Puto Special

Puto Special is another version of puto using flour instead of rice, and other ingredients adapted from butter cake. Puto as it is molded into muffins and steamed as well while butter cake is oven baked. It is usually eaten in the morning for breakfast with hot coffee or as merienda in the afternoon with pancit and sago at gulaman as beverage. Some people also love to eat puto with grated coconut on top and some with “dinuguan” as their main dish. For those who wants to cook this delicious treat, here’s the recipe below.

Puto  w/o food coloring

Puto w/o cheese

Puto w/o cheese











  • 2 cup all purpose flour
  • 1 tbsp. baking powder
  • 1/2 cup white sugar
  • 1 teaspoon powdered vanilla flavoring
  • 1/2 cup margarine
  • 1 cup water
  • 1/2 cup evaporated milk
  • 2 piece egg, beaten
  • cheddar cheese, cut into strips for topping (can be omitted)
  • or salted egg, cut into strips for topping (can be omitted)
  • drops of food coloring if desired

Cooking procedure:

  1. In a big bowl, sift all purpose flour, baking powder, vanilla and sugar. Slowly whisk and blend in water, milk, egg and margarine until fully blended. Add drops of food coloring only if desired.
  2. Fill the cupcake moulds with batter to nearly full. Top with strips of cheese and/or salted egg. Repeat the process for the rest of the cupcake moulds.
  3. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips.
  4. Put enough water in the steamer and steam for 20-25 minutes. Remove from tray and mould.

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