Cheese Puto: A Savory Treat Or Dessert?

Puto is a Filipino steamed rice cake that is traditionally made from fermented rice dough, although modern recipes use all-purpose flour. It is often eaten as a snack or as a dessert, and can be served on its own or as a side dish to savoury dishes such as dinuguan (pork blood stew) or pancit (rice noodle). Puto is typically soft, fluffy, and mildly sweet, with toppings such as cheese, butter, salted eggs, or shredded coconut. The rice dough is usually fermented overnight before steaming, although modern recipes use baking powder as a leavening agent. The steamed cakes are cooked in moulds and are often served with tea or coffee.

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Puto cheese as a dessert

Puto is a Filipino steamed rice cake that is traditionally made from slightly fermented rice dough, known as galapong. It is commonly eaten as a snack or dessert and can be served on its own or as an accompaniment to savoury dishes. The traditional puto made with galapong is sometimes referred to as putong puti ("white puto") or putong bigas ("rice puto").

Puto is often made with cheese, resulting in what is known as puto cheese. This variety is made with simple, classic cake ingredients such as eggs, milk, butter, all-purpose flour, sugar, baking powder, and powdered milk for added richness. Slices of cheese are commonly added on top of the puto to provide a contrast of salty and savoury flavour. In the Philippines, it is typical to use processed cheese, such as Eden or Velveeta cheese. However, other types of cheese such as gouda, cheddar, mozzarella, and cream cheese can also be used.

The process of making puto cheese begins by combining flour, sugar, and baking powder in a large bowl and stirring well. Eggs are then added one at a time and beaten well using an electric mixer after each addition. Milk is added next, and the mixture is beaten until smooth. Water is added gradually while continuing to beat until the batter is thin and smooth. Butter and vanilla extract are then added and stirred until well blended. Finally, shredded or grated cheese is added and stirred until combined.

The puto cheese mixture is then poured into molds, filling them about 3/4 full to allow room for rising. The molds are arranged in a single layer on a steamer rack and placed over a steamer with simmering water. The puto is steamed for about 8 to 10 minutes or until a toothpick inserted comes out clean. Once the puto is cooked, the steamed cakes are removed from the steamer and allowed to cool down. They are then gently removed from the molds and arranged on a serving plate.

Puto cheese can be served as a delicious snack or dessert and can be enjoyed on its own or with a hot cup of brewed coffee or tea. It can also be served as a side dish alongside savoury dishes such as dinuguan (pork blood stew) or pancit (rice noodle).

Puto cheese as a snack

Puto is a Filipino steamed rice cake that is traditionally made from slightly fermented rice dough (galapong). It is often eaten as a snack, either on its own or as an accompaniment to savoury dishes such as dinuguan (pork blood stew) or pancit (rice noodle).

Puto is typically soft, fluffy, and mildly sweet, with a fine, uniform grain. It is neither sticky nor dry and crumbly, but moist. The essential flavour is of freshly cooked rice, but it may be sweetened a bit if eaten by itself as a snack.

When served as a snack, puto is often topped with cheese, resulting in what is known as puto cheese. Other toppings may include butter/margarine, hard-boiled eggs, meat, or freshly grated coconut. In some regions, puto with cheese toppings are humorously called putong bakla ("homosexual puto"), while those with egg toppings are called putong lalaki ("man's puto") and those filled with meat are called putong babae ("woman's puto").

Puto cheese is typically made with simple, classic cake ingredients such as eggs, milk, butter, all-purpose flour, sugar, baking powder, and powdered milk for added richness. The cheese is usually added in grated or shredded form, but slices of cheese are commonly added on top of the puto to provide a contrast of salty and savoury flavour. In the Philippines, it is typical to use processed cheese, such as Eden or Velveeta cheese, although other types of cheese such as cheddar, gouda, mozzarella, and cream cheese can also be used.

Preparing puto cheese involves combining the dry ingredients (flour, sugar, and baking powder) in a large bowl and stirring well. Eggs are then added one at a time and beaten well using an electric mixer after each addition. Milk is added next, and the mixture is beaten until smooth. Water is then added and the mixture is beaten until the batter is thin and smooth. Butter and vanilla extract are then added and stirred until well blended. Finally, the shredded cheese is added and stirred until combined. The batter is then poured into moulds and steamed for about 8 to 10 minutes or until a toothpick inserted comes out clean.

Puto cheese can be served warm or at room temperature. It is a delicious and easy-to-make snack that can be enjoyed at any time of the day.

