Chinkys Puto Bread Food

CHINKY'S PUTO BREAD

Chinky's Puto Bread image

A Philippine favorite. Sprinkle with grated cheese on top, and enjoy hot or cold.

Provided by Chinky Viola

Categories Bread Quick Bread Recipes

Time 25m

Yield 24

Number Of Ingredients 7

Ingredients

2 ¾ cups cake flour
1 ¼ cups white sugar
2 tablespoons baking powder
½ cup evaporated milk
1 cup water
2 eggs
1 cup margarine, softened

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix together the cake flour, sugar and baking powder. Pour in the water and evaporated milk and stir well. Mix in the eggs and butter or margarine.
Pour the mixture into molds or muffin pans. Find a baking pan that your muffin pan will comfortable fit in. Pull the oven rack out a little (perhaps 1/4 out of the oven) and place the baking pan (with the muffin pan inside it) on the rack. VERY CAREFULLY pour about 4 cups of hot tap water into the baking pan which holds the muffin pan. Then VERY SLOWLY AND CAREFULLY slide the rack completely into the oven.
Bake at 375 degrees F (190 degrees C) for about 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Be VERY CAREFUL not to burn your hands with hot water or steam when you remove the muffins from the oven. Top with grated cheese.

Nutrition Facts : Calories 181 calories, Carbohydrate 24.1 g, Cholesterol 17 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 235.7 mg, Sugar 11.1 g

BIBINGKA

Bibingka image

Provided by Food Network

Yield Makes about 15-20 squares.

Number Of Ingredients 8

Ingredients

1/2 cup butter, softened
1 lb sweet rice flour
2 1/2 cup sugar
1 tsp. baking powder
3 cups milk (fresh or evaporated)
5 eggs, beaten
1 tsp. vanilla
1 cup coconut flakes

Steps:

Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.

CHINESE RICE CAKE-BAI TANG GAO

Chinese Rice Cake-Bai Tang Gao image

Fluffy and chewy Chinese rice cake--Bai Tang Gao

Provided by Elaine

Categories Dessert

Time 2h35m

Number Of Ingredients 5

Ingredients

250 g rice flour ( , 2 cups+2 tablespoon)
500 ml water
5 g yeast+20ml warm water ( , under 40℃)
110-150 g sugar
1/8 tsp. several drops of oil ( , corn oil)

Steps:

In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
Mix yeast with 20ml and set aside for 5 minutes.
Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.

Nutrition Facts : Calories 681 kcal, Carbohydrate 156 g, Protein 8 g, Fat 2 g, Sodium 14 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving

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