October 1, 2014
4;15 PM

I made puto flan or leche puto, based on the recipe I got from my group. The recipe is not that clear but the basics were there. My first attempt and it was successful! I posted it and again, got so many requests for the recipe. I also mentioned in my Leche Suman blog http://jewelledkitchen.blogspot.com/2014/09/leche-suman.html that I will post the recipe of Puto Flan.  can I say no?

Puto is a kind of steamed rice cake from the Philippine cuisine. It is usually eaten with butter and cheese. It is also a yummy accompaniment to dinuguan, or black pudding stew, another Filipino favorite dish. Leche flan, on the other hand is caramel custard. Combine these two and we have Puto flan or Leche Puto.

I have been wanting to buy those plastic molds for puto but couldn't find one. So, when we went grocery shopping yesterday and chanced upon those individual tin muffin pans, I bought them right away.

The aim here is to make a fluffy puto and creamy leche flan, combined. That is the reason why I used cake flour, instead of rice or all-purpose flour.

Puto Flan
Christmas Puto Flan

As you can see, I inverted the puto to show the leche flan part. Besides, the leche flan part is more delicate so it has to be served this way. It's more attractive, too!

Ingredients: (I was not able to take a lot of pictures in my excitement to start cooking it, lol!)


  • 5 egg yolks
  • 1 can condensed molk
  • 2 tsp of lemon or vanilla extract (you may use lime juice)
  • 2 cups cake flour
  • 2 Tbsp baking powder
  • 1/8 tsp salt
  • 1 cup sugar
  • 5 egg whites
  • 1/4 cup evaporated milk
  • 1 1/2 cups water
How to do it:
  • Let's make things easier by first, breaking 5 eggs and separating the egg yolks from the egg whites :)

  • Grease the molds or tins.
  • Put water in the steamer and let boil.
  • Pour the condensed milk in the egg yolks bowl. Mix and stir slowly until well blended.
  • When the mixture has smoothened, fill 1/4 of each tin. (You may use a strainer)
  • Once the water in the steamer is boiling,  use a cloth to wrap the steamer cover. 
  • Put the tins or plastic molds.
  • Steam the flan for about 4-5 minutes, or just until the flan has set and has firmed enough but still creamy.

  • Turn off heat.
  • Remove the tins or molds from the steamer.
  • Allow to cool.
  • Sift and combine dry ingredients. Set aside.
  • In the bowl of egg whites, add the liquid ingredients.
  • Pour the egg white and milk mixture to the dry ingredients.
  • Stir and blend well.
  • Start boiling the steamer.
  • Scoop puto mixture to the flan. Do not fill up the plastic mold or tin because mixture will still rise when steamed.
  • Once the water in the steamer is boiling, lower heat. 
  • Use a cloth to wrap the cover of the steamer to avoid droplets of moisture to fall on the puto flan.
  • Put the puto molds or tins and steam for 8-10 minutes, or until a toothpick inserted comes out clean.
  • Remove from the steamer.
  • Allow to cool before removing from the molds or tins, otherwise, they might lose their shape.

  • Unmold gently. Transfer to a serving platter.
  • Take a picture and post in the comments below (hahahaha! I want to see your finished products,too! <3 )
  • Done!
Delicious! The puto is fluffy, not dense. The flan is creamy and yummy!

Hope you enjoyed cooking with me! Follow my blog for more adventures in the kitchen and beyond!
Until next time, friends! <3 - jewel

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