Puto with Cheese is a soft and fluffy Filipino steamed cake with creamy, melted cheese for a savory contrast. It's a crowd-pleaser that's easy to make and perfect for any occasion!
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What is Puto with Cheese?
Puto is one of the many forms of kakanin—traditional rice cakes in the Philippines—and is often served as a snack (merienda) or dessert. It pairs well with dishes such as Pancit or Dinuguan, a savory pork blood stew.
This particular puto cheese recipe is made using cake flour instead of rice flour. It has a soft, fluffy texture and topped with a slice of cheese for a creamy, savory contrast.
Ingredients you'll need
Notes and substitutions
- Cake flour: This is a finely milled, low-protein flour that makes puto lighter and softer. If all-purpose flour is all you have, you can still use it; just know that your puto might be slightly denser.
- Cheese: Quick-melting cheese is perfect for a smooth and creamy texture. Brands like Eden or Quickmelt are popular choices. American cheese or cheddar cheese can also work well.
How to make this recipe
Step 1: Mix dry ingredients
In a bowl, combine 2 cups of cake flour (sifted, if lumpy), 1 tablespoon baking powder, and 1 teaspoon kosher salt (use half for table salt). Mix until well blended.
Step 2: Combine wet ingredients
In a larger bowl, combine ¾ cup sugar, 2 eggs, ⅓ cup melted butter, ¾ cup milk, ½ cup water, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and the sugar is dissolved.
Step 3: Combine
Add the dry ingredients to the wet ingredients. Using a whisk, gently mix until just combined and there's no visible dry flour. Be careful not to overmix the batter, as this can make the cake tough.
As an option, you can add ube extract or pandan extract to the batter for flavor and color. In a separate bowl, mix a few drops of the extract into the batter. Keep adding bit by bit until the color is just right for you.
Step 4: Add shredded cheese
Gently stir an ounce of shredded or grated cheese into the batter, making sure it's evenly distributed without overmixing.
Step 5: Fill molds and prepare steamer
To prepare your steamer, start by bringing the water to a boil. Then, wrap the cover with a cloth. This helps absorb any condensation that forms, preventing water droplets from dripping onto the puto and affecting their texture.
Lightly grease your molds with either oil or butter to prevent sticking. Arrange the molds in the steamer basket, spacing them out so the steam can circulate properly.
Fill the molds with batter, aiming to fill them about ¾ of the way. This allows the puto room to rise without spilling over as they cook.
Step 6: Steam
Steam the puto over medium-low heat to achieve perfect puto. If you're using small molds, they'll need about 12-15 minutes.
Standard molds should take about 18-20 minutes. You'll know the puto is ready when a toothpick inserted into the center comes out clean, and the top feels slightly springy when touched.
Step 7: Add cheese
After steaming, carefully open the steamer and place a slice of cheese on top of each puto. Cover again and let it steam for another 1-2 minutes, just enough to melt the cheese.
Remove the baskets from the heat and let the residual heat finish melting the cheese.
Step 8: Remove from molds
Remove the puto from the steamer and let them cool slightly before taking them out of the molds.
Steamed Cheese Puto is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat by steaming or microwaving briefly before serving.
Recipe FAQs
Insert a toothpick into the center of a puto. If it comes out clean, the puto is fully cooked. Keep in mind that steaming time may vary depending on the size of your molds and the intensity of the steam.
Covering the lid with a cloth absorbs excess moisture, preventing water droplets from dripping onto the puto, which could make them soggy.
Dense puto usually results from overmixing the batter, which activates the gluten in the flour. For a lighter texture, gently fold the ingredients until just combined.
Yes, puto freezes well. Store cooled puto in a freezer-safe bag or container. To serve, thaw and reheat by steaming or microwaving until warm.
More puto varieties
- Puto Bumbong: Purple-colored rice cake made with glutinous rice, steamed in bamboo tubes, and served with grated coconut, butter, and sugar.
- Puto Kutsinta: Sticky, jelly-like puto with an orange-brown color, sometimes made with glutinous rice flour.
- Puto Flan: A fusion of puto and Leche Flan, this two-layered treat has a bottom layer of steamed cake topped with flan made with egg yolks.
- Puto Seko: Crunchy cookies made with cornstarch and sugar.
- Puto Pao: Steamed rice cakes filled with pork or chicken.
- Putong Bigas: Steamed rice cakes made with fermented rice dough or galapong and coconut milk.
- Puto with Salted Egg: Puto variation with whipped egg whites, topped with salted egg slices.
Other dessert recipes you may like
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📖 Recipe
Puto with Cheese
Equipment
- Mini or standard puto molds (or muffin molds)
- Steamer
Ingredients
- 2 cups cake flour sub: all-purpose flour; see note
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (use half for table salt)
- ¾ cups granulated sugar
- 2 eggs at room temperature
- ⅓ cup melted butter
- ¾ cup whole milk or evaporated milk
- ½ cup water
- 1 teaspoon vanilla extract
- 1 ounce shredded or grated quick-melting cheese see note
- 2 ounces quick-melting cheese cut into thin squares; see note
- Pandan or ube extract optional
Instructions
- In a bowl, combine cake flour (sift, if lumpy), baking powder, and salt. Mix until well blended.
- In a larger bowl, combine sugar, eggs, melted butter, milk, water, and vanilla extract. Whisk until smooth.
- Add the dry ingredients to the wet ingredients. Using a whisk, gently mix until just combined and there's no visible dry flour mixture. Be careful not to overmix the batter, as this can make the cake tough.
- For pandan or ube puto, add the extract to the batter for flavor and color. Mix a few drops in a separate bowl, then gradually add more until you achieve the desired color.
- Gently stir an ounce of shredded or grated cheese into the batter, making sure it's evenly distributed without overmixing.
- Prepare your steamer by bringing water to a boil. Wrap the lid with a cloth to absorb condensation, preventing water from dripping onto the puto.
- Lightly grease molds with oil or butter to prevent sticking. Arrange molds in the steamer basket for proper steam circulation. Fill molds ¾ full with batter to allow room for rising.
- Steam the puto over medium-low heat. Small molds typically need 12-15 minutes, while standard molds require 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean and the top should feel slightly springy when touched.
- After steaming, carefully open the steamer and place a sliced cheese on top of each puto. Cover again and let it steam for another 1-2 minutes, just enough to melt the cheese. Then, remove the baskets from the heat.
- Remove the puto from the steamer and let them cool slightly before taking them out of the molds.
Notes
- Cake flour: This is a finely milled, low-protein flour that makes puto lighter and softer. If all-purpose flour is all you have, you can still use it; just know that your puto might be slightly denser.
- Cheese: Quick-melting cheese is perfect for a smooth and creamy texture. Brands like Eden or Quickmelt are popular choices. American cheese or cheddar cheese can also work well.
Lisa
I need this for my next party! Haha thanks for sharing!
Nora Reyes
Thanks, Lisa!