Puto Seko Cookie Recipe: A Sweet, Powdery Filipino Cookie (7 Ingredients, 20 Minutes) by Ann Marie G. Halstead
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Puto Seko is a type of powdery cookie, traditionally made from corn flour. The well-known Puto are usually steamed, where cookies are baked, giving meaning to its name translated as “dry Puto.” Served either as a cookie cake on its own or as an accompaniment to many other Asian savory dishes, these are a popular favorite all over Asia, not just in the Philippines.
This sweet Filipino recipe is so simple to make, and you only need seven ingredients. Here is what to grab from your fridge or pantry so we can get to baking this cookie recipe: all-purpose flour (or gluten-free flour), granulated sugar, baking powder, corn starch, butter, powdered milk and an egg. The cookie batter is mixed together, kneaded, rolled and then baked. Done.
This powdery cookie is not overly sweet, so it's the perfect dessert after dinner, during the day as a snack or even with coffee, hot tea or milk for breakfast.
Cuisine: Asian / Filipino
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12
Ingredients
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1 cup corn starch
- 1/4 cup butter
- 1/2 cup powdered milk
- 1 egg
Here's how to make it:
- In a bowl, stir together the flour (use gluten-free flour for a gluten-free cookie), granulated sugar, baking powder, corn starch, butter, powdered milk and egg. Knead together with your clean hands to make a soft dough.
- Divide the dough into 12 portions. Roll each portion into a ball and flatten the top slightly. Place on baking sheet that's been lined with parchment paper 1 inch apart.
- Bake at 350 degrees F for about 10 minutes until light brown. Cool completely and store in an airtight container.
Read the full article on easy Asian recipes.
Photo of Lipardo’s Puto Seko used with permission by cook.me.
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