Bushra Griffith
Puto is a type of Filipino steamed cake made with rice flour and has a soft, fluffy texture. The traditional recipe uses ground rice and not regular flour, but the modern version does not require fermenting and is straightforward and very easy. The most common version of Puto is shaped like cupcakes with a log of cheese on top, and it is delicious on its own or served with dinuguan or pancit. This paragraph will explain how to make puto cheese at home.
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What You'll Learn
Ingredients and preparation
Puto is a type of Filipino steamed cake made with rice flour and has a soft, fluffy texture. The traditional Puto recipe uses ground rice, soaked overnight and softened, and then processed into a soft dough called galapong. The modern version uses flour.
To make puto, you will need the following ingredients:
- Flour (all-purpose or rice flour)
- Sugar
- Baking powder (fresh)
- Milk (fresh or evaporated)
- Eggs
- Water
- Butter
- Vanilla extract
- Cheese (processed cheese, like American cheese, is often used in the Philippines, but you can also use other types of cheese, like cheddar or mozzarella)
Optional ingredients:
- Salt
- Yeast
- Grated coconut meat
- Salted eggs
First, combine the flour, sugar, and baking powder in a mixing bowl. Sift the ingredients together, then mix well. Gradually add the milk and eggs, stirring continuously until the mixture is smooth. You can use an electric mixer for this step, but be sure to mix at a moderate speed to avoid too much air in the batter. Next, add the water, butter, and vanilla extract, and mix until well blended. Finally, add the grated cheese and fold it in slowly with a spatula or spoon.
Pour the batter into small to medium-sized molds, filling them about halfway. You can use silicon cupcake molds or any other type of mold you have on hand. Place the molds in a steamer basket, being careful not to get water in the batter. If you're using a bamboo steamer, you may not need to worry about drips. However, if your steamer doesn't have a tight-fitting lid, you can place a cheesecloth or clean kitchen towel between the steamer and the lid to catch any drips.
Bring the water in the steamer to a boil, then reduce the heat to low. Steam the puto for 20-25 minutes. If you prefer a cracked top, you can steam on medium-high heat. For a smooth dome, low heat is best.
Once the puto is cooked, turn off the heat and top each one with a slice of cheese. Cover the steamer and let the residual heat melt the cheese for about a minute. Remove the puto from the molds and serve warm, or let them cool slightly before serving.
Enjoy your homemade puto cheese!
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Cooking methods
Puto is a type of Filipino steamed cake made with rice flour and has a soft, fluffy texture similar to a muffin. It is traditionally made of rice. The grains are soaked overnight in water to soften and then processed into a soft dough called galapong. The natural fermentation of soaking the rice acts as a leavening agent, but it's common to add yeast or baking powder to help the cake rise. The modern version, however, does not require fermenting and is straightforward and very easy.
Mixing the batter
In a mixing bowl, combine flour, sugar, and baking powder. Add the eggs one at a time and use an electric mixer to beat after each addition. You can also mix by hand using a whisk but also at moderate speed. Gradually add the milk and continue to stir or beat until the texture of the mixture becomes thin and smooth. Add water, butter, and vanilla extract and mix well for a minute or two. Lastly, add the grated cheese and fold in slowly using a spatula or spoon.
Steaming the puto
Pour the mixture into small to medium-sized molds. You can use silicon cupcake molds or any other shape of your choice. Arrange the molds in a steamer. Cover and steam for 20 to 25 minutes. If you want a cracked top, steam the puto on medium-high heat. For a smooth dome, steam on low heat.
Melting the cheese
Turn off the heat and top each puto with a slice of cheese. Cover for about a minute or two to allow the residual heat to melt the cheese. Allow the puto to cool down slightly before removing them from the molds and transferring them to a serving plate.
Reheating and storage
If you have any leftover puto, they can be stored in the refrigerator for up to 3 days. To reheat, you can re-steam them or wrap them in a moist paper towel and microwave for a few seconds.
