Puto Ube like most puto is a steamed cake that can either be made with rice flour or just the usual all-purpose flour, it is easy to distinguish compared to most due to its vibrant purple colour coming from its main ingredient called ube or purple yam. The taste will be quite different as well due to the subtle hints of ube, if you haven’t tried it yet it will taste somewhere between a normal yam and a sweet potatoes. Like the normal puto this rice cake can be topped with cheese or salted duck eggs, it can be enjoyed as a snack or as a side dish with dinuguan or Pancit.
Puto ube is just one of the type of puto, but how many versions of puto is out there?
Well there is a lot and you are only limited by your imagination, here at Ang Sarap I think I posted several already like the Puto Pao, Puto Flan, Puto Calasiao, Puto Kutsinta and the regular Puto. These are just the few types of this delicious steamed rice cake there are even more exciting versions out there like the Puto Pandan, Puto Bumbong, Puto Lanson, Puto Maya and Puto Seko to name some.
How about you do you know other puto versions that I haven’t mentioned?
- 1 cup rice flour
- ½ cup flour
- 2 tsp cornstarch
- ½ cup sugar
- 3 tsp baking powder
- ½ teaspoon salt
- ½ cup coconut milk
- 150 ml evaporated milk
- 100 grams grated ube
- ½ tsp ube flavouring
- 2 tbsp butter, melted
- drop violet food gel, adjust to the colour you like
- grated cheese, to serve
- In a bowl sift together rice flour, flour, cornstarch, sugar, baking powder and salt.
- Add the grated ube, coconut milk, evaporated milk, ube flavouring, butter, food gel. Mix until combined, do not overmix.
- Pour into greased puto moulds or small silicone muffin moulds until ¾ full. Place in a prepared steamer, place muslin cloth on top making sure it does not touch the puto, cover then steam for 20 minutes or until cooked.
- Remove from steamer then let it slightly cool, remove from moulds, sprinkle some grated cheese on top then serve.