Infuse fun and creativity in everyday snacks! Ube Puto has the same old goodness of your favorite delicacy but added with a special creamy flavor!
For most Filipinos, no sweet concoction named "halo-halo" is ever complete without a scoop of the Philippine purple yam – more popularly known as "ube". Native to the Philippines, "ube" has become more than just an add-on to the famous halo-halo, but an essential, everyday ingredient that makes well-loved Filipino desserts and sweets extra special.
Spanish-speaking readers, don't freak out. Puto is a good thing in the Philippines. In fact, it’s a sweet steamed rice cake, perfect for accompanying savory dishes. Aside from the (white) original, this spongy snack now comes in a variety of flavors, from pandan to ube to cheese, which make for a vibrantly colorful display when made at home or sold in stores.
One remarkable thing about Pinoys is their ingenuity when it comes to creating good food. Who would have thought that combining two Pinoy favorites, the "puto" and the "ube" would result to a somewhat magical treat: "ube puto"
4 cups of rice flour
1 can of coconut milk 13.5 oz.
1 cup of water
1 cup of evaporated milk
1 tsp. McCormick ube flavor
1/2 tsp. pink Himalayan salt
1 cup of cane sugar
1 cup of sugar
3 tbs. baking powder
Cooking spray or any cooking spray available
In a bowl, mix together dry ingredients then sift.
Add the evaporated milk, coconut water, water and uber flavor then mix all the ingredients thoroughly. Don not overmix.
In a steamer, boil water then wrap the over with a towel.
Grease mini muffin pans then pour the mixture into molds 3/4 full. Top with cheese.
Arrange the molds in the steamer then steam for about 20 minutes