Randy Chandler
Puto is a Filipino steamed rice cake, commonly served as a snack or side dish. The traditional recipe uses fermented rice dough, but modern recipes often use flour, which is faster and easier to work with. To make puto cheese, you'll need a steamer, a mixing bowl, and a variety of ingredients, including flour, sugar, butter, milk, eggs, and cheese. The ingredients are combined and mixed, then poured into moulds and steamed for around 25 minutes. The puto cheese is then removed from the steamer and served.
How to Steam Puto Cheese
| Characteristics | Values |
|---|---|
| Ingredients | All-purpose flour, sugar, baking powder, milk, egg, water, butter, vanilla extract, cheese |
| Preparation | Combine dry ingredients, add wet ingredients, mix, pour into moulds, steam, add cheese, steam again |
| Equipment | Steamer, moulds, bowl, whisk or electric mixer, spatula or spoon |
| Tips | Use low heat, avoid water dripping into batter, double/triple recipe for more puto, use fresh baking powder |
| Nutrition | Calories: 131-448kcal, Carbohydrates: 20-71g, Protein: 3-14g, Fat: 3-13g, Sugar: 10-37g |
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What You'll Learn
How to make the batter
Puto is a Filipino steamed rice cake that is traditionally made from fermented rice. However, modern recipes tend to use all-purpose flour, which is more accessible and skips the fermentation process.
To make the batter, you will need the following ingredients:
- All-purpose flour
- Sugar
- Baking powder
- Milk (evaporated or fresh)
- Eggs
- Water
- Butter
- Vanilla extract
- Salt (optional)
- Food colouring (optional)
In a mixing bowl, combine the dry ingredients: flour, sugar, and baking powder. Sift the flour and baking powder to avoid lumps. You can also add a pinch of salt here. Then, gradually add the wet ingredients: milk, egg, and water. Mix using a whisk or an electric mixer at medium speed until the batter becomes smooth. Be careful not to overmix, as this will cause the puto to rise too much and become airy. Finally, add the butter, vanilla extract, and food colouring (if desired), and mix well for another minute or two.
If you prefer to use the traditional method with fermented rice batter, soak the rice grains in water overnight to soften them. The next day, process the softened rice into a soft dough called "galapong" and ferment it for another night before steaming. You can also add yeast or baking powder to help the cake rise.
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Preparing the steamer
Firstly, decide on the type of steamer you will use. You can use a stove-top steamer, an electric steamer, or even a bamboo steamer. Each type of steamer may have slightly different instructions, so be sure to refer to the manufacturer's guidelines if needed.
Next, fill the base of your steamer with water. The amount of water required may vary depending on the steamer type and size, but generally, you want to ensure there is enough water to generate a steady stream of steam without risking it boiling dry. Bring the water to a boil. It is important to use low heat to maintain a gentle simmer. High temperatures can cause uneven cooking and affect the rise of the batter.
While the water is heating up, prepare your steamer racks. Line the steamer racks with a cheesecloth or a clean kitchen towel to prevent water from dripping onto the batter. This is an important step to ensure even cooking and a smooth, domed shape for your puto cheese.
Once the water is boiling, reduce the heat to the lowest setting. You want just enough heat to maintain a steady stream of steam without letting the water boil vigorously. Place the prepared steamer racks inside the steamer, ensuring they are securely positioned.
Your steamer is now ready for the puto cheese batter. Remember to pour the batter into moulds before placing them in the steamer. Follow the specific cooking instructions for your puto cheese recipe, as steaming times may vary.
By following these steps, you will create an optimal steaming environment for your puto cheese, ensuring even cooking and the desired fluffy texture.
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Cooking time
The cooking time for puto cheese will vary depending on the size of the moulds and the heat level. If you are using mini muffin moulds, you should steam the puto for about eight minutes. If you are using small to medium-sized moulds, you should steam for 25 minutes, then top with cheese and steam for another five minutes.
