I know how to make smooth, velvety lecheflan and I’ve learned the secret to soft, fluffy puto months ago but how to put them together into one sweet treat in two delectable layers
Though there's nothing extraordinary on the taste of each but each bite is really delicious that you want the bites to continue to satisfy your cravings and/or until you are very full of these
There are a lot of variations of a “flan” all around the world, but here in the Philippines we call a flan, a “lecheflan” because the recipe we have is similar to the Spanish version of a flan but it is a lot heavier which soothes our own Filipino taste preference
First, it uses dulce de leche in place of sweetened condensed milk for a rich caramel flavor and secondly, the flan can be done entirely in the microwave for times you need a quick sweet fix
I can’t find a single recipe of a lecheputo on the web so I am really trying my best to recreate it by experimenting until today I check my favorite blogger page and I am very delighted to see that finally she posted the lecheputo recipe
My friend who has a catering services gave me her recipe for putong puti, this is my shortcut version of the recipe I will try the original procedure soon so that I can compare which one is whiter
The town of Calasiao in Pangasinan is known for its puto, a type of steamed rice cake. There are many choices of Filipino dishes from all over the Philippine archipelago
In itself, it actually tastes like lecheflan but the texture is that of a cheesecake. It is because when you combine the keso flan with slices of salted duck eggs and quezo de bola, it will taste like bibingka
The puto (rice cake) is best for snacks with coffee or the house blend iced tea. So you think Mang Inasal, ChicBoy, Bacolod Chicken Inasal and JT's Manukan, (oh boy there are more) have stirred foodies of Manila doing the chicken dance, well the tasty chicken business is getting bigger than you think
