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Puto Cheese

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!  

Steamed rice cake with cheese on top.

What is Puto?

Puto is a Filipino steamed rice cake delicacy normally eaten as snack.  Puto is also, oftentimes, served to accompany savory dishes like dinuguan (pork blood stew) or pancit (rice noodle).

The traditional one is made from rice, water, and sugar that is stone-grinded to make the batter or what we call ‘galapong’. It is normally fermented overnight before steaming them. Of course, everything became easy when rice flour became available.

But this recipe of Cheese Puto 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.

Ingredients for making Puto Cheese

What Cheese to Use?

I get this question a lot and I know why.  In the Philippines, the common cheese you can get is 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 the US.

I used to buy loads of this cheese and bring them back to Germany. Once there, I remove them from the boxes and freeze them. They would last for months to a year that way.

For those who do not have access to this kind of processed cheese, I would recommend other cheeses like Gouda or Cheddar.

Filipino steamed rice cake with cheese

Additional Tips:

  • Avoid using high speed when mixing the batter as this creates more air bubbles that can be trapped in the batter and will form holes when steamed.
  • Place a cheesecloth or clean kitchen towel in between steamer racks and the top cover to avoid water from dripping to the batter. This will result in uneven cooking and disinformed top.
  • It is very important to use low heat. Bring the water to a simmer then turn the heat to the lowest as possible. Just enough to keep the steam forming but do not let the water boil. High temperatures will result in an uneven rise of the batter instead of forming a perfect dome.

 

Cheese Puto Recipe

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Cheese puto recipe
4.8 from 39 votes

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.
Print Rate
Course: Breakfast,Snack
Cuisine: Asian,Filipino
Keyword: cheese puto,puto,puto cheese
Servings: 10
Calories: 131kcal
Author: Bebs
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

INGREDIENTS

  • 1 cup flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 large egg
  • 1/2 cup milk - (evaporated or fresh)
  • 1/4 cup water
  • 1 tablespoon butter - -melted
  • 1 teaspoon vanilla extract
  • 1/4 cup grated cheese
  • strips cheese - - for topping
  • butter or oil for brushing the molds

INSTRUCTIONS

  • In a mixing bowl, combine flour, sugar and baking powder.
  • Add the milk and egg and mix using a whisk or electric mixer at medium speed only until batter becomes smooth.
  • 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.
  • Grease each mold with butter and fill the molds with batter up to ¾ full.
  • Fill the bottom of the steamer with water and bring to a gentle simmer over very low heat. Place the molds in the steamer basket and steam for about 10 to 12 minutes or until toothpick inserted comes out clean.
  • Remove the lid and add a strip of cheese on top of each put. Steam for another minute or two until cheese melts. Turn off heat and let it rest until slightly cooled down.
  • Remove the cooked Puto Cheese from the molds and transfer to a serving plate.

VIDEO

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*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 26mg9%
Sodium 57mg2%
Potassium 159mg5%
Carbohydrates 20g7%
Fiber 0g0%
Sugar 10g11%
Protein 3g6%
Vitamin A 130IU3%
Calcium 108mg11%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

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.

This recipe for Puto Cheese was originally published in June 2016. Updated in March 2020 to include new photos and recipe video. Additional tips were also provided.

 

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 189 Comments

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  1. Hi, I’ve wanted to try your recipe but don’t currently have any grated cheese. Is it necessary to add the grated cheese or can I leave it out or substitute it for something else?

  2. Hi ma’am I tried this recipe and taste good ! So fluffy and so soft, I just wanted to know if pang maramihan nah, like 1 kl flour, wat should be the measurements for the other ingredients? That would still the same texture of it?

    1. I have not tried making it in a big batch like that. The only concern is the amount of the baking powder, the more you use the faster it will rise but if you do not cook them all at the same time it might not rise same way.

    2. 5 stars
      Hi Ma’am! I tried your puto recipe. I am wondering, I followed every single procedures and measurement but then my finish product was hard and some didn’t even rise. 😥 How can I make my next attempt to be more fluffy? Hope to here from you. Thank you for sharing your recipe, it is such a help. 😊 God bless!

  3. 5 stars
    OMG your ingredients are so perfect. It turned out so good and to be honest I just started baking since this pandemic happened. Thanks for sharing your recipes!

  4. Hello! I’m considering using cake flour instead of all purpose flour. Have you tried or considered this? What do you think? Thanks for the input.

  5. I hope all ingredients that I want it’s all good and I help me to start a small business. Thank you for the knowledge did you give us this opportunity.

  6. Hello! Ma’am, I would love to try your recipe because I am starting my food business online especially puto cheese. Although I tried making one but I just used ready mix (puto mix) for me to try what the taste like compared from the original recipe. I hope you could also share baked recipes as well like cakes, cupcakes, breads and pastries. Looking forward to your feedback. Thank you and God bless 🙏

    1. We have a lot of them here, yo just use the menu above and select the >Recipes then >All Recipes. There you can see buttons that will bring you to our recipes for cakes, cupcakes, and others.

  7. Hi, I tried making this today however it tasted bitter. I followed the measurements accurately though. I wonder what went wrong 🙁

  8. Thanks for sharing your puto cheese recipe. I am glad that I found your website. I love reading it with additional cooking tips. God bless.