If you are adding cheese to the batter, make sure to only use a moderate speed when mixing to avoid too much air getting into the mixture. This will affect the cooking time, as puto cooked on a higher heat will rise unevenly.
If you are adding cheese on top of the puto, you can do this about a minute or two before the end of the cooking time, then leave to melt for 30 seconds to one minute. Turn off the heat and let the puto cool down slightly before removing from the moulds.
Puto should be eaten immediately to experience the fluffy and airy texture. You can also keep them in the fridge for a few days. Do not keep them on the counter overnight because they are moist and tend to mould quickly.
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Melting the cheese
Melting cheese is an important step in making puto, a Filipino steamed cake. The cheese is what makes puto unique, giving it pockets of creamy, gooey cheese throughout. The best cheeses for melting are those that are young and high in moisture, such as non-aged cheddar, Colby, young Swiss, Monterey jack, and mozzarella. These cheeses have higher moisture content and are therefore easier to melt.
When melting cheese, it is important to remember that low-fat and low-moisture cheeses, such as Romano and Parmesan, burn easily and are not ideal for melting into a smooth sauce. They will melt into strands, but they will not create a creamy sauce. It is also important to avoid high heat when melting cheese, as this can cause the proteins to seize up and become firm, squeezing out moisture and separating from the fat and moisture. This will result in rubbery, clumpy bits of cheese protein.
To melt cheese, you can use a stove-top or a microwave. However, the stove-top method is more reliable as it gives you more control over the melting process and allows you to create a sauce with your desired consistency. To melt cheese on a stove-top, use a non-stick saucepan or skillet, such as ceramic or porcelain-enameled, to prevent the cheese from sticking to the sides and burning. Start by melting butter over medium heat, then whisk in flour, a little at a time, until well blended. Next, whisk in hot milk and continue stirring until melted. At this point, you can add shredded cheese to the sauce and turn the heat to the lowest setting to melt the cheese slowly and gently. This will help you achieve a goopy, stringy texture.
Another way to melt cheese on a stove-top is to make a roux, which is a mixture of flour and fats used to thicken sauces and enhance flavour and texture. You can also add milk or cream to create an emulsion, stirring continuously until the cheese is melted. If using a microwave, it is important to use low heat and stir continuously to avoid overheating or burning the cheese.
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Serving and storing
Puto cheese is best served fresh and warm, straight out of the steamer. It is a soft, fluffy, and extra delicious Filipino snack with pockets of cheese. It can be served on its own or as a side dish with dinuguan (pork blood stew) or pancit (rice noodle).
To serve, simply remove the puto cheese from the steamer and let it cool down for 30 seconds. Then, gently remove the puto from the moulds and transfer them to a serving plate.
If you have any leftover puto cheese, you can store it in an airtight container in the refrigerator for up to a few days. Puto cheese tends to be moist, so it's important not to leave it on the counter overnight, as it may spoil or become mouldy.
To reheat, you can steam the puto cheese again for a few minutes or until warmed through. Alternatively, you can reheat it in the microwave for a few seconds.
Puto cheese is best enjoyed warm and fresh, as the fluffy and airy texture may change upon cooling and reheating.
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Frequently asked questions
Puto Cheese is a Filipino steamed rice cake delicacy, often eaten as a snack or side dish. It is soft, fluffy, and extra delicious with pockets of cheese.
The ingredients for Puto Cheese are simple and include all-purpose flour, sugar, baking powder, milk, eggs, butter, vanilla extract, and cheese.
Traditional Puto is made from fermented rice batter, which is then steamed. However, modern recipes often use rice flour or all-purpose flour instead of rice, skipping the fermentation process.
You can use a stove-top or electric steamer. It is recommended to use a steamer with a conical-shaped lid to prevent condensing steam from dripping onto the Puto.
Steam the Puto for about 8-10 minutes, then add the cheese on top and steam for another minute or two until the cheese melts. The total steaming time may vary depending on the size of your Puto and your preferred texture.
