Patrick Oconnell
Puto is a Filipino rice cake that is usually eaten as a snack. It is often steamed and can be eaten plain or with toppings such as cheese, bacon, or salted egg. This recipe for puto cheese uses all-purpose flour, which has a longer shelf life than traditional puto made with rice flour. The batter is made by combining flour, sugar, and baking powder, then adding milk and eggs. The mixture is then steamed, resulting in soft and fluffy puto cheese.
How to make puto cheese using all-purpose flour
| Characteristics | Values |
|---|---|
| Type of dish | Filipino steamed cake, rice cake, or snack |
| Ingredients | All-purpose flour, sugar, baking powder, milk, egg, water, butter, vanilla extract, cheese |
| Equipment | Mixing bowl, whisk or electric mixer, steamer or cooking pot, molds |
| Preparation | Combine dry ingredients, add wet ingredients and mix until smooth, fill molds, steam |
| Cooking time | 8-12 minutes, plus 1-2 minutes with cheese on top |
| Toppings | Cheese, salted egg, bacon, ham, or ube |
| Storage | Best eaten within 1-2 days, can be stored for up to 3 days in the refrigerator |
| Notes | Use fresh baking powder, do not overmix the batter |
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What You'll Learn
Ingredients
The ingredients for making puto cheese using all-purpose flour are simple and easy to find. Here is a detailed list of the ingredients you will need:
Dry Ingredients
- All-purpose flour: This is the base of your puto cheese. Sift and measure 1 cup of all-purpose flour. Sifting the flour will ensure a smooth batter and help distribute the baking powder evenly.
- Sugar: You will need 1/2 cup of granulated white sugar. Sugar will not only sweeten your puto cheese but also contribute to the browning and texture.
- Baking powder: Measure 1 1/2 teaspoons of baking powder. This is what will make your puto cheese rise and give it that fluffy texture. Make sure to use fresh baking powder for the best results.
Wet Ingredients
- Milk: You can use evaporated milk or regular fresh milk. Add the milk gradually while stirring to create a smooth batter.
- Egg: The recipe calls for one egg. Add the egg to the dry ingredients and beat well using an electric mixer.
- Water: This is essential to create a thin and smooth batter. Add water gradually and continue to stir.
- Butter: Add butter for flavor and to create a moist and soft texture.
- Vanilla extract: This will enhance the flavor of your puto cheese.
Cheese
Shredded or grated cheese: You can use shredded cheddar cheese or processed cheese like American cheese or Velveeta. You can add the cheese to the batter to create creamy cheese pockets or sprinkle it on top.
Remember to buy fresh and good-quality ingredients for the best results. Now that you have gathered all the ingredients, you are ready to start making your puto cheese!
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Mixing the batter
To make the batter for puto cheese using all-purpose flour, you'll need a mixing bowl, a whisk or electric mixer, and a spatula or spoon. The ingredients you'll need to mix are:
- All-purpose flour
- Sugar
- Baking powder
- Milk
- Egg
- Water
- Butter
- Vanilla extract
- Grated or shredded cheese
First, combine the flour, sugar, and baking powder in a large bowl and mix well. Make sure to sift the flour and sugar beforehand to ensure a smooth batter and even distribution of baking powder. Then, gradually add the milk and egg while stirring. Continue stirring until the texture of the mixture becomes smooth. You can use an electric mixer at medium speed for this step.
Next, add the water, butter, and vanilla extract. Mix well for a minute or two until everything is well blended. Finally, slowly fold in the grated cheese using a spatula or spoon. You can add shredded cheddar to the batter to create creamy cheese pockets, or you can skip this step and sprinkle the cheese on top later.
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Preparing the steamer
If you're using a different type of steamer, fill the bottom of the steamer with water and bring it to a gentle simmer over very low heat. Place the moulds in the steamer basket, ensuring they are arranged in a single layer and filled with batter up to 3/4 full. Cover the lid with katsa (muslin) or lightweight cotton to absorb the condensing steam.
If you don't have a steamer, you can use a rice cooker or even a toaster oven to cook the puto cheese. For a smooth dome-shaped puto, steam on low heat; for a cracked top, use medium-high heat.
Once the puto is cooked, turn off the heat and top with cheese, allowing the residual heat to melt it. Then, let it rest until slightly cooled. It's best to eat puto within 1-2 days as it has a longer shelf life than puto made with rice flour. However, it can be stored for up to 3 days in the refrigerator.
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Cooking the puto
First, pour water into a steamer or cooking pot and bring it to a gentle simmer. You can boil the water on high heat if using a silicon mould. Grease each mould with butter and fill them with batter up to 3/4 full. Place the moulds in the steamer basket and cover.
Steam the puto for about 8 to 12 minutes or until a toothpick inserted in the centre comes out clean. If you prefer a cracked top, steam the puto on medium-high heat. For a smooth dome, steam on low heat.
Once the puto is cooked, turn off the heat and top each one with a slice of cheese. Cover the puto for about a minute to allow the residual heat to melt the cheese.
If you don't have a steamer, you can use a rice cooker or even a toaster oven.
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Storing and serving
Puto is best eaten within 1 or 2 days of making it. If you need to store it for longer, it can be kept in the refrigerator for up to 3 days. Make sure to wrap it securely with cling wrap, as puto dries out easily when left uncovered. It is usually eaten at room temperature, but it can also be eaten cold. If it becomes tough in the refrigerator, sprinkle a little water on it, cover with cling wrap, and microwave in 30-second intervals until it is soft again.
Puto is a type of Filipino steamed cake, often served as a snack or side dish. It is delicious on its own, but it also pairs well with dinuguan (pork blood stew) or Filipino noodle dishes like pancit canton or pancit palabok. For an afternoon treat, serve it with tea or coffee.
If you want to get creative, there are endless flavour and topping combinations to try. While cheddar cheese is a popular topping, you can also experiment with bacon, salted egg, kesong puti, processed cheese, ham, or crisp-cooked bacon. For a different flavour, try adding pandan or ube extract to the batter.
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Frequently asked questions
You will need all-purpose flour, sugar, baking powder, milk, egg, 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, stir in the vanilla extract and butter. Lastly, slowly fold in the grated cheese.
Grease your moulds with butter and fill them with batter up to 3/4 full. Fill the bottom of your steamer with water and bring it to a gentle simmer. Place the moulds in the steamer and steam for 10-25 minutes, or until a toothpick inserted into the centre comes out clean.
Once the puto is cooked, turn off the heat and top each one with a slice of cheese. Cover the puto for about a minute, allowing the residual heat to melt the cheese.
