Puto is most probably the most common native Filipino delicacy. Almost every province has its own version of this steamed rice cake. In Iloilo, puto wrapped in banana leaves are a staple in stalls selling native treats.
Puto is commonly eaten with dinuguan yet delicious on its own. It can also be topped cheese, butter , fresh coconuts strips and even salted egg. A good puto is soft to the bite, moist inside and puffy to the feel.
Here's a simple way of making Puto with Cheese
IngredientsHow to make Puto with Cheese
- 2 cup all-purpose-flour
- 4 tsp. baking powder
- 1/2 tsp. refined salt
- 1 and 1/2 cups white sugar
- 4 large fresh eggs
- 1 cup evaporated milk
- 1/2 tsp. vanilla extract
- 3/4 cup water
- Cheese toppings
- Food coloring (optional)
Also try this recipe >>> RICE PUTO WITH GATA.
- Sift the dry ingredients - flour, baking powder, sugar and salt. into a bowl. Make sure they are thoroughly sifted. Set aside.
- Beat eggs then add milk, vanilla extract and water. Mix thoroughly.
- Gradually pour dry mixture to wet mixture whipping continuously. Mix thoroughly until texture is smooth and soft until all lumps are gone.
- If you opt for food color, separate the mixture then add the color (and essence/flavor). Mix well.
- Pour into your desired mold and top with cheese.
- Place in a steamer and cook for 10-15 minutes.
- Remove from the steamer and let it cool.
|Puto cheese in banana leaves|