Pro Tips
**Chef's Tips & Troubleshooting:**
- Adjust the chili heat by removing or keeping the seeds of the siling labuyo.
- Shrimp paste (bagoong monamon) is traditional — fish sauce is an acceptable substitute.
- Sauté the ginger and garlic in the coconut cream first to bloom the flavors.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Puto Mayon
Made with rice flour, all-purpose flour, sugar and baking powder — a sweet puto mayon treat that's perfect for merienda or dessert.
Instructions
- Mix rice flour, all-purpose flour, sugar, baking powder, egg, and salt.
- Add coconut milk and stir until it's smooth.
- Pour into greased molds and steam for 20 minutes.
- Meanwhile, simmer coconut cream with butter and brown sugar. Pour over steamed puto.
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Pro Tips & Troubleshooting
- Adjust the chili heat by removing or keeping the seeds of the siling labuyo.
- Shrimp paste (bagoong monamon) is traditional — fish sauce is an acceptable substitute.
- Sauté the ginger and garlic in the coconut cream first to bloom the flavors.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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