Andy Montoya
Puto Cheese is a Filipino steamed cake that is soft, fluffy, and extra delicious with pockets of cheese. It is a variant of the original puto recipe, with cheese added on top. The classic puto recipe is traditionally made from slightly fermented rice and then steamed galapong or rice dough. However, modern recipes often use all-purpose or rice flour, sugar, baking powder, milk, eggs, butter, and vanilla extract, in addition to the cheese. The ingredients are mixed, steamed, and then often topped with cheese, resulting in a delicious snack or side dish that is commonly served in the Philippines.
| Characteristics | Values |
|---|---|
| Texture | Soft, fluffy |
| Type | Filipino steamed cake |
| Ingredients | Flour, sugar, baking powder, milk, egg, water, butter, vanilla extract, grated cheese |
| Cooking method | Steaming |
| Cooking tools | Steamer, mixing bowl, spatula, moulds |
| Cooking time | 12 minutes |
| Serving suggestions | With dinuguan or pancit; as a snack or side dish; with coffee or samalamig |
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What You'll Learn
- Puto Cheese is a variant of the original puto recipe, which is made from rice dough
- Modern puto recipes use flour, which is more accessible and skips the fermentation process
- The ingredients for puto cheese include flour, sugar, baking powder, milk, eggs, butter, and vanilla extract
- The type of cheese used can vary, but processed cheese is common as real cheese is expensive in the Philippines
- Puto is a type of Filipino steamed cake, often enjoyed as a snack or side dish
Puto Cheese is a variant of the original puto recipe, which is made from rice dough
Over time, the original puto recipe has evolved, and flour is now commonly used instead of rice dough. This modern version of puto is quicker to make as it skips the fermentation process. To make puto cheese, you combine flour, sugar, and baking powder in a mixing bowl. Then, add milk and eggs and mix using a whisk or an electric mixer until the batter becomes smooth. You can also add water, butter, and vanilla extract for extra flavour and texture. Finally, fold in grated cheese slowly using a spatula or spoon.
Puto cheese is a soft and fluffy Filipino steamed cake that is easy to make and fun to eat. It is often enjoyed as a snack or a side dish to savoury meals, such as dinuguan (a pig's blood and offal stew) or pancit. The addition of cheese to the original puto recipe creates a delicious contrast of flavour and texture, making puto cheese a universally loved dish in the Philippines.
While puto cheese is typically made with flour, there are variations of the recipe that use rice flour or glutinous rice flour. These alternatives result in a softer and stickier texture, similar to mochi. Additionally, some people prefer to use evaporated milk instead of fresh milk in their puto cheese recipe.
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Modern puto recipes use flour, which is more accessible and skips the fermentation process
Puto is a traditional Filipino steamed cake, commonly served as a snack or side dish. It is soft, fluffy, and often described as delicious. The classic puto recipe is made from slightly fermented rice, which is soaked overnight and then processed into a soft dough called galapong. The natural fermentation of the rice acts as a leavening agent, and the batter is then steamed as whole loaves or individual portions. However, modern puto recipes have evolved to use flour, which is more accessible and skips the fermentation process. This makes preparing puto faster and more convenient.
The use of flour in modern puto recipes is a result of industrialization and modernization, making it easier for people to create this dish without the need for traditional ingredients like fermented rice. This change also allows for a wider variety of flavours and textures, as different types of flour can be used. For example, all-purpose flour is commonly used, but cake flour can be used for finer crumbs if desired. The use of flour also means that puto can be made without the traditional tools like clay pots, as it can be cooked in modern cookware or even steamed in a bamboo steamer.
The process of making modern puto with flour is relatively simple and straightforward. In a mixing bowl, combine flour, sugar, and baking powder. Fresh baking powder is recommended for the best results. Then, add eggs one at a time and use an electric mixer to beat the mixture until smooth. Milk is also added at this stage, with some recipes suggesting evaporated milk instead of fresh milk. Water is then incorporated, and the mixture is beaten until the batter becomes thin and smooth.
The next step is to add the cheese, which is what distinguishes puto cheese from the classic puto recipe. Grated cheese is folded slowly into the batter using a spatula or spoon. The moulds are greased with butter and filled with the batter. The puto is then steamed over very low heat to ensure a smooth dome shape. Finally, sliced cheese is placed on top of each puto, and the residual heat melts the cheese. This modern puto cheese recipe is a favourite among many, with its soft and fluffy texture and delicious pockets of cheese.
