PUCHIFLAN (Puto-Kuchinta-Leche Flan)

PUCHIFLAN (Puto-Kuchinta-Leche Flan)

FLAN

4 egg yolks
1can condensed milk
1/4 teaspoon lemon juice or essence(optional)

Cooking Instructions
1.mix together the milk,lemon juice and egg yolk stir slowly to avoid bubbles.
2. Strain using a cheese cloth for a smooth texture.
3. Put 1 tablespoon of the flan batter in each plastic mold, make sure that the molds are greased with BUTTER lightly only don't over greased..(over greasing will cook the flan and it will taste like egg)
4. Steam for 5 minutes or until the batter is hard and not watery.

KUTSINTA

1 cup rice flour
3/4 c all purpose flour
1 c sugar
1/2 tsp lye water
1 tsp corn flour
1 tsp annato powder
2 1/2 c water

Cooking Instructions

1. Mix all dry ingredient , flour, rice flour, sugar, corn flour
2. Dissolve annato powder in the water
3.Gradually add water and continue mixing until free of lumps. Add lye water mix until well combined.
4 Pour mixture into slightly greased molds. Arrange in steamer. Put a cloth under the steamer cover to prevent water from dripping to the kutsinta. Steam for 45 minutes

PUTO

2 cups all purpose flour

1 and 1/2 table spoon of baking powder

1 cup white sugar

1/2 tsp salt

2 eggs

1/4 cup melted butter

1 3/4 cup water

Cooking Instructions

1. Mix all the dry ingredients flour, baking powder, sugar, salt. Make sure that it is incorporated. (Thoroughly mix ) 2. Add the wet ingredients water, butter & egg. 3. Stir slowly until lump free. 4. For soft texture strain with a cheese cloth.

PUCHIFLAN

1. Steam 1 tbsp of flan mixture for 7 mins, let it cool. 
2.Top with 1 tbsp of kutsinta mixture steam for 10 mins. Let it cool again. 
3.Pour 2 tbsp of puto mixture and steam for another 10 mins. Let it cool again before un molding

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Puto Pao – Asado Style

Puto Pao – Asado Style

Note: Below recipe can make up to 50 pcs of puto pao.

Ingredients:

For the filling
* 1/2 kilo ground pork
* 25 pcs. boiled quail egg
* 1/2 head garlic, chopped
* 1 cup pineapple juice
* 1/2 cup red wine
* 1 pc. star anise
* 1/2 cup cornstarch
* 1 tbsp. sugar
* cooking oil
* salt

For the batter
* 4 cups all purpose flour
* 4 tbsp. powdered milk
* 4 tbsp. baking powder
* 1 1/2 cups white sugar
* 3 cups water
* 1/4 cup butter

For the toppings
* 1/4 cheddar cheese,
* 2 salted eggs

Puto Pao Cooking Instruction – How To Make Puto Pao:

For the filling:

1). In a sauce pan, place and stir fry garlic until fragrant, add in ground pork and stir cook for 3-5 minutes.

2). Add in red wine and stir cook for another 2-3 minutes.

3). Now add in pineapple juice, sugar, staranise and 1 cup water, bring to a boil and simmer for 10-15 minutes or until the liquid is reduce to half.

4). Add in cornstarch diluted in 1/2 cup of water and boiled egg, stir cook for another 2-3 minutes.

5). Season with salt to taste. Remove from pan and set aside.

For the batter and steaming:

1). In a big bowl, shift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended.

2). Fill 1/4 full the cupcake moulds with batter. Put in the middle of the mould half quail egg and 1 tsp of the filling then fill in more batter to nearly full. Top with strips of cheese and salted egg.

3). Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes.

4). Remove from tray and mould. Served warm.

Puto Balanghoy

Puto Balanghoy

• 1 cup grated coconut
• 3/4 cup brown sugar
• 5 cups grated cassava (dry)
• mixed toasted pinipig and toasted desiccated coconut
• margarine

Cooking Instructions:

1. Mix the grated coconut, cassava and sugar.
2. Stuff at least 3/4 of the mixture on your tin molder and steam for 15 to 20 minutes.
3. Once done, spread the margarine on top and sprinkle it with toasted pinipig and desiccated coconut.


source:  the food recipe