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Puto with Cheese

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



Ingredients
  • 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) 


 How to make Puto with Cheese
  1. Sift the dry ingredients - flour, baking powder, sugar and salt. into a bowl. Make sure they are thoroughly sifted. Set aside.
  2. Beat eggs then add milk, vanilla extract and water. Mix thoroughly.
  3. Gradually pour dry mixture to wet mixture whipping continuously. Mix thoroughly until texture is smooth and soft until all lumps are gone.
  4. If you opt for food color, separate the mixture then add the color (and essence/flavor). Mix well.
  5. Pour into your desired mold and top with cheese.  
  6. Place in a steamer and cook for 10-15 minutes.
  7. Remove from the steamer and let it cool. 


Also try this basic puto recipe which is just plain rice muffin >>> RICE PUTO WITH GATA.

Puto cheese in banana leaves 


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