Method
- Whisk rice flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk both milks, eggs and melted butter.
- Pour wet into dry, whisking until smooth. The batter should be slightly thicker than pancake batter. Rest 10 minutes for the rice flour to hydrate.
- Set up a wide steamer with rapidly boiling water. Brush small Filipino puto moulds (or muffin tin or silicone moulds) with neutral oil.
- Pour the batter into each mould about three-quarters full. Top each with a cube of cheese, pressing it gently into the surface but not submerging.
- Steam over high heat for 12–15 minutes — a toothpick should come out clean. The puto should rise to a domed shape, slightly cracked on top, and the cheese should be melty.
- Wait 5 minutes before unmoulding. Pop each puto out by inverting and tapping. Serve warm or at room temperature; they keep 3 days at room temperature in a sealed container. Pair with hot Filipino chocolate (tsokolate) for breakfast or with savoury dishes like dinuguan or pancit for lunch.
Common questions
Can Puto Cheese be made ahead?
Puto Cheese is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is Puto Cheese spicy?
Puto Cheese as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Puto Cheese vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Puto Cheese to make at home?
Puto Cheese is approachable for a home cook with basic stove skills — total time about 30 minutes, no special technique required.
Can Puto Cheese be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Puto exists across Southeast Asia ? Filipino puto is the closest to plain steamed white domes. The Filipino habit of pairing puto with savoury dishes (especially dinuguan, the pork blood stew) is unique; the small sweet-savoury cheese contrast against the rich braise is the architecture. Modern vendors sell puto in pastel colours and various flavours (ube, pandan), but white-with-cheese is the original. A puto-pao is a hawker term for a salesman with a basket on the head selling cakes from morning to evening.
