Puto Cheese: A Delicious Filipino Rice Cake with a Cheesy Twist

Introduction

Puto Cheese is a classic Filipino steamed rice cake known for its soft, fluffy texture and irresistible cheesy topping. A staple in many Filipino households and gatherings, this delightful treat pairs well with savory dishes like dinuguan or can be enjoyed on its own. In this guide, we'll explore its history, ingredients, step-by-step preparation, and tips to make the perfect Puto Cheese.

The History and Origin of Puto Cheese

• Origin of puto in Filipino cuisine.

• Evolution of puto with cheese topping.

• Why Puto Cheese is a beloved snack and merienda?

Essential Ingredients and Substitutions

• Traditional ingredients: rice flour, coconut milk, sugar, and cheese.

• Alternative flours for different textures (e.g., all-purpose flour, glutinous rice flour).

• Best cheeses for topping (cheddar, Eden, or Quickmelt cheese).

• Vegan and gluten-free substitutions.

Step-by-Step Guide to Making Puto Cheese

1. Prepare the batter – Mixing dry and wet ingredients for the perfect consistency.

2. Steaming process – How to achieve soft and fluffy puto.

3. Adding the cheese topping – The best time to place the cheese for optimal melting.

4. Cooling and serving suggestions.

Expert Tips for the Perfect Puto Cheese

• How to avoid dense or rubbery puto.

• The secret to achieving a smooth, crack-free surface.

• Best steaming techniques for even cooking.

• How to keep and reheat leftovers for maximum freshness.

FAQ Section

1. Can I use all-purpose flour instead of rice flour?

Yes, but keep in mind that it will result in a different texture. Rice flour gives the puto its traditional soft and slightly chewy consistency, while all-purpose flour makes it more cake-like.

2. Why is my puto not fluffy?

Over Mixing the batter can cause dense puto. Also, make sure to use fresh baking powder for proper leavening.

3. What’s the best cheese to use for Puto Cheese?

Cheddar and Eden cheese are popular choices due to their balanced saltiness and creaminess. Quickmelt cheese is great for a gooey topping.

4. Can I make Puto Cheese without a steamer?

Yes! You can use a makeshift steamer by placing a heatproof plate or rack inside a large pot with boiling water. Cover the pot with a tight lid to trap the steam.

5. How do I store and reheat Puto Cheese?

Store in an airtight container at room temperature for a day or refrigerate for up to 3 days. Reheat by steaming or microwaving with a damp paper towel to maintain moisture.

Conclusion

Puto Cheese is a delicious and versatile Filipino snack that’s easy to make and perfect for any occasion. Whether you're making it for a family gathering or just as a treat for yourself, following these tips will ensure soft, fluffy, and cheesy puto every time! Try making it today and enjoy a taste of Filipino tradition.

Puto Cheese Recipe

Here's a simple way to make it at home:

Ingredients:

• 1 cup all-purpose flour (or rice flour for a traditional version)

• 1/2 cup sugar

• 1 tbsp baking powder

• 1/4 tsp salt

• 3/4 cup water

• 1/2 cup evaporated milk (or regular milk)

• 1 egg

• 1 tsp vanilla extract

• 2 tbsp melted butter or margarine

• Cheese slices (cheddar or quick-melt cheese)

Instructions:

1. Prepare the steamer – Heat water in a steamer and line puto molds (small muffin cups) with paper liners or lightly grease them.

2. Mix all dry ingredients – In a bowl, combine flour, sugar, baking powder, and salt.

3. Mix wet ingredients – In a separate bowl, whisk together water, evaporated milk, egg, vanilla extract, and melted butter.

4. Combine – Slowly add the wet mixture into the dry ingredients and mix until smooth.

5. Pour into molds – Fill each mold about 3/4 full to allow space for rising.

6. Steam – Place the molds in the steamer and steam for about 10–15 minutes or until a toothpick inserted comes out clean.

7. Add cheese – After 10 minutes, place cheese slices on top of each puto and steam for another 2–3 minutes until the cheese melts.

8. Serve & Enjoy! – Let cool down before removing from the molds.

Would you like variations like ube puto, pandan puto, or puto with salted egg?