Hawai’i is under a strong Filipino influence, especially when it comes to food, and this recipe is no exception. These buttery and vanilla scented Puto cookies remind me of some Italian “frollini”. Perfect for dunking into a cup of ….anything! Nobody will ever guess they are gluten free.
Try them, they are so easy to make, too.
Ingredients
- 2 cupsMochi flour mix
- 2egg whites (from large eggs)
- 1Stick of butter (Unsalted)
- 1/3 cupDry powdered milk (full fat or fat free)
- 1/4 teaspoonsalt (Kosher)
- 1/4 teaspoonbaking powder
- 1 teaspoonzest of a citrus
- 1 teaspoonvanilla extract
- 1/3 cuppowdered cane sugar
If you wish to Make UBE Puto Seko just substitute 1/2 cup of Mochi flour mix for 1/2 cup of Ube potato powder : https://mochifoods.com/products/purple-sweet-potato-mix-1/
Tools
Special tools and gadgets
- 1 Cookie cutter round 2 to 3 inches
- 1 Food Processor, large
Preparation
Pre heat oven to 375°
In the bowl of a large food processor, place the flour,salt, baking powder, the powdered milk, the zest, and powdered sugar. Pulse to mix.
Add the butter in small pieces. Pulse until the mix resembles wet sand.
Now, add the egg whites and vanilla. Pulse until the mix becomes an almost cohesive mass and holds together when squeezed with your hand.
In the bowl of a large food processor, place the flour,salt, baking powder, the powdered milk, the zest, and powdered sugar. Pulse to mix.
Add the butter in small pieces. Pulse until the mix resembles wet sand.
Now, add the egg whites and vanilla. Pulse until the mix becomes an almost cohesive mass and holds together when squeezed with your hand.
Roll out the dough on a flat surface, at about 1/4 ” thickness.
Cut with cookie cutter and place the cookies on a lined baking sheet.
Bake at 375° for about 12 to 14 minutes in the middle part of the oven.
Do not overcook or they will become too hard after cooling down.
If you want to paint the cookies you can use some edible gold and a small brush. Paint when the cookies are still warm.