Creating Sweet Harmony: The Fusion of Pastillas, Leche Flan, and Puto
In my culinary journey, I often find inspiration from the rich tapestry of Filipino flavors, aiming to create something both nostalgic and innovative. The result? A delightful marriage between the beloved toasted pastillas and the cherished leche puto, two Filipino classics that hold special places in our hearts.
Ingredients:
Puto
All-purpose flour - 1 cup
Coco Sugar or White sugar - 1/2 cup
Baking powder - 12 grams
Milk (I prefer Bear Brand liquid milk or Alpine) - 1/3 cup
Water - 2/3 cup
Vanilla - 1/2 tsp.
Leche Flan
Ingredients:
1 can condensed milk
1/2 cup cream
4 egg yolks
2 whole eggs
2 Tbsp gelatin solution (1 Tbsp gelatin + 125 grams hot water)
1 tsp vanilla essence
Caramel Syrup Ingredients:
100g white sugar
300g boiling water
Pastillas
Ingredients:
Condensed milk 140 grams
Powdered milk 280 grams
Butter 30 grams
Glucose 20 grams
Liquid milk 25 grams
Procedure
Start by caramelizing white sugar in a deep, thick saucepan. Once you achieve your desired color, reduce the heat to a minimum.
Slowly pour boiling water into the caramelized sugar, taking care to avoid splatters.
Stir continuously and keep boiling until it thickens into a luscious syrup.
Let the syrup cool slightly.
Take 1 Tbsp. of the caramel syrup and carefully place it in each puto mold. Set aside.
Measure the ingredients for both Leche flan and Puto.
Mix all the puto ingredients in a bowl, then set it aside to proof in a warm place until it becomes bubbly and light. Set this aside.
Combine all the ingredients for Leche flan, being cautious not to create bubbles. If you accidentally create bubbles, don’t worry; just strain the mixture to remove them.
Pour 1 Tbsp. of the flan mixture into each puto mold.
Place the puto molds in a large, deep baking or roasting pan (bain-marie).
Bake in a preheated 150°C oven for 15 minutes, then cool them down for a few minutes until they set.
Pour 2 tablespoons of the puto mixture into each mold.
Steam the puto for another 10-14 minutes, ensuring that the water is boiling vigorously (a rolling boil) before placing the puto in the steamer.
Cool the puto for 5 minutes, then unmold by quickly dipping the bottom of the puto molds in warm water.
Carefully insert a thin, small spatula along the sides of the leche puto, taking care not to damage the leche flan. This will initially loosen the entire product from the mold.
Now, let’s create the pastillas.
Weigh all the pastillas ingredients and mix them either with a mixer or by hand until it forms a smooth ball.
Mold the mixture into even-sized portions and roll them thinly into milk candy (pastillas). Cut them into rounds, matching the diameter of the puto.
Generously sprinkle white granulated sugar on top and caramelize the sugar using a blow torch.
Indulge in the Harmony of Flavors
Embrace the fusion of sweet delights with this unique creation. The union of pastillas, leche flan, and puto is a symphony of Filipino flavors that will transport you back to cherished memories while delighting your taste buds.
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