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Toppings and flavourings
Puto is a Filipino steamed cake that is commonly served as an accompaniment to traditional Filipino savoury dishes. The classic puto recipe is made from slightly fermented rice and steamed galapong or rice dough. However, modern recipes tend to use all-purpose flour, which is more accessible and skips the fermentation process.
Puto is very customisable and can be made with a variety of toppings and flavourings. The most popular variety is cheese-flavoured puto, where a slice of cheese is added on top of the puto halfway through the steaming process. In the Philippines, it is typical to use processed cheese such as Eden or Velveeta cheese. Other cheeses that can be used include gouda, cheddar, mozzarella, and cream cheese.
Another popular variety is puto topped with salted egg, which creates a sweet and salty flavour combination. Other flavourings that can be added include extracts such as ube, pandan, or vanilla. Ube Halaya, commonly known as ube "jam", can be swirled into the batter for a unique flavour.
Puto can also be made without any toppings and can be eaten as a snack or alongside tea or coffee. It is typically steamed, but can also be baked in a toaster oven or rice cooker.
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Serving suggestions
Puto is a Filipino steamed rice cake delicacy that is often eaten as a snack or as a side dish. It is commonly served as an accompaniment to other traditional Filipino savoury dishes, such as dinuguan (pork blood stew) or pancit (rice noodle).
The traditional puto is made from rice, water, and sugar that is stone-grinded to make the batter or galapong. The rice grains are soaked overnight in water to soften and then processed into a soft dough. The natural fermentation of soaking the rice acts as a leavening agent, but it is common to add yeast or baking powder to help the cake rise.
The modern version of puto uses all-purpose flour instead of rice, and skips the fermentation process, making it faster to cook. This version of puto is also known as puto cheese, as cheese is added to the flour batter.
- Puto cheese can be served as a snack or side dish, as mentioned above.
- It can be served as a dessert, as it is a type of sweet, steamed cake.
- It can be served as part of a larger meal, alongside other traditional Filipino dishes such as dinuguan and pancit.
- It can be served as a merienda, which is a Filipino afternoon snack.
- It can be served as a terno to pancit dishes, which means it is served as a complementary dish to pancit.
- It can be served with hot coffee or ice-cold samalamig.
- It can be served as a celebratory dish, especially if there are a lot of savoury Filipino dishes served at the feast.
- It can be served as a baon, which is a packed meal or snack to be eaten outside the home, such as at school or work.
Additionally, there are some variations of puto that are worth mentioning:
- Puto Pao: a variant of puto with a filling of meat.
- Puto Bungbong: this puto has a distinctive purple colour and an elongated, flat shape. It is typically served on a banana leaf with butter or margarine and shredded coconut mixed with muscovado.
- Salted Egg-Topped Puto: a savoury puto with slivers of salted egg on top.
- Ube Puto Cheese: a variation of the original puto cheese recipe, where vanilla is substituted with ube flavouring.
Overall, puto cheese is a versatile dish that can be served in a variety of ways and is a delicious and easy-to-make treat.
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Storing and reheating
Puto is typically eaten at room temperature, but it can also be consumed cold straight from the refrigerator. If you prefer your puto warm, you can reheat it in a microwave oven in 30-second intervals until it is soft. The ideal texture can be achieved by sprinkling a bit of water on the puto, covering it with cling wrap, and then microwaving it. Alternatively, you can re-steam the puto until it becomes soft again. However, it is important to note that the texture of reheated puto may not be the same as it was on the first day.
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Frequently asked questions
You will need flour, sugar, baking powder, milk, egg, water, butter, vanilla extract, and cheese.
First, combine the flour, sugar, and baking powder in a bowl. Next, add the milk and egg, stirring until the mixture is smooth. Then, add the water, butter, and vanilla extract. Finally, add the grated cheese and fold it in slowly. Pour the mixture into moulds, arrange in a steamer, cover, and steam for 20-25 minutes. Top each puto with a slice of cheese, cover, and allow the residual heat to melt the cheese. Turn off the heat and let it cool before removing from the moulds and serving.
You can use any type of cheese you like, but processed cheese such as American cheese or Velveeta is a common choice as it is softer and melts easily.
