Maria Seppälä, 31 year-old, mother of two, from Philippines. Maria was born in Manila, the capital of the said country. For over 1,78 million people living in Manila, food is the main necessity. “In Philippines we eat three times a day and we love rice. But “merienda” or so- called snacking, is my favourite part of the day”
Maria is now living in Kankaanpää, Finland. She first worked for five years as a practical nurse in a big nursing home located in Tampere. Then after almost six years of being stay- at-home mom, she finally had the chance to follow her dream, to start a new profession dealing with food service and to be a professional cook. She is now studying at Sataedu Catering School located also in Kankaanpää.
Puto is a Filipino snack that is served any time of the year. It is the perfect dish to bring to a gathering because it’s easy to eat and to transport. It is a steamed sweet cake that is traditionally made from ground rice. It is eaten by itself, with butter or grated coconut.
However, this recipe is an adapted version, using all purpose flour instead of ground rice. There are many variations of puto that include different flavoring and it can also be topped with cheese or salted egg.
- 1¾ cups cake flour
- 1 cup sugar
- 2 tablespoons baking powder
- ¼ teaspoon salt
- 1 ½ cups water
- 2 egg whites
- ¼ cup fresh milk
- In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
- In another bowl, combine water, egg whites and fresh milk. Using a hand mixer, beat the mixture at low speed for 5 minutes.
- Add the sifted dry ingredients and blend until smooth.
- Strain the batter into another bowl to ensure that there are no lumps.
- Lightly brush a mini muffin tin with vegetable oil. Fill muffin tin ¾ full with the batter.
- Steam the puto for 5 minutes or until a toothpick inserted in the centres of the puto comes out clean.
- Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds before removing from the muffin tins.
- Served chilled.