Tuesday, 8 September 2015

Puto Cheese (Steamed Cake with Cheese)

Puto is the Filipino steamed cake.  

I've been obsessed at making puto particularly the variety that uses rice as major ingredients.  I experimented on  steamed  fermented rice puto.  I also did the regular rice puto.  I have already done several trials (more than 15 times!) but achieving that delicious perfect steamed rice cake eludes me.  It was actually very frustrating.  

I was wondering why I cannot achieve a good rice puto? I was able to cook a plain puto from rice flour before when we were still in Singapore but lately, I cannot make a decent edible rice puto.  See my rice puto here.  I believe the brand of rice flour is a significant factor.  The brand that is available here is not fine unlike the ones we used to buy in Singapore.  

So, to break the chain, I had to pause and make other puto varieties.  That's why I came up with this puto recipe using flour. It was a delicious break actually. The husband liked it though he was still looking forward to having steamed fermented rice cake or the puto like that of puto Calasiao. 

This puto variety is based on my pancake recipes I only increased the sugar and adjusted a few ingredients to suit the cooking process which is steaming.  Some things to be noted about this puto recipe:

- For the baking powder, I used 2 tsp but, depending on the brand  and the potency of the baking powder you are using, you can reduce or increase it.
- Instead of using fresh whole milk you can substitute it by adding 3/4 cup of water and 1/4 cup of evaporated milk.   That's what I do when I ran out of either.  You can also use plain water if you are lactose intolerant.

This recipe makes 8 to 9 puto.  The size of the puto is 2 oz and I used the 1/4 size measuring cup to scoop the puto batter into the molders.

By the way, we have posted many recipes for Filipino delicacies. Check the links for the list of Filipino delicacies and kakanin you can find in our blog.


All Purpose Flour - 1 cup
White Sugar= 1/3 cup
Baking Powder = 2 tsp (+/- depending on the brand you use)
Fresh Whole Milk - 1 cup  
Egg, whole = 1 medium size
Vegetable oil = 1 tbsp
Cheddar Cheese = sliced as desired

1.  Mix the dry ingredients together then set aside
2.  Pour in the rest of the ingredients except for the cheddar cheese. Blend until homogeneous and let the batter rest for at least 20 minutes
3.  In a double boiler, pour water in the bottom tray and bring into a boil
4.  Grease your puto or cupcake molds.
5.  After 20 minutes of resting the batter, scoop the batter into the molds.  Top it with the sliced cheeses. Arrange the molds on the steaming tray. cover the tray with a clothe to prevent water from dripping into the puto.
6.  Steam the puto for at least 15 minutes.  If you are using a larger puto molds steam it at least 18 minutes or longer. Better do the cake testing method.  Insert a cake tester or a toothpick in the middle part of the puto. If the tester / toothpick come out clean, the puto is cooked.
7.  Cool the puto down before removing from the molder

Enjoy :-)

© myFresha-licious (08September2015)


myFresha-licious on Facebook

myFresha-licious on Pinterest

- All photos, texts, and anything published in this site is owned by the Authors of myFresha-licious.com, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

No comments:

Post a Comment