" The purple layer is flavored with ube (purple yam. Common kakanin includes suman (steamed sweet ricecake wrapped in coconut or banana leaves), bibingka (ricecake cooked in clay pots lined with banana leaves over charcoal fire) biko (sticky ricecake), kalamay (sticky ricecake flavored with purple yam or taro), puto (steamed ricecake) and kutsinta (brown ricecake served with freshly grated coconut)
Nowadays, home cooks have tweaked the recipe for puto using other ingredients like all-purpose flour and cake mix while infusing them with flavors like pandan, vanilla or ube, depending on the preference
Reminiscing at the time when my father first brought us to his hometown, where I first met my grandparents, and coming back on my puberty years during my father's homecoming from Saudi Arabia
Traditionally is topped with either salted eggs or cheese but Filipinos start to become creative hence making variations like putong ube, strawberry puto, pandan puto and now this Puto Flan
We got the idea in creating recipe from our Ube Macapuno Suman and Buko Pandan Salad. Suman [wrapped sticky ricecake] Made from glutinous rice cooked in coconut milk, and often steamed wrapped in palm or banana leaves
One of the contestants prepared an Ube Buchi which was unfortunately not so successful because he got the wrong ingredient that instead of glutinous rice flour, he got a rice flour that made his buchi very crunchy which it has supposed to have soft crust
Lemon Square Inipit Cake Sandwich (combination of ube and cheese flavors). I have fond childhood memories of sneaking into the kitchen during holidays just to pry at my grandma who was very busy preparing our favorite desserts such as leche flan (custard flan), halayang ube (purple yam jam) and buko-fruit salad (young coconut and fruit cocktail salad) for our Christmas Noche Buena
