Randy Chandler
Puto is a Filipino steamed rice cake that is known for its slightly sweet and rice-forward flavor. It is a type of kakanin, or rice cake, from the Philippines. While puto is traditionally made from a fermented rice batter, modern recipes often substitute rice flour or all-purpose flour for convenience. This versatile dish can be enjoyed as a dessert or as a side with savory dishes such as dinuguan (a pork blood stew). Cheese puto is a popular variation where cheese is added to the batter or used as a topping. The addition of cheese creates a delicious savory flavor that pairs well with the sweetness of the rice cakes.
Characteristics and Values Table for Cooking Rice Puto Cheese
| Characteristics | Values |
|---|---|
| Type of Dish | Filipino steamed rice cake, a type of kakanin |
| Taste | Sweet, salty, or a combination of both |
| Texture | Soft, fluffy, light, airy, moist, and bouncy |
| Ingredients | Rice flour, sugar, baking powder, egg, milk, butter, vanilla extract, and cheese |
| Toppings | Cheese, salted egg, ube, pandan, or coconut |
| Cooking Method | Steaming in a bamboo or aluminium steamer |
| Cooking Time | 10-25 minutes, with an additional 2-5 minutes for melting the cheese topping |
| Calories | 131-133 kcal |
| Nutrition | Carbohydrates, protein, fat, saturated fat, cholesterol, sodium, potassium, fiber, sugar, vitamin A, calcium, and iron |
| Serving Suggestions | Tea, coffee, or traditional Filipino dinuguan (pork blood stew) |
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What You'll Learn
- Ingredients: rice flour, sugar, baking powder, milk, egg, butter, vanilla extract, and cheese
- Mixing the batter: whisk dry ingredients, add wet ingredients, and mix until smooth
- Preparing the steamer: boil water, grease moulds, and place in steamer basket
- Cooking the puto: fill moulds with batter, steam for 10-12 minutes, and add cheese
- Serving: remove from moulds, let cool, and serve with tea or coffee
Ingredients: rice flour, sugar, baking powder, milk, egg, butter, vanilla extract, and cheese
Puto is a Filipino steamed rice cake that is usually eaten as a snack or dessert. It is known for its slightly sweet and rice-forward flavour. The traditional way to make puto involves fermenting rice in water overnight and blending it with sugar to make a batter. However, this recipe uses rice flour instead, which is easier to source and work with.
To make puto, you will need the following ingredients:
- Rice flour
- Sugar
- Baking powder
- Milk
- Egg
- Butter
- Vanilla extract
- Cheese
You can also add salt to the mixture, and coconut milk is recommended to amplify the flavour.
First, sift the rice flour, sugar, and baking powder into a large bowl. If you want to add salt, you can sift this in with the dry ingredients. In a separate bowl, whisk together the wet ingredients: milk, egg, butter, and vanilla extract. Then, gradually whisk the dry ingredients into the wet mixture until they are just combined. It is important not to overmix the batter, especially if you are using all-purpose flour, as this will make your puto dense.
Next, pour the batter into small to medium-sized moulds, filling them about 3/4 full to allow room for rising. Arrange the moulds in a steamer, ensuring they are not touching. If you are not using a bamboo steamer, cover the steamer with a clean kitchen towel before placing the lid on top to prevent water droplets from falling onto the puto.
Finally, steam the puto for about 8-12 minutes, or until a toothpick inserted into the centre comes out clean. If you would like to add a cheese topping, you can place slices of cheese on top of each puto 2 minutes before they are cooked and allow the residual steam to melt the cheese. Remove the puto from the steamer and allow them to cool before removing them from the moulds.
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Mixing the batter: whisk dry ingredients, add wet ingredients, and mix until smooth
To make the batter for your rice puto cheese, start by preparing your dry ingredients. In a large mixing bowl, combine your flour, sugar, and baking powder. You can use all-purpose flour, rice flour, or a combination of rice flour and glutinous rice flour for a bouncier texture. If you're using rice flour, make sure to sift it first to avoid lumps.
Once your dry ingredients are combined, start adding your wet ingredients. Gradually whisk in water, milk, and egg to the dry mixture. You can use regular milk or evaporated milk, depending on your preference. Continue whisking until the batter is smooth and pourable. You can also add vanilla extract and butter for extra flavour.
If you're using coconut milk, add it after whisking the dry ingredients. Mix well until the batter is no longer clumpy before adding any other wet ingredients.
