In Manila, a few things are inescapable: crippling traffic, political driven tirades on social media, and viral worthy food. (an oozing cheese tart, anyone?) But with the growing popularity of desserts blowing up in social media, a few local favorites have grown out of favor. Gone are the days of middle aged ladies donned in colorful sarongs hawking treats comfortably perched on their heads. Now, you’re more likely to find these once ubiquitous delicacies in commercial bakeshops.
A default term for native rice-based sweets, puto is widely believed to have been derived from the Indian puttu. Unsurprisingly, we share this unique side dish with Malay countries around Southeast Asia. Similar to its predecessor, the Filipino adaptation is made with ground rice, steamed to cook, and can be served alongside rich stews or on its own. We reimagine the traditional rice cake as a puto donut, albeit without the frying. Generously doused with an unctuous cheese glaze and sprinkled with crunchy bacon and sharp salted egg, providing a contrast to the sweetness of the bread.
Puto Donuts with Cheese Glaze, Bacon, and Salted Egg
Yield: 12 servings
Time: 2 hours and 30 minutes (15 mins prep / 2 hours freezing / 15 mins cooking)
- 2 packs puto mix
- ½ cup cream
- 1 tbsp sugar
- ¼ cup cheddar cheese
- 4 salted egg yolks, frozen
- bacon, for garnish
- Preheat your oven to 180˚C.
- Prepare your puto mix according to package instructions.
- In a deep baking pan, fill a third of water and put inside the oven on the bottom rack.
- In a baking tray for donuts, fill each one with the puto batter and cover with foil.
- Bake/steam on the middle rack for 10–15 minutes.
- In a small pot, melt the cheese with the cream and sugar. Once melted, set aside and cool down to room temperature.
- Put frozen salted egg yolks in a ziploc bag and pulverize to a powder form by smashing with a rolling pin.
- To assemble, dip puto donuts in the cheddar glaze and garnish with salted egg powder and crispy bacon.