Puto Cheese

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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!  

This Puto Cheese recipe uses simple ingredients to make the perfect, delicious Puto. You will never buy the ready mix Puto ever again. | www.foxyfolksy.com

Puto is a kind of Filipino snack that is also, oftentimes, served 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.        

This Puto Cheese recipe uses simple ingredients to make the perfect, delicious Puto. You will never buy the ready mix Puto ever again. | www.foxyfolksy.com

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For 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. This Puto Cheese recipe uses simple ingredients to make the perfect, delicious Puto. You will never buy the ready mix Puto ever again. | www.foxyfolksy.com For those who are asking about the plastic molds I used to steam these Puto in, I got them from the Philippines. But you may also use the Silicone muffin molds  like the one below I found on Amazon. I also use them for making Puto sometimes just like I would use the plastic molds.

Here are also examples of steamers used to make Puto. The middle one is a stove-top variation while the one on the right is electric. You may click on the photos to see where you can buy them as well.

5 from 12 votes
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Puto Cheese

This Puto Cheese recipe uses simple ingredients to make the perfect, delicious Puto. You will never buy the ready mix Puto ever again.
Course Snack
Cuisine Asian, Filipino
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 10
Calories 131 kcal
Author Bebs

Ingredients

  • 1 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 egg
  • 3.4 fluid ounces milk (evaporated or fresh)
  • 1/4 cup water
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/2 cup grated cheese
  • strips of cheese - for topping
US Customary - Metric

Instructions

  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.

Recipe Notes

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 cheesecloth 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.

Nutrition Facts
Puto Cheese
Amount Per Serving
Calories 131 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 26mg 9%
Sodium 57mg 2%
Potassium 159mg 5%
Total Carbohydrates 20g 7%
Dietary Fiber 0g 0%
Sugars 10g
Protein 3g 6%
Vitamin A 2.6%
Calcium 10.8%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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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 Post Has 73 Comments

  1. Hi Bebs,

    Thanks so much for this cheese puto recipe. I tried it just now and they turned out really yum and perfect. Another addition to my personal recipe book. Thanks for sharing delicious no-fail recipe all the time!

    Reply

  2. I’ve made my first puto cheese last night and as my colleague & family said its soft, creamy & delicious even if i don’t put the cheese on top it will still tastes good. Thanks for the recipe. I’m looking forward to try your other recipes.

    Reply

  3. I’ve made mine last night and itit turned out very well and yummy my kids love it, I put fresh coconut milk and I add evaporated milk too , this recipe is for keep. Thank you for the recipe’s you that you share with us….more power !!!

    Reply

  6. Thanks for your recipe.I love puto cheese so much but since I am far from our country so need to make my own.I just notice though, you changed the milk measurement or what? Sorry help me please,what is that in cup?

    Reply

    1. Hi Rose, no we did not change the amount only we added 2 different system of measurements, the US and metric. There is an option to choose the metric system by clicking the word ‘metric’ at the bottom of the ingredients. 🙂

      Reply

  7. Hi Bebs! I would like to thank you from the bottom of my heart! This recipe allows my to make a living here in Istanbul! Thanks a lot! This recipe captured the hearts of Filipinos here in Istanbul! Soooooo yummmmyyyy! Thanks!!! :)))

    Reply

  9. thanks for sharing! I made this over the weekend. On my first try, the batter was too thick so it didn’t rise too much. So, on my second attempt I added water until the batter run thin and it came out perfectly and the rise is also good.

    Reply

  10. hi Bebs! I just listed some of your recipes here and they are quit interesting…I will try it and if ever I want to add these recipes to my home business. Actually I sell ice candies for my home business and I want to try something new that I can add to my business. I love cooking and trying something new. Mompreneur kasi ako and instead na nasa bahay lang why not magtry ng mga bagay na pwede pagkakitaan and can add to our income diba?Thank you so much for your recipes and hindi ka nagdamot to share it….hehe yong iba kasi ayaw magshare kasi baka magaya sila… Thank you so much for these….Ipagpatuloy mo lang..marami kang natutulungan…Godbless ang more power…

    Reply

  11. Hi! Is it ok to use vanilla powder instead of the extract? And what kind of butter shall I use? Is it ok to use the liquid butter for baking meat and vegetables? Please let me know. Thank you!

    Reply

    1. Hi Gab, I haven’t used both so I cannot say exactly what the effect would be but I also do not see a problem to use them. However, you have to see how much vanilla powder you need, just try adding small quantity at a time and test.

      Reply

      1. Hi Bebs!

        The puto was so lekker! I didn’t use the vanilla powder but use the vanille aroma (prolly vanilla extract) instead. Also, I used the liquid butter. First attempt was a success and my bf and his family really liked it! Now I’m making puto like every week because it’s in demand! Thank you for sharing your recipe. Will try maja, palitaw, and bikon soon! ????

