My food is like my family and friends ... big, bold, and beautiful. This is assertive but not arrogant food, well-seasoned and balanced in flavors and textures.
Woven into my life's journey, food marks events both big and small. Each recipe encapsulates memories of good people, good places, and good times.
My kids have loved puto from the time they were small children. Every time they have a school event, they ask me to make this lightly sweetened and steamed Filipino bread. Grandma Rocha used to make this for me and my brother Edward when we were small, so I called her one day and she gave me the recipe from memory. I have changed it a little bit, but it has her secret addition of mayonnaise.
2 cups Bisquick 1 1/2 tsp. baking powder Pinch of salt 2 eggs 1 cup sugar 1 cup evaporated milk 1 tbs. mayonnaise 1/2 tsp. vanilla Red and green food coloring (optional)
Sift Bisquick together with baking powder and salt. Mix rest of ingredients with Bisquick mixture except for food coloring. If you want different colored puto, split the batter in thirds and put two drops of red dye in a third of the batter and two drops of green dye in the other. Mix well.
For mini-muffins, steam for 13-15 minutes. For regular muffins, 15-17.