Fluffy, cheesy, and irresistibly soft — Puto is a beloved Filipino steamed rice cake traditionally enjoyed at breakfast or merienda (afternoon snack). This version uses flour instead of rice flour for a cake-like texture and includes an optional ube flavor twist for added flair.
Whether served warm with a slice of salty cheese on top or infused with vibrant purple ube flavoring, Puto Cheese is a nostalgic comfort food that’s easy to make and even easier to love.
What Is Puto?
Puto is a classic Filipino delicacy—typically a mildly sweet, steamed cake made from rice flour or regular flour. It’s often served as a side to savory dishes like dinuguan (pork blood stew), but it also stands deliciously on its own, especially when topped with creamy, melty cheese.
In this version, we swap out traditional rice flour for either cake flour or all-purpose flour, making it more accessible and yielding a smooth, tender crumb. We also include an optional addition of ube flavoring, which gives the cakes a delightful purple hue and a subtle hint of vanilla and coconut-like aroma that’s uniquely Filipino.
Ingredients You’ll Need
Dry Ingredients:
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2 cups cake flour (or all-purpose flour) – Cake flour gives a lighter texture, but AP flour works just fine.
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1½ cups sugar – Adjust based on preference, but this gives the perfect sweet bite.
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2 tablespoons baking powder – This is what gives the puto its fluffy rise.
Wet Ingredients:
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¼ bar Dari Creme (or 30g butter or margarine), melted – Adds richness and flavor.
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1 cup evaporated milk – Adds creaminess and moisture.
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2 eggs – For structure and softness.
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1 cup water – To loosen the batter and improve texture.
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2 teaspoons ube flavoring (optional) – For a colorful twist and a hint of ube essence.
For Topping:
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Cheese slices, cut into strips or small cubes – Filipino-style processed cheese (like Eden) melts beautifully, but cheddar or mozzarella are fine substitutes.
Step-by-Step Instructions
1. Sift and Combine the Dry Ingredients
In a large mixing bowl, sift together your flour, sugar, and baking powder. Sifting is essential here—it ensures a lump-free, aerated batter that results in lighter puto.
2. Whisk the Wet Ingredients
In a separate bowl, combine your melted Dari Creme (or butter), evaporated milk, eggs, water, and ube flavoring if using. Whisk until fully blended.
3. Mix Wet into Dry
Slowly pour the wet mixture into the bowl of dry ingredients. Mix gently using a spatula or whisk until smooth. Be careful not to overmix—this keeps the batter light and avoids tough, dense puto.
4. Strain the Batter
This step is optional but highly recommended: strain the batter through a fine mesh sieve to remove any lumps or bubbles. This results in silky, smooth cakes. Let the strained batter rest for about 30 minutes to relax the gluten and allow for even steaming.
5. Prepare Your Steamer
While the batter is resting, get your steamer ready. Fill the base with water and bring to a boil over medium heat. Pro tip: To prevent steam from dripping onto your puto (which can cause uneven tops), wrap a clean kitchen towel under the lid. This catches condensation and keeps your puto beautifully domed.
6. Grease and Fill the Molds
Lightly grease your molds (silicone muffin cups, metal ramekins, or mini llanera molds all work well). Pour in the batter, filling each cup about ¾ full to allow room for rising.
7. Steam in Two Stages
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First steam: Steam for 15 minutes without opening the lid.
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Add cheese: Quickly open the lid, top each puto with a cheese strip or cube, then close and steam for another 5 minutes.
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Total steaming time should be around 20 minutes. Check doneness with a toothpick—it should come out clean.
8. Cool and Serve
Once cooked, remove the molds from the steamer and let the puto cool slightly before unmolding. These are best served warm when the cheese is gooey, but they’re just as delicious at room temperature.
Tips for Perfect Puto Cheese
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Don’t overmix the batter. This helps the puto rise evenly and stay tender.
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Rest the batter. Giving the mixture time to settle improves texture.
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Use proper steaming technique. A towel-wrapped lid and consistent medium heat are key to a domed, smooth top.
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Experiment with toppings. Try salted egg slices, coconut flakes, or shredded cheese for a unique twist.
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Use food-safe silicone molds. They’re nonstick, reusable, and make unmolding a breeze.
Storage and Reheating
Leftover puto can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply steam them for 3–5 minutes or microwave for 20–30 seconds with a damp paper towel on top to retain moisture.
Final Thoughts
Whether you stick to the classic version or add the vibrant ube twist, this Puto Cheese recipe is sure to delight. It’s perfect for potlucks, family breakfasts, or simply as a sweet treat to enjoy with a hot cup of coffee or tsokolate.
Once you make it, don’t be surprised if it becomes a regular part of your homemade snack rotation!
