Puto Pandan

Puto Pandan
This is a puto cake using pandan essence and salted duck eggs. Salted red duck eggs are very popular in Asia made by soaking duck eggs with soil and salt then stored for 18 days. Pandan extract comes from pandan leaves and give the cakes a green color. Here we’ll use all purpose flour. Serves 4 to 6.


  • ¼ cup butter
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 5 tablespoons sugar
  • ¾ cup evaporated milk
  • 6 egg whites
  • 1 teaspoon pandan essence
  • red salted duck eggs, sliced

Cooking Directions

  1. In a medium bowl, sift flour and baking powder. Set aside. In a small bowl, beat butter and half the sugar until it forms a light texture. Add flour to the butter mixture and mix with milk. Then stir in the pandan essence turning everything green.
  2. In a medium bowl beat the egg whites until stiff and peaks form. When this happens add remaining sugar and fold the egg whites into the flour-milk mixture. Do not beat, beating will make your puto wobbly.
  3. In a muffin pan, fill with mixture until ¾ full. Top with red egg slices and cover with a towel. Steam for 15 minutes and check with toothpick. Let puto cool before removing the mold. If you let them cool, the puto will come out easily.

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