Cheese Puto Recipe
Making your own Cheese Puto at home has never been easier. This recipe will show you how to make it from scratch in less than 40 minutes. This makes a good snack and it can even be eaten for breakfast with a hot cup of brewed coffee. Yummy!
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I made this cheese puto using all-purpose flour. Also take note that this recipe does not suggest the use of eggs. It only relies on baking powder to let the mixture rise and be a delightful treat just like what you see in the images in this post.
Speaking about baking powder, please make sure to use fresh baking powder for optimum effect. Branded baking powders that are sealed and sold in the supermarket are ideal. I am saying this because I have had several feedback from other readers when I published the recipe for buttered puto. They mentioned how ineffective their baking powder was. Most of them bought it from their local market (palengke) in the Philippines. Baking powder brands such as Calumet, Clabber Girl, Clover Valley, and Crumford are recommended.
I find a bamboo steamer to be very efficient. All I needed to do was to arrange the molds with cheese puto mixture in it, cover it, and start to steam – no need for any cheesecloth.
Enjoy this yummy cheese puto. This recipe can make up to 7 medium puto. You can double or triple the recipe depending on the number of pieces that you intend to produce.
Try this yummy Puto Cheese recipe. Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Cheese Puto Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated white sugar
- 1 1/2 teaspoons baking powder
- 3/4 cup fresh milk
- 1/4 teaspoon vanilla extract
- 3/4 cup sharp cheddar cheese shredded
- 1 egg
- 2 tbsp butter melted
- 5 cups water for steaming
Instructions
- Pour the water into a steamer or cooking pot. Let boil.5 cups water
- Sift flour, sugar, and baking powder. Combine in a bowl. Mix well.1 cup all-purpose flour, 1/2 cup granulated white sugar, 1 1/2 teaspoons baking powder
- Gradually add the milk and egg while stirring. Continue to stir until the texture of the mixture becomes smooth.3/4 cup fresh milk, 1 egg
- Stir-in the vanilla extract, butter, and half of the cheese.1/4 teaspoon vanilla extract, 3/4 cup sharp cheddar cheese, 2 tbsp butter
- Pour the mixture into small to medium sized molds. Arrange in a steamer. Cover and steam for 25 minutes. Top each puto with the remaining cheese. Steam for 5 minutes more.
- Take the steamed cheese puto out of the steamer. Let it cool down.
- Gently remove the puto from the mold with the help of a spatula.
- Arrange in serving plate. Serve.
- Share and enjoy!
Nutrition Information
Florentino Iraola says
i wanted to know
Love says
I followed the recipe but the baking soda was too much. It was too bitter. Ill try it again next time with less baking soda and evap milk instead of fresh milk
But thank you for this recipe.
Vanjo Merano says
Thanks for the feedback. Can you please let me know that brand that you used?
Jimmy says
You have used baking soda and not baking powder! The recipe says powder, not soda.. cheers
Karen says
I loved how my cheese puto turned outThey are delicious and easy to make.
I used eveaporated milk instead of fresh milk.I posted a photo in pinterest!Check it out
Beth says
Can I use baking soda instead of baking flour? What will be the proportion?thanks
Liza says
Can i use an electric steamer on this? How come this one has no egg? Thanks.
Weng says
Hi,can I use rice flour instead of all purpose flour? Thanks
Vanjo Merano says
Hi Weng. Not for this recipe though. I will publish one soon that makes use of rice flour.
thess says
hi sir can i use glutinous rice for this recipe? i always watch all your recipe this is really a big help for me especially in my baking. all the ingredients are easy to find even here in Canada. i hope i can get a reply from you. thanks and god bless more.
Vanjo Merano says
Thess -- I am sorry, but this recipe is not intended for glutinous rice nor glutinous rice flour (galapong). I can develop a recipe soon using that ingredient and will post it here.
alma says
is 1 cup flour equivalent to 1 cup of evap?
marj quilang says
Hi..i just want to ask why my puto always dense when they are cook..is it bcoz im using too much milk or im steaming them for so long..i cant get the soft fluffy texture..pls help me tnx
Zeah says
I tried to make puto ( allrecipes )
But it turns out bitter taste. I figured it out because of too much baking powder.. fyi, i just followed the instructions and ingredients.
I will tryo make puto again but this time, this one. Hope it wont taste bittee again!
Vanjo Merano says
Zeah, thanks for the feedback. May I please know the brand of baking powder that you used? This recipe does not taste bitter with either Calumet or Clabber Girl brands. Otherwise try to reduce the amount of baking powder just by a little bit. Decreasing it too much can affect how the mixture rises.
Kazandra says
Hi,sir.how much did you spend money for this recipe?
Liezl aruta says
Can i use Evap milk if i dont fresh milk
jtang says
same question I have, pls reply.. thanks
Vanjo Merano says
Yes, you can use evaporated milk for this recipe.
Judy Polo says
hi,can i use self raising flour?
Vanjo Merano says
You can, but you will have to reduce the amount of baking powder.
jay says
Hi sir, can I use cake flour instead of all purpose flour?
Vanjo Merano says
Unfortunately, you cannot use cake flour for this recipe.
tine says
I don’t have small molds.. can i use one big round mold for this?
Imelda Gage says
I’m a gluten free is the mixture of flour the same,thanks
Vanjo Merano says
Yes, use the same amount for your gluten free flour.