BY :Bebs | Published: | Updated: | 360 Comments
RECIPE VIDEO PRINT
4.93 from 114 votes
Pin It
I so love this Puto Cheese recipe. So soft and fluffy and definitely better tasting than the Puto mix you buy in a box but equally easy to make. You will never think of buying ready mix Puto after trying this!
- What is Puto?
- What Cheese to Use?
- Printable Recipe
- Puto Cheese
What is Puto?
Puto is a Filipino steamed rice cake delicacy normally eaten as snack. Puto is also, oftentimes, served to accompany savory dishes like dinuguan (pork blood stew) or pancit (rice noodle).
The traditional one is made from rice, water, and sugar that is stone-grinded to make the batter or what we call 'galapong'. It is normallyfermented overnight before steaming them. Of course, everything became easy when rice flour became available.
But this recipe of Cheese Puto actually does not use rice at all, it uses all-purpose flour instead. Yeah I know, I was skeptical about it as well at first but it turned out to be really good, and I would say I prefer it better than using rice flour because it makes smoother and softer Puto.
What Cheese to Use?
I get this question a lot and I know why. In the Philippines, the common cheese you can get is packed in foil and boxed and you usually get them from the shelves and not in the fridge section of a grocery store. The most popular brand is Kraft Eden cheese and I read that it is the equivalent or similar to Kraft Velveeta in the US.
I used to buy loads of this cheese and bring them back to Germany. Once there, I remove them from the boxes and freeze them. They would last for months to a year that way.
For those who do not have access to this kind of processed cheese, I would recommend other cheeses like Gouda or Cheddar.
Additional Tips:
- Avoid using high speed when mixing the batter as this creates more air bubbles that can be trapped in the batter and will form holes when steamed.
- Place a cheesecloth or clean kitchen towel in between steamer racks and the top cover to avoid water from dripping to the batter. This will result in uneven cooking and disinformed top.
- It is very important to use low heat. Bring the water to a simmer then turn the heat to the lowest as possible. Just enough to keep the steam forming but do not let the water boil. High temperatures will result in an uneven rise of the batter instead of forming a perfect dome.
Printable Recipe
Print Review
Puto Cheese
4.93 from 114 votes
This Puto Cheese recipe uses simple ingredients to make the perfect, delicious Puto. You will never buy the ready mix Puto ever again.
Prep Time: 5 minutes mins
Cook Time: 12 minutes mins
Total Time: 17 minutes mins
Course :Breakfast, Snack
Servings =10
Print Recipe Rate this Recipe
Ingredients
- 1 cup flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg
- ½ cup milk (evaporated or fresh)
- ¼ cup water
- 1 tablespoon butter -melted
- 1 teaspoon vanilla extract
- ¼ cup grated cheese
- strips cheese - for topping
- butter or oil for brushing the molds
Instructions
In a mixing bowl, combine flour, sugar and baking powder.
Add the milk and egg and mix using a whisk or electric mixer at medium speed only until batter becomes smooth.
Add the water, butter and vanilla extract and mix well for a minute or two. Lastly, add the grated cheese and fold in slowly using a spatula or spoon.
Grease each mold with butter and fill the molds with batter up to ¾ full.
Fill the bottom of the steamer with water and bring to a gentle simmer over very low heat. Place the molds in the steamer basket and steam for about 10 to 12 minutes or until toothpick inserted comes out clean.
Remove the lid and add a strip of cheese on top of each put. Steam for another minute or two until cheese melts. Turn off heat and let it rest until slightly cooled down.
Remove the cooked Puto Cheese from the molds and transfer to a serving plate.
Notes
While mixing the ingredients, avoid using high speed of the mixer or the Puto would rise too much and become airy.
You may also mix by hand using a whisk but also at moderate speed.
While steaming, I place a cheesecloth or clean kitchen towel in between steamer racks and the top cover to avoid water from dripping to the batter.
Just double (or triple) the recipe to double the yield.
Silicon cupcake molds can also be used.
Nutrition
Calories: 131kcalCarbohydrates: 20gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 26mgSodium: 57mgPotassium: 159mgFiber: 0gSugar: 10gVitamin A: 130IUCalcium: 108mgIron: 0.8mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
For those who are asking about the plastic molds I used to steam these Puto in, I got them from the Philippines. But you may also use the Silicone muffin molds like the one below I found on Amazon. I also use them for making Puto sometimes just like I would use the plastic molds.
