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Puto seco, also known as puto masa, are Filipinocookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and often shaped into thick disks. They have a dry, powdery texture.[1][2]
Only 3 Ingredients, Condense Milk Corn Starch at Butter Lang Para sa Masarap Na PUTO SEKO SA KAWALI
Transcription
Etymology
The name is derived from Filipinoputo (traditional Filipino steamed rice cakes) and Spanishseco ("dry"), in reference to its texture. It is also spelled as "puto seko".[3]
Description
Multicolored puto masa
Traditional puto seco is made from galapong, ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly produced with rice flour or all-purpose flour. It is mixed with cornstarch, butter, eggs, salt, and sugar. Milk can also be added. It is baked until dry and brittle. Some modern versions of puto seco come in other flavors like ube (purple yam), coconut, and buko pandan.[4][5][6][7][8]
Multicolored candy-like versions of puto seco are sometimes known as puto masa (lit. "corn doughputo"). This variant is common in the provinces of Laguna and Batangas.[9]
Similar dishes
Puto seco is very similar to other traditionally powdery cookies in the Philippines like masa podrida and uraró.[10]
This page was last edited on 13 April 2024, at 21:10