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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
4.85 from 52 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


  • 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


  • 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.



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 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!

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  1. 5 stars
    First attempt at this recipe.
    With the milk I used fresh milk and fresh cream up to the required 1/2 cup.
    If your Kutsinta recipe is as good as this one I will be very happy.

  2. Hi, can I use cake flour instead of plain flour? Also, can I lessen the amount of sugar? Many thanks for this recipe Looking forward to try it.

    1. Hi Anne, I am not so sure if it can simply be replaced with rice flour as their texture are very different so it may have different results. I will be doing puto Calasiao soon and I will try to use rice flour for that.

  3. 5 stars
    This recipe is beyond. I love the outcome. It's so delicious. Better than the ones sold in the market. Thank you so much for posting this recipe.

    P.S. It's my first time to cook puto. Glad I used your recipe.

  4. 5 stars
    i love this recipe! IMO, this is better than goldilocks’ puto! i’m going to try it with ube extract and pandan extract to make a purple and green puto, do you have a suggestion on how much i should put? i’m actually just trying to achieve a green and purple color for my daughter’s birthday next week. i tried putting red and blue food coloring on the batch i made to make it purple but it didnt work...i didnt want to add too much food coloring as im not sure if it will affect the taste of the puto

    1. It depends on what kind of food coloring as the intensity varies from powder or liquid type, and also from brand to brand. I suggest just adding a bit first and mix then adjust as you get the hue that you like.

  5. the best puto cheese recipe. My minnesota family and co workers love it. Thank you!
    Is it possible I could freeze the puto cheese? Or how long do I have to keep it in the fridge? How many minutes I have to warm it in the microwave?

    1. Hi Angie, happy to know that you all loved our puto cheese recipe. As for freezing, I do not thing it freeze well but you can refrigerate it for some days and re-steam.

  6. My son has an egg allergy, so if I omit it, what can I replace it with? Or can I just leave it out without any problem?


  7. To all the puto cheese recipe i tried, this is the best! . It’s very good taste.
    I let my Japanese husband and in-laws to taste it and they really love it. 😊

    My toddlers love it too, they just eat 3 pieces straight😂

  8. Used your recipe in making my first ever puto and the outcome was amazing. My children loved them. Thank you so much.

  9. 5 stars
    The best puto recipe. I have loads of left over evaporated* milk, I guess the puto tasted better with e*/milk.
    My only mistakes 😂 that I made was the water on the steamer was boiling so my puto was like a souffle and I did not slice the cheese thinly to melt. MY MISTAKE. 🤦‍♀️🤣
    but overall, the recipe is deliciously amazing.
    Big fan of your page Bes❤

    1. Thanks for your wonderful message, Ping. Mistakes just make us better, as long as we learn from them 😉. Believe me, I had my share of them doing and testing recipes.

  10. 5 stars
    This puto tastes perfect every time I make it! If I wanted to make ube puto, can I use this same recipe?

    Thank you so much for sharing your recipe!

    1. Hi, the only problem I see using a rice cooker is you do not have control over the heat. Try to avoid having the water in a rolling boil or it will give you uneven rise.

  11. This is the best recipe for puto cheese i have come across! i made it, fed my husband (he's Aussie and he Loooooooved it!) and shared the recipe to my sister back in PH. The whole family just loved it. I followed all recipe ingredients and instructions. This is really awesome!

  12. Hi! I used this recipe as a guide to make my first ever puto from scratch. They turned out so good. But I used all purpose flour. Are you supposed to use rice flour?

  13. 5 stars
    I used your recipe to make puto for my boyfriend’s family and they all loved it! The puto is so delicious and moist. Thank you so much for sharing the recipe! I’m going to try to bake your ube pandesal recipe next!

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