Searching for something that is perfect to pair with your favorite spaghetti? Well, try this puto cheese or steamed rice cake recipe we have here and enjoy your meal more. It is one of the most famous Pinoy delicacies. Originally the puto is derived from the Indian dish Putto, however the Filipinos have mastered the art of making their own versions of it like bumbong, kutsinta, seco and more. And to give you a delicious example of it, we have here cheese puto version that will surely satisfy your craving for something creamy and cheesy. This soft and moist rice cake can be served plain, with cheese toppings that is also perfect to dip with dinuguan. Enjoy it now by making it yourself using this recipe that is perfect for parties, fiestas, or even simple snack times. Made with ingredients like rice, water, white sugar, baking powder, and cheese for toppings. Make your snack delighted using this recipe. Happy cooking and eating!
Puto moulds or muffin pan
Measuring cups and spoons
Wooden spoon or wire whisk
1/2 cup all-purpose flour
1/2 cup cake flour
2 tsp. baking powder
1/2 tsp. salt
2 pcs. egg yolks
egg whites from 2 eggs
3/4 cup white sugar, divided
1/3 cup water
1/3 cup evaporated milk
1/4 tsp. vanilla
2 tbsp. grated or quickmelt cheese (or more, depending on your preference)
1. In a medium mixing bowl, sift all-purpose flour, cake flour, baking powder and salt three times. Set aside.
2. Beat yolks until lemon colored. Add 1/2 cup sugar gradually and continue beating.
3. Fold in flour mixture to egg yolks alternately with water and milk. Add vanilla. Set aside.
4. Meanwhile, beat egg whites until soft peaks form. Add 1/4 cup white sugar and continue beating until stiff. Fold in egg batter. Blend well and pour mixture into the puto moulds or muffin pan.
5. Sprinkle grated cheese on top (or put slices of quickmelt cheese on top). Cover with cheesecloth. Steam for 30 minutes or until tester inserted in the center comes out clean.
6. Serve and enjoy your puto cheese overload!