Puto Cheese with Egg and Butter

After the consecutive baking adventures I had in the last two to three months, I finally had let my convection oven (Turbo to be exact) rest for a while, as I decided to try making a steamed Puto Cheese. Puto cheese is very easy to prepare. The ingredients are not hard to find. All you need to complete the process are some few pieces of molders and a steamer. I used the steamer attachment of my rice cooker for this. In the Philippines, plastic molders are available in baking stores, where I bought mine. If you cannot find plastic molders from where you are now, I find silicone muffin molders online and this could be a great alternative. I tried adding some food color to my puto batter and so I have not only the white ones but also I have green and orange puto cheese. So, let's get the ball rolling.

I got this recipe from Panlasang Pinoy, a site with lots of Filipino food recipes.

4 cups flour, sifted
2 cups sugar, sifted
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/2 cup butter, melted
1 piece egg, raw
small slices of cheese
4 cups water (for steaming)


  1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
  2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly. 
  3. Pour the mixture in individual molds 
  4. If you are using non – quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6) 
  5. Pour the water in the steamer. 
  6. Arrange the molds in the steamer then steam for about 20 minutes 
  7. If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes 
  8. Remove from the mold and arrange in a serving plate 
  9. Serve either hot or cold. This goes well with dinuguan 

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