Cheese Puto
User Reviews
4.2
Cheese Puto
Description
This Cheese Puto recipe begins by mixing dry ingredients including flour, sugar, and baking powder, then gradually incorporates eggs and liquids like evaporated milk and water to create a smooth, thin batter. Butter and vanilla extract add richness and aroma. Shredded cheddar cheese is folded into the batter to distribute cheese flavor throughout the cakes.
The batter is poured into molds and steamed for 8 to 10 minutes until a toothpick test confirms doneness. Immediately after steaming, a slice of processed American cheese is placed on top of each cake and allowed to melt briefly with residual heat. The result is an individual soft, moist cake with a mild cheese flavor and a slightly gooey top layer.
Adjusting steam temperature can affect the surface texture—medium-high heat yields a cracked top, while lower heat produces a smooth dome. The recipe notes nutritional content is calculated per two pieces, and cooling before removing from molds helps maintain shape.
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- 3 egg
- 6 ounces evaporated milk
- ½ cup water
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- ½ cup cheddar cheese shredded
- American Processed Cheese Eden brand, sliced
Instructions
- In a large bowl, combine flour, sugar, and baking powder. Mix well.
- Add eggs on at a time and using an electric mixer, beat after each addition.
- Add milk and beat until smooth.
- Add water and continue to beat until batter is thin and smooth.
- Add butter and vanilla extract. Stir until well blended.
- Add the shredded cheese and stir until combined.
- Fill molds with batter up to ¾ full. Arrange molds in a single layer on steamer rack and place over steamer.
- Steam for about 8 to 10 minutes or until a toothpick inserted comes out clean.
- Turn off the heat and top each puto with a slice of cheese. Cover for about 1 minute to allow the residual heat to melt the cheese.
- Allow to slightly cool before removing from molds.
Notes
- Steaming on medium-high heat creates a cracked top, while steaming on low heat yields a smooth dome.
- Allow puto to cool slightly before removing from molds to keep their shape intact.
- Nutrition information is based on a serving size of two pieces of puto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Pieces
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 64mg | 3% |
| Potassium | 111mg | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 94mg | 9% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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