The humble puto is simple. There’s really no fuss to it, both in look and flavor—and that’s exactly why it makes a great blank canvas. We can think of a million ways to flavor it; and for a while, we’d been toying with the idea of developing a savory puto recipe. Although we didn’t quite do that here, this coconut muscovado puto was a damn good alternative. The main flavor profiles work really well together, giving the kakanin a sweet, rustic taste.
If this is your first time making puto, then good luck. Just kidding; it’s really not that hard. Pro-tip: you can check your puto with a toothpick to see if it’s ready. It should look very light and fluffy, and the toothpick should come out clean. After that, put the lid back on your steamer, and let it rest (with the steamer turned off at this point) for five minutes.