Easiest Way to Cook Tasty Puto cheese

Puto cheese. This Puto Cheese recipe uses simple ingredients to make the perfect, delicious Puto. I so love this Puto Cheese recipe. So soft and fluffy and definitely better tasting than the Puto mix you buy in a box.

Cheese Puto are soft, fluffy, and extra delicious with pockets of cheese! These Filipino steamed cakes are easy to make and fun to eat; delicious on their own or served with dinuguan or pancit. This fluffy after-school staple is surprisingly easy to whip up at home! You can have Puto cheese using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Puto cheese

1. You need 3 cups of all purpose flour.
2. Prepare 1-1/2 cups of sugar.
3. Prepare 4 tbsp of baking powder.
4. It's 1-1/2 cups of evaporated milk.
5. It's 1 cup of water.
6. It's 1/2 cup of veg. oil/ melted butter.
7. It's 3 of eggs.
8. You need of Cheese for toppings.

Sift together flour, sugar, and baking powder in a bowl. Puto Cheese Recipe - Puto is the generic name for a rice cake made from galapong (rice flour), slightly sweetened and steamed. The rice for galapong is not ground dry, but soaked overnight and. Puto Cheese Recipe. "Puto" is a kind of steamed rice cake in the Philippine cuisine.

Puto cheese instructions

1. Sift and combine dry ingredients (all purpose flour, sugar, and baking powder.) mix well..
2. Add an egg, evaporated milk, water and vegetable oil..
3. Mix thoroughly until the mixture is done. (No lumps)..
4. Put the batter in a puto mold and top the cheese for toppings..
5. Then steam for about 10 to 15 minutes. Or use toothpick test..

It is usually eaten as a merienda - a light meal or snack especially in the afternoon, but can also be eaten for breakfast. Puto are Filipino steamed rice cakes, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes. Top each puto with slices of cheese.

Subscribe to receive free email updates: