Randy Chandler
There are many reasons why your puto cheese did not rise. One of the most common reasons is that the water was not boiling when you started steaming the puto, which creates the air bubbles that make it fluffy. Other reasons include using the wrong type of flour, overmixing the batter, using the wrong type of cheese, and not using enough baking powder. To ensure your puto cheese rises properly, make sure to use the right ingredients and follow the recipe closely.
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What You'll Learn
Using the wrong type of flour
Puto is a Filipino rice cake that is usually eaten as a snack. It is typically made with rice flour, but all-purpose flour is a more accessible and affordable alternative. While both versions yield soft and fluffy rice cakes, puto made with rice flour tends to be denser and stickier, whereas all-purpose flour results in a lighter and cake-like texture.
If you are using all-purpose flour, it is important to be mindful of the amount of mixing. All-purpose flour is a type of wheat flour that forms gluten when mixed with water. Overmixing the batter can lead to the formation of too much gluten, impacting the texture and rise of your puto. To avoid this, stop mixing once there are no more loose clumps of flour and the batter is smooth and silky.
Additionally, the type of flour can affect the colour of your puto. If you are aiming for a white and fluffier puto, cake flour is recommended. Using strong white bread flour may result in a brown colour.
When making puto, it is crucial to use fresh and effective baking powder. It is recommended to use branded baking powders that are sealed and sold in supermarkets. Baking powder acts as a leavening agent, helping the batter puff up and become soft and moist. However, using too much baking powder can also affect the rise of your puto, so it is important to follow the recipe accurately.
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Overmixing the batter
If your puto cheese did not rise, it could be because you overmixed the batter.
When making puto cheese, it is important to avoid overmixing the batter. Overmixing can cause gluten to form in the batter, which can affect the texture and rise of the puto. Gluten formation can make the puto dense and tough, instead of light and fluffy. It is recommended to mix the batter until it is smooth and there are no lumps or dry bits of flour remaining. However, once this stage is reached, it is best to stop mixing to avoid overmixing.
Additionally, the type of flour used can also impact gluten formation. All-purpose flour contains more gluten than rice flour, so using all-purpose flour may require more careful mixing to avoid overmixing. If you are using all-purpose flour, it is generally recommended to mix at a moderate speed by hand or with a whisk until the batter is smooth. This helps to prevent overmixing and the formation of too much gluten.
Furthermore, the mixing speed and duration can also affect the rise of the puto. Mixing at a high speed or for too long can incorporate too much air into the batter, causing the puto to rise excessively and become airy. This can affect the overall texture and rise of the puto, resulting in an uneven or excessive rise. Therefore, it is important to mix at a moderate speed and only until the ingredients are combined and the batter is smooth.
To prevent overmixing, it is crucial to gradually add the dry ingredients to the wet ingredients and mix until they are just combined. This ensures that all the ingredients are incorporated without overmixing the batter. Additionally, when adding the cheese, it should be carefully stirred in and evenly distributed without overmixing.
By avoiding overmixing the batter, you can help ensure that your puto cheese rises properly and has a light and fluffy texture.
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Using the wrong type of cheese
Puto is a Filipino steamed rice cake delicacy that is normally eaten as a snack. It is also often served to accompany savoury dishes like dinuguan (pork blood stew) or pancit (rice noodles). The traditional version is made from rice, water, and sugar that is stone-ground to make the batter or "galapong". It is normally fermented overnight before steaming. However, the cheese puto version does not use rice at all, instead opting for all-purpose flour.
The type of cheese used in puto cheese is important. Cheddar cheese is a good option, with sharp cheddar having the most flavour due to its aging process. Processed cheese, like American cheese or Velveeta, is also commonly used in the Philippines as it is softer and melts more easily.
If you use a cheese that is too hard or dry, it may not melt properly and could affect the rise of the puto. Additionally, if you use a cheese with a strong flavour, it may overpower the other ingredients in the puto.
It is also important to add the cheese at the right time during the cooking process. The cheese is typically added towards the end of the steaming process. If you add the cheese too early, it may melt too quickly or burn, affecting the rise and taste of the puto.
Furthermore, the amount of cheese used can also impact the rise of the puto. If too much cheese is added, it may weigh down the batter and prevent it from rising properly.
To ensure the best results, follow a trusted recipe and use the recommended type and amount of cheese, adding it at the suggested time during the cooking process.
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Not using fresh baking powder
If your puto cheese did not rise, it could be because you did not use fresh baking powder. Puto is a Filipino steamed rice cake that is usually made with rice flour or all-purpose flour, sugar, and baking powder. The natural fermentation of soaking the rice acts as a leavening agent, but baking powder is often added to help the cake rise.
Baking powder is a leavening agent that provides lift and keeps the puto airy. It is important to use fresh, good-quality baking powder to ensure that it is still effective and has not lost its leavening effects. Expired or poor-quality baking powder may not provide enough lift, resulting in a dense or flat puto.
To ensure that your baking powder is fresh, purchase branded baking powders that are sealed and sold in supermarkets. Avoid buying from local markets, as some people have reported issues with the effectiveness of the baking powder purchased from these sources. Recommended brands include Calumet, Clabber Girl, Clover Valley, and Crumford.
Additionally, it is important to store your baking powder properly to maintain its freshness and effectiveness. Baking powder should be kept in a cool, dry place and used within six months to a year of opening. If you are not sure how long you have had your baking powder, it is best to replace it with a new container to ensure optimal performance.
By using fresh and high-quality baking powder, you can help ensure that your puto cheese rises properly and has the desired soft and fluffy texture.
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Cooking at too high a temperature
If your puto cheese did not rise, it could be because you cooked it at too high a temperature. Puto should be steamed at medium to medium-low heat. Cooking at a high temperature will result in an uneven rise and lopsided tops, instead of the perfect dome you want.
To steam puto, first bring your steamer to a medium boil. Then, lower the heat to medium or medium-low once you've put the puto in the steamer. Steam the puto for 15 minutes until risen and cooked all the way through. If you want to add cheese, place the cheese slices after 13 minutes and continue steaming for an additional 2 minutes until melted.
If you are not using a steamer, you can create a makeshift one using your largest pan/wok, a wire rack or ring of aluminium foil, and a heat-proof plate. Add the wire rack or aluminium foil to your pan, then place the heat-proof plate on top. Add enough water to the pan to steam without spilling into the plate while boiling. Add puto on top of the plate and cover with a lid. Steam with the lid on for 8-10 minutes.
It's important to note that cooking puto at too high a temperature is not the only reason why it may not have risen. Other factors include poor quality or expired baking powder, inadequate heat, and overmixing the batter.
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