Here are also examples of steamers used to make Puto. The middle one is a stove-top variation while the one on the right is electric. You may click on the photos to see where you can buy them as well.
  |   |   |
This recipe for Puto Cheese was originally published in June 2016. Updated in March 2020 to include new photos and recipe video. Additional tips were also provided.
More Filipino Recipes
- Binignit
- Sinangag
- Palitaw sa Latik
- Graham Balls
Latest Recipes
Binignit
Cajun Shrimp Pasta
Sinangag
Palitaw sa Latik
Peri-Peri Chicken
Graham Balls
Lechon Paksiw
Steamed Fish-Chinese Style
Reader Interactions
Comments
JUFEL SANDRA says
Best puto cheese i ever had. Simple and easy recipe yet delectable. I made it few times already until i memorize the ingredients and procedure already🤣😂🤣😂 I top it with cheese i also topped it with salted egg. I tried making it with color purple that has ube flavour too..Lyn says
Best ever! Tried lots of recipes, I liked your recipe. Simple, quick, easy and yummy. Thank you for sharing.
Reply
Angelbern says
I would like to say thank you for sharing this recipe. It's my first time to try it and the result is so good. Yummy and soft. Thank you and God bless.Reply
Irish says
Love the simplicity of the recipe. Family and friends loves it for the weekend’s breakfast or afternoon coffee. Big fan here😊Reply
Bebs says
Thanks for the 5 stars, Irish and I am happy you all enjoyed it.
Reply
Cynthia says
I made it and it was delicious. Thank youReply
Jufel Sandra says
I made this recipe For how many times already. The best puto cheese i ever made and tasted. Even my boss here in singapore loves it. The last time i make i put few drops of ube flavor. And goes well❤️Reply
shara kate says
perfect!
Good to know more recipe.
Reply
Shay says
Hello, exactly what kind or brand of cheese did you use for your recipe? I followed your recipe and they were really delicious, but they didn’t turn out as beautiful as yours. It looked more pale/yellowish. I think it’s because of the Canadian grated cheddar cheese that I used. Please let me know. Thank you!Reply
Bebs says
Hi Shay, "real" cheese is expensive in the Philippines so we normally use processed cheese (like the American cheese, like Velveeta). They are normally much softer and melt like this.
Reply
Sol Rodriguez says
This puto recipe is so amazing. My family enjoyed it immensely. 😍😍😍 Thank you for sharing it. God blessReply
Kimmy says
I used silicon mold and didn't grease before steaming. Boiled the water on high heat before steaming. It was perfect!Reply
Bebs says
Thanks for sharing that, Kimmy! 😘
Reply
nikol says
i love this recipe<3Reply
Ness says
Thank you for this easy but so tasty recipe. It’s my go to—— whenever I wanted to make some, when craving strikes! 😊Just wondering if you can make the batter ahead of time? Like mix the batter and leave it overnight in the fridge and make it in the morning?
Your response is very much appreciated.🥰❤️
Reply
Bebs says
Hi Ness, glad you like our recipe. You can make the batter ahead of time but it might not be as fluffy because the baking powder will lose some of its leavening effects. Maybe, what you can do is add it some minutes just before you will cook it, then. Hope that works. Let me know.
Reply
Daizy Andres says
This recipe is a keeper. I've made it several times. I love the texture and sweetness. Thank youReply
Maria says
great and easy recipe! thank you!Reply
Tyra Maxwell says
I love this recipe, it works great and tastes just like regular puto practically, it stays together and doesn't fall apart and it's super delicious!Reply
Olivia says
This recipe is super easy to make! Thank you! A flexible recipe that tastes good every time I try it. I am thinking of making ube puto, but only have ube halaya and not ube flavor. May I please ask for advice in incorporating ube halaya into this recipe?Reply
Sarah says
This is my go to recipe
Easy to make and super yummy
Wondering, have you tried adapting this to make ube puto?Reply
Bebs says
Hi Sarah, you can simply add ube flavoring.
Reply
Naomi says
I love the recipe. I steamed it in the oven coz am lazy 😂 it is not as soft as the "regular steamed puto" but it is so yummy! Am trying to control myself not to eat half of it coz am gonna bring it as potluck today.
