The Filipino cuisine is rich on different kind of dishes, be it with meat, sea foods, desserts, pastry, or dishes for snacks. Like this cheese puto recipe which is one of the kakanin or native dishes we have. Most of these kakanin are using coconut as one of the ingredients. No wonder because coconut is one of our farmers local product that is widely produced especially on the province of Quezon. However, this cheese puto is made with all-purpose flour, refined sugar, baking powder, vanilla, melted butter, grated cheese, eggs, evaporated milk and water. Indulge yourself to this soft, creamy and cheesy treat that will surely make your snack extra special. Perfect for snacks with your favorite hot drink like coffee, chocolate or tea. Plus, you don’t need to worry if you didn’t do well in the kitchen, this recipe is so easy to follow and doesn’t require baking or oven. This rice cakes are cooked in steamer. Great for simple gatherings and family or friends bonding, or perhaps if you have balik bayan visitors. Surely they would be delighted as they missed the Filipino cuisines. Add this to your file of recipes next to cook and prepare and enjoy this sweet, delicious cheese puto.
(makes about 80pcs with bite-size molds)
3 cups all purpose flour
2 cups refined sugar
2 tbs baking powder
1 tbs vanilla
4 tbs melted butter
2 small cans evaporated milk
1 cup water
1. In a large bowl, mix together all dry ingredients.
2. Beat in the eggs one at a time, then add the milk. Beat until you have a smooth but thick batter.
3. Add the water, beat until you a slightly thin batter is achieved. Then fold in the melted butter. Stir until the butter is fully incorporated with the mixture and you do not see any more traces of butter on the top layer.
4. Add the grated cheese.
5. At this point you may start heating the steamer.
6. Pour in the batter into the puto molds almost to the brim. Place in the steamer and steam for about 10-12 minutes. 7. When the puto is almost cooked, you may also add cheese toppings as desired.
8. Turn off heat and remove puto from the molds. This should not be hard since the molds will easily release the puto once cooked.