Frederic Melton
Puto cheese is a soft and fluffy Filipino steamed cake that is easy to make and fun to eat. The recipe for puto cheese is simple and involves combining flour, sugar, and baking powder, milk, egg, water, butter, and vanilla extract to form a batter. The batter is then poured into moulds and steamed. The puto cheese is then topped with cheese and steamed for a further few minutes. This recipe can be modified to include other flavourings and toppings 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, pandan water, butter, ham, bacon |
| Moulds | Tin cans, ramekins, silicon mini muffin cups |
| Cooking Time | 25 minutes covered, 5 minutes uncovered |
| Calories | 127-131 kcal |
| Carbohydrates | 18-20 g |
| Protein | 3 g |
| Fat | 3-4 g |
| Saturated Fat | 2 g |
| Cholesterol | 26-35 mg |
| Sodium | 57-64 mg |
| Potassium | 111-159 mg |
| Sugar | 10 g |
| Vitamin A | 130-150 IU |
| Calcium | 94-108 mg |
| Iron | 0.6-0.8 mg |
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What You'll Learn
Preparing the batter
To prepare the batter for puto cheese, you will need a mixing bowl and a whisk or an electric mixer. First, combine the dry ingredients in a large bowl and stir well. The exact quantities can vary depending on your taste and the number of servings, but a common recipe includes 2 cups of all-purpose flour, 3/4 cup of sugar, 1/4 teaspoon of salt, and 2 tablespoons of baking powder.
Next, add your wet ingredients. Start by adding one or two eggs, beating well after each addition. Then, add milk and beat until the mixture is smooth. You can use fresh milk or evaporated milk, depending on your preference. At this point, you can also add other optional ingredients, such as vanilla extract or butter, for extra flavour.
Continue mixing until the batter is thin and smooth. Add water to achieve the desired consistency. You can also add grated or shredded cheese to the batter to create creamy cheese pockets, but some prefer to sprinkle the cheese on top of the puto before steaming.
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Choosing a steamer
When it comes to choosing a steamer for cooking puto cheese, there are a few things to consider. Firstly, you can opt for a stove-top steamer or an electric steamer, depending on your preference and what you have readily available.
If you are using a stove-top steamer, you will need to preheat the steamer over medium heat on the stove. It is important to ensure that you do not run out of water in the pan while steaming, as this can affect the cooking process. You should also be mindful of the heat level, as high temperatures will result in uneven cooking. It is recommended to bring the water to a gentle simmer over very low heat, and then turn the heat to the lowest setting once it starts simmering.
Additionally, the type of steamer basket or rack you use is important. It is suggested to use a steamer with a conical-shaped lid to prevent condensing steam from dripping onto the puto. To further prevent dripping, you can place a cheesecloth or a clean kitchen towel between the steamer racks and the lid. This will absorb the steam and ensure that water does not drip onto the batter.
The size and material of the moulds you use in the steamer are also key considerations. You can use silicone, plastic, or stainless steel moulds, with some sources recommending silicone as the easiest option for both steaming and removal. The size of the moulds will determine the steaming time, with smaller moulds requiring less steaming time than larger ones.
Lastly, the number of moulds you plan to use will influence the size and capacity of the steamer you choose. It is important to ensure that your steamer can comfortably accommodate the number of moulds needed for your recipe.
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Cooking the puto
To make puto cheese, you'll first need to prepare your batter. In a mixing bowl, combine 2 cups of all-purpose flour, 3/4 cup of sugar, 1/4 teaspoon of salt, and 2 tablespoons of baking powder. Next, add in 2 cups of water, milk, and an egg, mixing with a whisk or an electric mixer at medium speed until the batter is smooth. Then, add in butter and vanilla extract, mixing well for another minute or two. Finally, slowly fold in some grated cheese with a spatula or spoon.
Once your batter is ready, it's time to prepare your steamer. Line your steaming vessel with banana leaves to impart a pleasant aroma, or place a cheesecloth or clean kitchen towel between the steamer racks and the top cover to prevent water from dripping onto the batter. Pour the batter into small to medium-sized molds, filling them up to about two-thirds full. If you don't have individual molds, you can use tin cans, ramekins, or silicone mini muffin cups, which make removal easier. Arrange the filled molds in the steamer, making sure to use a steamer with a conical-shaped lid to prevent condensing steam from dripping onto the puto.
Cover the steamer and steam the puto for about 25 minutes. After this initial steaming, remove the lid and add a strip of cheese on top of each puto, along with any other desired toppings such as salted eggs, ham, or crisp-cooked bacon. Cover again and steam for another minute or two until the cheese melts. If you prefer a cracked top on your puto, steam on medium-high heat. For a smooth dome, maintain low heat.
Turn off the heat and let the puto rest until slightly cooled. Then, remove them from the molds using a spatula and transfer them to a serving plate. Your puto cheese is now ready to be served! This soft and fluffy Filipino steamed cake is delicious on its own or paired with dinuguan or pancit. Enjoy!
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Removing from the mould
Removing puto cheese from its mould is a delicate process. First, allow the puto cheese to cool down slightly. It should still be warm, but not hot. This will ensure that the puto cheese holds its shape when removed from the mould.
Next, you can use a spatula to gently remove the puto cheese from the mould. Run the spatula around the edges of the mould to loosen the puto cheese, and then carefully slide the spatula underneath the puto cheese to lift it out. If you have used a silicone mould, you may find that the puto cheese comes out more easily than if you had used a metal mould.
If the puto cheese is sticking to the mould, you can try gently tapping the mould on the counter or using a butter knife to help loosen it. Be careful not to use too much force, as this may cause the puto cheese to break.
Once you have successfully removed the puto cheese from the mould, transfer it to a serving plate. You can serve it as a whole loaf or in individual portions. Enjoy your delicious, homemade puto cheese!
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Serving
Once your puto cheese is cooked, it's time to serve! This delicious Filipino steamed cake is a treat on its own, but it can also be served with dinuguan or pancit. If you want to get creative, you can even experiment with toppings such as pandan water, salted eggs, grated coconut meat, or butter.
Puto cheese is best served warm, so it's a good idea to serve it shortly after it's been cooked and cooled down slightly. Use a spatula to gently remove the puto cheese from the molds, and arrange them on a serving plate. If you want to get fancy, you can even use a large banana leaf as a serving platter to impart an aroma to the dish.
For a more substantial meal, serve your puto cheese with a side of fresh fruit or a simple green salad. If you're serving it for breakfast, a hot cup of brewed coffee is the perfect accompaniment. And if you're feeling extra indulgent, you can even drizzle some melted butter or warm honey on top of the puto cheese before serving.
Finally, don't forget to enjoy your delicious creation! Puto cheese is a soft, fluffy, and savoury treat that's perfect for any time of the day. Whether you're serving it as a snack, a side dish, or the main event, your family and friends are sure to love it.
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Frequently asked questions
You will need flour, sugar, salt, baking powder, water, milk, butter, vanilla extract, and cheese.
You can use all-purpose flour or rice flour.
You can use fresh milk or evaporated milk.
You can use shredded cheddar, processed cheese, or kesong puti.
