Ingredients

  • Yields 16-18 pieces
  • For the flan base: 

    4 egg yolks 

    175 ml condensed milk 

    5 ml vanilla 

     

  • For the puto batter: 

    2 egg whites 

    200 g cake flour 

    100 g sugar 

    2 g baking powder 

    100 ml water

Puto Flan
Recipe Courtesy of
Asian Food Network

Puto Flan

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What do you get when you combine two beloved Filipino desserts, Puto and Leche Flan? You’ll get the Puto Flan! The fluffiness of the puto (steamed rice cake) compliments the creaminess of the flan, making this one dessert that is enjoyed both by the young and old. This recipe for Puto Flan is relatively easy to make - you can even whip up a huge batch ahead of time which is why you will most likely see this at a Filipino get-together.
  • Hard
  • 20 min
  • 15 min
  • 15 min
  • 3 steps
  • 8 Ingredients
  • Hard
  • 3 steps
  • 8 Ingredients
  • 20 min
  • 15 min
  • 15 min

Instructions

  1. Prepare and steam the custard layer

    • Prepare the steamer by boiling a liter of water (or enough water) in the steamer over medium heat.
    • Prepare custard by mixing 4 egg yolks, 175 ml condensed milk and 5 ml vanilla in a mixing bowl till well-combined.
    • Fill each mold with 1/4 custard filling and steam for 5 minutes.
    Prepare and steam the custard layer


  2. Preparing the Puto batter

    • Beat 2 egg whites in a mixing bowl until soft peaks, similar to a meringue. Set it aside.
    • Combine 200g cake flour, 100g sugar, 2g baking powder and 100ml water in another mixing bowl and mix until smooth. 
    • Fold the egg white mixture (meringue) into the cake mixture until well-combined to make the Puto batter.


  3. Steaming the Puto

    • Remove the molds from the steamer and pour the Puto batter into the molds on top of the steamed custard layer (fill about ¾ of mold).
    • Place it in the steamer and steam for 10 minutes, or until Puto is set.
    • Once Puto is set, remove from steamer and let it cool at room temperature before unmolding.
    Steaming the Puto


Plate and Serve!

Remove Puto Flan from molds before serving.

Plate and Serve!
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    Ingredients
    • Yields 16-18 pieces
    • For the flan base: 

      4 egg yolks 

      175 ml condensed milk 

      5 ml vanilla 

       

    • For the puto batter: 

      2 egg whites 

      200 g cake flour 

      100 g sugar 

      2 g baking powder 

      100 ml water

    Nutrition
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