Pandan Puto – Gluten Free Filipino Steamed Muffins

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Last Updated on December 16, 2020 by Chef Mireille

Pandan Puto – Gluten Free Filipino Steamed Muffins are a lightly sweetened treat, perfect for an afternoon pick me up or have it for breakfast, like they do in the Philippines!

 

Pandan Puto - Gluten Free Filipino Steamed Muffins

Puto are an instant hit. Every time I make them for an event I am hosting, I get such positive feedback with questions like:

  • What are these?
  • Where did you discover them?
  • You have to give me the recipe!

Filipino’s like starting the day with sweet things and puto is a very common way to start the day with a cup of coffee. Different than most other Asian countries due to their Spanish colonization, coffee is more common than tea to have with their puto. For me, it’s a dessert that makes a nice afternoon pick me up with a cup of coffee or tea. This isn’t the first time I’ve presented puto to you. There are many different varieties and I’ve already presented Coconut Puto and Ube (Purple Yam) Puto. However, when I embraced this week’s theme of Gluten Free Desserts and ended up getting short on time, immediately I thought of making Pandan Puto. I have a jar of leftover puto extract in my fridge after presenting Kuih Dadar (Coconut Stuffed Malaysian Pandan Crepes) last week so I need to use it up.

If you’ve heard me talk of pandan before, you can just scroll down to the recipe but if you’re hearing about pandan for the first time and wondering what the heck it is? Pandan is the most common flavoring for sweet things in Southeast Asia – pretty much like we use vanilla extract. It comes from the leaves of the Screwpine tree and is sold in various forms. In Sri Lanka, it is also used in savory dishes. You can purchase the extract, essence, paste or the frozen leaves, also known as Bai Toey (Vietnamese). Any good Asian supermarket with a wide variety of products from Southeast Asia should sell it

See also  Chicken Florentine Soup

One little note. My hand slipped a little when I was adding the droplets of pandan paste so you don’t have to make yours as flourescent green as mine are.

IN THE MAKING

Pandan 3 -edit

Although modern versions will often add a little all purpose flour, traditionally the main ingredients are rice flour and coconut milk, making this the perfect #vegan and #glutenfree treat!

Pandan -edit

They are so soft and fluffy!

Pandan 4 -edit

What’s great is that since puto can be made with so many different flavor profiles, you can make puto every week!

In the Philippines, puto molds are available. In the past when I made puto, I used silicone muffin molds but after visiting Penang (Malaysia), this time I used Puteri Ayu molds I picked up. Any kind of mold that can fit into a bamboo steamer can be used. I love the concave cavity that this produced, perfect for berries!

Pandan 5 -edit

So are you excited to try the flavor of pandan? Here are all my Pandan focused Recipes…

Pandan Recipes

Pandan Puto - #GlutenFree Filipino Steamed Muffins
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Pandan Puto โ€“ Gluten Free Filipino Steamed Muffins

These #glutenfree #vegan steamed muffins are a common breakfast treat in the Philippines
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: Filipino
Servings: 20

Ingredients

  • 2 cups rice flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 13.5 can coconut milk
  • 2 tablespoons pandan extract
  • 1 tablespoon water
  • a few drops of pandan paste depending how green you want the color
  • 3-4 pandan leaves

Instructions

  • In a large bowl, combine flour, baking powder, salt and sugar. Whisk a little to combine.
  • Add coconut milk, pandan extract and water. Whisk until thoroughly combined.
  • Add pandan paste and mix until well blended.
  • Bring a large pot of water to a boil with a steamer rack inside. Place the pandan leaves in the water.
  • Spray the inside of muffin molds with non stick spray.
  • Fill the molds about 3/4 full with the batter and place inside a bamboo steamer.
  • Place the steamer inside the pot on the steamer rack.
  • Cook for 30 minutes until the puto are puffy and a tester inserted comes out clean.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Homemade Multi Grain Pancake Mix

 

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Srivalli

    First, I LOVE that green colour. I simply couldn’t take my eyes off it to read the intro or the recipe. Second, the molds are super cute and the finished dish looks so lovely!..I read much about pandan during the Srilankan cuisine exploration, unfortunately, I couldn’t lay my hands on it. Very lovely dish and I enjoyed your theme and the efforts you had put in to create these 3 dishes are awesome!

  2. Priya Suresh

    How catchy those puto looks, and that mild green colour are really eye pleasing. And those moulds are damn cute Mir. Wish i get thos gluten free muffins rite from the lappy screen.

  3. sapana

    I have always imgained how would be the taste and flavors of pandan leaves. It sounds super exotic to me. Those steamed muffins look so amazing and I love the fact it is eggless.

  4. Priya Srinivasan

    I remember this mould, i read your post before my malaysia visit, i checked in the central market in kualampur, but couldn’t find this mould there!!
    Love the striking green of the muffins! so beautifully done, those airy porous final texture says it all!!!

  5. Bhawana

    Beautiful color must say first of all. Baking with rice flour sounds great. I have not yet tried this. I love your moulds.

  6. LM

    Thank you for sharing this! Could the pandan be removed from the recipe – and still result in a nice albeit plain cake? I’m celiac and have many allergies too (presently can’t have eggs either). Your base recipe could be very useful. Could pandan extract be replaced with vanilla extract or maple perhaps to compensate for liquid portion? (Not meaning to insult by asking this – pandan simply isn’t available to me – and my sensitivities are hard to work around.) Thank you in advance.

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