breads | desserts | Recipes
ByMiaUpdated on
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Puto Flan is what I can describe as a win-win situation. Combining Puto and Leche Flan is a “why didn’t I think of that!” fusion of two yummy desserts. I made these delicacies last weekend for our friend’s birthday. Puto (rice cake) on itself is already a treat, imagine eating it with flan (custard). Ooh, Lala! Heaven!
Also called Leche Puto, it’s delicious and relatively easy to make. They are great finger food or dessert. Make them up for the family or any social gathering, and they will be an instant hit. If you go to a Filipino get-together or party chances are you’ll also see these on the food table.
This Puto Flan is my go-to recipe for any party I attend to because it is very easy to make. It may seem like it is difficult, but once you get the hang of it, you can do it with a blindfold on. You can make it ahead of time since it can last for a few days when chilled in the fridge. This recipe will yield 22 to 24pieces which in my opinion is enough for a large crowd.
If you liked this recipe, you might also like to try our other Filipino delicacy recipes:
- Suman sa Lihiya – Rice cake in banana leaves.
- Cassava Cake
- Suman Mais – Corn meal in banana leaves.
The secret ingredient is always LOVE
Tips for Puto Flan
- Strain leche flan before filling the molds to ensure a smooth and silky custard.
- Leave space for the puto to rise. Filling your molds to the top will cause the batter to overflow as it cooks.
Puto Flan
Puto Flan is what I can describe as a win-win situation. Combining Puto and Leche Flan is a "why didn't I think of that!" fusion of two yummy desserts.
5 from 4 votes
Print Pin Rate
Course: Bread, Dessert
Cuisine: Filipino
Keyword: custard, flan, puto, rice cake
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 24 Puto Flan
Calories:
Author: Mia
Ingredients
For Flan – Custard
- 4 egg yolks
- ¾ cup condensed milk
- 1 tsp lemon rind or key lime
For Puto Batter
- 2 cups all purpose flour
- 4 egg whites
- 1½ tbsp baking powder
- ⅔ cups sugar
- 1 tsp salt
- 1 ¼ cup milk or water
- 2 tbsp oil or melted butter
For greasing molds
- melted butter or oil
Instructions
Prepare Steamer and boil water and lightly grease puto molds with melted butter or oil.
For Flan – Custard
Combine the egg yolks, condensed milk, and lemon rind in a small bowl. Using a fine sieve strainer. Strain the mixture to separate the lemon rind and discard.
Pour 1 ½ tbsp of flan mixture to the greased puto molds and steam for 8 – 10 minutes.
Making the Puto Batter
While the flans are steaming. Make the puto mixture by sifting flour and baking powder then add salt and sugar in a clean bowl. Mix well using a wire whisk.
Add the egg whites and water/milk and briefly mix. (Do not over mix). Lastly add melted butter or oil and mix. You can pass through a strainer to remove lumps.
Combining the Flan and Puto
When the Flans are done steaming. Pour the puto mixture over the steamed leche flan. Arrange in a steamer and then steam for 10 to 15 minutes. By toothpick test, check if puto is cooked.
Take the puto flan out of the steamer. Let cool down. Remove from the mold and arrange in a plate. Bon Appetit!
Video
Tried this recipe?Share it with us! @amiablefoods or tag #amiablefoods!
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Lemon Yogurt Cake
How much flour? And what kind – wheat, rice, coconut, almond? It does sound wonderful, and is it ever served with a sauce like carmel or mango puree?
Reply
Hi Aruvqan,
Thanks for the comment. Thank you for pointing out the flour. I’ve edited the post. I used 2 cups all-purpose flour. With regards to the sauce. I haven’t tried having it with sauce since it’s already sweet enough for me. But to each their own, you can experiment and let us know. Happy cooking!Reply
Can we use whole eggs instead of yolks and what would be the differences?
Reply
do you think I can bake this ? if so please share your recipe
Reply
Hi Marifel,
Thank you for reaching out. This is usually steamed and I haven’t tried baking it. I can suggest this though:
Preheat oven at 160°C.
Combine the egg yolks, condensed milk, and lemon rind in a small bowl.
Using a fine sieve strainer. Strain the mixture to separate the lemon rind and discard.
Pour 1 ½ tbsp of flan mixture to individual greased ALUMINUM muffin molds.
Place the mold in a baking pan with water and bake for 8 – 10 minutes or until it settles.
Remove from oven then pour the batter for the puto on top of the flan then bake again in water bath for 10 to 12 minutes or when an inserted toothpick comes clean.
Hope this helps.Reply
Are silicone or metal molds better for steaming the puto flan? Thanks!
Reply
Hi TP,
You can use either silicone or metal molds and produce the same results. Thank you and good luck!Reply
Hi. Can i make this without a baking powder? Thanks
Reply
Hi Len,
Baking powder is needed to make the puto. Without it, the puto won’t rise.
Hope this helps.Reply
I did all the steps but my putoflan is not totally soft and i dont know what i did wrong, maybe u can help me… thank you in advance!
