Puto mamon

Steamed like a puto but built like a sponge: whisked whites, no rice flour at all.

Egg. Vegetarian, but not vegan — contains egg, dairy (cream), dairy (evaporated milk).

Ingredients

• 180 g cake flour
• 150 g caster sugar
• 6 eggs, separated
• 120 ml evaporated milk
• 80 ml neutral oil
• 2 teaspoons baking powder
• 1 pinch salt
• 1 teaspoon cream of tartar

Method

1. IT IS STEAMED LIKE A PUTO AND BUILT LIKE A SPONGE. There is no rice flour in it and the lift comes from whisked whites, not from a wet rice batter. Same steamer, different cake.
2. Whisk the yolks with 70 g of the sugar, then the milk and oil, then sift in the flour, baking powder and salt.
3. Whisk the whites with the cream of tartar to soft peaks, add the remaining 80 g of sugar and take them to a glossy medium peak.
4. Fold a third into the yolk batter to loosen it, then the rest in two goes. Stop while it still looks slightly streaky -- folded to smooth, it is already deflated.
5. Fill greased moulds three quarters full.
6. Wrap the steamer lid in a cloth and steam 15 minutes over a steady, not violent, boil. A hard boil sets the outside before the middle rises and they come out hollow.
7. They should be pale, domed and springy. Cool in the moulds 5 minutes.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes