Bushra Griffith
Puto is a Filipino rice cake that is usually eaten as a snack. It is traditionally made with rice flour, but modern recipes often use all-purpose flour for convenience and to achieve a softer and smoother texture. The classic puto is made with slightly fermented rice and steamed galapong or rice dough, but these ingredients are rarely used anymore. Puto is often served as a side to other traditional Filipino dishes such as dinuguan (a pig's blood and offal stew) or pancit. One popular way to prepare puto is to add cheese, resulting in what is known as puto cheese or cheese puto. This can be done by adding shredded cheese to the batter or sprinkling it on top. While there are many types of cheese that can be used, such as gouda or cheddar, processed cheese is commonly used in the Philippines, with Kraft Eden cheese being a popular brand.
| Characteristics | Values |
|---|---|
| Type of Dish | Snack, side dish, or dessert |
| Cuisine | Filipino |
| Main Ingredients | Rice or all-purpose flour, sugar, baking powder, milk, egg, water, butter, vanilla extract, cheese |
| Cheese Options | Cheddar, Gouda, processed cheese (e.g., Kraft Eden/Velveeta), kesong puti, or American cheese |
| Texture | Soft, fluffy, moist |
| Cooking Technique | Steaming |
| Equipment | Steamer, bamboo steamer, rice cooker, or oven |
| Molds | Silicon cupcake molds, stainless puto molds, or colorful plastic molds |
| Serving Size | 3-7 medium puto |
| Calories | 131-448 kcal per serving |
| Storage | Best within 1-2 days; can be refrigerated for up to 3 days |
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What You'll Learn
Cheddar cheese is a popular choice for puto
Puto is a Filipino rice cake that is usually eaten as a snack. The traditional way to make puto is by steaming, and this method is used for cheese puto as well. The classic puto is made with rice flour, but an alternative recipe uses all-purpose flour, which is more accessible and skips the fermentation process. This version is topped with cheese, and Cheddar cheese is a popular choice.
Cheddar cheese is a versatile option for puto as it can be added to the batter or used as a topping. Some recipes call for shredded or grated cheddar cheese to be mixed into the batter, creating creamy cheese pockets throughout the puto. This gives the puto a more uniform texture and flavour. Other recipes suggest adding a slice or strip of cheddar cheese on top of each puto after steaming, allowing the residual heat to melt the cheese. This method creates a visually appealing presentation and a burst of cheese flavour with each bite.
Additionally, cheddar cheese has a distinct flavour and melting quality that makes it well-suited for puto. Its sharp and savoury taste pairs well with the sweetness of the puto batter, which typically includes sugar and vanilla extract. The melting quality of cheddar cheese contributes to the soft and fluffy texture that is characteristic of puto.
While cheddar cheese is a popular option, it is important to note that puto can be made with various types of cheese according to personal preference. Other cheeses that can be used include Gouda, processed cheese (such as Kraft Eden or Velveeta), or even local cheeses like kesong puti.
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Processed cheese is often used in the Philippines
Puto is a Filipino rice cake that is usually eaten as a merienda or snack. It is one of the most popular kinds of kakanin, a category of treats made from glutinous rice, rice flour, and coconut. The traditional way to make puto is by steaming, and this is also the method used for cheese puto.
The classic puto recipe is made from slightly fermented rice and then steamed galapong or rice dough. However, through industrialization and modernization, these ingredients are rarely used over the more accessible flour. This skips the fermentation process and makes the cooking puto faster. Puto is commonly served as an accompaniment to other traditional Filipino savory dishes, such as dinuguan (a pig's blood and offal stew) and pancit.
When making puto, it is important to use low heat. Bring the water to a simmer and then turn the heat down as low as possible. High temperatures will result in an uneven rise of the batter instead of forming a perfect dome. It is also important to grease the moulds before pouring in the batter, as this will help to easily release the cheese puto when they are done.
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Evaporated milk is a good substitute for fresh milk
Puto is a Filipino steamed cake that is soft, fluffy, and extra delicious with pockets of cheese. The most popular brand of cheese used in the Philippines is Kraft Eden cheese, which is similar to Kraft Velveeta in the US. Other types of cheese that can be used include Gouda, Cheddar, and Kesong puti.
To substitute evaporated milk for fresh milk in a recipe, you can combine a 12-ounce can of shaken evaporated milk with 18 ounces of water. This diluted form can be used in coffee, tea, or hot chocolate. If you do not have evaporated milk, you can make your own by heating regular milk on the stovetop until it reduces by about 60%. For a 12-ounce can of evaporated milk, simmer 32 ounces of milk until it reduces to about 12 ounces.
There are also dairy-free alternatives to evaporated milk. Non-dairy milk, such as soy, rice, oat, or almond milk, can be heated and reduced in the same way as dairy milk. Coconut milk is another excellent vegan substitute, as it has a similar fat content and texture to evaporated milk. It can be used at a 1:1 ratio, but it is important to consider its distinctive coconut flavor when substituting it in recipes.
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All-purpose flour is commonly used instead of rice flour
Puto is a soft and fluffy Filipino delicacy, often enjoyed as a snack or side dish. Traditionally, puto is made from rice, water and sugar, which is stone-grinded to make a batter called 'galapong'. The batter is then fermented overnight before steaming. However, nowadays, it is more common to use rice flour or all-purpose flour.
All-purpose flour is widely used in puto recipes, as it is easily accessible and gives the cakes a softer and smoother texture than rice flour. It is also a more convenient option, as the traditional method of preparing the rice batter is time-consuming. By using all-purpose flour, the puto can be made with a simpler recipe that still yields delicious results.
The use of all-purpose flour also allows for a greater rise in the puto, as the natural fermentation of the rice batter can be inconsistent. Baking powder is added to the all-purpose flour to act as a leavening agent, ensuring that the puto rises evenly and has a light and fluffy texture. This combination of all-purpose flour and baking powder creates a delightful treat with a soft and airy consistency.
When using all-purpose flour, it is important to note that the ratios may differ from recipes using rice flour. Adjustments may be needed to achieve the desired texture and taste. Additionally, the type of cheese used can also impact the overall flavour and texture of the puto. While processed cheese is commonly used in the Philippines, other varieties such as cheddar, gouda, or kesong puti can also be used to create different flavour profiles.
In conclusion, all-purpose flour is a popular alternative to rice flour in puto recipes due to its convenience, ability to create a softer texture, and the consistent rise it provides. With the right combination of ingredients and cooking techniques, puto made with all-purpose flour can be just as delicious and enjoyable as its traditional counterpart.
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Puto is best steamed, not baked
Puto, a Filipino steamed rice cake, is best prepared by steaming rather than baking. This is because steaming helps achieve the desired fluffy, airy, and light texture of the puto. The soft and fluffy texture is a distinctive feature of puto, and steaming is the best way to attain it.
Puto is traditionally made with rice flour, which is steamed to create a soft and airy cake. While some recipes use all-purpose flour instead of rice flour, the puto is still steamed rather than baked. Steaming puto is also a traditional method, as ovens are not common in Filipino home kitchens.
Preparing puto by steaming also reduces the risk of overcooking, as it is harder to overcook puto when steaming. Additionally, steaming helps the puto rise evenly, forming a perfect dome shape. A gentle simmer with low heat is ideal for preparing puto, as high temperatures can cause the batter to rise unevenly.
Puto can be steamed in a bamboo steamer or a cooking pot with a conical-shaped lid. The molds are filled with the puto mixture, covered, and steamed for about 8 to 15 minutes. The residual heat from turning off the heat before removing the puto from the steamer helps melt the cheese, creating creamy cheese pockets.
Overall, steaming is the preferred method for preparing puto to achieve the best texture, taste, and appearance.
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Frequently asked questions
Cheddar cheese is a popular choice for puto, but you can also use Gouda, processed cheese like Kraft Eden or Velveeta, or salted eggs.
Yes, traditionally puto is made with rice flour, but all-purpose flour is now more commonly used as it is more accessible and creates a smoother and softer texture.
You can do either! Some recipes call for shredded or grated cheese to be added to the batter to create creamy cheese pockets, while others sprinkle cheese on top of the puto after steaming.
Yes, you can use either fresh milk or evaporated milk in your puto recipe.
Yes, you can use either a steamer or a rice cooker to make puto.
