Classic Puto with Cheese Topping
Classic Puto with Cheese Topping
Ingredients
- 1 1/2 cups rice flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 1/4 cups coconut milk
- 4 ounces cheese, cut into small rectangular pieces for topping
Instructions
- 1
Prepare the cheese by cutting a block of cheese into small, rectangular pieces suitable for topping the Puto. Set aside.
⏱️ 5 min
- 2
In a large mixing bowl, combine the dry ingredients: rice flour, granulated sugar, and baking powder. Whisk them together until well combined.
⏱️ 3 min
- 3
Gradually pour the coconut milk into the dry ingredients while continuously stirring with a wooden spoon or spatula. Mix thoroughly until all ingredients are well combined and a smooth, lump-free batter is formed.
⏱️ 5 min
- 4
Lightly grease your individual Puto molds. Using a measuring cup or a small ladle, scoop the batter and pour it into the prepared molds. Fill each mold approximately halfway to three-quarters full.
⏱️ 4 min
- 5
Place one small rectangular piece of the prepared cheese on top of the batter in each filled mold.
⏱️ 3 min
- 6
Arrange the filled molds carefully into the steamer basket. Ensure there is enough space between molds for even steaming.
⏱️ 2 min
- 7
Cover the steamer lid with a clean kitchen cloth, securing it in place. This prevents condensation from dripping onto the Puto during steaming. Place the covered lid onto the steamer pot.
⏱️ 1 min
- 8
Steam the Puto over medium-high heat for 15-20 minutes, or until they are cooked through, appear fluffy, and a toothpick inserted into the center comes out clean.
⏱️ 20 min
- 9
Once cooked, carefully remove the Puto from the steamer. Let them cool slightly before carefully unmolding them. Serve warm and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Puto with Cheese Topping
- 1 1/2 cups rice flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 1/4 cups coconut milk
- 4 ounces cheese, cut into small rectangular pieces for topping
Instructions
- 1
Prepare the cheese by cutting a block of cheese into small, rectangular pieces suitable for topping the Puto. Set aside.
⏱️ 5 min - 2
In a large mixing bowl, combine the dry ingredients: rice flour, granulated sugar, and baking powder. Whisk them together until well combined.
⏱️ 3 min - 3
Gradually pour the coconut milk into the dry ingredients while continuously stirring with a wooden spoon or spatula. Mix thoroughly until all ingredients are well combined and a smooth, lump-free batter is formed.
⏱️ 5 min - 4
Lightly grease your individual Puto molds. Using a measuring cup or a small ladle, scoop the batter and pour it into the prepared molds. Fill each mold approximately halfway to three-quarters full.
⏱️ 4 min - 5
Place one small rectangular piece of the prepared cheese on top of the batter in each filled mold.
⏱️ 3 min - 6
Arrange the filled molds carefully into the steamer basket. Ensure there is enough space between molds for even steaming.
⏱️ 2 min - 7
Cover the steamer lid with a clean kitchen cloth, securing it in place. This prevents condensation from dripping onto the Puto during steaming. Place the covered lid onto the steamer pot.
⏱️ 1 min - 8
Steam the Puto over medium-high heat for 15-20 minutes, or until they are cooked through, appear fluffy, and a toothpick inserted into the center comes out clean.
⏱️ 20 min - 9
Once cooked, carefully remove the Puto from the steamer. Let them cool slightly before carefully unmolding them. Serve warm and enjoy!
⏱️ 2 min