Chinky's Puto Bread Recipe -
Chinky's Puto Bread Recipe
  • READY IN 25 mins

Chinky's Puto Bread

Recipe by  

"A Philippine favorite. Sprinkle with grated cheese on top, and enjoy hot or cold."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix together the cake flour, sugar and baking powder. Pour in the water and evaporated milk and stir well. Mix in the eggs and butter or margarine.
  3. Pour the mixture into molds or muffin pans. Find a baking pan that your muffin pan will comfortable fit in. Pull the oven rack out a little (perhaps 1/4 out of the oven) and place the baking pan (with the muffin pan inside it) on the rack. VERY CAREFULLY pour about 4 cups of hot tap water into the baking pan which holds the muffin pan. Then VERY SLOWLY AND CAREFULLY slide the rack completely into the oven.
  4. Bake at 375 degrees F (190 degrees C) for about 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Be VERY CAREFUL not to burn your hands with hot water or steam when you remove the muffins from the oven. Top with grated cheese.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2003

Following the ridiculously simple recipe, I turned out a batch of puto that I could not keep away from friends. They were a hit.

Most Helpful Critical Review
Feb 11, 2008

These weren't done in 15 minutes like the recipe states...they were not even done in 30 minutes! The middle of each one was caved in, and fell apart when I tried to remove them from the pan.


13 Ratings

Jul 19, 2007

I LOVED the flavor of these, but they were SO crumly I couldn't get them out of the pan, they just fell apart. Any ideas as to what I did wrong???

Jul 09, 2003

Really easy to make! It's a bit sweet though so I recommend using just 1 cup of sugar. The end result is really crumbly, which makes it very different from the real puto, but the level of difficulty makes up for its' texture. Worth baking again but in a smaller batch.

Nov 13, 2007

my mum usually makes this recipe and steams it instead, i find it usually keeps the cake moist (but u need to remove it from the tin before it cools otherwise it sticks) steaming it...normal milk was used instead of evaporated.

Oct 07, 2003

Easy and tasty...Just like mom used to kids requested I make it for their bday cake! Thanks.

Jun 03, 2009

This is a good recipe. Following the instructions, I baked half of the mix resulting in dry, crumbly puto. However, the steamed version in mini muffin pans was a success. I'm still missing the lightness reminiscent of puto back home, and will try a recipe that calls for rice flour instead.

May 25, 2011

Followed the directions completely, save for the fact that I used regular flour not cake flour. They turned out beautifully and my husband couldn't get enough of them--neither could I!


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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