Kamil Perry
Puto is a Filipino steamed rice cake delicacy that is commonly enjoyed as a snack or side dish. The traditional version is made with rice, water, and sugar, but there are many variations, including puto cheese. This variety features cheese slices added towards the end of the steaming process, which melt into the cake to create a savoury, salty contrast. The whole process, from mixing the ingredients to steaming the cakes, takes less than 40 minutes.
| Characteristics | Values |
|---|---|
| Cooking time | 10-15 minutes |
| Type of cooking | Steaming |
| Type of dish | Filipino steamed cake |
| Type of flour | All-purpose flour, rice flour, glutinous rice flour |
| Other ingredients | Sugar, baking powder, milk, egg, butter, vanilla extract, grated cheese |
| Calories | 127-155 kcal |
| Carbohydrates | 18-35 g |
| Protein | 2-3 g |
| Fat | 1-4 g |
| Saturated Fat | 1-2 g |
| Cholesterol | 2-35 mg |
| Sodium | 472 mg |
| Potassium | 111 mg |
| Sugar | 10 g |
| Vitamin A | 130-150 IU |
| Calcium | 6-108 mg |
| Iron | 0.6-0.8 mg |
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What You'll Learn
Puto cheese is a Filipino steamed cake
Puto is a Filipino steamed cake, commonly made with rice flour and served as a snack or side dish. The traditional version, made from rice, water, and sugar, is stone-ground to make the batter, which is then fermented overnight before being steamed. However, modern recipes often use all-purpose flour, which creates a smoother and softer texture.
Puto cheese is a variation of the traditional puto, with slices of cheese added on top. The cheese is typically added towards the end of the steaming process, with some recipes calling for a longer steaming time to allow the cheese to melt. The type of cheese used can vary, but processed cheese such as Eden or Velveeta is common in the Philippines. Other options include cheddar, gouda, mozzarella, and cream cheese.
Preparing puto cheese involves combining flour, sugar, baking powder, milk, egg, water, butter, and vanilla extract. The batter is then steamed, either as whole loaves or individual portions, for around 10 to 15 minutes. It is important to maintain low to medium-high heat during steaming to ensure even cooking and a smooth dome shape.
Puto cheese is a versatile dish that can be enjoyed on its own or as a side to savoury dishes like dinuguan (pork blood stew) or pancit (rice noodle). It is a popular snack and is also commonly served at parties, gatherings, and picnics. The recipe is highly customisable, allowing for various flavours and ingredients like pandan water, salted eggs, grated coconut meat, and butter.
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It can be made in under 40 minutes
Puto is a Filipino steamed rice cake delicacy that is usually enjoyed as a snack or as a side dish to accompany main courses. The traditional version is made from rice, water, and sugar, but there are many variations, including puto cheese, which uses all-purpose flour instead of rice.
Puto cheese is soft, fluffy, and extra delicious with pockets of cheese! The recipe is simple and can be made in under 40 minutes. First, prepare the batter by combining flour, sugar, baking powder, milk, egg, water, butter, and vanilla extract in a mixing bowl. Whisk at medium speed until the batter is smooth. Then, add the grated cheese and gently fold it into the batter.
Next, spoon the batter into puto molds, filling them about 3/4 of the way full to allow room for rising. Bring your steamer to a medium boil, and place a cheesecloth or clean kitchen towel between the steamer racks and the top cover to prevent water from dripping into the batter. Steam the puto for 10 to 15 minutes, or until a toothpick inserted into the centre comes out clean.
For the classic puto cheese flavour, add slices of cheese to the semi-cooked puto after about 10 to 13 minutes of steaming, and continue steaming for another minute or two until the cheese melts. Then, turn off the heat and let the puto rest until slightly cooled before removing them from the molds. Your puto cheese is now ready to be enjoyed!
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It is cooked on medium-high heat for 10-15 minutes
Puto is a Filipino steamed rice cake delicacy, often eaten as a snack or side dish. The traditional version is made from rice, water, and sugar, but this cheese puto recipe uses all-purpose flour instead.
