Buttered Puto with Cheese
This is buttery, milky, super soft and fluffy Puto with Cheese perfect for pairing with pancit, dinuguan, or eating as is for a sweet treat for merienda. The cheddar cheese on top makes it rich and cheesy that compliments the sweetness of the Puto.
This Puto Cheese recipe uses simple ingredients to make the perfect, delicious Puto. Definitely better than buying a Puto mix in a box.
This Puto recipe uses ordinary flour, instead of rice flour or ground rice. This makes this recipe easier to prepare. In addition, the other ingredients used in this recipe are so common that you could find them in any grocery store. If you are looking for an easy puto recipe that you can follow, this is the one for you.
What is Puto
Puto is a Filipino steamed rice cake delicacy usually eaten as a dessert in many filipino gatherings but most prefer to have them during breakfast (with hot coffee or chocolate) or mid-afternoon snack (usually eaten with dinuguan or blood stew).
This Puto recipe uses ordinary flour, instead of rice flour or ground rice. This makes this recipe easier to prepare.
The traditional one is made from rice, water, and sugar that is stone-grinded to make the batter or what we call 'galapong'. It is normally fermented overnight before steaming them. Of course, everything became easy when rice flour became available.
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It is cheesy, soft and fluffy Buttered Puto.
- 4 cups all purpose flour
- 2 tablespoons baking powder
- 2 cups sugar
- 1 cup full cream milk/evaporated milk
- 1/2 cup melted butter
- 1 egg
- 2 1/2 cups water
- 1 teaspoon pandan/vanilla essence
- cheddar cheese (sliced into strips)
In a bowl, sift together flour, baking powder and sugar. Mix to combine
Add in milk, water, melted butter, egg and vanilla essence. Mix all the ingredients thoroughly until no lumps are visible.
Fill each molds with batter up to ¾ full. Top each mixture with sliced cheese.
Fill the bottom of the steamer with water and bring to a gentle simmer over very low heat. Place the molds in the steamer basket and steam for about 15 to 18 minutes or until toothpick inserted comes out clean.
Remove from the mold and arrange in a serving plate.
Serve and Enjoy!
Sift your dry ingredients: Sifting ensures that no large clumps of the dry ingredients make its way into your batter. This will lead to a lighter batter consistency and better distribution of ingredients.
Do not over mix your puto batter: This recipe calls for flour, which, when over mixed, can begin to form elastic gluten strands that can make your puto tough, dense, and chewy -the opposite of what we want!
Storage: storing the puto in an airtight container inside the fridge can help elongate its life for up to 2-3 days.You can re-heat the puto from the fridge in order to soften it by either microwaving it for about 10-15 seconds or steaming for 3-5 minutes.
