I can’t get enough with puto. A couple of weeks ago I made cup-sized regular puto. To be honest, while making those puto, my mind was drooling with idea of topping those lovely puto with dulce de leche. Too bad I don’t have one that time. This time I made this again with a bang.
Instead of making the regular sized puto, I made it in a 9-inch baking pan layered with some banana leaves instead of baking paper to make it look more authentic. I also used a couple of teaspoons of pandan extract instead of the vanilla extract. I reduced the sugar by half a cup to give way to the sweetness of the dulce de leche. Topped it with quick melt cheese and slightly cool it then topped it with my homemade dulce de leche.
Fr the dulce de leche, I simply pressure cooked a can of good quality condensed milk for 35 minutes. I wanted my dulce de leche to be on a spreadable consistency. You can prolong its cooking time by another 5 to 10 minutes to get a firmer yema-like consistency. Just be sure that the whole can is fully submerge in water for even cooking. I experience cooking it with an inch of the can exposed and the exposed part turned out a bit dry, flaky overcooked dulce de leche.
4 cups All Purpose Flour
2 1/2 Tablespoons Baking Powder
1 1/2 cups Sugar
1/2 teaspoon Salt
1 piece Egg
2 teaspoons Pandan Extract
1/2 cup Melted Butter
1 cup Milk
2 1/2 cup Water
1 can dulce de leche
Sift together flour, baking powder, sugar and salt. Set aside.
Combine egg, pandan extract, melted butter, milk and water. Give it a quick whisk until everything is incorporated. Pour the wet mixture into the dry mixture. Mix everything together until smooth and free form lumps. Pour the batter into 2 9-inch baking pan layered with wilted banana leaves or baking paper.
If you want your puto to look like an erupting mountain with those nice crack on top, do not tap it. If you want your puto to have a smooth surface, give it a few tap to release some bubbles. The idea is the similar with baking cupcakes. Steam for 45 to 50 minutes. Top with quick melt cheese and steam for another 5 minutes.
Cool for 15 minutes before spreading or drizzling the dulce de leche.