Puteni

Name: Puteni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups flour; 8 teaspoons baking soda; 1 cup sugar; 4 eggs; 3 (8 ounce) cans evaporated milk; 1 teaspoon vanilla; 1 (4 ounce) bottle coconut extract; 1 cup oil; sauce; 3 cups sugar

Eats Now Editorial Team · 2370 kcal · General

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Puteni – a delicious recipe with flour, baking soda, sugar, eggs, milk, vanilla. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

8 cups flour
8 teaspoons baking soda
1 cup sugar
4 eggs
3 (8 ounce) cans evaporated milk
1 teaspoon vanilla
1 (4 ounce) bottle coconut extract
1 cup oil
sauce
3 cups sugar

1
Take the 3 cups of sugar and melt in the pot. As it browns, carefully add 3 cans of water stirring constantly until it looks smooth. When smooth, pour to a bowl and let cool.
2
In a large bowl combine all your wet ingredients--sauce,eggs, oil, evaporated milk, vanilla and coconut. Slowly sift the flour together with the baking soda, and then blend all the ingredients together for about 3 minutes.
3
Grease your pan, and pour ingredients and then bake or steam for about an hour.

2370

kcal

Calories

Fat

387

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups flour, 8 teaspoons baking soda, 1 cup sugar, 4 eggs, and more.

Yes, Puteni falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2370 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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