Filipino cheese Puto recipe is a Filipino snack that blends the soft, moist texture of rice flour cakes with the sharp Cheese taste. Its gentle sweetness and sweet twist make it a favorite at numerous Filipino functions, served with tea or coffee. The Filipino Cheese Puto recipe is a festive treat or maybe an afternoon snack. Its salty and sweet mixture makes an enduring taste sensation which is both gratifying and soothing.
A great Filipino Cheese Puto recipe uses a rice flour base to give the cake its somewhat sticky, moist texture. The cheese (usually cheddar) tends to make this particular recipe different from other puto. The cheese melts somewhat during steaming, making the cake a richer, softer consistency. This balance between savory and sweet is what makes the Filipino Cheese Puto recipe a popular dish of Filipinos and everybody that has tried it.
The Filipino Cheese Puto recipe may also be versatile. Even though usually steamed, the cake may also be shaped and sized to fit any event – family gathering, birthday party, and on occasion even a bite. In several variants, the cheese is melted and distributed with the batter prior to steaming. Some other versions mix the cheese directly into the batter, making each bite cheesy. Whether you favor one style or even the other, the Filipino Cheese Puto recipe is certain to satisfy.
An additional reason for the distinctive texture of the Filipino Cheese Puto recipe is because it is made by steaming method. And contrary to baking, steaming keeps the puto moist, light and airy. This gentle cooking keeps the taste of the foods, particularly the cheese that stays gooey and soft. Its mild sweetness and cheese topping lend it universal appeal and is suitable for everybody.
While the Filipino Cheese Puto recipe is a filling treat by itself, it’s usually consumed with other Filipino snacks or meals. Its light and fluffy texture causes it to be a fantastic partner for heartier dishes like sinigang or adobo. The puto’s mild sweetness also offsets the more robust, savory flavors of Filipino main dishes. This can make Filipino Cheese Puto a Filipino staple which gives any food a Filipino twist.
The Filipino Cheese Puto recipe also evokes memories for many Filipinos. It makes them think about their childhood days when this particular snack was typical in markets and homes and was appreciated by friends and families alike. Making puto is a lasting tradition of Filipino food culture. Whether fresh or leftovers, the Filipino Cheese Puto recipe reminds us of the simple pleasures of food.
Ingredients For the Filipino Cheese Puto Recipe
Rice Flour
Glutinous Rice Flour
Baking Powder
Sugar
Salt
Coconut Milk
American Cheese
Cooking Instructions For the Filipino Cheese Puto Recipe
Add the two cups of rice flour together. Feel free to use two cups of conventional rice flour for simplicity’s sake, but I use half rice flour and the other half glutinous rice flour in this recipe to give it a moister and more bouncy texture.
Whisk all the dry ingredients together and add the baking powder, sugar, and salt. After adding the entire can of coconut milk, thoroughly mix the mixture until it is no longer clumpy.
Bring your steamer’s water to a boil.
The molds must now be filled. To allow the batter to rise, fill each mold about ¾ full. To use up all of the batter, use as many molds as necessary.
For 35 to 45 minutes, place your cupcake molds inside the steamer and let them steam. The size of your puto will determine this. Steaming a puto should be shorter if it is smaller. You’ll need to figure out what works best for your size because some other recipes say it only takes ten minutes.
Cut your cheese slices into squares that will fit on your puto and arrange them on it after the puto has done steaming. Without causing it to flow, the cheese will be slightly melted by the remaining heat.
After removing from the molds, serve! Savor the puto with coffee or tea!
Helpful Suggestions For the Filipino Cheese Puto Recipe
The Filipino Cheese Puto recipe is a delicious twist on the classic Filipino steamed rice cake, adding a savoury cheese topping to the soft, fluffy texture. To achieve the perfect consistency, make sure the batter is smooth, without lumps, and has the right thickness. If the batter is too runny, the puto may not rise properly, and if it’s too thick, the cakes may turn out dense.
