PUTO

The other day I saw this paper on our fridge. 

My eldest son is requesting potto (puto) LOL!!! He may have missed this so much since I haven't cooked this for quite some time.
Wish granted!!!

Puto is a kind of steamed rice cake in Philippine cuisine. It is eaten as is or with butter and/or grated fresh coconut or as accompaniment to a number of savory dishes for breakfast (most notably, with dinuguan).
There are lots of variation like Puto Bumbong (this is very popular during christmas season), Puto Lanson, Puto Manapla, Puto Maya, Puto Pao and Puto Mamon. I have only tried Puto Mamon.
Puto Mamon - A puto mixture that does not include rice, here's my revised recipe:

Ingredients:

2 cups cake flour
1 1/2 cups white sugar
2 tbsp baking powder
2 eggs
1 cup evap
1/2 cup water
2 1/2 tbsp melted butter
cheese (for toppings)

Procedure

1. Mix all dry ingredients alternately. Set aside

2. Beat eggs. Add milk and water. Stir and mix well.

3. Add the dry ingredients to the mixture.  Add butter (melted)

4. Pour the mixture into containers/molders and put cheese or salted egg on top (I don't know what happened but the cheese sank at the bottom).

5. Steam for 12 to 15 minutes.

Yields 24 pcs

Original Puto recipe (with cheese or salted egg) courtesy of Ana Marie S.J. Almoninia
6 cups of flour
4 1/2 cups white sugar
6 tbsp baking powder
5 whole eggs (medium to large)
4 1/2 cups evaporated milk
  or (1 1/2 cups milk + 3 cups water)
     (2 1/2 cups milk + 2 cups water)
     (3 cups milk + 1 1/2 cups water)
1/2 cup melted butter