Puto (rice cakes) with itlog na maalat (salted duck egg)
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Filed under Cakes and pastries; My recipes; Asian, Filipino, muffins & cupcakes
Two days ago, my younger daughter, Alex, asked when I would make some puto again. I paused for a few seconds and realized that it’s been more than ten months since I last made puto. So, I told her, okay, tomorrow, we’ll have puto tomorrow. And I kept my promise. When they arrived home from school, the still-hot puto was waiting for them.
Unlike the last time though, I decided that some of the puto would have slices of itlog na maalat (salted duck egg) for topping; the rest would be topped with cheese slices.
Here’s the funny thing. The last time I made puto, both girls complained that there was way too much cheese. “Exaggerated” was the word that my older daughter, Sam, used. You can view the photos in the older entry and I’m sure you will agree with her. The cheese overload wasn’t intentional, however. It was just easier to cut the cheese into chunks rather than into thin slices. Besides, they used to overload everything with cheese, so, what the heck.
But kids grow up and I suppose that everyone graduates from kiddie food. I tried to keep that in mind when I made the puto yesterday. I used pre-sliced cheese — you know, the kind with each slice separated by a square of plastic sheet. I figured no one would use the word “exaggerated” with such thin slices of cheese.
Well, the complaint was different this time — too little cheese. In fact, Alex said that the cheese topping should cover the entire top of each puto. What?? They expect me to use a cookie cutter to create perfect circles of cheese? Perhaps, they should make the puto next time so that they can follow their own specifications. 
You can get the puto recipe here.
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Hi Ate Connie,
Wow sarap naman! I bought itlog na maalat from the Filipino store but was very disappointed because the yoke was as hard as stone. I was just imagining it getting lodged at my kidneys! So I had to throw away $4($1.99 ang isa)!
Re: the cheese, grate the cheese and sprinkle a generous amount on top so you don’t have to cut perfect circles of cheese.
Before I forget pala, I tested your baked macaroni last weekend so that I can serve it for my daughter’s party this coming Saturday. She said ” this is the best food I have ever tasted, mommy!” (Her favorite mac n cheese is from Outback and Cracker Barrel.) I used 5 kinds of cheeses for the topping
. They come grated in a bag 
.
I must have missed it but is your book ready for sale already? Do you sell autographed copies?
Hi Ms Connie,
May I know where you bought your bamboo steamer?
Maganda po kasi at mukhang matibay.
Thanks,
May
I think Ms. Connie, next time, you should just grate the cheese on top of the batter… parang mas madali pa… wala pa kong natitikman na masarap na puto d2 sa Dubai… inggit ako!!!
hi ms. Connie! i’ve been using your puto recipe since the very first time you post it. i find it very economical since i’m making pretty deal of leche flan orders and needless to say that i’m left with egg whites with no other plans but to make it as meringue, some for glazing the empanada and others for sealing the lumpiang shanghai rolls. but still marami pa ring sayang. Your recipe has made wonder to an ordinary puto recipe—now its more fluffier and ’special’ (as what most of our customers refers to our puto
the topping of salted egg was the first i did try as variant and was really a hit. Glad you did post your version, i’m sure everybody will find this a very good treat!
more power!
i like your recipes, they keep me updated
of the latest in the culinary arts. expecting for more of your recipes in the future.
hahaha. Pls. tell Sam and Alex that there a whole lot of moms who don’t even know how to make puto (me included), exaggerated cheese or not.
This goes great with Palabok! Could you please please post a recipe of palabok?
oh! my PUTO at itlog na maalat o di kaya dinuguan o kahit ano …hmmmmm basta luto ni mommy connie paborito ng lahat.
Wow. New layout.
hmmm… 2 days lang akong ng restday iba na agad look ng website mo, akala ko naligaw ako… parang mas gusto ko yung dati..
ako, mas gusto ko ang itlog na maalat as toppings sa puto…til now, i have’nt the courage to try your puto recipe.
Dear Miss Connie,
Good AM. Nice to see your recipe of puto. Dinuguan is my favorite dish except with antrils of pork, since I have gout arthritis. Puto is best eaten especially with dinuguan. How about making a receipe for longganis using banana peeling as an extension? Do you have any receipe of it? Seen from TV that came from Bulacan. More power to you!
hehe matindi mga customers mo Sassy, perhaps next time you can ask them to pay (or exchange a service) for their demands — trade off
I’ve been thinking of making my own itlog na maalat. The ones I get are not so good.
Auee, I hope duck eggs are easy to find there. Good luck hehehe
Yang mga may request, eh wala, kung ano lang yung trip ko iluto, yun lang ang mai-o-offer ko sa blog. I can’t accommodate requests then NOT have my family eat the reader-requested dish. Family first.
Hello,
can i ask,what kind of milk do u use? is it evap,condensed or powdered? Thanks..
Fresh milk. In cartons. Never evap hehehe
Magtatanong lang sana kung mayrong website na nagbebenta ng puto molds at ideliver rito sa UK. Many thanks.
2 parts male organ 1 cup mayo 3 pints female sperm and a partridge in a pear tree
onion rings
hi ms. connie,
i’m quite intrigued with your puto recipe. may i know your recipe…..i really want to try it.
thanks irene
There is a link to page 2, Irene.
Does anyone know where to buy fresh duck eggs? I want to make salted eggs myself but can’t find fresh eggs to buy.
The whole idea about eating salted duck eggs is the yolk. It is got to be deep in color and full of flavor and with plenty of the oil to whet the appetite.
Hi Connie,
I was laughing out loud while reading how you did your puto out of Nora’s cookbook!
I’ve been thinking of making some home made puto during weekends when I am at home. I don’t have the recipe and ingredients yet. Now I end up more inspired to do it after browsing your website.
I’ll let you know next time.
Thanks
Aris
helooowww guyysss ;D gusto ko nyan but d ako marunong magluto nyan turuan nyo ko hehhehe…;D
hi connie!! i learned a lot from u!!! tnx for sharing ur knowledge in cooking it rily helps lalo na pg my sarili ng family,mnsan wla na ako maicip mluto pra sa hubby ko and daughters,pro ngaun? ha! ha! dmi ko na alm bcoz of u..kip it up…godbless u and ur family!!!!
hi miss connie! i tried your puto recipe for all saints day and it was a hit. i wanted sana to pair this with pancit luglog/palabok. i went through the noodle fest archive but i could not find any? did i just miss it? anyway i just made the earnest pancit canton. mas favorite sana sa family ko yung pancit luglog. hope you can post a recipe for pancit luglog/palabok. thanks!
I don’t cook pancit luglog/palabok because of the shrimp juice in the sauce. Am allergic to shrimps.
Hi Ms Connie. Question: What can i substitute for kraft eden cheese here in the US. Yong medyo malapit ang taste sa eden cheese natin sa pinas? Pls help. i wanna make my puto taste more like home.
Thanks in advance.
Mary, I don’t eat Eden cheese so I don’t know.