Puto with Cheese is a soft, fluffy steamed cake topped with creamy, melted cheese for a savory contrast. There are many types of puto in the Philippines, but this cheesy version is a favorite. It’s simple 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 Filipino rice cakes—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 and fluffy texture, with a slice of cheese for a creamy, salty 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. You can also use American cheese or cheddar cheese.
How to make this recipe
Step 1: Dry ingredients
In a medium bowl, mix 2 cups of cake flour (sifted, if it’s lumpy), 1 tablespoon of baking powder, and 1 teaspoon of kosher salt (or about ½ teaspoon table salt). Mix until everything is well combined.
Step 2: Wet ingredients
In a large bowl, combine ¾ cup sugar, 2 eggs, ⅓ cup melted butter, ¾ cup whole or evaporated milk, ½ cup water, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and the sugar is dissolved.
Step 3: Combine the dry and wet ingredients
Add the dry ingredients (Step 1) into the wet ingredients (Step 2). Use a whisk to gently mix until there’s no dry flour left. Be careful not to overmix the batter, or the puto might become tough.
As an option, you can add ube or pandan extract to give your puto some color and flavor. Take a small amount of batter and mix a few drops of extract in a separate bowl. Keep adding until you get the color you like.
Step 4: Add the shredded cheese
Carefully stir in 1 ounce of shredded or grated cheese, making sure it's mixed evenly without overmixing.
Step 5: Prepare the steamer and fill the molds
Bring about 1 to 2 inches of water to a boil in your steamer. Wrap a cloth around the lid to catch any water that might drip onto the puto and affect their texture.
Lightly grease your molds with oil or butter to avoid sticking. Arrange the molds in the steamer basket, leaving space between them so the steam can circulate properly.
Fill each mold about ¾ of the way with batter, giving the puto enough room to rise without spilling over while cooking.
Step 6: Steam
Steam the puto over medium-low heat. If you're using small molds, steam for about 12-15 minutes. For standard molds, steam for about 18-20 minutes.
Check if they're done by inserting a toothpick into the center—if it comes out clean and the top bounces back when you touch it, they're ready!
Step 7: Top with cheese
After the puto has finished steaming, open the steamer carefully. Place a slice of cheese on top of each puto.
Cover the steamer again and let it steam for 1-2 more minutes, just long enough to melt the cheese. Remove the baskets from the heat and let the remaining heat melt the cheese completely.
Step 8: Remove from molds
Once the puto is cool enough to handle, carefully remove them from the molds.
Steamed Cheese Puto tastes best when it’s fresh! But if you want to save it, place it in an airtight container and refrigerate for up to 3 days. When you're ready to eat it, just steam it again or heat it up in the microwave.
Recipe FAQs
To check if your puto is done, stick a toothpick into the center. If it comes out clean, it’s fully cooked. Remember, the steaming time can be different depending on how big your molds are and how strong the steam is.
Covering the steamer lid with a cloth helps catch extra water, so it doesn't drip onto the puto and make them soggy.
If your puto turned out dense, it might be because the batter was overmixed. Mixing too much can activate the gluten in the flour, which makes the puto heavy. To keep it light and fluffy, gently mix the ingredients until they’re just combined.
Yes, you can freeze puto! Let it cool completely, then store it in a freezer-safe bag or container. When you're ready to enjoy it, just thaw it and reheat by steaming or microwaving until it's warm.
More puto varieties
- Puto Bumbong: A purple rice cake made with glutinous rice, steamed in bamboo tubes, and served with grated coconut, butter, and sugar.
- Puto Kutsinta: A 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 treat has two layers: a soft steamed cake bottom with a creamy custard on top.
- Puto Seko: Crunchy, sweet cookies made with cornstarch and sugar.
- Puto Pao: Steamed rice cakes filled with savory pork or chicken.
- Putong Bigas: Steamed rice cakes made from fermented rice dough (galapong) and coconut milk.
- Puto with Salted Egg: A variation of puto made 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-sized 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 (or about ½ teaspoon table salt)
- ¾ cups granulated sugar
- 2 eggs at room temperature
- ⅓ cup melted butter
- ¾ cup whole milk (sub: evaporated milk)
- ½ cup water
- 1 teaspoon vanilla extract
- 1 ounce quick-melting cheese shredded or grated (see note)
- 2 ounces quick-melting cheese cut into thin squares (see note)
- Pandan or ube extract (optional)
Instructions
- In a medium bowl, mix 2 cups cake flour (sifted, if lumpy), 1 tablespoon baking powder, and 1 teaspoon kosher salt (or ½ teaspoon table salt) until well combined.
- In a large bowl, combine ¾ cup sugar, 2 eggs, ⅓ cup melted butter, ¾ cup milk, ½ cup water, and 1 teaspoon vanilla extract. Whisk together until smooth.
- Pour the dry ingredients into the wet ingredients. Gently whisk until there’s no dry flour left. Be careful not to overmix, or the puto may become tough.Optional: Add ube or pandan extract for flavor and color. Mix a few drops at a time into the batter until you get the color you want.
- Carefully stir in 1 ounce of shredded or grated cheese, making sure it's mixed evenly without overmixing.
- Prepare your steamer by bringing 1 to 2 inches of water to a boil. Wrap a cloth around the lid to catch any water that might drip onto the puto.
- Lightly grease the molds with oil or butter to prevent sticking. Place the molds in the steamer basket, leaving space between them for proper steam circulation.
- Fill each mold about ¾ of the way with batter, giving the puto enough room to rise without spilling over while cooking.
- Steam over medium-low heat. Small molds take 12-15 minutes, and standard molds take 18-20 minutes. To check if they're done, stick a toothpick in the middle. If it comes out clean and the top is slightly springy, they're ready!
- After steaming, carefully open the steamer and place a slice of cheese on each puto. Cover and steam for 1-2 more minutes to melt the cheese. Remove from heat and let the residual heat finish melting the cheese.
- Once the puto is cool enough to handle, carefully remove them from 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. You can also use American cheese or cheddar cheese.
Lisa
I need this for my next party! Haha thanks for sharing!
Nora Reyes
Thanks, Lisa!