Thank you for sharing your recipe.Reply
Bebs says
LOL, I hope there were some left for the potluck, Naomi. Thanks for the 5 stars.
Reply
Eyette Pasamba says
Perfect recipe and tasted so good! I added just a pinch of salt! My 2 yr old grandson loves the color purple si I switched the vanilla with ube flavor. Still so yummy!Reply
Bebs says
Yes, that sounds just perfect, Eyette.
Reply
Dong Laguerder says
I perfectly made a dome puto w/ cheese!!! thanks Bebs for your recipe! Perfect fo breakfast and also pansit bihon and dinuguaan!Reply
izl says
I tried this recipe and my whole family loves it, they can't stop digging.
I will be using this for my small business, if you don't mind.
What will be the measurement if I use 1kg APF?Thank you so much
Reply
Pamela Castro says
It was my first try and I am very happy with it.Reply
Daphne says
The best recipe and so easy. Very moist and tasty. I added mine with salted egg.Reply
kur says
haven't tried it yet but i'm excited to make this! my mamoy made some recently and i realized how much i missed our food.
being in the philippines where our desserts and kakanin are very easily accessible, i have never ventured into even trying to make it myself. But out here on the other side of the world, i have no choice but to make it (not that i'm complaining) unless i want to get the frozen ones on international stores.
so thank you for being amazing and sharing the recipe!do you also know how to make it using the rice flour? 🙂
Reply
Bebs says
Hi Kur, you can replace some parts of the flour with rice flour.
Reply
elaine says
I have made this twice already and they came out so delicious both times. Thank you for sharing this recipe. I have plenty of rice flour and I am wondering if I can make the puto cheese using rice flour?Reply
Mae says
Hi
I made this puto but i have a yellowish color puto. How do you make them white in color?Reply
Bebs says
Add some vinegar to the water used for steaming. But actually, it depends on the flour used.
Reply
Jo says
Awesome recipe! Delicious, fast and the ingredients are easy to come by, esp when living in Germany. I am giving this recipe only 4 Stars coz I think it could be a tat sweeter. But one can always modify the recipe to ones liking. I skipped the whole cheese thing, I just don't like the mix of something hearty and sweet. For me it's either the one or the other. However I used some coloring and I even had Pandan flavored food color green. Turned out to be very delicious. Have you tried to make puto-flan based on this recipe? If you did, would you like to share your experience? That would be my next target. Thanks again for this great recipe und Grüße aus Köln!!!Reply
Ferraldine says
Hi, can I substitute sugar to maple syrup or honey? If yes, whats the measurement? Thanks! Looks yummy, can't wait to try it. Thanks
Reply
Bebs says
Sadly, I have not tried using syrup or honey for this. But I think it should be ok to do so, it is just to sweeten the buns. But if you end up adding too much then add a bit more flour just to keep the ratio of flour to liquid close to original.
Reply
Ella says
Great recipe! Thank you for sharing.Reply
Bebs says
You are welcome, Ella.
Reply
Mary Jane Sally Argueza says
Yummilicious.
I'd never thought how that easy to make Puto.
Thanks for sharing this recipe.Reply
Bebs says
our pleasure, Mary Jane.
Reply
Vickee says
Thanks for sharing this flavorful puto recipe! Always a treat to my family every time I make this.
I’m just wondering if I can use 8” or 9”cake pan for this recipe instead of puto molds?Reply
Bebs says
Sure you can Vickee, just cook it a bit longer.Check out our puto cake too.
Reply
Lori says
May I know what specific flour is better to use? Thanks so muchReply
Bebs says
Hi Lori, use cake flour if you like finer crumbs.
Reply
Louise says
Hi! Thanks for posting this yummy recipe. It's genuinely good and easy to follow. Good on yah!Reply
Bebs says
Glad you like it, Louise.
Reply
Apol Garcia says
This is so good! I tried it twice already and my husband and kids love it so much! Can I just double the ingredients for larger serving? Will it not affect the texture and taste of the puto?
Reply
Bebs says
Go ahead and double the ingredients, Apol.
Reply
Ey says
I made Ube puto cheese using your recipe but substituted vanilla with ube flavor… made 42 puto with x4 of your recipe. delicious!!!
Reply
What do you think?
« Older Comments
