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This recipe is dedicated to my good friend “E” Fructuso. I couldn’t believe he’s gone now let alone that it has been a year. And I’m sure I’m not the only one who feels this way. E has touched so many lives from his relentless community service keeping the youth of San Francisco off the streets through his work at UP (United Playaz), as well as from his volunteer work at Bindlestiff Studio, the epi-center of Pilipino Arts in the Bay Area.
I was one of the lucky ones who have had the chance to get to know him, be his friend, and discover his kindness. We used to share many many laughters together that would always reverberate good vibes all across the room and to everyone around. I could attest that our Bay Area community is at tremendous loss of a real gem.
As a tribute, family, friends, and community members gathered over the weekend at a community center in San Francisco and shared wonderful stories about his life and work. Many of his friends, who are also talented artists, performed on stage. The event was also a potluck so I brought my homemade Puto with melted cheeze on top, a popular Filipino cake.
I’m sorry if I sound a little downer on this post but at least the Puto Cheeze looks cheerful, yeah?
VEGAN PUTO WITH CHEEZE ON TOP
Aside from steaming, I also baked the Puto which had cut the time in half. However, shortcuts are not always the best solution especially when it comes to baking/cooking. The baked Puto had a dried, instead of melted, cheeze on top and the cake wasn’t as moist as the steamed version. So definitely, go with steaming.
Feel free to serve them warm or at room temperature. The cake also works fine after reheating in the microwave. You may serve it as snack or side dish (it works well with Pancit).
Here are a couple of images from the event:
We miss you E! We’ll eat a Puto cake or two for you!