Published: by Nora Reyes · This post may contain affiliate links · 2 Comments
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Puto with Cheese is a soft and fluffy Filipino steamed cake with creamy, melted cheese for a savory contrast. It's a crowd-pleaser that's easy to make and perfect for any occasion.
Jump to:
- Ingredients you'll need
- Notes and substitutions
- How to make this recipe
- Recipe FAQs
- Explore more puto varieties
- Other dessert recipes you may like
- 📖 Recipe
- 💬 Comments
Ingredients you'll need
Notes and substitutions
- Cake flour: This is finely milled, low-protein flour that makes puto lighter and softer. If all-purpose flour is all you have, you can still use it; just know that your puto might be slightly denser.
- Cheese: Quick-melting cheese is ideal for a smooth and creamy texture. Eden or Quickmelt are popular choices, but American cheese or cheddar cheese can also work well.
How to make this recipe
Step 1: Mix dry ingredients
In a bowl, combine 2 cups of cake flour (sift, if lumpy), 1 tablespoon baking powder, and 1 teaspoon kosher salt (use half for table salt). Mix until well blended.
Step 2: Combine wet ingredients
In a larger bowl, combine ¾ cup granulated sugar, 2 eggs, ⅓ cup melted butter, ¾ cup milk, ½ cup water, and 1 teaspoon vanilla extract. Whisk together until the mixture is smooth and the sugar is dissolved.
Step 3: Combine wet and dry ingredients
Add the dry ingredients into the wet ingredients. Using a whisk, gently mix until just combined and there's no visible dry flour. Be careful not to overmix to prevent the batter from becoming tough.
As an option, you can add ube extract or pandan extract to the batter, adjusting the amount to achieve the desired color to your liking.
Step 4: Add shredded cheese
Mix an ounce of shredded or grated cheese into the batter. Do this gently to evenly distribute the cheese without overmixing the batter.
Step 5: Fill molds and prepare steamer
Bring water in a steamer to a boil. Wrap the steamer cover with a cloth to catch any condensation, preventing it from dripping onto the puto.
Lightly grease your molds with oil or butter. Place them into the steamer basket, evenly spaced for proper steam circulation. Pour or spoon the batter into the molds, about ¾ full to allow space for rising without spilling over.
Step 6: Steam the puto
Steam the puto over medium-low heat. If using small molds, steam for 12-15 minutes. For standard molds, steam for 18-20 minutes. The puto is done when a toothpick inserted into the center comes out clean. The top should be slightly springy to the touch.
Step 7: Add the cheese
After steaming, carefully open the steamer and add the cheese on top of each puto. Cover and steam for another 1-2 minutes, just until the cheese melts.
Step 8: Remove from molds
Remove the puto from the steamer and allow them to cool slightly before removing from the molds.
Puto with cheese is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or briefly microwaving before serving.
Recipe FAQs
How do I know when the puto is fully cooked?
Insert a toothpick into the center of a puto. If it comes out clean, the puto is done. Steaming time can vary based on the size of your molds and the intensity of the steam.
Why do I need to cover the steamer lid with a cloth?
Covering the lid with a cloth absorbs excess moisture, preventing water droplets from dripping onto the puto, which could make them soggy.
Can I add flavorings or colorings to my puto?
Absolutely! Feel free to add pandan or ube extract to the batter to add flavor and visual appeal.
Why did my puto come out dense?
Dense puto is often the result of overmixing the batter, which activates the gluten in the flour. Gently fold the ingredients until just combined for a lighter texture.
Can I freeze puto?
Yes, puto freezes well. Place cooled puto in a freezer-safe bag or container. To serve, thaw and reheat by steaming or microwaving until warm.
Explore more puto varieties
- Puto Bumbong: Traditionally made during Christmas, this purple-colored rice cake is made with glutinous rice, steamed in bamboo tubes, and served with grated coconut, butter, and sugar.
- Puto Kutsinta: A sticky, jelly-like puto with an orange-brown from annatto and lye water. It's often topped with grated coconut.
- Puto Flan: A fusion of puto and Leche Flan, this two-layered treat features a bottom layer of steamed cake topped with a creamy layer of flan.
- Puto Seko: A crunchy, cookie-like snack made with cornstarch and sugar.
- Puto Pao: Steamed rice cakes filled with a sweet mixture of pork or chicken.
- Putong Bigas: Steamed rice cakes made with fermented rice dough or galapong mixed with sugar and coconut milk or water.
Other dessert recipes you may like
- Turones de Mani Recipe
- Macapuno Balls Recipe
- Putong Bigas Recipe
- Cheese Cupcake Recipe
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Puto with Cheese
Soft and fluffy steamed cakes with creamy, melted cheese.
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: Filipino
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 50 mini puto (20 standard)
Calories: 52kcal
Author: Nora Rey
Cost: $5-$7
Equipment
Mini or standard puto molds (or muffin molds)
Steamer
Ingredients
- 2 cups cake flour sub: all-purpose flour; see note
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (use half for table salt)
- ¾ cups granulated sugar
- 2 eggs at room temperature
- ⅓ cup melted butter
- ¾ cup whole milk or evaporated milk
- ½ cup water
- 1 teaspoon vanilla extract
- 1 ounce shredded or grated quick-melting cheese see note
- 2 ounces quick-melting cheese cut into thin squares; see note
- Pandan or ube extract optional
US Customary - Metric
Instructions
In a bowl, combine the cake flour (sift, if lumpy), baking powder, and salt. Mix until well blended.
In a larger bowl, combine the sugar, eggs, melted butter, milk, water, and vanilla extract. Whisk together until the mixture is smooth and the sugar is dissolved.
Add the dry ingredients into the wet ingredients. Using a whisk, gently mix until just combined and there's no visible dry flour. Be careful not to overmix to prevent the batter from becoming tough.
As an option, you can add ubeextract or pandan extract to the batter, adjusting the amount to achieve the desired color to your liking.
Mix the shredded or grated cheese into the batter. Do this gently to evenly distribute the cheese without overmixing the batter.
Bring water in a steamer to a boil. Wrap the steamer cover with a cloth to catch any condensation, preventing it from dripping onto the puto.
Lightly grease your molds with oil or butter. Place them into the steamer basket, evenly spaced for proper steam circulation. Pour or spoon the batter into the molds, about ¾ full to allow space for rising without spilling over.
Steam the puto over medium-low heat. If using mini-sized molds, steam for 12-15 minutes. For standard-size molds, steam for 18-20 minutes. The puto is done when a toothpick inserted into the center comes out clean. The top should be slightly springy to the touch.
After steaming, carefully open the steamer and add the cheese on top of each puto. Cover and steam for another 1-2 minutes, just until the cheese melts.
Remove the puto from the steamer and allow them to cool slightly before removing from the molds.
Notes
- Cake flour: This is finely milled, low-protein flour that creates lighter, softer puto. If all-purpose flour is all you have, you can still use it; just know that your puto might be slightly denser.
- Cheese: Quick-melting cheese is ideal for puto for a smooth and creamy texture. Eden or Quickmelt are popular choices, but American cheese or cheddar cheese can also work well.
Nutrition
Calories: 52kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 97mgPotassium: 15mgFiber: 0.1gSugar: 3gVitamin A: 70IUCalcium: 33mgIron: 0.1mg
Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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Reader Interactions
Comments
Lisa
I need this for my next party! Haha thanks for sharing!Reply
Nora Reyes
Thanks, Lisa!
Reply
