The Perfect Puto Cheese: Cooking Time And Tips

Puto is a Filipino rice cake that is usually eaten as a snack. The traditional way to make puto is by steaming, and this can be done in a steamer or even a rice cooker. The classic puto is made with rice flour, but this cheese puto recipe uses all-purpose flour. The puto is then topped with cheese but can also be topped with bacon or salted egg. The puto should be steamed for around 10-12 minutes and then steamed for a further minute once the cheese has been added.

How to make the batter

Puto is a Filipino rice cake that is usually eaten as a snack. It is often served with dinuguan (pork blood stew) or with Filipino noodle dishes like pancit canton or pancit palabok. The traditional way to make puto is by steaming, and this cheese puto recipe is prepared in the same way. However, whereas the classic puto is made with rice flour, this easy cheese puto recipe uses all-purpose flour.

Ingredients:

• 2 cups All-Purpose Flour
• 1 1/4 tablespoons Baking Powder
• 1 Cup Evaporated Milk
• 1/4 Cup Unsalted Butter
• 36 pieces Cheddar Cheese
• 2 Eggs
• 1/2 cup granulated white sugar
• 5 cups water for steaming

Method:

• Sift together flour, sugar, and baking powder in a bowl. Set aside.
• Mix together water, evaporated milk, egg, and butter in another bowl.
• Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix just until combined. Be careful not to overmix the batter as this may cause the puto to become tough.
• Add the shredded cheese and stir until combined.
• Fill molds with batter up to 3/4 full. You can use colorful plastic molds, stainless steel molds, or silicone mini muffin cups.
• Arrange the molds in a single layer on a steamer rack and place them in the steamer.
• Bring the water in the steamer to a boil before placing the puto in to steam. This is important as it will ensure the puto rises properly and doesn't become dense.
• Steam the puto for about 8 to 10 minutes or until a toothpick inserted into the center comes out clean.
• Turn off the heat and top each puto with a slice of cheese. Cover and allow the residual heat to melt the cheese.
• Allow the puto to cool slightly before removing them from the molds.

Note: If you prefer a cracked top on your puto, steam them on medium-high heat. For a smooth dome, steam on low heat.

Preparing the steamer

Firstly, fill the bottom of your steamer with water. The amount of water required will depend on the size of your steamer, but ensure there is enough to generate steam for the entire cooking process. Bring the water to a gentle simmer over very low heat. It is important to use low heat to maintain a gentle simmer, as boiling water can cause uneven cooking and an imperfect dome shape.

Next, prepare your steamer basket by lining it with a cheesecloth or a clean kitchen towel. This step is essential to catch any dripping water that may fall onto the puto cheese batter. Place the lined steamer basket over the pot of simmering water.

Then, prepare your puto cheese batter as per your chosen recipe. Grease your puto moulds or cups with butter or oil, and fill them with the batter to about three-quarters full.

Once your batter is ready and your steamer is set up, carefully place the filled moulds or cups into the steamer basket. Ensure they are arranged in a single layer for even cooking.

Cover the steamer with a lid, and make sure it is airtight to prevent steam from escaping. If your lid does not have a tight seal, you can use a cloth or towel to cover the lid and absorb any escaping steam.

Let the puto cheese steam for the recommended time, which is usually around 10 to 12 minutes for the batter to cook through. You can test if it is done by inserting a toothpick into the centre of the puto; if it comes out clean, it is ready.

Finally, remove the steamer from the heat and let it rest for a few minutes before carefully taking out the puto cheese from the moulds or cups. Enjoy your freshly steamed puto cheese!

Filling the molds

Firstly, prepare your steamer by boiling about 1-2 inches of water. Ensure that you have a steamer rack that can hold multiple molds in a single layer. If you don't have a steamer, you can use a rice cooker or even a pot with a conical-shaped lid to prevent condensing steam from dripping onto the puto. Cover the lid with a cheesecloth, muslin, or lightweight cotton to catch any drips.

Next, prepare your puto batter by combining the dry ingredients in one bowl and the wet ingredients in another. Whisk the wet ingredients well, then gradually add them to the dry mixture. Continue stirring until you achieve a smooth batter with no lumps. For a smoother texture, strain the batter using a sieve.

Now it's time to fill the molds. Grease your puto molds lightly with butter or oil to ensure the puto can be easily removed later. Fill each mold with the batter until they are about 3/4 full. You can use colorful plastic molds, stainless steel molds, or even silicone mini muffin cups. If you don't have puto molds, you can use small cupcake pans or tin cans.

Once your molds are filled, it's time to add the cheese. Cut the cheese into small pieces or strips and place them on top of the batter in each mold. You can use shredded cheddar, sliced processed cheese (such as Eden), or even salted eggs for a savory touch.

Finally, carefully place the filled molds in the steamer rack and put them in the steamer. Make sure the water is already boiling before you start steaming the puto. Steam the puto for about 20-25 minutes or until a toothpick inserted into the center comes out clean. If you prefer a cracked top, steam on medium-high heat; for a smooth dome, use low heat.

Once the puto is cooked, turn off the heat and let it rest for a few minutes before removing it from the molds. Enjoy your freshly made puto cheese!

Cooking time and temperature

The cooking time and temperature for puto cheese depend on the type of flour and equipment used. Here is a step-by-step guide:

Preparation

Firstly, prepare the steamer by boiling about 1-2 inches of water. You can use a steamer or a rice cooker to make puto cheese. If using a steamer, ensure that it has a conical-shaped lid to prevent the condensing steam from dripping onto the puto. Cover the lid with a cheesecloth, katsa (muslin), or lightweight cotton to absorb the condensing steam.

Cooking

• Combine the dry ingredients, including the flour, sugar, and baking powder, in a bowl and mix well.
• Add the wet ingredients, such as milk, egg, butter, and vanilla extract, to the dry mixture and stir until well combined. You can also add shredded cheese to the batter to create creamy cheese pockets.
• Fill the puto molds with the batter until they are about 3/4 full. You can use colorful plastic molds, stainless steel molds, or silicone mini muffin cups as puto molds.
• Place the filled molds in the steamer basket and cover.
• Steam the puto for about 10 to 25 minutes. The cooking time may vary depending on the size of the molds and the desired texture. For a cracked top, steam the puto on medium-high heat. For a smooth dome, steam on low heat.
• To check if the puto is cooked, insert a toothpick into the center of one of the putos. If the toothpick comes out clean, the puto is ready.
• Once cooked, turn off the heat and top each puto with a slice of cheese. Cover and allow the residual heat to melt the cheese for about 1-2 minutes.
• Remove the puto from the steamer and let them cool down before removing them from the molds.

Storage

Puto cheese is best eaten fresh but can be stored for up to 3 days at room temperature or in the refrigerator. To store, wrap the puto securely in cling wrap to prevent them from drying out. To reheat, sprinkle a bit of water on the puto, cover with cling wrap, and microwave in short bursts until warmed through.

Removing from molds

Once the puto cheese is cooked, it is important to allow it to cool down before removing it from the molds. The amount of time this takes will depend on the recipe used, but it is usually around 5 minutes.

To remove the puto cheese from the molds, you can use a spatula to gently lift the puto cheese out. If you are using silicone molds, you can also try pushing the puto cheese out from the bottom of the mold. It is important to grease the molds before filling them with batter to ensure the puto cheese can be easily removed.

If you are using plastic molds, be careful as they can melt in the steamer if they are not good quality. Stainless steel puto molds are a melt-proof alternative.

Once the puto cheese has been removed from the molds, it can be served and enjoyed!

Frequently asked questions