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
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.
