Leche Puto (Custard over Steamed Cake)

Even I was exposed in the kitchen at an early age, I was not exposed to trying different kinds of foods. My knowledge on foods/recipes was limited as to what my Mom used to make. When I was big enough (big? like fat?) to be left alone in the kitchen to prepare our meals, still, I did not explore. I think one of the reasons was not being confident enough. Also, I was a person who didn’t like to hearΒ badΒ comments about the meals I make. Because we should accept the fact that, not everything you make will please everyone.

When my Mom passed away, that’s when I started exploring and experimenting – I add or omit some of the ingredients in the recipe… or things like that. I have not experienced baking with my Mom after we had baked those rock-like cookies. πŸ˜€

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Cooking and baking taught me a lot of things:

Patience. Β Only in baking and cooking… Okay! I admit – not all the time. πŸ˜›

Confidence. Looking back, I always don’t feel confident when I make meals. I am always afraid to hear some bad comments. So before anyone would touch the meals I prepared, I always tell them ‘If you don’t like the food, don’t tell me. Or else, you cannot come back here again.’ But with all the ups and downs in the kitchen (the flour is going up; the milk and the chocolate chips are going down… on the floor), I gained enough confidence. Those lines, I don’t say that anymore; I say another thing – ‘If you don’t like the food, tell me; I will be happier as I will eat it for you.’ πŸ˜€

Being proud. Or should I say I have learned how to do the happy dance? When I get to make something that makes people smile, I could not help myself but to do a happy dance… or sing! πŸ˜€ Even when I don’t get the same exact output as the source recipe, I always feel really proud of myself. As long as they are edible, I will be proud.

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Try when you fail. I hate trying. No – I hate failing again. I hate feeling upset. I used to say to myself [when I fail at making a good dish], ‘Ugh! I will not make this again!’ But that was changed – I don’t stop until I get satisfied. You remember how many times I tried making bread? πŸ˜€ That was one of the many ‘attempts’ I made. Elaine @ FoodBod told me that they are just attempts – first, second, third, etc. So I put in my mind that ‘attempts’ don’t end until you are satisfied – they have unlimited numbers – attempt # 1, and so on…

And maybe I could say that at some point, I can call myself a lazy cook/blogger. Most of the time when I see a long list of ingredients or long cooking instructions, I don’t get that recipe. Much worst when it sounds complicated to me. It’s so funny how things change as I sometimes look for long, Β ‘complicated’ recipes.

There are people who prefers quick recipes to follow and there are people who are up for some challenge. I am in the middle.

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Even if you are not a Filipino, you’ll know just by looking at the photo that you are going to do two separate batters. The tricky part here is to cook the flan ‘just right’.

Get the recipe of Leche Puto from Corine @ Heart of Mary. πŸ˜‰ (Thanks, Corine, for sharing the recipe. xx)

Being a changed person now who likes to experiment when in the mood, I tried making a caramel to top the flan. Unfortunately, I was not 100% successful but I told myself that I will try again. If you will compare the photo with and without the caramel, maybe you’d notice that the flan with a caramel topping is not firm enough unlike the one without. Nonetheless, both are delicious.

Here is a photo with the caramel on top:

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I know it looks good, but the others were messed up. πŸ˜€

Btw, Leche Puto is a combination of:

Filipino Custard Flan/Creme Caramel

thenotsocreativecook-LecheFlan

and Steamed Rice Cakes.

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I am taking these with me at Fiesta Friday #30. Whoaa! We’re on the 30th already?

I hope you enjoy these!

Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#30!

(New to Fiesta? Click the image below for the guidelines.)

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Enjoy the weekend and enjoy the party!!

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70 thoughts on “Leche Puto (Custard over Steamed Cake)

  1. Cooking does teach one good lessons in life. I’m glad your lessons brought us all flan. All the pictures look yum, with and without caramel. Sounds like you are going on a trip?

    1. Hi, Stacey. Glad to hear from you. Yes, I will be away starting next week – have some stuffs that I need to attend to. I wish I could say I’ll be going on a holiday trip, but I can’t – some serious stuffs. πŸ™‚

  2. You did it perfectly France:) I will definitely try this using chicken eggs as it was not successful with my duck eggs . I hope I can do it soon πŸ™‚ Can I have one?β™₯

  3. I love steamed desserts, but it is hard to find good recipes for them. I love these individual portions with two lemony layers. Hope I can try them, and deal with any failure should that happen. One other note on failures – sometimes they can lead to something very interesting. I have managed to “repurpose” some of mine, and ended up with something I thought was better anyway. Case in point, some almond cake that I made this summer came out too hard, I crumbled it up and used it as a base for a peach and brandy dessert topped with cream and almonds.

    1. That was very creative of you, Hilda. I hope I could make something out of failures as well. This will serve as an inspiration to me. Thank you for stopping by. ❀

  4. These came out wonderfully my friend!! Wow! They sound delicious and they look gorgeous! Way to go! One for me please?!!
    I tried to post over here yesterday but I was having problems with WordPress. Happy FF a day late! 😘

  5. never tried or heard about Puto before… this really sounds amazing Jhuls..and ya cooking is osmething we need patience and keep trying…i never cooked before my wedding…mum was a good cook and dadz pampered girl but now am learning lots from blogger friends like you…..so each and ever woed here is so valuable…thanx Jhuls…happy fiesta friday..

