Ingredients:

3 cups all purpose flour

3 cups water
3 eggs
3 tbsp. baking powder
1 1/2 cup white sugar
1 cup milk powder
1/2 cup melted butter
grated cheese
Directions:
1.In a mixing bowl place all dry ingredients except the cheese and blend well.
2. Add eggs and mix thoroughly. Gradually add water until homogeneous.
3. Add the melted butter and mix well.
4. Place enough amount of batter in a paperlined puto moulder and steam for 10-1
5 minutes.
5. Sprinkle grated or thinly sliced cheese on top and steam for 1 minute or unti
l cheese melts.
Food and culture are virtually indistinguishable in the Philippines, where the a
verage person eats five meals daily. Eating is an important time for Filipinos t
o come together over a table full of food, whether home-cooked or at one of the
country’s many eateries. Visitors to the Philippines will rarely be at
a loss for an eclectic mix of food and beverages, including local dishes that c
an only be found on the islands.
Filipinos prefer to eat communally, with many meals served buffet-style. Regardl
ess of socioeconomic status, Filipino families place a high premium on meals, co
nsidering them an important time to socialize with friends and family and as a g
esture to welcome guests.
Dessert is a course that concludes an evening meal. The course usually consists
of sweet foods and beverages, but may include coffee, cheeses, nuts, or other sa
vory items. In some parts of the world there is no tradition of dessert to concl
ude a meal.
Puto is a type of steamed rice cake usually served as snack or as accompaniment
to savory dishes such as dinuguan or pancit in Philippine cuisine and believed t
o be derived from Indian puttu of Tamil origin. It is eaten as is or with butter
and/or grated fresh coconut, or as an accompaniment to a number of savoury vian
ds (most notably, dinuguan).
Preparation[edit]
The most common shape of the putuhn or steamer used in making puto is round, rang
ing from 30 to 60 centimetres (12 to 24 in) in diameter and between 2 to 5 centi
metres (0.79 to 1.97 in) deep. These steamers are rings made of either soldered
sheet metal built around a perforated pan, or of thin strips of bent bamboo encl
osing a flat basket of split bamboo slats (similar to a dim sum steamer basket).
The cover is almost always conical to allow the condensing steam to drip along
the perimeter instead of on the cakes.
A sheet of muslin (kats) is stretched over the steamer ring and the prepared rice
batter poured directly on it; an alternative method uses banana leaf as a liner
. The puto is then sold as large, thick cakes in flat baskets called bilao lined
with banana leaf, either as whole loaves or sliced into smaller, lozenge-shaped
individual portions.
The traditional method takes time, although most of it involves inactive waiting
periods. The process spans three to four days from the initial rice soaking to
taking the finished product out of the steamer.

Taste and texture[edit]

Properly prepared puto imparts the slightly yeasty aroma of fermented rice batte
r with a light whiff of anise. It should be neither sticky nor dry and crumbly,
but soft, moist, and with a fine, uniform grain. The essential flavour should be
of freshly cooked rice, but it may be sweetened a bit if eaten by itself as a s
nack instead of as accompaniment to savoury dishes. Since most puto as cooked in
the Tagalog-speaking regions may contain a small quantity of wood ash lye and a
re sometimes steamed and served on banana leaves, some puto aficionados seek the
se subtle flavours in well-made, traditional puto.
In the last few decades, home cooks and mass producers have experimented with va
riations in the shape, texture, flavouring and colour of puto. Shortcuts and poo
r-quality ingredients might have prompted some cooks to introduce foreign flavou
rings such as vanilla or unusual hues such as pink and electric green to compens
ate for deficiencies in the pastry's traditional qualities.
Variants[edit]
School children selling puto in Barangay Santa Cruz, Guiguinto, Bulacan.
While puto is a common food throughout the Philippines, there are numerous varia
tions by area and family. It is common knowledge that the best-tasting rice is t
hat which is newly harvested followed by rice from the previous harvest, and a c
ommon method to improve its flavour is to include a knot of Pandanus amaryllifol
ius (pandn, "screwpine") leaves in the pot. However, since there seems to be comm
on agreement that aged rice is more suitable for making puto, this fresh flavour
is therefore absent and it is necessary to use water in which pandn leaves have
been steeped.
Certain towns of the Philippines, most notably Bian City, Laguna; Valenzuela City
, Calasiao, Pangasinan and Manapla, Negros Occidental have excelled in the produ
ction and marketing of their particular style of puto that their names are used
to identify the variety.[2]
Puto bumbong (Malay: putu bambu) - Traditionally made from a special variety of
sticky or glutinous rice (called pirurutong) which has a distinctly purple colou
r. The rice mixture is soaked in saltwater and dried overnight and then poured i
nto bumbng (bamboo tube) and then steamed until steam rises out of the bamboo tub
es. It is served topped with butter or margarine and shredded coconut mixed with
brown sugar. It is commonly eaten during Christmas in the Philippines along wit
h bibingka, another type of rice cake.[3]
Puto kutsinta (typically just called kutsinta or cuchinta)- A steamed rice cake
similar to puto, but is made using lye. It is characteristically moist and chewy
, and can range in color from reddish-brown to yellow or orange in coloration. I
t is typically topped with shredded coconut meat.[4][5]
Puto lanson - Puto from Iloilo which is made of grated cassava, and is foamy whe
n cooked.[6]
Puto manapla - A variant made specifically of Saba banana leaves underneath that
impart its flavour.[7]
Puto mamn - A puto mixture that has no rice but combines egg yolks, salt and suga
r. A mixture of milk and water and another of flour are alternately mixed into t
he yolks, then egg whites are beaten and folded in before the dough is poured in
to muffin cups and steamed for 15 to 20 minutes.[8][9]
Puto maya - made from glutinous violet rice (called tapol) soaked in water, drai
ned and then placed into a steamer for 30 minutes. This rice mixture is then com
bined with coconut milk, salt, sugar and ginger juice and returned to the steame
r for another 25 to 30 minutes.[6]
Puto-Pao - A combination of siopao (meat-filled bun) and puto. It uses the tradi
tional puto recipe but incorporates a spiced sweetmeat filling.
Puto seko - literally "dry puto" in Spanish, this is more in the form of a powde
ry biscuit.[10]

https://en.wikipedia.org/wiki/Puto
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