Puto Cheese

Puto is is a kind of steamed rice cake in Philippine cuisine. It is eaten as is or with butter and/or grated
fresh coconut or as accompaniment to a number of savory dishes for breakfast (most notably, with
dinuguan).
Ingredients
Dry:
2 cups of flour
1 tbsp. baking powder
1 cup white sugar
sliced cheese
Liquid:
cup water
2 beaten eggs
1 cup full cream milk
cup melted butter (can be added
to the mixture or can be brushed on
top of the steamed puto)

Tools

Mise en place

Procedure:
1. Boil water on the steamer.
2. Melt the butter.
3. Sift together all purpose flour, baking powder and sugar in a bowl.
4. Slowly whisk and blend in water, milk, egg and butter until fully blended. Make sure to beat out all
lumps.
5. Fill the cupcake/puto molds with batter to nearly full.
6. Repeat the process for the rest of the cupcake/puto molds.
7. Add the sliced cheese.
8. Arrange filled molds in a steamer. Avoid placing the puto molds on the side of the steamer to avoid
water drips on the puto. Do not place the puto mold too close to each other to prevent puto from sticking
together.
9. Steam for 20 -25 minutes. Puto is cook if the top is shiny and smooth and if the toothpick inserted at
the center comes out clean.
10. Remove the puto molds from the steamer. Cool before removing the puto from the molds because the
edges are still wet and soggy while the puto is hot.
*** A well cooked puto has the following characteristics:
- Fluffy, shiny and smooth on top

- Has a cake-like texture

- Soft, moist and has uniform grain.

- It should be neither sticky nor dry and crumbly.