Puto seco

In today's world, Puto seco is a topic that has acquired significant relevance in various fields of study. Whether in the scientific, cultural, historical or social realm, Puto seco has captured the attention of academics, experts and enthusiasts alike. Its impact extends over time and encompasses a wide range of perspectives, from the individual to the collective, thus allowing a deep and reflective analysis of its meaning and consequences. In this article, we will explore different facets and approaches of Puto seco, with the aim of providing a comprehensive and enriching vision of this topic that is so relevant today.

Puto seco
Alternative namesputo masa, puto seko, dry puto, coconut angel cookie
TypeCookie
Place of originPhilippines

Puto seco, also known as puto masa, are Filipino cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and often shaped into thick disks. They have a dry, powdery texture.[1][2]

Etymology

The name is derived from Filipino puto (traditional Filipino steamed rice cakes) and Spanish seco ("dry"), in reference to its texture. It is also spelled as "puto seko".[3]

Description

Multicolored puto masa

Traditional puto seco is made from galapong, ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly produced with rice flour or all-purpose flour. It is mixed with cornstarch, butter, eggs, salt, and sugar. Milk can also be added. It is baked until dry and brittle. Some modern versions of puto seco come in other flavors like ube (purple yam), coconut, and buko pandan.[4][5][6][7][8]

Multicolored candy-like versions of puto seco are sometimes known as puto masa (lit. "corn dough puto"). This variant is common in the provinces of Laguna and Batangas.[9]

Similar dishes

Puto seco is very similar to other traditionally powdery cookies in the Philippines like masa podrida and uraró.[10]

See also

References

  1. ^ "List of Filipino cookies, biscuits, and crackers". Glossary of Filipino Food. Retrieved 6 April 2019.
  2. ^ "Puto Seko". Bucaio. 3 May 2012. Retrieved 6 April 2019.
  3. ^ Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
  4. ^ "Puto Seko". Kawaling Pinoy Tasty Recipes. Retrieved 6 April 2019.
  5. ^ "Puto Seko". About Filipino Food. 9 October 2018. Retrieved 6 April 2019.
  6. ^ "Puto Seco". Kisekiya2. Retrieved 6 April 2019.
  7. ^ Paguio, Renz Lyndon. "Home-based business idea: How to make puto seko". Entrepreneur Philippines. Archived from the original on 6 April 2019. Retrieved 6 April 2019.
  8. ^ "Best Puto Seco (Puto Seko) Recipe". Cook With Major. Archived from the original on 6 April 2019. Retrieved 6 April 2019.
  9. ^ "List of puto varieties". Glossary of Filipino Food. Retrieved 6 April 2019.
  10. ^ "URARO". Tagalog Lang. Retrieved 26 March 2019.
  • Media related to Puto seko at Wikimedia Commons