Reply
Hi Alexis,
Try to avoid over mixing the puto batter and do not over-steam.Reply
if there’s extra, do you recommend to put it in the fridge or no?
Reply
Hi Jc,
If you mean “extra puto flan” then yes. Place them in airtight containers before placing them inside the fridge.
For extra batter, you can also place in a bowl with cling wrap then refrigerate.Reply
do i need to add the lemon/key lime rind into the flan mixture? i don’t have any on hand
Reply
Hi Angela,
The lemon rind helps balance the sweetness of the flan mixture, but you can omit it if it’s not readily available. Goodluck and hope this helps.Reply
hello, ive followed all your instruction re the steaming. i steamed the flan on low heat until set before i put the puto mixture, when done only the puto set and not the flan (from set flan to mushy dip). what went wrong?Reply
Hi Salve,
How long did you steam the flan? Try inserting a toothpick first in the flan to see if the inside is set properly before pouring the puto batter.
Try also: When turning the puto flan, let it rest until it cools down then check if he flan is set.Reply
I’ve done this and it turns out great! Thank you!
Reply
Thank you for the great review!
Reply
I tried this and masarap siya pero kulang yung flan kaya wala na nalagyan yung iba. Im wondering po if sakali ibebenta ito, magkano kaya? Thank you!Reply
Hi Thea,
Thank you at nagustuhan mo yung Puto flan. About sa pricing kung bebenta mo depende sa cost ng Ingredients na ginamit mo.
Hi!
What is your rationale and objectives of this recipe? Thank you☺Reply
Hi Rowen,
I feel like it’s the Q&A of miss U 🙂 ! The objective is to share the recipe so people can try and make it on their own. Hope I get a high score lol!Reply
Hi! Thank you for sharing your recipe. I will try to make one now and will see if I will get it right. I`ll get back to you once I am done;-)
Reply
Hi Georgierose,
Good luck and let us know how it turns out!Reply
Hi
I was wondering when I did this, the flan and the puto mixture when cooked did not combine together. naghihiwalay siya. I tried it twice, still hindi siya dumidikit sa isat isa. Any recommendations or something that I missed?
Reply
Hi Joanna,
Try undercooking the custard just a little before you add the puto batter. When the custard is cooked and has completely set in then the puto batter could separate. Also try to moderate the heat, one reason is that the flan is overcooked and the puto will not stick to the flan. Hope this helps and please let us know. Good luck!Reply
Can we use whole eggs instead of yolks and what would be the differences?
Reply
Hi,
I haven’t tried using whole eggs since the egg whites will be used for the puto batter and I don’t want to crack other eggs just to get the whites for the puto.Reply
Are u using medium or large molds for this recipe?
Reply
Hey Dee,
The molds I used measures 7.5 cm in diameter at the top and 4.5 cm at the bottom. So I’d presume it’s medium in size. Thanks for dropping by.Reply
Can I use only condensed milk and egg yolk in leche flan I dont hAve lemon rind or key lime or can I use calaminse juice
Reply
Hi Clarise,
Yes, You can use calamansi.
Reply
Hi, is the 2 cups flour pre-sifted before measuring or just scooped with a spoon into the measuring cup then sifted? Also, I can’t see the part where you added the salt. I’m assuming it is sifted in step one of making puto batter? Thanks!
Reply
Hey Janet,
What I did is I measured 2 cups first then sifted the flour. Thank you for pointing out the salt,
you can add it together with the sugar after sifting the flour and baking powder. Good luck!Reply
Thanks for your very quick reply! May ask ask another question? Do you suggest a hard boil for the steam or medium heat? Also, it was hard for me to judge when the the flan was steamed enough for the puto batter to stick. The first time, they didn’t stick. The second time, I added the puto batter and they sank into the flan. Is there a reliable method to check when the flan is steamed enough? Thanks again!Reply
Hi Janet,
Your questions are very welcome and I’m here to help. When you start boiling the water set it on high heat then turn it down
to medium heat when you’re ready to steam. You’ll know the flan is ready when it is firm or you can insert a toothpick to test. Let the flan cool down at least 5 minutes
before pouring the puto batter. Steam them again in medium heat and place a clean kitchen towel between the steamer and the lid to catch the condensation and avoid it falling
on the puto flan. Hope this helps. Goodluck!Reply
It’s really tasty. The puto is soft and flan is creamy.Reply
Hi Leles, Thank you and cheers!
Reply
It’s a great recipe thank u!I made it this afternoon it turned out good!I added 1tsp vanilla extract on the puto mixture!i used less sugar(1/2 c instead of 2/3) cutting my sugar😄
Reply
Hi Weng,
Thank you for trying the recipe and I’m so glad you like it. Yes, adjusting some ingredients to your taste is a good idea.Reply
can i try the recipe without the electric mixer?
Reply
Hi Zhaii,
Yes you can just use a wire whisk. Good luck!Reply
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