Puto are Filipino steamed rice cakes, traditionally made from fermented rice dough. It is eaten as is or as an accompaniment to a number of savoury dishes like dinuguan (pork blood stew) or pancit. The classic puto is made with rice flour but this easy puto version is one you can make at home: you can use all-purpose flour instead of rice and topped with cheddar cheese or salted egg.
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1/2 cup water
1 teaspoon vanilla
1 cup milk
2 medium eggs
2 tablespoons oil
1/8 cup melted unsalted butter
1 bar cheese, cubed to desired size
Salted Egg — Optional
Sift together flour, sugar, and baking powder in a bowl. Set aside.
In another bowl mix together water, vanilla, oil, milk, egg, and butter.
Make a well in the center of the dry ingredients and pour in wet ingredients. Mix until well combined.
Spoon batter into 1-ounce muffin tins until 3/4 full. Steam for 10 minutes.
Place a piece of cubed cheese or salted egg onto the top of each puto and steam an additional 1 minute until the cheese is slightly melted. Remove from steamer and cool. Serve.
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