How to Make Puto Seko
A popular Filipino cookie delicacy made from cornstarch and mochiko flour and this recipe is a very easy way to make puto seko.
Ingredients
- 300 grams cornstarch
- 1 cup flour or mochiko flour
- 1/2 cup butter or margarine
- 4 pcs eggs
- 1 tsp. salt
- 1 tsp. baking powder
- 1 cup white sugar
Instructions
How to make puto seko:
- Mix all ingredients together. Transfer to cookie molds and bake at 300 °F oven until golden brown. About 15 to 20 minutes.
Notes
Cooking Tips for Puto Seko Recipe:
- Achieve a Smooth Dough: To ensure your puto seko turns out just right, take your time when mixing the ingredients. Thoroughly combine the cornstarch, mochiko flour, sugar, vegetable oil or margarine, and egg until you have a smooth and consistent dough. This step is crucial as it determines the texture of your cookies. A well-mixed dough will yield puto seko with a melt-in-your-mouth quality.
- Mind the Baking Time: Keep a close eye on your puto seko while they're in the oven. The recommended baking time is 15 to 20 minutes at 300°F (150°C), but oven temperatures can vary. To avoid overbaking, check your cookies at the 15-minute mark. They should have a beautiful golden-brown color. Overbaking can lead to a dry and less enjoyable texture, so timing is key.
- Proper Cooling and Storage: After removing the puto seko from the oven, resist the temptation to taste them immediately. Allow them to cool completely on a wire rack or a clean, dry surface. This cooling period helps the cookies set and retain their desired texture. Once cooled, store them in an airtight container at room temperature. Proper storage ensures that your puto seko stay fresh and delicious for up to a week, so you can enjoy them at your leisure.