To make cheese puto, first, prepare the batter by combining flour, sugar, baking powder, milk, egg, water, butter, vanilla extract, and grated cheese. Then, spoon the batter into puto molds, filling them about 3/4 of the way full to allow room for rising.
Bring your steamer to a medium-high boil and place the puto molds inside. Steam on medium-high heat for 10-15 minutes, or until a toothpick inserted into the center comes out clean. If you want to add cheese, place a strip or slice of cheese on top of each puto about 10 minutes into the cooking process, and then continue steaming for another minute or two until the cheese melts.
Once the puto are cooked, remove them from the steamer and let them cool slightly before removing them from the molds. Enjoy your soft, fluffy, and cheesy puto!
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Toothpick test to check if it is cooked
Puto is a Filipino steamed rice cake delicacy, often eaten as a snack or side dish. The traditional version is made from rice, water, and sugar, but this recipe for Cheese Puto uses all-purpose flour instead. The soft, fluffy, and cheesy cakes are easy to make and fun to eat.
The toothpick test is a common way to check if baked goods are cooked. This test can also be used for steamed dishes like Puto Cheese. To perform the toothpick test, insert a toothpick into the centre of the Puto. If the toothpick comes out clean, without any batter sticking to it, then the Puto is cooked. If there is batter on the toothpick, it needs to be cooked for longer.
It is important to note that the Puto should be steamed on low heat. This is because high temperatures will result in an uneven rise of the batter, instead of forming a perfect dome. To achieve a smooth dome, steam on low heat for about 10 to 12 minutes, or until the toothpick inserted comes out clean.
After the initial steaming, add a strip of cheese on top of each Puto and steam for another minute or two until the cheese melts. Turn off the heat and let the Puto rest until slightly cooled down. Then, remove them from the molds and transfer them to a serving plate.
The toothpick test is a simple and effective way to ensure that your Puto Cheese is cooked perfectly. It is important to allow the Puto to cook thoroughly, while also avoiding overcooking, which can result in a dry and tough texture. By using the toothpick test, you can ensure that your Puto Cheese is cooked just right, resulting in a soft, fluffy, and delicious treat.
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Let it cool before removing from moulds
Puto is a Filipino steamed rice cake delicacy, often eaten as a snack or side dish. The traditional version is made from rice, water, and sugar, but modern recipes use all-purpose flour, which creates a smoother and softer texture. Puto is usually soft, fluffy, and cheesy, and can be modified to include various toppings and fillings, such as cheese, salted eggs, grated coconut meat, and butter.
To make puto cheese, first, prepare the batter by combining flour, sugar, baking powder, milk, egg, water, butter, and vanilla extract. Mix well, then fold in grated cheese slowly using a spatula or spoon. Next, spoon the batter into puto moulds, filling them about 3/4 of the way full to allow room for rising. Bring your steamer to a medium boil, then place a cheesecloth or clean kitchen towel between the steamer racks and top cover to prevent water from dripping onto the batter. This will ensure even cooking and a perfect dome shape.
Now, for the cooking process. Steam the puto on medium-high heat for 10-15 minutes, or until a toothpick inserted into the centre comes out clean. If you want to add cheese, place a strip or slice of cheese on top of each puto after about 10-13 minutes of steaming, then continue steaming for another minute or two until the cheese melts. Turn off the heat and let the puto rest until slightly cooled. This step is crucial—by letting the puto cool down before removing them from the moulds, you ensure that they have set properly and won't fall apart. Finally, remove the cooked puto cheese from the moulds and transfer them to a serving plate. Enjoy your delicious, soft, and fluffy puto cheese!
Additionally, you can experiment with different types of cheese for varied flavours and textures. While quick-melt processed cheese like Eden or Velveeta is commonly used in the Philippines, you can also try using cheddar, gouda, or even mozzarella and cream cheese. Just be mindful that the type of cheese may affect how it melts and blends with the puto.
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Frequently asked questions
It takes less than 40 minutes to cook puto cheese from scratch.
Mild or sharp cheddar cheese is recommended for puto cheese as its flavour balances the sweetness of the cake.
Puto cheese is best cooked by steaming.
Puto cheese should be soft, fluffy, and moist.
All-purpose flour is generally used for puto cheese, but cake flour can also be a good substitute.
