Filipino dessert recipes like leche flan have always been such a joy to make, especially when you get the results that you’re expecting and worked so hard for. And kakanin or Philippine rice delicacies are great everyday treats that are simple to make and even easier to consume. The most common being the pale fluffy puto which any Filipino can eat any time of the day with every Filipino dish.
Combine these two classics together and you’ve got the delicious puto flan also referred to as leche puto. It’s literally the combination of the two desserts together and the result is the richly sweet dessert that has all the best things from the leche flan and puto. Upon the first bite, the combination of the velvet smoothness of the leche flan and fluffy porous texture of the puto makes it almost like a custard cake.
The puto flan/leche puto is seriously delicious and sweet. It’s perfect for those who have a sweet tooth greedy enough to want both at the same time. Filipinos would love to eat this every day but it seems to me that it’ll be perfect to serve for special occasions.
This kakanin-dessert hybrid recipe seems to be a modern invention that got popularized throughout the country via social media because I can’t seem to find its place of origin anywhere. I guess some great cook out there did some experimenting and created this masterpiece and the masses quickly caught on.
I came upon this kakanin/dessert recipe on social media and when I saw that other cooking blogs are giving this recipe a go, I quickly hopped on the trend.
Now, I’ve made velvety smooth leche flan before and I’ve also made pale and fluffy puto but never together. This is a fun new recipe for and probably for you to try out. I’m really thankful for the internet that things like these popped out now and then.
But first, we’re gonna need to get some ingredients for this fun dessert.
I’ve separated the ingredients for the different halves of this dish. For the flan, I bought myself a can of 370 grams of sweetened condensed milk, four eggs from my pantry, and prepared two teaspoons of lemon juice which can be substituted by calamansi juice.
For the puto side of the dish, I prepared two cups of all-purpose flour, four teaspoons of baking powder, ⅔ cup of granulated sugar, ½ teaspoon of salt, 4 egg whites in a bowl, and also some optional yellow food coloring.
Now, for the cooking process which I’ll also be doing in order. The flan first then the puto. For the flan, the first step is to mix the egg yolks and the condensed milk then add the lemon or calamansi juice. If you’re using an extract of the lemon or calamansi juice, I suggest reducing the measurement into one teaspoon.
We’re gonna need a steamer for this next step. Heat water onto the steamer and bring to a boil. Get your puto molds ready and grease them lightly then fill them up with the flan mixture of just about ⅓ full. Steam the flan for 20 minutes on medium heat and don’t forget to wrap the steamer’s cover with a towel. Check on it occasionally so it won’t overcook or undercook. Once it’s no longer in its liquid form, you can turn off the heat and set the flans aside.
Now for the puto half of the recipe. Sift your dry ingredients together first then add your wet ingredients and mix them all together but be careful not to overmix them. Once they’re ready, transfer the mixture to a plastic container or any container you have available.
Finally, add your puto mixture over the leche mixture in the steamer and steam it again for another 15 minutes. You can tell that the puto is ready if its risen and is showing a little dome.
Allow them to cool down first before taking them out of the mold to make sure that they’re properly stuck together. Use a knife to take them out if you need to and tap tightly to release.
There you go. You have the delicious puto leche/leche puto ready to eat!
Easy Puto Flan / Leche Puto Recipe
- For the Flan:
- 4 egg yolks
- 1 can of sweetened condensed milk 370g
- 2 tsps. of lemon or calamansi juice
- For the Puto:
- 2 cups of All-purpose flour
- 4 tsps. Baking powder
- 2/3 cup of white granulated sugar
- 1/2 tsp. Salt
- 4 eggwhites
- 1 1/4 cup of water
- a few drops of yellow food coloring optional
- Create your flan first by mixing the egg yolks and condensed milk, then add the lemon/calamansi juice (if you are using an extract, reduce the measurement to 1 tsp)
- Heat water in you steamer, and then bring to a boil. Grease your puto moulds lightly, and fill them with your flan mixture about 1/3 full. You can use sauce dispensers made of plastic to make it easier to distribute your mixture.
- Steam your flan make sure to wrap your steamer cover with a towel, I kept mine on medium heat and steamed the flan for a good 20 minutes, make sure to check your flan once in a while and see if the flan is almost cooked and no longer in its liquid form, that means it’s ready. Set aside.
- Create your puto mixture. Sift your dry ingredients together. add your wet ingredients and mix, but do not OVERMIX. If you have another plastic dispenser, transfer your mixture.
- Add your puto mixture over your flan mixture and steam again for around 15 minutes. Or until it has risen and shows a shiny dome.
- Allow them to cool down before your remove them from the moulds to make sure that the flan and the puto stick together. Use a knife to loosen the puto from the mould and tap slightly to release.