Puto Cake Medley

Puto Cake Medley by Renell D. Pacrin

During my bread, cake, and pastry production class at Philippine Women’s University (PWU), I am always excited to try every module we have, either bread, cake, or pastry.  One of the modules I have been using frequently, for the past eight years, is “Puto Pao”.  This module was used by one of my PWU classmates in her business which became her bestseller.  I have been using the same (making Puto Cake Medley) whenever we have a family gathering, gifts for special occasions, party potluck, pasalubong, and sometimes for sale.  I accept orders whenever I have free time to cook.

Ingredients

• 3 cups of Cake Flour
• 6 teaspoons of Baking Powder
• 1 cup of White Sugar
• 1.5 cups of Water

Meringue

• 5 pcs of Egg White
• 1/2 teaspoon of Cream of Tartar
• 1/2 cup of White Sugar

You may easily convert milligrams to teaspoons. You may also convert mcg to mg.

Fillings

• Adobo
• Asado
• Menudo

Toppings

• Cheese
• Salted Egg

Procedure

1. Sift together cake flour and baking powder in a bowl.
2. Make a well, pour sugar and water; dissolve sugar first in the 1 1/2 c water before incorporating it into the flour mixture.  Blend well until smooth and free of lumps, set aside.
3. Beat egg white with cream of tartar, adding sugar gradually, until stiff but not dry.
4. Cut and fold into the flour mixture until well blended.
5. Pour on a plastic molder lined with a paper cup, half-filled, then add fillings, then cover with the mixture, and top with cheese and/or salted egg.
6. Steam for 10-15 minutes or until done. 

I have also tried Asado fish, beef, and chicken filling with a boiled egg.  And made PCM (Puto Cake Medley) out of this “Puto Pao” module.  To make use of the egg yolks, not only the egg white, I have made custard as an additional puto cake base/topping.  Just like the traditional custard or Leche Flan recipe, top it with the puto cake mixture, add cheese and salted egg, then steam until done.  A very easy-to-prepare snack or dessert PCM creation of Mima’s Homey.

No matter how well-versed you are in cooking your frequently used recipe, always be mindful during preparation of ingredients.  I have missed to add custard mixture in one of the molders!

Renell Pacrin of Mima’s Homey

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About the Author:

Renell A. Dela Cruz – Pacrin is a development worker (support staff) for seventeen years and loves to cook and bake.  She earned a degree in Secretarial Administration and passed the NC II (National Certificate) in Bread and Pastry Production.  During her free time, she bakes cookies, cakes, and pastries, mostly for her lovely daughter’s packed snacks, family occasions, and sometimes made to order.  Currently self-employed, she focuses more on her spouse’s van rental business, home duties, exploring handicrafts, and taking care of the homey.