        Reply

  12. Hi! I just want to know what kind of flour you used in this recipe. Was it rice flour or all-purpose flour? Thanks! This is gonna be my first time cooking puto. I am compelled to cook myself because my Russian girlfriend

    Reply

      1. Hi, Bebs. I really miss white puto made from rice flour. I tried making it several times using recipes from the internet. It would always cone out too dense and glue-like, even if I increase the steaming time. Any idea how I could fix it? The recipe I follow is:
        1c rice flour (not glutinous)
        1 tbsp baking powder
        1/3 c sugar
        1 c water
        Hope you could help me. My wish is for light, airy puto with the traditional rice flour puto taste. Thank you!

        Reply

        1. Hi Aget, I am sorry I that I cannot give you a proper advice with regards to your recipe above as I have not tried it yet myself. Someone is also asking for puto Calasiao so maybe I will do it soon.

  13. Hi, is it ok to use rice flour instead of all purpose flour? Will it be the same measurement as the all purpose flour if i use rice flour? Thank you

    Reply

    1. Hi Tin, of course, it is possible to use rice flour to make puto. But I haven’t tried it with this recipe. It may require different measurements. You might have to increase the liquids so it will not turn out dry. Try adding 1/4 to 1/3 cup of milk or water.

      Reply

  15. Hi. Thanks for sharing the recipe. Somehow i did it correctly with your recipe 🙂 . Next time, i’ll try your ensaymada.

    Reply

  17. thank you for this cheese puto recipe… its very easy to make and affordable. my friends told me it is so yummy!!! actually, i am looking forward to make this, as a business.

    Reply

  19. So excited to make this but I don’t have a steamer. I’m not even sure what that is? Does it look like the ones that are used for dim sum? Thanks!

    Reply

    1. Hi Dee, yes, that is also a steamer. If you have that and it is big enough, I think you can also use it. I added some pictures of steamer that are usually used for making puto that may also be used for steaming other food.

      Reply

  21. hi Ms. Bebs,
    thank you for your recipe.
    I am truly grateful for sharing this to us. I made twice already and my friends and collegues love it and they are requesting for more.
    Thanks a lot

    Reply

      1. Hi Ace, sure you can use fresh milk. I also got a tip that adding a bit (a teaspoon) of white vinegar to the batter will make it whiter. I haven’t got around trying it myself though ????.

        Reply

        1. Would it not affect the taste adding vinegar ?
          Hi Ms. Bebs, I made cheezy puto for the third time yesterday thank you so much for your recipe and I am so happy with the progress because each time I cook I am somehow perfecting it.
          Ms. Bebs what about if I decided to use 2 cups of flour instead of 1 because i need to produce more servings coz I noticed its only 16 servings for 1 cup, shall I double the ingredients also? what bout the eggs?
          I am using the burner cooking the Puto in a medium heat and it took 15 minutes cooking, because if in 10+ 12 minutes the Puto still sticky and looks undercook.
          Im planning to buy electric steamer would the cooking time will be the same? at what heat shall I set the steamer? do I need to add cloths in between racks? would the upper portion of the steamer takes more minutes to cook than in lower portion of steamer ? or will it cook evenly on the same cooking time?
          Thank you so much for your assistance and sorry for asking too much.

        2. Hi Ace, yes, you can double up the measurements without a problem. I cannot answer your question about the electric steamer, mine didn’t have a temperature setting only a timer, but an oven-top steamer should also do the job even if it takes you 15 minutes. Different types of equipment work differently so you just have to learn from experience. In my experience, adding cloth in between racks prevents droplets of water from falling on the puto and yes, the upper rack cooks slower than the lower rack with or without the cloth, so you have to check on them.

        3. Thank you so much Ms. Bebs.
          yes the steamer doesnt have heat settings only timer sorry for that.
          Ill follow also what you have told.
          God Bless.

  23. Hi there! Just want to say thanks for sharing your recipe. Twas my first time making it. My pinay friends said they were really good and looked pretty! Maraming salamat! Wish I could post a photo so everyone could see how your recipe works! 🙂

    Reply

  24. Hi Bebs,i just recently seen your recipe of fluffy soft puto..im making the same recipe as you did hehehe…in fact im about to cook it again tomorrow to sell.

    Reply

  25. Thank you for sharing this recipe. It was yummy. Is it possible to use the batter to make a Filipino style hotdog waffle or waffles with filling?

    Reply

      1. 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 🙂

        Reply

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

  32. 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.
    Thanks,
    Salamat

    Reply

    1. 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 🙂

      Reply

  33. 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!

    Reply

  34. 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 !!!!

    Reply

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