“Puto” is a Filipino rice cake! And we are making cheese puto! I am aware that this word has negative connotations for some cultures around the world, but this rice cake is really delicious! We will be steaming the puto in this recipe.
1 cup rice flour
1 cup glutinous rice flour
1 ½ tbsp baking powder
1 ½ cup sugar
¼ tspn salt
1 can coconut milk (~13.5 fl oz)
American cheese slices (any cheese is fine, but American cheese slices make this recipe absolutely irresistible!)
Combine the two cups of rice flour. In this recipe, I use half rice flour and the other half glutinous rice flour to create that mochi-like texture, but feel free to use 2 cups regular rice flour for simplicity’s sake.
Add the baking powder, sugar, and salt and whisk all the dry ingredients thoroughly. Then, pour in the whole can of coconut milk, and then mix very well until the batter is no longer clumpy. Transfer the ready batter into a pourable container.
Get some cupcake molds and pour only about ¾ high of batter into each mold; puto rises! Use as many molds as you need to use up all the batter. Then, for each puto, place a slice of American cheese that fits on a single puto.
Get a steamer ready to steam the puto. Place your molds into the steamer and steam for 15-25 minutes. If you can’t fit all of your molds into a steamer pot like I couldn’t, consider cutting your molds into portions that fit. I had different sized molds, and I found that smaller, 1½ inch molds of puto take about 15-20 minutes to cook through, while larger, 2-inch molds of puto take about 20-25 minutes. For best results, wrap a towel securely around the lid of your steamer to prevent condensation from dripping onto your puto.
After the puto has finished steaming, you’re done! This recipe is so fast and easy that you just can’t get enough of making so much puto. Puto is so delicious just by itself, but it’s even better with the cheese on top. Make this at home! Enjoy the puto with tea or coffee. :)