Puto cheese as a side dish

Puto is a Filipino steamed rice cake that is traditionally made from slightly fermented rice dough, known as galapong. It is often eaten as a snack or dessert, but it can also be served as a side dish to accompany savoury dishes.

When served as a side, puto is commonly paired with savoury dishes like dinuguan (pork blood stew) or pancit (rice noodles). The slightly sweet and airy texture of the cake complements the savoury flavours of these dishes.

As a side dish, puto can be made with various ingredients and toppings to enhance its flavour and texture. While traditional puto is made with rice, modern variations may use all-purpose flour instead. Puto can also be made with glutinous rice flour, which gives it a sticky and moist texture. Other ingredients commonly used in puto include sugar, baking powder, milk, eggs, butter, and cheese.

Cheese puto is a popular variation that includes pockets of cheese within the cake and additional slices of cheese on top. The cheese provides a savoury and salty contrast to the sweet and airy cake. Different types of cheese can be used, such as cheddar, gouda, or processed cheese like Eden or Velveeta.

When preparing puto as a side dish, it is important to ensure proper steaming and heat control. Puto should be cooked at low heat with gentle steaming to achieve the perfect dome shape and soft, fluffy texture.

Overall, puto cheese makes an excellent side dish to accompany savoury Filipino dishes. With its soft and fluffy texture, mellow sweetness, and savoury cheese pockets, puto cheese is a delicious and addictive treat that pairs perfectly with a variety of main courses.

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Making puto cheese

Puto is a Filipino steamed rice cake delicacy, often eaten as a snack or as a side to main dishes. The traditional version is made from rice, water and sugar, but this recipe for Cheese Puto uses all-purpose flour instead.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated white sugar
• 1 1/2 teaspoons baking powder
• Milk
• 1 egg
• Water
• Butter
• Vanilla extract
• Grated cheese

Method

• In a mixing bowl, combine the flour, sugar and baking powder.
• Add the milk and egg and mix using a whisk or electric mixer at medium speed until the batter becomes smooth.
• Add the 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.
• Grease each mould with butter and fill the moulds with batter up to 3/4 full.
• Fill the bottom of the steamer with water and bring to a gentle simmer over very low heat. Place a cheesecloth or clean kitchen towel in between the steamer racks and the top cover to avoid water from dripping into the batter.
• Place the moulds in the steamer basket and steam for about 8 to 10 minutes or until a toothpick inserted comes out clean.
• Remove the lid and add a strip of cheese on top of each puto. Steam for another minute or two until the cheese melts.
• Turn off the heat and let the puto cool down before removing them from the moulds with a spatula.

Puto cheese toppings

Puto is a traditional Filipino steamed cake that is usually made with rice flour and has a soft, fluffy texture. It is often served as a snack, dessert, or even breakfast. The addition of cheese to the traditional puto recipe creates puto cheese, a variant with a savoury note.

There are a variety of cheeses that can be used as toppings for puto cheese. Here are some options:

• Processed cheese: This is a common type of cheese used in the Philippines, often packed in foil and boxes and found on grocery store shelves. The popular brand, Kraft Eden cheese, is similar to Kraft Velveeta in the US. Processed cheese is a convenient option for puto cheese toppings as it melts easily and adds a creamy texture.
• Shredded Cheddar: Cheddar cheese is a versatile option that can be added to the batter or sprinkled on top. It creates creamy cheese pockets throughout the puto, adding a savoury flavour.
• Salted Eggs: Sliced salted eggs are a traditional topping for puto cheese. They provide a unique flavour and texture contrast to the fluffy steamed cake.
• Kesong Puti: This is a type of Filipino white cheese that can be used as a topping or mixed into the batter. It has a mild, salty flavour and a soft, creamy texture.
• Ham or Bacon: For an extra savoury touch, thin slices of ham or crisp-cooked bacon can be added as toppings. This transforms the puto cheese into a heartier snack or light meal.
• Gouda or Other Mild Cheeses: If the aforementioned cheeses are not available, milder cheeses such as Gouda can be used. These cheeses provide a subtle flavour and melt well, making them suitable for puto cheese toppings.

When preparing puto cheese, it is important to note that the toppings are typically added towards the end of the cooking process. After steaming the puto, it is common to top each one with a slice or shredded cheese and cover it for about a minute to allow the residual heat to melt the cheese. This creates a delicious, gooey topping that enhances the flavour and texture of the puto cheese.

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