Puto Cheese
User Reviews
4.9
Puto Cheese
Description
Puto Cheese is a Filipino steamed rice cake made by mixing a batter of flour, sugar, and baking powder combined with milk, eggs, melted butter, and vanilla extract. Grated cheese is folded into the batter, adding a savory touch to the subtly sweet base. The mixture is poured into greased molds and steamed until set, developing a soft, spongy texture. After an initial steaming, strips of cheese are placed on top and briefly steamed again to melt, adding a layer of creamy cheese topping. These small cakes are gently removed from the molds once cooled slightly and can be served warm or at room temperature.
The steaming method ensures the puto remains moist, delicate, and airy without browning. This recipe recommends moderate mixing speeds to prevent an overly airy cake. Using a cheesecloth in the steamer helps avoid water droplets affecting the batter surface. Silicon molds can be used as an alternative to traditional metal molds. This snack is practical for sharing or making ahead by doubling or tripling the batch.
Ingredients
- 1 cup flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg
- ½ cup milk (evaporated or fresh)
- ¼ cup water
- 1 tablespoon butter -melted
- 1 teaspoon vanilla extract
- ¼ cup cheese grated
- trips cheese - for topping
- butter or oil for brushing the molds
Instructions
- In a mixing bowl, combine flour, sugar and baking powder.
- Add the milk and egg and mix using a whisk or electric mixer at medium speed only until batter becomes smooth.
- Add the water, butter and vanilla extract and mix well for a minute or two. Lastly, add the grated cheese and fold in slowly using a spatula or spoon.
- Grease each mold with butter and fill the molds with batter up to ¾ full.
- Fill the bottom of the steamer with water and bring to a gentle simmer over very low heat. Place the molds in the steamer basket and steam for about 10 to 12 minutes or until toothpick inserted comes out clean.
- Remove the lid and add a strip of cheese on top of each put. Steam for another minute or two until cheese melts. Turn off heat and let it rest until slightly cooled down.
- Remove the cooked Puto Cheese from the molds and transfer to a serving plate.
Notes
- Mix gently at moderate speed to avoid overly airy puto texture.
- Use a cheesecloth in the steamer to prevent water dripping on the batter’s surface.
- Grease molds well with butter or oil to ease removal after steaming.
- Silicon cupcake molds can replace traditional puto molds.
- Double or triple the recipe to make larger quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 57mg | 2% |
| Potassium | 159mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 130IU | 3% |
| Calcium | 108mg | 11% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
