PROCESS OF PRODUCING PUTO CHEESE WITH BLUE TERNATE PEA (CLITORIA TERNATEA) FLOWER EXTRACT

The present utility model relates to the process of making puto cheese with blue ternate pea flower extract. The process involves boiling 100 g fresh blue ternate pea flowers with 300 ml water for 30 minutes; straining the extract using a cheese cloth and letting it cool before setting it aside; sifting together 8 cups all-purpose flour, 4 cups sugar and 6 tablespoons baking powder and 2 cups powdered milk in a bowl and setting it aside; mixing together 5 cups of water, 1 cup blue ternate pea flower extract and 1 tablespoon vanilla in another bowl; making a well in the center of the dry ingredients and pouring in liquid ingredients, mixing thoroughly until wellcombined; pouring the mixture into muffin tins lined with muffin cup until pcnt full; topping it with a sliced of cheese; steaming for 15 minutes; and cooling and packing for commercialization or consumption.