Kamil Perry
Puto cheese is a soft, fluffy, and delicious Filipino steamed cake. It is easy to make and fun to eat, and can be enjoyed on its own or served with dinuguan or pancit. The recipe uses simple ingredients, including flour, sugar, baking powder, milk, and eggs. The key to achieving the perfect texture and taste is to use low heat when steaming, as high temperatures will result in an uneven rise of the batter. The puto can be modified by adding different toppings and flavourings such as pandan water, salted eggs, grated coconut meat, and butter.
How to cook Puto Cheese
| Characteristics | Values |
|---|---|
| Type of dish | Soft and fluffy Filipino steamed cake |
| Ingredients | All-purpose flour, sugar, salt, baking powder, water, milk, butter, vanilla, egg, cheese |
| Toppings | Cheese, salted eggs, grated coconut meat, butter, pandan water |
| Moulds | Tin cans, ramekins, silicone mini muffin cups |
| Cooking method | Steam on low heat for a smooth dome, medium-high heat for a cracked top |
| Nutrition per 2 pieces of puto | Calories: 127kcal, Carbohydrates: 18g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 35mg, Sodium: 64mg, Potassium: 111mg, Sugar: 10g, Vitamin A: 150IU, Vitamin C: 0.2mg, Calcium: 94mg, Iron: 0.6mg |
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What You'll Learn
- Ingredients: flour, sugar, baking powder, milk, egg, butter, vanilla extract, and cheese
- Mixing: combine dry ingredients, then add wet ingredients, and finally fold in cheese
- Cooking: steam on low heat for a smooth dome, or medium-high heat for a cracked top
- Cooling: allow to cool slightly, then remove from the moulds and transfer to a plate
- Serving: serve on their own or with dinuguan or pancit
Ingredients: flour, sugar, baking powder, milk, egg, butter, vanilla extract, and cheese
Puto is a type of Filipino steamed cake made with rice flour and has a soft, fluffy texture similar to a muffin. It is cooked by steaming, and is often enjoyed as a snack or a side dish.
To make puto cheese, you will need the following ingredients:
- Flour (all-purpose or cake flour)
- Sugar (granulated white)
- Baking powder (double-acting)
- Milk (evaporated or fresh)
- Egg (whole or egg whites)
- Butter (unsalted or browned)
- Vanilla extract
- Cheese (Cheddar, mild or sharp, shredded or sliced)
First, combine the flour, sugar, and baking powder in a large bowl and stir well. You can also sift these ingredients together using a strainer. Add eggs one at a time and beat well using an electric mixer after each addition. You can also put the egg whites and sugar in a mixing bowl and mix on high until the sugar is incorporated, then add the butter and milk.
Next, gradually add the milk and continue to beat or mix until the batter is smooth and thin. You can also add water at this stage. Then, add the butter and vanilla extract, and stir until well blended. Finally, add the shredded cheese and stir until combined.
Fill molds with batter up to 3/4 full. You can use plastic or silicon molds, and you do not need to grease them. Arrange the molds in a single layer on a steamer rack and place over a steamer. Steam for about 8 to 10 minutes, or until a toothpick inserted into the center comes out clean. You can also steam until cooked through, and use a pointy knife to check for soft batter.
Once cooked, 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. You can also sprinkle grated cheese on top.
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Mixing: combine dry ingredients, then add wet ingredients, and finally fold in cheese
To make puto cheese, you'll need to mix together dry ingredients, wet ingredients, and cheese. Here's a step-by-step guide to combining these ingredients effectively:
Combining Dry Ingredients
Start by preparing your dry ingredients. In a large mixing bowl, combine the flour, sugar, and baking powder. You can also add a small amount of salt at this stage if desired. Stir these ingredients well until they are fully incorporated and uniform in colour. Make sure to use fresh baking powder to ensure the puto rises adequately during cooking.
Adding Wet Ingredients
Next, it's time to add the wet ingredients to the dry mixture. Crack open an egg and add it to the bowl, then use a whisk or electric mixer to beat the mixture until it is well combined. You can add the eggs one at a time if you are making a large batch.
After the eggs, pour in the milk and continue mixing. You can use fresh milk or evaporated milk, depending on your preference. Beat the mixture until it becomes smooth and thin, ensuring that all the dry ingredients are fully incorporated.
