Baking Puto Cheese: A Simple Oven Guide

Puto is a Filipino steamed rice cake that is usually eaten as a snack. It is traditionally made with rice flour, but this cheese puto recipe uses all-purpose flour, making it softer and smoother. This recipe can be made in a steamer or in the oven using a water bath method. The key to making fluffy puto cheese is to ensure that the water is boiling before steaming, as this creates the air bubbles that give it its signature texture. This easy and delicious recipe can be modified with different flavour combinations and toppings, such as pandan or ube extracts.

How to make puto cheese using an oven

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Ingredients and measurements

The ingredients and their measurements for making puto cheese in the oven are as follows:

First, prepare a large bowl and a separate mixing bowl. You will also need a pot or steamer and a stove or oven. Grease your moulds with butter or oil and set aside.

In the large bowl, combine the following dry ingredients:

• 1 cup of all-purpose flour (rice flour can be used but this has a shorter shelf life)
• 1/2 cup of granulated white sugar
• 1 1/2 teaspoons of baking powder (use fresh, branded baking powder)
• A pinch of salt (optional)

In the mixing bowl, combine the following wet ingredients:

• 3/4 cup of milk (evaporated milk can be used)
• 1 egg
• 2 tablespoons of butter
• 1/4 teaspoon of vanilla extract

You will also need grated, shredded, or sliced cheese, such as cheddar, kesong puti, or processed cheese. You can also use salted eggs, ham, or bacon for a savoury twist.

Once the dry and wet ingredients are combined separately, gradually add the wet mixture to the dry mixture and combine until smooth. Do not overmix. Finally, slowly fold in half of the cheese.

Preparing the batter

Puto is a Filipino steamed rice cake that is usually eaten as a snack. The traditional way to make puto is by steaming, and this cheese puto recipe is prepared in the same way. However, this recipe uses all-purpose flour instead of rice flour.

To prepare the batter, start by sifting together the dry ingredients in a large bowl. Combine 1 cup of all-purpose flour, 1/2 cup of granulated white sugar, and 1 1/2 teaspoons of baking powder. Set this mixture aside.

In a separate bowl, combine the wet ingredients. Mix together 3/4 cup of milk (evaporated milk can also be used) with 1 egg and 2 tablespoons of butter. You can also add a pinch of salt to enhance the flavour. Mix these ingredients until they are well blended.

Now, it's time to combine the dry and wet mixtures. Gradually add the wet ingredients to the dry ingredients and mix until well combined. Be careful not to overmix the batter.

At this point, you can add any additional flavourings or extracts, such as vanilla extract or ube flavouring. You can also add shredded cheese to the batter to create creamy cheese pockets, or you can simply sprinkle the cheese on top later.

Cooking methods

Puto is a Filipino steamed rice cake delicacy that is usually eaten as a snack. The traditional way to make puto is by steaming, and this cheese puto recipe is prepared in the same way. However, you can bake this puto cheese in the oven using a water bath method.

To make puto cheese, you will need the following ingredients:

• All-purpose flour
• Sugar
• Baking powder
• Milk (evaporated milk is also an option)
• Egg
• Butter
• Water
• Vanilla extract
• Grated or shredded cheese (any type of cheddar cheese will work, but sharp cheddar has the most flavor)
• Salt (optional)

• In a large bowl, sift and combine the flour, sugar, baking powder, and salt (if using) together. Make sure to use fresh baking powder for the best results.
• In a separate bowl, combine the milk, egg, and butter. Mix until well blended. You can use an electric mixer for this step.
• Gradually add the milk mixture to the flour mixture and mix until well combined. Do not overmix.
• Add the water, butter, and vanilla extract to the batter and mix well for a minute or two.
• Grease each mold with butter or oil. Fill the molds with batter up to 3/4 full.
• Fill a pot with enough water to steam a few batches of puto. Bring the water to a boil.
• Place the molds in a steamer basket and steam for about 10 to 12 minutes on medium heat, or until a toothpick inserted into the center comes out clean.
• Place a piece of sliced cheese on top of each puto and steam for an additional minute or until the cheese is slightly melted.
• Remove from the heat and let the puto cool slightly before removing them from the molds.
• If you don't have a steamer, you can bake the puto cheese in the oven using a water bath method. Simply place a pan of hot water in the oven, and put the molds in the water bath. Steam-bake for 18-20 minutes, or until a toothpick comes out dry when inserted.

Note that it is important to ensure that the water is boiling before you start steaming the puto. This helps create the air bubbles that make the puto fluffy. If the water is not boiling, the puto may rise less, resulting in dense rice cakes.

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Toppings and flavour combinations

Puto is a Filipino rice cake that is usually eaten as a snack. It is one of the most popular kinds of desserts in the Philippines. The traditional way to make puto is by steaming, but it can also be baked in an oven using a water bath method. The basic ingredients for puto cheese include flour, sugar, baking powder, milk, egg, butter, vanilla extract, and cheese. The cheese is usually added to the batter to create creamy cheese pockets, but it can also be sprinkled on top.

• Cheddar Cheese: This is the most common type of cheese used in puto. You can use shredded or sliced cheddar cheese, either mixed into the batter or sprinkled on top.
• Processed Cheese: In the Philippines, the common cheese used in puto is packed in foil and boxed, such as the Kraft Eden brand, which is similar to Kraft Velveeta in the US. For those who don't have access to this type of processed cheese, other options include Gouda or Cheddar.
• Salted Egg: This is a popular topping for puto cheese, adding a savoury note to the rice cakes.
• Kesong Puti: This is a type of Filipino white cheese that can be used as a topping or mixed into the batter.
• Meat: You can add ham or crisp-cooked bacon to your puto for a savoury twist. Puto can also be stuffed with meat, such as puto pao.
• Coconut: Some variations of puto are made with coconut milk and topped with shredded coconut.
• Ube: Ube is a purple yam commonly used in Filipino desserts. You can add ube extract to your puto batter for a unique flavour and colour.
• Pandan: Pandan is a leaf commonly used in Southeast Asian cuisine for its aromatic flavour and green colour. You can use pandan extract to flavour your puto.

Storage and reheating

Puto cheese is best eaten within 1 or 2 days of making it. If you need to store it, wrap it securely with cling wrap as puto cheese dries out easily when left uncovered. It can be stored for up to 3 days in the refrigerator.

Puto is usually eaten at room temperature, but it can also be eaten cold straight from the refrigerator. If it gets tougher in the refrigerator, sprinkle a bit of water on it, cover it with cling wrap, and put it in the microwave in 30-second bursts until it is soft and slightly warm.

To reheat puto cheese, you can steam it for 8 to 12 minutes or until a toothpick inserted into the puto comes out clean. You can also place it in an oven set to low heat. Bring the water in the steamer to a gentle simmer and turn the heat down to the lowest setting. This will keep the steam forming without boiling the water, which can cause an uneven rise in the batter. Place the puto in the steamer basket and steam for about 10 to 12 minutes or until a toothpick inserted into the centre comes out clean.

If you want to melt cheese on top of the puto, remove the lid and add a strip of cheese. Steam for another minute or two until the cheese melts. Turn off the heat and let the puto rest until it is slightly cool before serving.

Frequently asked questions