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I so love this Puto Cheese recipe. So soft and fluffy and definitely better tasting than the Puto mix you buy in a box but equally  easy to make.  You will never think of buying ready mix Puto after trying this!  

puto cheese recipePuto is a kind of Filipino snack that is also oftentimes serve to accompany savory dishes like dinuguan (pork blood stew) or pancit (rice noodle). The traditional Puto is made from rice, water and sugar that is stone-grinded to make the batter. Then, of course, everything became easy when rice flour became available. But this recipe actually does not use rice at all, it uses all-purpose flour instead.  Yeah I know, I was skeptical about it as well at first but it turned out to be really good, and I would say I prefer it better than using rice flour because it makes smoother and softer Puto.        

how to make putoFor this Puto Cheese recipe, I used the cheese that I brought from the Philippines from my last visit. Hehe, yes that was about 4 months ago and they are still good. I bought some packs and freeze them. I learned this from a Filipina friend I met here in Germany and I could say it works. The common cheese we have in the Philippines are packed in foil and boxed and you usually get them from the shelves and not in the fridge section of a grocery store. The most popular brand is  Kraft Eden cheese and I read that it is the equivalent or similar to Kraft Velveeta in US. But I guess other cheeses would do, like Gouda. I would try it next time so I can say for sure. 

puto cheese

5.0 from 3 reviews
Puto Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 10
This Puto Cheese recipe uses simple ingredients to make the perfect, delicious Puto. You will never buy the ready mix Puto ever again.
  • 1 cup flour
  • ½ cup sugar
  • 1 Tbsp baking powder
  • 1 egg
  • 100 ml evaporated or fresh milk
  • ¼ cup water
  • 1 Tbsp butter
  • 1 tsp vanilla extract
  • ½ cup grated cheese
  • strip of cheese for topping
  1. In a mixing bowl, combine flour, sugar and baking powder.
  2. Add the milk and egg and mix with hand or stand mixer at medium speed only until batter becomes smooth.
  3. Add the water, butter and vanilla extract and mix well for a minute or two. Lastly add the grated cheese and fold in slowly using a spatula or spoon.
  4. Grease each mold with butter and fill the molds with batter up to ¾ full. Add a strip of cheese on top of the batter.
  5. Place the molds in the steamer and steam for about 10 to 12 minutes or until toothpick inserted comes out clean.
While mixing the ingredients, avoid using high speed of the mixer or the Puto would rise too much and become airy.

You may also mix by hand using a whisk but also at moderate speed.

While steaming, I place a cheese cloth or clean kitchen towel in between steamer racks and the top cover to avoid water from dripping to the batter.

Just double (or triple) the recipe to double the yield.

Silicon cupcake molds can also be used.


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Written by Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This article has 15 comments

  1. Reply

    Just want to clarify…is it really 1 tbsp baking powder to be used in a 1 cup of flour? Thanks for ur answer in advance.

  2. Cess

    Hi Is it okay not to use water instead use evaporated milk for the liquid base?

    • Reply

      Hi Cess, I would say it is possible, of course, but maybe it would become too thick but creamier, so why not! 🙂

      • Cess

        Hi, I’ve been ccoking puto so many times and I never use water as liquid all I add is evaporated milk then fresh milk 🙂 The result was really good everytime 🙂

        • Hi Cess, Yes, I guess they would be richer and creamier. Thanks for the advice, will give it a try next time. 🙂

  3. Reply

    thanks. Empenada recipes looks so good and easy. Also, just wondering if you have a quick and easy recipe for pinakbit(?)
    Been here in US for a long time and have good filipino friend, but can not cook some of the of my favorite I remember when I was young.

    • Reply

      Hi Normita, unfortunately I haven’t got to post about Pinakbet yet. I was looking for some of the ingredients in the market but they are not yet in season (squash and eggplant). I will write a post about it as soon as possible and inform you personally once it is done 🙂

  4. cris

    Hi! This looks good and will definitely try. By the way what kind of flour did you used for this recipe and to your donut recipe? Thanks!

  5. Riza

    Thanks for the Recipe. It’s really delicious and i will definitely make some again . I didn’t have any problem to find the ingredients. Thanks FOXYFOLKSY.COM !!!!

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