Lipardo's Puto Seco Recipe
This Filipino cookie is delicious and melts in your mouth.
everyone this is actually a filipino cookie and it really is supposed to be dry and texture is like cornstarch when eaten that's Puto Seko.
This brings me back to my childhood, buying a pack of puto seco from the sarisari store. The ones I bought then had these cookies in little packets, shaped like little sampaguita (jasmine) flowers which I intend to do with this recipe. To those commenting that it is too dry, this cookie is really meant to be on the dry side, like polvoron if you have tasted one. This is a crumbly kind of cookie; not a cake. The one comment I have on this recipe is that you dont sift the egg togther with the dry ingrdients. Sift all dry indridients first, then the egg, then a trickle of water or vanilla essence to help bind the mixture. Useda bit more extra sugar
It's one of the best sugar cookies I've ever baked so far. It's simple, easy to make, less greasy and tasty. In every recipe, you're free to make some adjustments based on your preferences. To sum it up, it's so nutritious and delicious...
I did what a previous reviewer said and I used regular milk instead of milk powder and added vanilla extract then sprinkled a bit of powdered sugar after taking them out the oven. Texture is great but it tastes a little bland.
Bland and very dry, but easy to make.
Filipino food culture brings together tastes and techniques from around the world. This slightly sweet steamed cake is topped with cheese and is delectable when served with fresh fruit, chocolate, or jam for dessert or an afternoon snack.
Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried to make this Filipino snack.