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For Puto

Puto is a traditional Filipino snack made from ground rice that is steamed. It has an average calorie, carb, fat, and protein content, making it suitable for low-calorie or low-sodium diets when eaten in moderation. To make puto, rice is soaked for 24-48 hours then blended with water, sugar, coconut milk, baking powder, and salt before being poured into molds and steamed for 15 minutes. Proper fermentation of the rice batter is important to develop its natural leavening ability before steaming.

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RAYMON ROLIN HILADO
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269 views15 pages

For Puto

Puto is a traditional Filipino snack made from ground rice that is steamed. It has an average calorie, carb, fat, and protein content, making it suitable for low-calorie or low-sodium diets when eaten in moderation. To make puto, rice is soaked for 24-48 hours then blended with water, sugar, coconut milk, baking powder, and salt before being poured into molds and steamed for 15 minutes. Proper fermentation of the rice batter is important to develop its natural leavening ability before steaming.

Uploaded by

RAYMON ROLIN HILADO
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

HOW TO MAKE

PUTO?
OBJECTIVES
At the end of the session, the learners
(parents/students/observers) must have:

Identified the ingredients of


puto.
Identified the nutritional value of
puto.
Baked a finished product of puto.
What is Puto?
(ANO ANG PUTO?)

Puto is a Filipino snack that is served


any time of the year. It is the perfect
dish to bring to a gathering or potluck
because it’s easy to eat and to
transport. It is a steamed sweet cake
that is traditionally made from ground
rice. 
It is usually served as snack or as
 

accompaniment to savory dishes


such as dinuguan or pancit in 
Philippine cuisine.
NUTRITIONAL VALUE OF PUTO
Puto has an average-calorie, average-
carb, average-fat and average-
protein content.

The average fat content of this


product makes it suitable to be eaten
when trying to lose weight. 
It has an average density of Sodium,
thus making it suitable for a low-
sodium diet. 

Our comprehensive nutrition ranking


methodology, which inspects every
nutrition element that this food is
composed of, comes up with a
nutrition ranking of 18, for Puto, and
we advise that this food sparingly.
Ingredients in Making Puto
(MGA PANAKOT SA PAGHIMO SANG PUTO)
 2 cups of rice (variety of rice RC10)
 ¼ kilo of refined sugar
 1 cup day- old cooked rice (BAHAW)
 1 cup coconut oil (GATA)
 1 tablespoon of baking powder
 Iodized salt (to taste)
 Cheese (strip cut)
Materials needed:

non-reactive bowl for soaking


rice; fine-holed colander for
draining, or a large strainer;
blender; large piece of muslin or
clean kitchen towel
Procedure in Making Puto
(Proseso sa Paghimo Sang Puto)
1. Wash the rice twice, draining both times, then
add the 4 cups of water and soak for 24-48
hours, but at the very least 8 hours.
2. DRAIN, reserving the soaking water and
putting it back in with the rest of the rice. Run
through a blender with just enough of the
soaking water to keep the machine moving.
Wrap in muslin and drain forb 24 hours, hung
from a post or kitchen cabinet knob, with a
bowl underneath to catch any drips.
4. Let the remaining rice sit for 18 more
hours in the soaking water, covered
with a clean kitchen cloth (DON’T LET
THE CLOTH TOUCH THE RICE OR THE
WATER). After 18 hours, drain,
reserving the water. Run through the
blender along with 2 tablespoons of
day-old cooked rice, 2 tablespoons
sugar, plus the soaking water, just
enough for the mixture to keep
moving in the blender..
You will have a very thick batter.
Let this mixture sit 6 more hours,
covered with a clean kitchen cloth
4. Combine the batter the refined
sugar, coconut milk baking
powder and iodized salt to taste
mix well. Poured on a lined
stainless can with pre-cut banana
leaf.
6. Steam a small amount in a greased
puto molder for 15 minutes over
medium heat. Evaluate how the
mixture rises, how sweet it is, if you
need to balance out the flavors by
adding a bit more salt, etc. If you
think the puto would benefit from
some baking powder, add up to 1
tablespoon, depending on how well
the fermentation worked. How much
the natural leavening has been
developed.
SOURCES

Web Sources:

WIKIPEDIA THE ENCYCLOPEDIA


PREPARED BY:

MIYUKI
NUMATA
Thank You
For
Watching!

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