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Puto is the
Filipino term for “Rice Cake” and is cook by steaming. Puto are usually white and round and can vary greatly in
size. It is usually served with fresh grated coconut. Puto is
usually eaten as a merienda - a light meal or snack
especially in the afternoon, but can also be eaten for breakfast with coffee
or hot chocolate but it is best served with "Dinuguan"
(Pork blood stew) as a hefty afternoon merienda.
By adding local ingredients like ube
(purple yam) or pandan slightly change the flavor
and color of the humble puto, but this will
required more work and a revision of the recipe. The best way to have
flavored puto is to use essences which are also
tinted to the color relative to the flavor like pandan
essence flavor gives you a light green puto and an ube essence gives you a light purple puto.
And of course, adding food colouring can be added
but still keep the original flavor. |
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