Puto Flan is a type of steamed cake found in the Filipino cuisine where batter made out a mixture of rice flour/all-purpose flour, eggs and sugar is steamed. Traditionally is topped with either salted eggs or cheese but Filipinos start to become creative hence making variations like putong ube, strawberry puto, pandan puto and now this Puto Flan.
When you make puto you are always left with lots of egg yolks as some puto recipes calls for the use of only egg whites to maintain its pure white colour, this is the perfect solution for that so you don’t throw away those yolks. This type of puto uses both, egg whites on the puto base then egg yolks on the custard top, problem solved.
- 2 cups flour
- 4 tsp baking powder
- ⅔ cup white sugar
- ½ tsp salt
- 4 egg whites
- 1¼ cup water
- 4 egg yolks
- 1 400g can condensed milk
- 2 tsp lemon juice
- Combine all custard topping ingredients in a bowl, mix it well to combine.
- Prepare your steamer, bring it to a boil.
- Lightly grease puto moulds then fill it with the custard mixture up to ⅓ full. Place it on the steamer, cover with muslin cloth before putting the steamer cover then steam for 20 minutes. Remove from steamer once cooked then set it aside.
- While custard is steaming prepare your base. Sift together flour, baking powder, white sugar and salt. Set this aside.
- Beat your egg whites until it’s foamy and forms into peaks, gently fold flour mixture while adding water in small amounts. Make sure it’s well combined but do not over mix.
- Pour puto mixture on top of the cooked flan and fill to the brim. Place back into the steamer then steam for 15 more minutes or until firm and cooked.
- Remove from steamer, let it cool before removing it from the moulds by lightly tapping it to release.