Puto and Macaroons in one recipe. Its fluffy just like any puto and yet taste like macaroons. Simply delicious and a new twist you can add to your merienda menu.
This puto macaroons recipe yielded 13 mamon cups only, however it will yield double if you will use medium puto cups and the small puto cups can yield triple.
Yield: 13 mamon cups
1 ½ cups all purpose flour
1 cup desiccated coconut
2 tbsp calumet baking powder
½ cup white sugar
1 small can Alaska condensed milk (168ml)
1 cup evaporated milk (I used fresh milk)
⅓ cup margarine, melted
1 whole egg
1 tsp vanilla flavor/extract
pinch of salt
For Dry Ingredients:
In a large bowl, sift flour, baking powder, sugar, salt and dessicated coconut. Mix it well and set aside.
For Wet Ingredients:
In a baking pitcher (or bowl), beat egg, pour in evaporated milk, condensed milk, vanilla flavor and melted butter. Whisk it until well combined.
Then pour in the wet ingredients to the dry ingredients. Using a spatula, fold it together until just combined. Do not over mixed.
Prepare the molders and grease it with oil or butter or cooking spray.
One by one fill each greased molder with batter at least ¾ full.
Prepare the steamer and bring the water to a rolling boil. Once the water is boiling, place the steamer rack on top, place a foil on top of the puto and cover pot with a lid.
Steam for about 10 minutes over low heat only. Do a toothpick test in the center to check if it’s fully cooked. Once done remove from steamer and let the puto cool for 5 minutes. You can unmold it after it cools down. Serve and enjoy!
Note: You need to cover the puto with foil on top so steamed water will not drip on your puto (it will make puto saggy if water drips over the batter). If foil is not available you may alternatively cover it with clean cloth before placing the lid.
Got more dessicated coconut? Try these!
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