Ingredients
1 1/2 cup evaporated milk
2 pieces salted eggs thinly sliced
2 raw eggs
2 teaspoons Vanilla extractoptional
Dry ingredients
1 3/4 cups cake flour
3/4 cups granulated white sugar
3 teaspoons baking powder
1/4 teaspoon salt
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Instructions
Sift the dry ingredients together in a bowl. Mix thoroughly using a wire whisk.
Gradually pour milk into the mixture while whisking. You can also use a hand mixer, but it is not necessary.
Add eggs. Continue to whisk until the mixture is well blended and the texture is soft. Note: you can also add vanilla extract in this step if desired.
Pour the mixture into a mold such as a llanera or round baking pan.
In a coking pot, boil water for steaming.
Arrange the llanera mold in a steamer. Cover and steam for 12 minutes.
Top with salted eggs. Continue to steam for 18 minutes or until it passes the toothpick test.
Remove from the steamer. Let it cool down.
Gently take the cake puto out of the mold and arrange in a plate.
Serve for merienda. This can also be enjoyed with dinuguan.
