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18 September 2011

Puto Seko

I was delighted to see packs of Puto Seko at the Filipino Store this afternoon. I'm currently savouring this; it's been years since I've had Puto Seko! In the Philippines, it is usually sold alongside local delicacies. The Puto Seko I know is shaped like a small flower and wrapped into a cylindrical shape with white paper.

These cookies are quite crumbly and powdery. Make sure you have some liquid on hand while eating this. It's quite irresistible though!  The pack I bought is in circular, bite-size pieces (see above photo, fork included for size comparison).  I don't think this will last a couple of days with me!

I do not have a recipe for Puto Seko, so I decided to Google for one. Here is the recipe from AgriPinoy for your convenience (and so I can also easily return to this when I get the chance to try making some myself!)

Puto Seko Recipe #1
1 cup butter, softened
1 cup white sugar
3 eggs
4 cups cornstarch
1 tsp. cream of tartar
1 tsp. baking powder

Here’s how:
Preheat oven to 375degrees F.
Grease the cookie sheets.
In a bowl, cream the butter and the sugar until well-blended and smooth.
Beat the eggs. One egg at a time.
Stir in a cornstarch, cream of tartar and baking powder until well-blended.
Roll the dough into 1-inch balls and place on the cookie sheet.
Bake in the preheated oven for 12 minutes until the puto seco becomes lights brown.
Allow to cool before serving.

Puto Seko Recipe #2 
300 grams pkg Cornstarch
1 cup flour
1/2 cup butter or margarine
4 pcs eggs
1 tsp. salt
1 tsp. baking powder
1 cup white sugar

Here’s how:
Mix all ingredients together.
Transfer to cookie molds and bake at 300° F oven until golden brown.

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