Puto Cheese

Soft puto topped with salty processed cheese cubes. — Yield about 24 mini puto · Prep 15m · Cook 12–15m

Ingredients

• 2 cups rice flour
• 3/4 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 cups water or coconut milk
• 2 large eggs, lightly beaten
• 2 tablespoons melted butter or neutral oil
• 120 g processed or cheddar cheese, cut into 24 small strips
• 1 teaspoon oil, for greasing the moulds

Method

1. Grease 24 small puto moulds and bring a covered steamer to a steady boil, wrapping the lid with a clean cloth to catch condensation. Secure any lid cloth above the lid so it cannot hang near a flame or heating element.
2. Whisk the rice flour, sugar, baking powder and salt in a bowl until evenly combined.
3. Whisk the water or coconut milk, eggs and melted butter separately, then stir the wet mixture into the dry ingredients just until smooth.
4. Divide the batter among the moulds, filling each about three-quarters full, and steam for 6 minutes over medium-high heat.
5. Open the steamer carefully, place a strip of cheese on each puto and cover again without letting water drip onto the cakes.
6. Steam for another 5–7 minutes until the centres spring back lightly and a skewer comes out without wet batter.
7. Cool for 3–5 minutes before unmoulding and serve warm or at room temperature.

Kitchen note

Use processed cheese for the most nostalgic Filipino bakery flavor