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

Manny

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Native Delicacies

Cuisine Filipino

Servings 8 servings

Ingredients

  

• 6 cups evaporated milk
• 1 cup condensed milk
• 3 cups galapong glutinous rice flour
• 1 1/2 cups glutinous rice malagkit
• 2 bottles 7-Up 8 oz.
• 1 cup white sugar
• 1 1/2 cups cream corn
• 1 cup whole corn kernels
• 3 cups freshly shredded buko

Instructions

 

How 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. Slice diagonally and serve.