It’s important to steam the puto on medium heat to ensure even cooking; too high of a heat may cause them to overcook on the outside while remaining raw inside. For the cheese, use a mild, meltable cheese like cheddar or a similar variety that’s commonly used in the Filipino version. You can either place a small cube of cheese on top of each cake before steaming or grate it and sprinkle it over the batter once the puto is cooked for an extra cheesy bite.
If you want to add a unique flavour, you can experiment by adding a bit of coconut milk to the batter. This not only enhances the flavour but also makes the puto extra soft. Serve your Filipino Cheese Puto as a snack or dessert, perfect with a cup of coffee or tea.
Storage Instructions For the Filipino Cheese Puto Recipe
To store the Filipino Cheese Puto recipe, allow the puto to cool completely before transferring them into an airtight container. They can be stored at room temperature for up to 2 days, making them a great make-ahead snack. If you want to store them for a longer period, refrigerating the puto is recommended, and they can stay fresh for up to 5 days. When storing in the fridge, keep the puto in a sealed container to prevent them from drying out.
If you prefer to enjoy the puto warm, you can reheat them by steaming them for a few minutes or microwaving them for 10-15 seconds. For longer storage, freezing the Filipino Cheese Puto recipe is a good option. To freeze, simply wrap each puto individually in plastic wrap or place them in a freezer-safe bag or container. Frozen puto can last for up to a month. When ready to enjoy, thaw the puto at room temperature or steam them directly from the freezer for a few minutes until they are soft and warm.
FAQ For the Filipino Cheese Puto Recipe
Question: Can I use a different type of cheese for the Filipino Cheese Puto Recipe?
A: Yes, you can use a different type of cheese for the Filipino Cheese Puto Recipe. While cheddar is traditional, you can also use mozzarella or even processed cheese for a different texture and taste.
Question: Can I make the Filipino Cheese Puto Recipe without a steamer?
A: Yes, you can make the Filipino Cheese Puto Recipe without a steamer by using a pot with a steaming rack or a heatproof dish placed inside a covered pot with water at the bottom to create steam.
Question: How do I prevent the Filipino Cheese Puto Recipe from sticking to the molds?
A: To prevent the Filipino Cheese Puto Recipe from sticking to the molds, you can lightly grease the molds with butter or oil before adding the batter. Alternatively, you can use silicone molds that are non-stick.
Question: Can I add other ingredients to the Filipino Cheese Puto Recipe batter?
A: Yes, you can add other ingredients to the Filipino Cheese Puto Recipe batter. You can mix in sweet corn kernels or raisins to give your puto a different flavour and texture.
Question: How can I tell when the Filipino Cheese Puto Recipe is fully cooked?
A: The Filipino Cheese Puto Recipe is fully cooked when a toothpick inserted into the centre comes out clean. You can also gently press the top of the puto, and it should spring back without leaving a dent.
Filipino Cheese Puto Recipe
Ingredients
- 1 cup rice flour
- 1 cup glutinous rice flour
- 1 1/2 tablespoon baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 can coconut milk ~13.5 fl oz
- American cheese slices
Instructions
- Add the two cups of rice flour together. Feel free to use two cups of conventional rice flour for simplicity's sake, but I use half rice flour and the other half glutinous rice flour in this recipe to give it a moister and more bouncy texture.
- Whisk all the dry ingredients together and add the baking powder, sugar, and salt. After adding the entire can of coconut milk, thoroughly mix the mixture until it is no longer clumpy.
- Bring your steamer's water to a boil.
- The molds must now be filled. To allow the batter to rise, fill each mold about ¾ full. To use up all of the batter, use as many molds as necessary.
- For 35 to 45 minutes, place your cupcake molds inside the steamer and let them steam. The size of your puto will determine this. Steaming a puto should be shorter if it is smaller. You'll need to figure out what works best for your size because some other recipes say it only takes ten minutes.
- Cut your cheese slices into squares that will fit on your puto and arrange them on it after the puto has done steaming. Without causing it to flow, the cheese will be slightly melted by the remaining heat.
- After removing from the molds, serve! Savor the puto with coffee or tea!
Nutrition
1 comment
Not a quick fix breakfast but well worth the effort
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