For merienda, for fiestas, for family reunions or just for the sake of enjoying them – puto is undeniably one of the best kakanin there is. It is enjoyed by people of all ages, at any time you can think of to eat them, and at the liberty of pairing it with any dish that you wish (think dinuguan!). But how do you prepare a sweet and rich crowd staple like this? Isn’t any delicacy a hard labor love? For your classic milk puto, the hard part (which is actually not hard at all) comes with all the stirring to be done. Other than that, what you will be needing will be malagkit and galapong to make your rice base, a lot of milk and other sweet confections to complete a saccharine set of milk puto. So go on and stir away!
- 6 cups evaporated milk
- 1 cup condensed milk
- 3 cups galapong
- 1 & ½ cups glutinous rice(malagkit)
- 2 bottles 7-Up
- 1 cup white sugar
- 1& ½ cups cream corn
- 1 cup whole corn kernels
- 3 cups freshly shredded buko
- In a pot, combine the evaporated and condensed milk, milled rice, glutinous rice, 7-Up and sugar.
- Mix well. Boil for 3 minutes stirring continuously. Strain.
- Transfer the boiled rice to a moderate heat and cook over stirring continuously.
- Add the corn and buko and continue cooking until thick.
- Pour into a 12-inch round wooden container, cover with cheesecloth (katsa) and steam for 40 minutes to an hour. Slice diagonally and serve.
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