Puto Pandan Sugarless
posted by virtual chef on Sep 26, 2008 | Bakery |
Ingredients:
- 3/4 cup all purpose flour
- 1/4 cup corn starch
- 1/3 cup sugar substitute such as Splenda
- 1 tbs baking powder
- 1 tsp pandan flavored paste (can be found in Asian markets)
- 1 cup water
- 1/4 cup soymilk
- 4 tbs shredded mozzarella cheese or any quick melting cheese
Directions:
- Dilute pandan paste in water. Set aside.
- Combine flour, cornstarch, baking powder and sugar in a bowl. Add pandan water and soy milk and mix well.
- Pour batter into greased ramekins or muffin pans. Sprinkle cheese on top.
- Steam for 15 minutes.
Notes:
- You can substitute 1 cup cake flour for the all-purpose flour and cornstarch.
- The pandan flavor is distinctive in smell but not in taste.
- This turned out to be denser than the regular puto. Just the way we like it. if you do not like it dense, you can add egg whites. Beat 4 egg whites until stiff peaks form, then gently fold in the batter before steaming. This will give you a lighter, fluffier rice cake.
