Steam-Free Puto Cheese: Baking A Filipino Favorite

Puto is a Filipino steamed rice cake that is usually eaten as a snack. It is made with rice flour, eggs, sugar, and shredded cheese. The cakes are soft, fluffy, and extra delicious with pockets of cheese. While puto is traditionally made by steaming, you can also cook it in a rice cooker. Here is a simple recipe for making puto without a steamer.

Combine dry ingredients

To combine the dry ingredients for puto cheese, you will need a large bowl and a sifter. The exact quantities of each ingredient may vary depending on the recipe you are following, but the dry ingredients typically include:

• Flour (all-purpose or rice flour)
• Sugar (granulated white)
• Baking powder

Some recipes may also call for a pinch of salt, which can be added at this stage.

Using a sifter, combine the flour, sugar, and baking powder in a large bowl. Mix the ingredients well, ensuring that there are no lumps. If you do not have a sifter, you can use a whisk or a fork to combine the ingredients, but be sure to mix thoroughly.

Once the dry ingredients are well combined, you can move on to the next step of the recipe, which typically involves adding wet ingredients such as milk, eggs, and butter.

Add wet ingredients

Now that you have combined the dry ingredients, it's time to add the wet ingredients.

First, add the milk and egg to the mixture. Continue to stir until the texture of the mixture becomes smooth. You can use an electric mixer at medium speed for this step, or you can mix by hand using a whisk.

Next, stir in the vanilla extract, butter, and half of the cheese. You can use melted butter or softened butter for this step.

If you want to add a pop of colour or a different flavour to your puto, you can add a few drops of food colouring or flavouring at this stage. For example, you could add ube flavouring to create purple puto.

Once you have added all the wet ingredients and mixed well, your puto batter is ready to be poured into the moulds and steamed!

Mix until smooth

To make puto cheese without a steamer, you will need the following ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated white sugar
• 1 1/2 teaspoons baking powder
• 3/4 cup fresh milk
• 1/4 teaspoon vanilla extract
• 3/4 cup sharp cheddar cheese, shredded
• 2 tbsp butter, melted
• 5 cups water for steaming

Mixing the Dry Ingredients:

In a large mixing bowl, combine the all-purpose flour, granulated white sugar, and baking powder. Mix these ingredients well, ensuring there are no lumps. Sifting the dry ingredients is optional but recommended to achieve a smoother batter.

Mixing the Wet Ingredients:

• In a separate bowl, gradually add the milk to the dry ingredients while stirring continuously. Keep stirring until the texture of the mixture becomes smooth and free of lumps. You can use a whisk or an electric mixer at medium speed for this step.
• Add the vanilla extract, butter, and half of the shredded cheese to the batter. Mix well until all the ingredients are incorporated. You can use a spatula or a spoon to fold in the cheese slowly.

Preparing the Molds:

Grease each mold with butter or any neutral-flavoured oil. This step ensures that the puto cheese will be easily released from the molds after steaming. Fill the molds with the batter until they are about 3/4 full.

Steaming the Puto Cheese:

• Instead of using a steamer, you can use a rice cooker or a pot with a lid. Pour 5 cups of water into the rice cooker or pot and bring it to a boil. Place a steamer rack or a heat-safe plate inside the rice cooker or pot, ensuring it is above the water level.
• Carefully arrange the filled molds in a single layer on the steamer rack or plate. Cover and steam for about 10-12 minutes. To check if the puto cheese is cooked, insert a toothpick into the centre of one of the putos. If it comes out clean, they are ready.
• Remove the lid and add a small piece of shredded cheese on top of each puto. Cover again and allow the residual heat to melt the cheese, which should take about 1-2 minutes.
• Turn off the heat and let the puto cheese cool down slightly before removing them from the molds.

Serving:

Puto cheese can be served warm or at room temperature. It is often paired with savoury dishes like dinuguan (pork blood stew) or pancit (rice noodles). It also goes well with tea or coffee as an afternoon treat.

Grease moulds

The cheapest kinds of puto moulds are the colourful plastic ones, but not all puto moulds are created equal. Make sure you get good-quality moulds as thinner plastic puto moulds can melt in the steamer. If you want a melt-proof version, you can invest in stainless puto moulds instead (which can also be used to make cupcakes). Whichever kind of puto mould you choose, it's important to lightly grease them before pouring in the batter to easily release the cheese puto when they're done. You can use butter or oil for brushing the moulds.

Steam for 10-12 minutes

Once you've prepared your puto mixture, it's time to steam!

Fill your steamer with water and place it on the stove. You want the water to be boiling before you start steaming your puto. This is important because the baking powder in the batter reacts to heat, creating the air bubbles that make your puto fluffy. If you put your puto in the steamer before the water boils, your puto may not rise enough and you'll be left with dense cakes.

Arrange your puto moulds in a single layer on a steamer rack and place the rack inside the steamer. Cover the steamer with a lightweight cotton cloth or muslin to absorb the condensing steam and prevent water from dripping onto the batter.

Steam your puto for 10-12 minutes, or until a toothpick inserted into the centre of a puto comes out clean. If you want a cracked top on your puto, steam on medium-high heat. For a smooth dome, steam on low heat.

Once the puto are cooked, turn off the heat and top each one with a slice of cheese. Cover the puto and allow the residual heat to melt the cheese.

Frequently asked questions