Finally, add the cheese. You can either fold in grated cheese slowly using a spatula or spoon, or reserve the cheese to be added as a topping later. If you're adding it to the batter, mix until well combined. If you're adding it as a topping, simply tear your cheese slices into squares that fit on your puto and place them on top after steaming.
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Preparing the steamer: boil water, grease moulds, and place in steamer basket
Preparing the steamer is a crucial step in cooking rice puto cheese. Here is a detailed guide on how to do it:
First, pour water into your steamer and place it on the stove. Turn on the heat and bring the water to a boil. It is important to use a low heat setting. Bring the water to a gentle simmer, and then turn down the heat to the lowest possible setting. This is crucial to maintain a steady stream of steam without boiling the water. Boiling water can cause uneven cooking and an imperfect dome shape on your puto.
While the water is heating up, prepare your moulds. You can use silicon cupcake moulds, or any other type of mould that can withstand the heat. Lightly grease your moulds with butter or cooking spray to ensure that the puto can be easily removed later.
Once the water is boiling, carefully place the greased moulds into a steamer basket. It is recommended to use a bamboo steamer basket, which is traditional for this dish. Make sure to leave some space between the moulds to allow for good steam circulation.
Now that your steamer is prepared, you can proceed with the next steps of the recipe. Remember to keep an eye on the water level in the steamer and add more water if necessary to maintain a steady steam environment.
By following these detailed instructions for preparing the steamer, you will create the ideal environment for cooking rice puto cheese, ensuring even cooking and the perfect texture for your delicious Filipino delicacy.
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Cooking the puto: fill moulds with batter, steam for 10-12 minutes, and add cheese
To cook puto, a Filipino steamed rice cake, you'll need to prepare a steamer. You can use a bamboo steamer basket or a large aluminium steamer with two levels. If you don't have either of these, any steamer that can fit your moulds will do.
Before you fill your moulds, you'll need to prepare the batter. Most recipes call for rice flour, but some suggest using all-purpose flour. You'll also need sugar, baking powder, milk, eggs, butter, vanilla extract, and cheese. Combine the dry ingredients in a bowl, then add the wet ingredients and mix until the batter is smooth.
Now you're ready to fill your moulds. You can use silicon cupcake moulds, or any other moulds that can withstand the heat. Grease your moulds lightly, then fill them 3/4 full with batter. Place the moulds in your steamer, leaving space between them for good steam flow.
Cover and steam for 10-12 minutes, or until a toothpick inserted into the centre comes out clean. Two minutes before the end of cooking, top each puto with a slice of cheese. The residual heat will melt the cheese slightly. Then, remove the puto from the steamer and let them cool slightly before removing them from the moulds. Serve warm, with tea or coffee.
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Serving: remove from moulds, let cool, and serve with tea or coffee
Puto is a Filipino delicacy, a type of kakanin, or "rice cake". It is a steamed rice cake that is slightly sweet and pairs well with savoury flavours. It is traditionally served with dinuguan, a pork blood stew.
Once your puto has finished steaming, tear your cheese slices into squares that fit on your puto and place them. The residual heat will melt the cheese slightly without making it run. Remove the cooked Puto Cheese from the moulds and transfer to a serving plate. Let the moulds cool slightly before handling. Enjoy the puto warm, with tea or coffee, or if you want to be traditional, serve with dinuguan.
You can also experiment with different variations of puto. For example, Ube Puto is made with ube extract, which gives it a vibrant purple colour and a sweet flavour. Pandan Puto is flavoured with pandan for a fragrant, green twist. You can also try Puto with Salted Egg: top with salted egg slices before steaming for a savoury-sweet treat.
Puto is a versatile dish that can be enjoyed on its own or paired with savoury dishes. It is a delightful treat that is soft, fluffy, and topped with creamy melted cheese. It is a perfect snack or breakfast option for busy days.
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Frequently asked questions
You will need rice flour, sugar, baking powder, egg, milk, vanilla extract, butter, and cheese.
First, combine the dry ingredients in a bowl. Then, gradually whisk in water to the dry ingredients. Keep whisking until you achieve a smooth and pourable batter.
Lightly grease your puto mold. Fill each mold 3/4 full with the prepared batter. Place the molds in a bamboo steamer basket, ensuring space between them for good steam flow. Steam for 10-12 minutes. Add your cheese topping 2 minutes before the end of steaming. Once cooked, carefully remove the steamer basket from the heat and let the molds cool slightly.
Puto is a versatile dish that can be served as a dessert or a side with savory dishes. It is traditionally served with dinuguan (a Filipino pork blood stew).
