Puto with cheese is a soft, fluffy Filipino steamed cake topped with a slice of melted cheese.
It's one of the most popular versions of puto and is often served for merienda, parties, and special occasions.
This recipe uses cake flour instead of rice flour, which makes the puto especially light and fluffy.
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Ingredients You'll Need
Notes and Substitutions
- Cake flour: Makes the puto soft and light. All-purpose flour also works, but the puto may be a little denser.
- Baking powder: Helps the puto rise. Make sure it hasn't expired.
- Butter: Salted or unsalted works. Let the melted butter cool slightly before mixing it with the eggs.
- Milk: Whole or evaporated milk works.
- Cheese: I use grated cheese in the batter and slices on top. Eden, Quickmelt, American cheese, or cheddar all work.
- Ube or pandan extract: Optional, for color and flavor. Mix a few drops into a portion of the batter, then add more if needed.
How to Make Puto with Cheese
Step 1: Mix the dry ingredients
In a medium bowl, combine:
- 2 cups cake flour (sifted, if it's lumpy)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (or about ½ teaspoon table salt)
Mix until everything is well combined.
Step 2: Mix the 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
- 1 teaspoon vanilla extract
Whisk until the mixture is smooth and the sugar is dissolved.
Step 3: Combine the batter
Add the dry ingredients to the wet ingredients. Whisk until you don't see any dry flour.
Do not overmix the batter, or the puto may become dense.
If you'd like colored puto, you can add ube or pandan extract for color and flavor.
Take a small amount of batter, mix it with a few drops of extract in a separate bowl. Add more until you get the color you like.
Step 4: Add the cheese
Add 1 ounce of cheese (shredded or grated) until evenly mixed.
Step 5: Prepare the steamer and molds
Bring 1-2 inches of water to a boil in your steamer.
Wrap the lid with a clean cloth to prevent water from dripping onto the puto.
Lightly grease the molds with oil or butter.
Arrange the molds in the steamer basket, leaving space between them so the steam can circulate.
Fill each mold about ¾ full with batter, leaving space for the puto to rise.
Step 6: Steam the puto
Steam the puto over medium-low heat.
- Small molds: Steam for 12-15 minutes
- Standard molds: Steam for 18-20 minutes
The puto are done when a toothpick inserted in the center comes out clean. The tops feel firm when lightly pressed.
Step 7: Top with cheese
Place a slice of cheese on each puto.
Cover and steam for 1-2 minutes, until the cheese softens.
Turn off the heat. The remaining heat will help melt the cheese.
Step 8: Remove from molds
Let the puto cool for a few minutes so they're easier to handle.
Gently remove from the molds and serve warm.
Enjoy your puto with cheese while warm.
Tips for the Best Puto
- Do not overmix the batter. Mix just until you no longer see dry flour. Overmixing can make the puto dense.
- Use medium-low heat when steaming. Steaming over very high heat can cause the puto to rise unevenly or crack on top.
- Wrap the lid with a cloth. This helps catch condensation so water doesn't drip onto the puto and make the tops wet.
- Do not overfill the molds. Fill them about ¾ full so the puto has room to rise without spilling over.
- Let them cool slightly before removing. This helps the puto hold its shape and come out of the molds more easily.
How to Store Puto
- Room temperature: If you plan to eat them the same day, keep the puto in a covered container at room temperature.
- Refrigerator: Store leftover puto in an airtight container in the refrigerator for up to 3 days.
- To reheat: Steam for a few minutes until soft again, or warm them in the microwave for 15-20 seconds.
Recipe FAQs
Puto is a Filipino steamed cake and one of the many types of kakanin (traditional rice cakes). It's usually served for merienda with savory dishes like pancit or dinuguan. Puto with cheese is a popular variation topped with a slice of quick-melt cheese, which adds a creamy, slightly salty flavor.
Insert a toothpick into the center of one puto. If it comes out clean and the top feels firm when lightly pressed, the puto are ready.
This usually happens if the batter is overmixed or if too much flour was added. Mix just until you no longer see dry flour, and measure the ingredients carefully.
Covering the steamer lid with a cloth helps catch extra water, so it doesn't drip onto the puto and make them soggy.
Yes. Let the puto cool completely, then store them in an airtight container or freezer bag for up to 1 month. Steam or microwave until soft before serving.
More Puto to Try
- Puto bumbong: Purple rice cake steamed in bamboo tubes, topped with coconut, butter, and sugar.
- Puto kutsinta: Chewy, orange-brown steamed cakes.
- Puto flan: Soft puto topped with leche flan.
- Puto seko: Crisp, sweet cornstarch cookies.
- Puto pao: Steamed cakes filled with pork or chicken.
- Putong bigas: Steamed rice cakes made with galapong and coconut milk.
- Puto with salted egg: Soft steamed cakes topped with salted egg slices.
Merienda Recipes You May Like
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📖 Recipe
Puto with Cheese Recipe (Soft and Fluffy Filipino Steamed Cakes)
Equipment
- Mini or standard puto molds (or muffin pan)
- Steamer
Ingredients
- 2 cups cake flour sub: all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (or about ½ teaspoon table salt)
- ¾ cup 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
- 2 ounces quick-melting cheese cut into thin squares
- Pandan or ube extract (optional)
Instructions
- Whisk together the cake flour, baking powder, and salt.
- In another bowl, whisk the sugar, eggs, melted butter, milk, water, and vanilla until combined.
- Add the dry ingredients. Mix gently until no dry flour remains. Stir in the grated cheese. Add ube or pandan extract, if using.
- Bring steamer water to a boil, keeping it below the rack. Wrap the lid with a clean towel secured away from the heat. Grease the molds and fill ¾ full.
- Arrange the molds in the steamer with space between them. Cover and steam over medium-low heat for 12-15 minutes for small molds or 18-20 minutes for standard molds, until a toothpick comes out clean.
- Top each puto with a cheese slice. Cover and steam for 1-2 minutes, until softened. Turn off the heat.
- Cool for a few minutes, then remove from the molds. Serve warm.
Notes
- Cake flour: Makes soft, light puto. All-purpose flour works but may make it denser.
- Baking powder: Use fresh baking powder to help the puto rise.
- Butter: Salted or unsalted works. Cool slightly after melting.
- Milk: Use whole or evaporated milk.
- Cheese: Eden, Quickmelt, American, or cheddar works. Grate for the batter and slice for topping.
- Ube or pandan extract: Optional. Add a few drops for color and flavor.
Lisa says
I need this for my next party! Haha thanks for sharing!
Nora Reyes says
Thanks, Lisa!