Puto Yema Loaf is a fusion of puto and custard frosting that is great as a snack or dessert. This well-loved Filipino delicacy made more delicious with yema filling and frosting.
The classic puto is one of my favorite snack especially when there’s pork dinuguan. This soft and fluffy steamed rice cake is tasty on its own and better when topped with cheese. Now imagine it filled and frosted with yema… Puto yema loaf is like heaven on earth!
What is puto and yema?
Yema – The candy is made from egg yolks and condensed milk which is then coated either with sugar or caramel. Nowadays, yema is not only synonymous to candies but also as a delicate yummy frosting.
Puto – Filipino rice cakes made from rice, sugar, and water. The ingredients are stone-grinded to make the batter also called ‘galapong’. Usually fermented overnight then steamed is what it takes to make this Filipino delicacy.
Making it is easy as 1, 2, 3!
Puto are usually made using molds similar to cupcakes molds but with smooth sides. I used a 20cm x 4cm bread mold to steam the batter to make the puto loaf.
Just like puto flan, it has two processes which are making the rice cake and the yema. The technique is to do the yema first as it needs to completely cool down then make the puto.
Tips for best results
Place a clean kitchen towel between the lid and the steamer. This will keep condensation from dripping and making a mess.
Sift the dry ingredients three times. It makes it easier to mix into other ingredients when forming the batter.
The secret ingredient is always LOVE
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Puto Yema Loaf
- 4 egg yolks
- 1 cup fresh milk or evaporated milk
- 300 grams or ¾ cup condensed milk or 1 can depending on how sweet you want
- 1 tbsp vanilla extract
- ¼ tsp salt
- 1 tsp cornstarch
- 1 tbsp butter
For puto batter
- 1 ½ cup cake flour
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- 1 cup water
- 4 egg whites
- ¼ tsp cream of tartar
- ¼ cup sugar
- grated cheese
Making the yema frosting
- In a pan with no heat. Pour fresh milk, condensed milk, salt, corn starch and egg yolks. Whisk until flour is completely dissolved. Turn on stove to low heat and continue stirring until thick and creamy. Tip in butter and continue stirring until it melts.
- Transfer in a bowl and cover with cling film with the film lightly touching the surface of the yema to avoid skin from forming. Set aside to completely cool down.
Making the puto batter
- Start heating water in steamer and line bottom of loaf pan with parchment paper then grease sides with butter. Set aside.
- Place a strainer on top of a mixing bowl then tip-in flour, sugar, baking powder, and salt. Sift three times.
- Add water and vanilla extract then whisk until smooth and there are no more lumps. Scrape the side of the bowl with a spatula then set aside.
Making the meringue
- In a separate mixing bowl, tip-in the egg white and beat with a hand mixer at high-spreed until foamy.
- Add cream of tartar then beat again until soft peak or when you pull the whisk out of the whites and a light peak forms, but then flops over.
- Add sugar gradually or in two batches while beating until stiff peak or when the meringue can hold shape.
Steaming the puto
- When water in steamer reached boiling point, reduce heat to medium-low.
- Take the bowl with puto batter and add the meringue in three batches while gently folding in with a spatula. NOTE: Be really gentle when folding the meringue so it will not deflate.
- Once the batter and meringue are fully incorporated. Fill the loaf pan with ½ batter then cover the top with aluminum foil. Steam for 10-15 minutes or until an inserted toothpick comes out clean.
- Remove from steamer and pipe yema filling in the center of the puto then fill the loaf pan again with batter. Cover with foil that is slightly raised and steam again for 20 – 25 minutes.
- Remove from steamer and let cool down for 10 minutes. Release puto loaf and completely cool down before frosting with yema. Top with grated cheese. Bon appetit!