  9. 5 stars
    Thank you for sharing your puto recipe! I love reading your page and it’s my first time to make puto. Now I can satisfy my craving anytime. More power to you!

  10. I followed your recipe yesterday. The only problem was the cheese. It didn’t melt. I used Magnolia’s Quezo cheese. What should I do? Should I switch to Eden cheese?

  11. 5 stars
    So glad you have a puto with cheese on your blog! I was craving for puto for weeks, never thought that it is so quick and easy to make. Just like on the description, your puto recipe is so soft and fluffly, my in-laws loved it. I tried some of the other recipes and all so good. Thanks a lot for sharing it. God bless you more!

  12. Hi! I am currently making a puto but made out of real rice (puto bigas). May i ask if I can put my mixture overnight in the fridge? Considering I used coconut milk instead of water and already put the baking powder..

    1. Hi Christine, if you added the baking powder already then you should cook it right after. It will lose its potency after some time and will not make the batter rise as much if left too long.

  13. 5 stars
    I have tried this and it was good❤️ My family loves it. I tried to cooked puto using other recipe but had an after taste (a bit bitter) dont know why.
    Thanks for sharing your skills and your recipe.

  14. 5 stars
    This recipe is so good! Its better than goldilocks puto! Thank you so much for sharing your recipe! 🙂

  15. Hi, Bebs! I just wanted you to know how much I enjoy your blog. I really look forward to your recipes because they always come out perfect! My current favourite is the Spanish bread. I live in New Zealand, so Filipino bakery goodies are not easy to come by. Your recipe is just God-sent. Thank you!
    I will try making this puto recipe. I’m sure it will be great. I have a request that I was hoping you could help me with, though. I have been craving for an authentic puto Binan recipe. I found quite a lot of white and butter puto recipes online, but no puto Binan recipe that does not rely on an instant mix. Are you able to share one?
    Thanks again for doing what you do. You make a lot of people happy.
    Regards from the land of the long white cloud,
    Aget

    1. Hi Aget, thanks for your very nice comment. Happy to know that you get 100% success with our recipes. I will try to look for a Binan puto recipe to accommodate your request.

  16. Oh em geeee! I cooked puto yesterday. It was awesome!!!!

    May I ask if I make 4 cups of flour puto. How many baking powder should I use?

    1. Glad you like it, Dianne. The safe ratio is 1-2 tsp of baking powder per 1 cup of flour. To make 4 cups, you can use about 6 teaspoons.

  17. 5 stars
    Made these today to partner with my homemade beef mami and pares and we are munching on these little bites of heavenly and pillowy soft cakes at the moment! I love your recipe, it is very easy to follow and it’s really delicious! I baked them in the oven at 350F for 14 minutes and used water bath because I was too lazy to prepare a steamer and didnt have the patience to boil water. Woop! Nevertheless, the mini putos turned out moist and soft with a bit of a crunch on top as a bonus. This will now be my go to puto recipe! Thanks so much!

  18. 5 stars
    I love your recipe! We ran out of instant puto and decided to make from scratch. This was a hit! Only problem was when it got colder, it wasnt as soft. Is there any advice you can give? Should we add more water? Thank you! <3

    1. There is another way of making a puto that is really fluffy. It involves beating the egg whites to make a meringue and add the flour batter later on.

  19. 5 stars
    Mine didn’t have the dome shape it rose like a cylinder. What do I need to do to to make them dome shape? I whisked instead of using hand mixer.

    They tasted amazing.

    1. Hi Jennifer, try using very low heat. Same happened to me and I just reduced the heat. If it rises too much then reduce your baking powder a bit too.

    1. This happened to me when the first time I was making siopao, but that is because the recipe I used then has baking soda. Can you check if you used baking soda instead of baking powder.

  20. Hi Bebs, Thank you for the recipe! I made it today and it turned out so good! The only step I changed was sifting the flour, sugar and baking powder then add the egg and milk. The cheese on top of puto is a bit of a challenge for me but hopefully, next time I can do the timing on putting that cheese on top of the puto 🙂

    1. Hi Rosemarie, I used to have problems with the cheese too bacause they either sink or split in the middle until I changed it and add it just before turning off the heat.

  21. Hi Bebs,

    If I am making bigger servings ie 3 cups flour do I just triple the recipe??? Ie 6 tsp of baking powder seems a lot

  22. Hi Bebs,

    Thank you so much for sharing your recipes!

    I just wanted to ask what can I do if I don’t have cheesecloth? Can I cover the molds with aluminum foil or cling wrap instead?

  23. 4 stars
    Hey Bebs & Armin , how are u guys. I just made this Puto Recipe tonight and it tastes good . But how come it didn’t rise the way i expected 😱 what did i do wrong 😅 miss u guys , take care . xxx Riza

    1. Hi Riz… I actually changed this recipe, it used to have 1 Tbsp of baking powder. That was when I was there in Germany but when I redo it here in the Philippines it raised too much so I adjusted and reduced the baking powder to 2 tsp. I guess the baking powder here and there works differently. Hope you guys are doing well, we miss you too and regards to Jörg…

  24. 5 stars
    First timer here making Puto! Very easy recipe to follow. Stores were out of all purpose flour so I used bread flour instead. Also used the Kraft Eden Cheese I found at at store here in Hawaii. My family enjoyed this! Thank you for sharing!

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