The accessibility of modern puto recipes using flour has made it a popular dish in the Philippines, with street stalls and online stores selling various puto flavours and varieties. It is a versatile dish that can be served on any occasion, from celebratory feasts to everyday meals. The ease of preparation and the endless flavour options have contributed to its widespread popularity, making it a well-loved part of Filipino cuisine.
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The ingredients for puto cheese include flour, sugar, baking powder, milk, eggs, butter, and vanilla extract
Puto cheese is a Filipino steamed cake that is soft, fluffy, and extra delicious with pockets of cheese. It is traditionally made from slightly fermented rice, which is then steamed and made into a soft dough called galapong. However, nowadays, it is more commonly made with flour, which is more accessible and skips the fermentation process.
It is important to note that the heat should be kept low when steaming puto cheese. The water should be brought to a gentle simmer, and then the heat should be turned down as low as possible to maintain the steam without letting the water boil. High temperatures will cause the batter to rise unevenly, resulting in an imperfect dome shape.
There are also some variations and substitutions that can be made to the basic ingredients. For example, some recipes call for evaporated milk instead of fresh milk, and others suggest using rice flour or gluten-free flour. Additionally, while some recipes include eggs, there are also eggless versions that rely solely on baking powder for leavening. It is important to use fresh baking powder and reduce the amount if using evaporated milk to prevent a bitter taste.
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The type of cheese used can vary, but processed cheese is common as real cheese is expensive in the Philippines
Puto is a type of Filipino steamed cake, commonly served as a snack or a side dish. The classic puto recipe is made from fermented rice, but modern recipes tend to use flour, which is more accessible and skips the fermentation process. Puto cheese is a variant of the original puto recipe, with cheese added on top.
The type of cheese used in puto cheese can vary, but processed cheese is common as "real" cheese is expensive in the Philippines. For example, one person who followed a puto cheese recipe commented that they used Canadian grated cheddar cheese, which resulted in a pale/yellowish colour. The recipe writer suggested that processed cheese, such as American cheese, is normally used in the Philippines as it is softer and melts more easily.
Some recipes for puto cheese specify the type of cheese to use. One recipe calls for sliced cheese, while another suggests grating the cheese and slowly folding it into the batter. A third recipe recommends cutting the cheese into strips and placing them on top of the puto before steaming for two minutes.
In addition to cheese, other common ingredients in puto cheese include flour, sugar, baking powder, milk, eggs, water, butter, and vanilla extract. The batter is mixed, poured into moulds, and steamed. Puto cheese can be served on its own or with other dishes such as dinuguan or pancit.
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Puto is a type of Filipino steamed cake, often enjoyed as a snack or side dish
To make puto cheese, you will need the following ingredients: flour, sugar, baking powder, milk, egg, water, butter, vanilla extract, and grated cheese. First, combine the flour, sugar, and baking powder in a mixing bowl. Then, add the milk and egg and mix using a whisk or electric mixer until the batter is smooth. Next, add the water and butter, and mix well. Finally, slowly fold in the grated cheese using a spatula or spoon. Grease each mould with butter and fill them with batter until they are three-quarters full. Bring water to a gentle simmer in the bottom of your steamer, then steam the puto for around 10 minutes. Top the puto with sliced cheese and cover to allow the residual heat to melt the cheese.
There are many variations of puto, and it is a very common dish in the Philippines. It is often served at celebratory feasts and as an everyday meal. Puto is a type of kakanin, which is an umbrella term for countless rice cake recipes found throughout the Philippines. The word kakanin comes from the Filipino words kain and kanin, meaning "eat" and "rice" respectively. Kakanin dishes are among the oldest known recipes in the country and hold symbolic significance, often being offered to families, guests, and visitors as gifts to secure stronger relationships.
Puto is commonly served as an accompaniment to other traditional Filipino savoury dishes, such as dinuguan (a pig's blood and offal stew) and pancit. It is perfect for balancing the rich flavours of savoury Filipino cuisine and is a popular dish to serve during celebrations, especially when there are many savoury dishes on the feast. Puto can be made in a variety of shapes, including muffins, and is typically soft and fluffy, with a subtle sweetness.
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Frequently asked questions
The ingredients of puto cheese are flour, sugar, baking powder, milk, egg, water, butter, vanilla extract, and cheese.
You can use all-purpose flour or rice flour.
You can use processed cheese, such as American cheese or Velveeta, or grated cheddar cheese.
No, it is not recommended to use cake flour for puto cheese as it will affect the texture.
No, glutinous rice flour is not suitable for puto cheese. It is used for making mochi, which has a sticky texture.
