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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
4.81 from 41 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
    Tried this recipe and it so soft and fluffy! My parents loved it 🙂 Perfect to pair with home-made Arroz Caldo! Thank you for sharing 🙂

  2. Hi, is it possible to make this without a hand or stand mixer? If I mix it by hand or manually, will the consistency stay the same?

  3. Hi! I want to make puto cheese and sell it. How many days will a puto cheese last? Does it have to stay in the fridge? Thank you!

    1. Hi Kathleen, I haven’t tested it for commercial use so I cannot say for sure. I know it can stay in the fridge for some days but the quality will not be the same. You

  4. 5 stars
    Thank you for sharing this recipe. My family and friends love this puto recipe. I’ve been using your recipe for about a month now, I make puto for breakfast, merienda, bringing them to family and friends gatherings, and it’s also good for evening snacks while drinking coffee. I hope there’s an option to share a picture of the puto I made.

  5. Hi there ! Could you help me please what’s 3.4 fluid oz equivalent in a cup? Thanks n greatly appreciated if u can help,

  6. Can i use a cupcake pan mold instead of the plastic/silicone mold and then bake it over a water bath (with foil cover)?
    What temp should I bake it on?

    1. Hi Patrick, I haven’t tried it myself but since you only need to get the water bath to boiling hot, then I would say 180-200° Celcius. Do tell how it goes.

  7. Hi ! Is there a video of your puto cheese? I was unsure with the consistency of mine , thats why i want to see how it should be. By the way i so loooovee your eggpie recipe?

  8. 5 stars
    Your blog has been my go-to ever since nag migrate kami sa Australia. So thank you so much ?

    About the puto recipe, wala po kasi ako steamer. Is it ok kung bake with water bath? If yes, mga gano katagal po i bake?

    Thanks again

    1. Hi Aiza, I think it should also work with the water bath. Depending on how fast you can get the water to steam in your oven, once it is steaming just let it bake for 10-15 minutes. put a tent foil over them so they do not get brown on top.

  9. Love this recipe! Been using it for some breakfast puto. Based in NZ with my Kiwi husband so it’s nice that our little girls get a taste of PH once in a while. 🙂 thanks for sharing!

  10. 5 stars
    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!

  11. 5 stars
    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.

  12. 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 !!!

  13. 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?

    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. 🙂

  14. 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!!! :)))

  15. 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.

  16. 5 stars
    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…

  17. 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!

    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.

      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! ????

  18. 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

      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!

        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.

  19. 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

    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.

  20. 5 stars
    Hi. Thanks for sharing the recipe. Somehow i did it correctly with your recipe 🙂 . Next time, i’ll try your ensaymada.

  21. 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.

  22. 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!

    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.

  23. 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

      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 ????.

        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.

          1. 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.

        2. 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.

  24. 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! 🙂

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

  26. 5 stars
    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?

      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 🙂

  27. 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.

    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 🙂

  28. 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!

  29. 5 stars
    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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