Milk Puto


A delicious and tasty milk puto made with glutinous rice flour, condense milk, 7-up, sugar, cream of corn, whole corn kernels and shredded buko. As you can see on those ingredients, I’m sure you are already craving for this milk puto.

To make milk puto: In a pot, combine the evaporated and condensed milk, milled rice, glutinous rice, 7-Up and sugar. Mix well. Boil for 3 minutes stirring continuously. Strain. Transfer the boiled rice to a moderate heat and cook over stirring continuously. Add the corn and buko and continue cooking until thick. Pour into a 12-inch round wooden container, cover with cheesecloth (katsa) and steam for 40 minutes to an hour. To see the complete recipe, scroll down below.

 

How to Make Milk Puto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Native Delicacies
Cuisine: Filipino
Serves: 8 servings
Ingredients
  • 6 cups evaporated milk
  • 1 cup condensed milk
  • 3 cups galapong (glutinous rice flour)
  • 1½ cups glutinous rice (malagkit)
  • 2 bottles 7-Up (8 oz.)
  • 1 cup white sugar
  • 1½ cups cream corn
  • 1 cup whole corn kernels
  • 3 cups freshly shredded buko
Instructions
How to make milk puto:
  1. In a pot, combine the evaporated and condensed milk, milled rice, glutinous rice, 7-Up and sugar.
  2. Mix well. Boil for 3 minutes stirring continuously. Strain.
  3. Transfer the boiled rice to a moderate heat and cook over stirring continuously.
  4. Add the corn and buko and continue cooking until thick.
  5. Pour into a 12-inch round wooden container, cover with cheesecloth (katsa) and steam for 40 minutes to an hour. Slice diagonally and serve.

 

Milk Puto