  6. These look amazing Jhuls, I’m very impressed! I was the same as you, if I failed at something I would throw a little tantrum and then avoid it for years! I’m trying to get better about trying again until I succeed! I’m my own worst critic though, every time I bake something and let people try it I’m just like “its okay if you don’t like it, it could be fluffier/moister/more baked etc etc” haha

    1. Thank you, Michelle! I am my worst critic, too. Even people tells me that they like it, I always tell them ‘Oh, really? It feels like there’s something missing.’ We really have different tastes. πŸ˜€ Happy FF to you, Michelle and thanks for stopping by! ❀

  7. These look delicious – definitely one to try! I’ve had plenty of meals go wrong, but I love working out what’s gone wrong and trying it again, unless the flavours wrong! I’ve only really started learning to cook this last year and loved every minute (except risotto week) you just need to give it a go, and if it goes really wrong there’s always the chip shop!!
    Happy FF πŸ™‚ πŸ™‚

      1. Hehe thank you thank you – I could do basics (like fish fingers and make bolagnaise) and I’ve been baking for years, but yeah the first recipe I tried last September and I’ve deliberately chosen foods I’ve not cooked with before – I think the professionalism’s all in the pictures haha

  8. Wow, just salivating looking at this Jhuls, you did an amazing job! I love creme caramel,and I love the addition of puto. Maybe I can try this someday – although I don’t have those forms and they look so pretty.

  9. This looks delicious! Experimenting in the kitchen is indeed fun, more so when it is a success. Without those disasters though we don’t learn as much. Keep experimenting and happy cooking/baking!

  10. Jhuls, these look so tempting!! Seriously, I don’t have to be Filipino to enjoy and appreciate them. It’s a cake and flan in one, WOW! I’ve never seen these before, not even in Filipino bakeries. I guess I will have to make them myself if I want a taste. Just love the sound of these! ❀

  11. Gorgeous desserts! And I relate to what cooking has given you in terms of character-building. It has been a journey like that for me too. Wishing you well, lovely Jhuls ❀ xxx

  12. Amazing recipe Jhuls…:) even I started cooking much later indeed only after my wedding when I did not have have an option… But all thanks to hubby dear who have been really supportive, even if a dish prepared is bad, he would first say good things about it rather than making me feel bad criticising it.. Happy FF..:)

  13. Gosh, Jhuls – they look truly amazing, and very tasty too – you should indeed be proud!
    I agree with you about all the skills that cooking teaches. How lucky we are, to be able to scrape the time together in our lives, and also to have such an array of available ingredients to source from. I love the fact that we can now share ideas and tips so easily, thanks to the internet – learning from other real people!
    As Malar says above – your picutres are amazing, Jhuls – I’ve learnt a little about photography through helpful comments from others when blogging, but have so very far to go – it’s lovely to draw inspiration from other bloggers far more skilled than me, such as yourself –
    Here’s to Fiesta Friday!
    Have a happy weekend –
    Emma πŸ™‚

  14. Aw, lovely, Jhuls, I love your honesty..and your dessert looks pretty amazing too!! Just remember what they teach here in schools: FAIL only means First Attempt In Learning πŸ™‚ that’s what we all do, we learn and keep learning. And you have been making such fab food, you should never ever doubt yourself again!!! Lots of love across the water on this lovely Friday xx

  15. Jhuls, what an excellent recipe….totally loved it. I have to learn so much from you!!! You know even I feel the same, no one should give bad comments on me ( not only in cooking in every thing as well :P) I get upset very badly when I face failures. A month back I did 5 attempts to make a vegan muffin and every time was a flop show. But yes patience and confidence is very much required, I could make it finally πŸ™‚ I could totally relate this with my experience though I am younger to you in cooking phase πŸ™‚ Jhuls I admire your pictures so much, they are awesome!!!!

    1. So what so you think people should do when they don’t like the food/meals we prepare? πŸ˜€ You know, even that is the most delicious food food for us, some may not like it, right?

      Anyway, I am glad how baking/cooking teach us something. Thanks, Malar. Happy FF to you. ❀

  16. Very, very pretty and delectable dessert. Jhuls, your sentence starting with “Even if you are not a Filipino…” sounds hilarious. I love challenging recipes, and I will challenge this someday. On a different note, I wanted you to know that I am going on another 2 month hiatus (Sept + Oct). I am visiting Japan, my childhood home. I don’t blog while I am travelling. I like to enjoy what ever I’m doing to the fullest and be at the moment w/o any divided attention. My apologies that for not being able to support you during your absence. As matter of fact, I am writing my last post for before I go. Don’t worry too much about too few a Guest Post while you are absent. We love you, will greet you back when you get active again. That is the kind of relationships we build with each other and I know my comrades will greet me back after 2 months too. Whatever your plan is, I hope it will be a smooth and successful one. XoXo ❀

    1. Can I just go with you, Fae?? πŸ˜€ And you will celebrate your birthday there, eh? Have fun and yes, we will be just right here when you are back. We love you, too, sweet and lovely Fae. Have a safe trip. Hugs!

    2. Ditto! As a matter of fact, I’ve been thinking about you, Fae! Like you said, we’ve built a one-of-a-kind virtual relationship. We may not interact daily, but we know we have special, special friends in the blogosphere who care and support us and will readily welcome us after a hiatus. Just like we will when you come back from Japan! ❀

      1. – Angie!!! So good to see you here !!! I hope you are having a marvelous time. Enjoy, Enjoy! ❀
        – See Daling Jhuls, this is what I mean. Go and make the most of that moment and we will all be around by contact virtually or in spirit until we are in our day-to-day norm. πŸ˜€ ))) ❀

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