Folding in Cheese
Finally, it's time to add the cheese. Grate or shred your chosen cheese, then slowly fold it into the batter using a spatula or spoon. You can use a variety of cheeses, such as cheddar, processed cheese, or kesong puti. If you want a stronger savoury note, you can even add ham or crisp-cooked bacon at this stage.
Once the cheese is evenly distributed throughout the batter, your puto cheese mixture is ready for steaming. Remember to avoid over-mixing the batter, especially when adding the cheese, to prevent the puto from becoming too airy.
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Cooking: steam on low heat for a smooth dome, or medium-high heat for a cracked top
The key to achieving the perfect texture and appearance of puto cheese is to carefully control the steaming temperature. Depending on your desired outcome, you can steam the puto cheese on low heat or medium-high heat.
If you prefer your puto cheese to have a smooth dome, steam it on low heat. Begin by bringing the water to a gentle simmer, then turn down the heat to the lowest setting. It is crucial to maintain a low temperature to prevent the water from boiling. High temperatures will cause the batter to rise unevenly, resulting in an imperfect dome. By steaming on low heat, you ensure that the puto cheese cooks evenly and forms a smooth, rounded top.
On the other hand, if you prefer your puto cheese with a cracked top, opt for medium-high heat. Increasing the steaming temperature will cause the puto to cook more intensely, creating cracks on the surface. This method yields a slightly different texture and appearance while still maintaining the soft and fluffy characteristics of puto cheese.
Regardless of your preferred steaming method, it is important to use a cheesecloth or a clean kitchen towel between the steamer racks and the top cover. This prevents water from dripping onto the batter, which can cause uneven cooking and an unattractive top. Additionally, the use of a steamer with a conical-shaped lid is recommended to further prevent condensation from dripping onto the puto cheese.
Once the puto cheese is steamed to your desired level of doneness, remove it from the steamer and allow it to cool down slightly. Then, gently remove the puto cheese from the molds and arrange them on a serving plate. Your puto cheese is now ready to be enjoyed!
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Cooling: allow to cool slightly, then remove from the moulds and transfer to a plate
Once you've steamed your puto cheese, it's important to let it cool down slightly before removing it from the moulds. This will ensure that the puto cheese holds its shape and doesn't fall apart when you take it out. Place a cheesecloth or clean kitchen towel between the steamer racks and the lid to catch any dripping water and avoid an uneven cook.
The amount of time you should let it cool down for will depend on your preference for texture. If you prefer a cracked top, steam your puto cheese on medium-high heat and let it cool for a shorter amount of time. For a smooth dome, steam on low heat and allow it to cool slightly longer.
After it has cooled down, remove the puto cheese from the moulds. You can use a spatula to help you gently lift them out and avoid breaking their shape. Transfer the puto cheese to a serving plate. If you used silicone moulds, removing the puto cheese should be easier.
Now, your puto cheese is ready to be served and enjoyed! You can serve it as a snack or even for breakfast with a hot cup of brewed coffee.
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Serving: serve on their own or with dinuguan or pancit
Puto Cheese is a delicious soft and fluffy Filipino steamed cake. It is a versatile dish that can be enjoyed in multiple ways.
Puto Cheese is great on its own as a snack or dessert. It can be served with a hot cup of brewed coffee or even with ube ice cream.
It is also commonly served as a side to savoury dishes, particularly Dinuguan (a pork blood stew) or Pancit (rice noodles). The soft and fluffy texture of the Puto Cheese pairs well with the heartiness of these dishes, creating a delicious contrast.
Additionally, Puto Cheese can be served with other sides or toppings. Some popular options include salted eggs, ham, crisp-cooked bacon, or even grated coconut meat. These toppings add a savoury note to the dish, making it even more indulgent and flavourful.
When serving Puto Cheese, it is recommended to let it cool down slightly before removing it from the moulds and transferring it to a serving plate. This ensures that the cheese is slightly melted and that the cakes hold their shape.
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Frequently asked questions
You will need flour, sugar, baking powder, milk, eggs, water, butter, vanilla extract, and cheese.
First, combine the flour, sugar, and baking powder in a large bowl. Next, add the eggs, milk, water, butter, and vanilla extract, and mix until the batter is smooth. Finally, add the grated cheese and fold it in slowly. Pour the mixture into molds, arrange in a steamer, and cook for 25 minutes. Top each puto with cheese, then steam for another 5 minutes.
Use low heat when steaming to avoid an uneven rise in the batter. You can use evaporated milk instead of fresh milk, and you can also add flavourings and toppings such as pandan water, salted eggs, or grated coconut meat.
