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You are here: Home / Native Delicacies / Milk Puto

November 18, 2017

Milk Puto

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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.

 

Milk Puto

How to Make Milk Puto

Manny
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 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.

 

Milk Puto

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Filed Under: Native Delicacies Tagged With: corn, milk puto, shredded buko

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