evaporated milk, condensed milk, sugar and vanilla.
  • Gently pass the beaten eggs through a strainer into the bowl.
  • Stir to combine and mix thoroughly.
  • Pour the mixture into the prepared flan molds containing the caramel.
  • Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside) and steam for 30 minutes or until firm.
  • Set aside to cool and then refrigerate for at least 2 hours.

Notes

  • Run a knife along the edges of the flan molds to loosen. Turn the molds over onto a platter or individual plates. The flan should come out easily with the caramel on top.

Nutrition Facts

4 servings per container

Serving Size270

  • Amount Per ServingCalories718
  • % Daily Value *
  • Total Fat 20.32g 27%
    • Saturated Fat 9.145g 46%
    • Trans Fat 0g
  • Cholesterol 582mg 194%
  • Sodium 211mg 10%
  • Total Carbohydrate 117.17g 43%
    • Dietary Fiber 0g 0%
    • Total Sugars 114.79g
  • Protein 19.04g 39%
  • Vitamin D 28mcg 140%
  • Calcium 52mg 4%
  • Iron 12mg 67%
  • Potassium 626mg 14%
  • Vitamin A 51mcg 6%
  • Vitamin C 4mg 5%
  • Vitamin E 10mg 67%
  • Vitamin K 1mcg 1%
  • Thiamin 17mg 1417%
  • Riboflavin 72mg 5539%
  • Niacin 2mg 13%
  • Vitamin B6 21mg 1236%
  • Vitamin B12 62mcg 2584%
  • Folate 22mcg 6%
  • Pantothenic Acid 53mg 1060%
  • Phosphorus 74mg 6%
  • Magnesium 15mg 4%
  • Zinc 31mg 282%
  • Selenium 77mcg 140%
  • Copper 10mg 1112%
  • Manganese 4mg 174%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Special Hardinera Recipe

Hardinera, also known as the Lucban (Quezon) meatloaf, is a Filipino meatloaf made with ground pork topped with hard-boiled eggs, pineapples, bell peppers.

Special Hardinera Recipe

What is Hardinera?

Hardinera (Philippine Spanish: jardinera), also known as the Quezon meatloaf or the Lucban meatloaf, is a Filipino meatloaf made with diced or ground pork topped with sliced hard-boiled eggs, pineapples, carrots, bell peppers, peas, tomatoes, and raisins, among others. The ingredients used are identical to the ones used in Filipino menudo; while the cooking process is similar to the Filipino embutido. It is traditionally steamed in an oval-shaped tin mold known as a llanera (or lyanera), which is also used to make leche flan. It originates from the province of Quezon in Luzon Island.

https://en.wikipedia.org/wiki/Hardinera

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Special Hardinera Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Main CourseCuisine: FilipinoDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

1441

kcal
Total time

2

hours 

Hardinera, also known as the Lucban (Quezon) meatloaf, is a Filipino meatloaf made with ground pork topped with hard-boiled eggs, pineapples, bell peppers.

Ingredients

  • 3 tbsps oil

  • 4 tbsps butter

  • 1 pc white onion, chopped

  • 3 cloves garlic, chopped

  • 1 kg pork tenderloin, ground

  • 1 tsp salt

  • 1 tsp pepper

  • 2 cups chicken broth

  • 1 cup tomato sauce

  • 1 cup sweet pickles, diced

  • 1 cup canned spiced ham

  • ¼ cup raisins

  • 1 cup pineapple tidbits, drained

  • 1 pc red bell pepper, diced

  • 1 small can liver spread

  • ½ – 1 cup Quezo de Bola, grated

  • 1 cup bread crumbs

  • 3 pcs eggs, beaten

  • Banana leaves, softened and cut according to the shape of llanera

  • For the garnish:

  • 2-3 pcs hard-boiled eggs, sliced

  • 3-4 pcs pineapple slices

  • 1 small green bell pepper, cut into fine strips

  • 1 small red bell pepper, cut into fine strips

Directions

  • Cut hard boiled egg into wedges.
  • Line the llanera with softened banana leaves. Brush the leaf with butter, set aside.
  • In a pan, heat oil and sauté onions, let it caramelize and add the garlic.
  • Add the pork and sauté until it changes color. Season with salt and pepper.
  • Combine with salt, pepper, beaten egg and remaining ingredients. Mix well.
  • Let it simmer until the sauce has been reduced.
  • Remove from heat and let it cool then drain excess sauce.
  • Arrange the slices of hard-boiled eggs, pineapple slices, red and green bell pepper strips into the prepared llaneras.
  • Pour meat mixture into the llanera. Cover and steam for 1 hour.
  • Cool for 15 minutes. Slice and serve.

Nutrition Facts

4 servings per container

Serving Size922

  • Amount Per ServingCalories1441
  • % Daily Value *
  • Total Fat 76.08g 98%
    • Saturated Fat 34.102g 171%
    • Trans Fat 0.678g
  • Cholesterol 1015mg 339%
  • Sodium 3629mg 158%
  • Total Carbohydrate 59.09g 22%
    • Dietary Fiber 7.2g 26%
    • Total Sugars 37.48g
  • Protein 123.99g 248%
  • Vitamin D 22mcg 111%
  • Calcium 32mg 3%
  • Iron 66mg 367%
  • Potassium 2271mg 49%
  • Vitamin A 201mcg 23%
  • Vitamin C 176mg 196%
  • Vitamin E 27mg 180%
  • Vitamin K 36mcg 30%
  • Thiamin 278mg 23167%
  • Riboflavin 186mg 14308%
  • Niacin 192mg 1200%
  • Vitamin B6 218mg 12824%
  • Vitamin B12 327mcg 13625%
  • Folate 38mcg 10%
  • Pantothenic Acid 101mg 2020%
  • Phosphorus 192mg 16%
  • Magnesium 54mg 13%
  • Zinc 163mg 1482%
  • Selenium 329mcg 599%
  • Copper 102mg 11334%
  • Manganese 88mg 3827%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Cuisine: Filipino

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By Dish Type: One-Pot Meals

By Main Ingredient: Eggs | Pork | Rice | Vegetables

By Meal Type: Dinner | Lunch

Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic

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