Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
im just wondering do u guys know how to make one of our popular merienda in the philippines called minatamis na saging? u put ice with it too and evaporated milk.. please anybody that have an idea would help.. thanks!
boil 2 cups of water, when already boiling put 1 cup of brown sugar, it depends how sweet u want it, u may add more. And then add the Saba/banana,when the banana is cooked/soft it's done. Add the crushed ice & evap milk.
It's probably because the batter is too "heavy". The rice and cooked rice as well as the liquid (coconut milk) are "heavy" ingredients to begin with. Normally, baking powder is used in flour based putos. With puto made from rice, the batter is usually fermented first to achieve lightness and fluffyness. Baking powder can then be added (but is optional) to this fermented batter to help it rise even more during steaming.
well some puto isnt puffy, like the chinese version (well atleast i think its a chinese version) the chinese version is kind of chewy or "gummy" but just for the record im not chinese im filipino
i just asked them because we make puto and what they did is very different to what we have here.. i didn't realize that regions differ in some ways. my bad...
hahahaha! nice cooking couz! its been so long since i saw you! you a lot thinner than before and sexier too! clue, im from mindanao camiguin! im a dychauco also!
1. Never use the sink to wash sneaker shoes or clothes. Clean it clean water is clean water.
2. Try bottled water or water filter pitchers. No clorine chemical water, and less 'paramecium' and germs. the clean faucet water is good.
neilsigno 2 years ago
puto ba yan?
mj4bravo 2 years ago 4
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
sarap talaga ng pag kain pinoy!!!! hehhe......pahingi naman!
andreiaviv55 2 years ago
hu hu hu..hindi mukang puto yan mga inengs!
RF90810 2 years ago 2
never trust a thin chef!!!
-emeril lagasse
gopolok 3 years ago
Parang sushi. O.O
y2jfanlol 3 years ago
im just wondering do u guys know how to make one of our popular merienda in the philippines called minatamis na saging? u put ice with it too and evaporated milk.. please anybody that have an idea would help.. thanks!
todddhel 3 years ago
boil 2 cups of water, when already boiling put 1 cup of brown sugar, it depends how sweet u want it, u may add more. And then add the Saba/banana,when the banana is cooked/soft it's done. Add the crushed ice & evap milk.
filipinoincanada 3 years ago
doesn't look like puto
xximanoobxx 3 years ago 9
Parang white kalamay at di puto yung finished product.
dcrsaradb 3 years ago 2
Mga darleng.. parang hindi yata umalsa ang puto.. baka kulang sa baking powder.
galingkotalaga 3 years ago 2
hmmm!!!bat parang naging puting kutsinta?i'll try it later nway!!!goodluck 2 your culinary expedition!!!
mhubblecoxnet 3 years ago
good try- on the puto.
not how I like it.
pbbing247 3 years ago
puto means something else in spanish.
edstar83 3 years ago
u girls are lucky! If I had to do it over again...I'd go into culinary arts too.
The authentic puto is tricky to make.
TeleTubo07 3 years ago
looks good. but why its not puffy? im just wondrin since you add baking powder in it...
ronbrendon 3 years ago
It's probably because the batter is too "heavy". The rice and cooked rice as well as the liquid (coconut milk) are "heavy" ingredients to begin with. Normally, baking powder is used in flour based putos. With puto made from rice, the batter is usually fermented first to achieve lightness and fluffyness. Baking powder can then be added (but is optional) to this fermented batter to help it rise even more during steaming.
uberathlete 3 years ago 2
well some puto isnt puffy, like the chinese version (well atleast i think its a chinese version) the chinese version is kind of chewy or "gummy" but just for the record im not chinese im filipino
RoMmAn100 3 years ago
i just asked them because we make puto and what they did is very different to what we have here.. i didn't realize that regions differ in some ways. my bad...
ronbrendon 3 years ago
i saw your puto and it looks delicious!
crabvader11 3 years ago 2
thank you
ronbrendon 3 years ago
hahahaha! nice cooking couz! its been so long since i saw you! you a lot thinner than before and sexier too! clue, im from mindanao camiguin! im a dychauco also!
diiamhiung 3 years ago
Thanks for sharing. I enjoyed the video and will try to do it.
irochos101 3 years ago