Combine two popular Filipino desserts, leche flan and puto, for a delicious homemade treat. Puto is a steamed cake that is traditionally made with rice, however, this version uses all-purpose flour making it ideal for creating cakes as cute as these!
Its partner, leche flan, is primarily made with eggs and milk. It serves as the perfect topping for puto especially since it gives a rich and creamy layer to a classic Filipino favorite. This dessert recipe is definitely one that you should bookmark for merienda time or potluck parties!
A few tips to make this fun dessert: strain the leche flan before adding it into the molds. Make sure you also leave space for the puto to rise so fill in your molds only 3/4 of the way. Lastly, allow the leche flan puto to cool down before you unmold.
Leche Flan Puto Recipe
Leche Flan Puto Ingredients
- 325 Grams condensed milk
- 4 Egg yolks only
- 1 Cup Flour
- 1 tablespoons baking powder
- 130 Grams milk
- 20 Grams water
- 1 Egg
- 1 tablespoons Butter melted and cooled
- 1 pinch Salt
- 1/2 Cup sugar
- Combine the egg yolks and condensed milk in a small bowl. Set aside.
- In a separate bowl, combine flour, baking powder, sugar, milk, egg, butter, and salt. Set aside.
- Lightly grease puto molds with melted butter. Pour leche flan mixture into puto molds until 1/3 full, and steam for 5 minutes until set but not fully cooked through.
- Pour the puto mixture over the leche flan mixture and steam for 10 more minutes.
- Let the leche flan puto cool for 10 minutes before unmolding. Serve.