Shared. Cynthia’s Sugar-free Carrot Pandan Puto

Ingredients for Shared. Cynthia’s Sugar-free Carrot Pandan Puto

• 4 cups sifted all-purpose flour
• 1/4 cup Splenda (35 packets)
• 3 tablespoons baking powder
• 1/2 cup evaporated milk
• 1/2 cup butter
• 1 egg
• 2 cups water
• 1/2 cup shredded carrots
• 3/4 teaspoon pandan essence
• Cheese, for topping
• Salted eggs, for topping

How to cook Shared. Cynthia’s Sugar-free Carrot Pandan Puto

1. 1.Combine flour, Splenda, and baking powder in a bowl.
2. 2.Add evaporated milk, butter, egg, water, carrots, and pandan essence; whisk until thoroughly smooth.
3. 3.Fill lightly greased puto molds, then top with cheese and sliced salted eggs.
4. 4.Steam over boiling water for 15 minutes, until set and a tester comes out clean.