1 cup all-purpose flour
1 teaspoon baking powder
3 tablespoons white sugar
1/4 cup shortening
1/8 teaspoon salt
6 tablespoons evaporated milk
4 egg whites
2 tablespoons sugar (for the egg whites)

Procedure

1. Cream shortening. When fluffy, add the 3 tablespoons sugar.

2. Add the dry ingredients together (flour and baking powder) together and add alternately with the 6 tablespoons milk to the creamed mixture. Set aside.

3. In another mixing bowl, beat egg whites until stuff. Add 2 tablespoons sugar to keep the air in the beaten eggwhites.

4. Fold the eggwhites to the mixture in number 2.

5. Pour into muffin molds.

6. Steam for 20 minutes or until done.

7. Top with a few anis seeds for flavor. Serve hot or cool

Yield: around 6 peces

6 cups Galapong Bigas (see method of preparing Galapong Bigas)
1 1/2 tablespoons baking powder (optional since galapong bigas already has trapped yeast to make puto rise)
1 3/4 cups refined sugar
1 teaspoon anise seed
1 1/2 cups coconut milk (see procedure on Coconut milk preparation)
grated cheddar cheese (for topping, optional)
salted egg (for topping, optional)

Procedure

1. Mix the galapong bigas, sugar, anise seed. Add the coconut milk. Beat using a wire whisk.

2. Prepare muffin pans lined with banana leaves.

3. When muffin pans are ready, pour mixture.

4. Steam for 25-35 minutes. Do not over-steam so that the crust of the puto is not tough.

5. Top the puto with grated cheddar cheese or salted eggs, a few minutes before puto is cooked.

Yield: around 3 dozens.