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Monday, February 3, 2014

Mely's Kitchen Puto Cheese

This puto cheese is a result of finding out a perfect batter for the puto, I think this one is very good, it's just perfect! I am talking about the batter, because I was not happy with the cheese that's available in my place. I hope you will try this recipe.

 Ingredients for 15 medium size Puto:
2 cups all purpose flour
3/4 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 cup fresh milk
1 beaten egg
1 teaspoon butter (soften)
cheddar cheese for toppings

 Procedure:
1.Combine the flour, salt, sugar and baking powder then sift it.
2. In a mixing bowl combine together the sifted ingredients, butter. egg and milk then mix very well until the batter is smooth in texture.
3. Fill the puto molder with the batter around 3/4 full then top the cheese and steam for 20 minutes or until done.

4. Let cool before unmolding it then serve it with a smile :-).


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14 comments:

  1. AnonymousFebruary 24, 2014 at 5:21 PM

    I tried your recipe & it taste so good. By the way, how do you make it more fluffy? Mine was so dense.

    ReplyDelete
  2. melyFebruary 24, 2014 at 6:50 PM

    need to add more baking powder, use the right measuring teaspoon

    ReplyDelete
  3. Lithium ShoreMarch 6, 2014 at 7:45 PM

    Hi
    do you have the recipe that uses glutenous rice flour?

    ReplyDelete
  4. AnonymousMarch 6, 2014 at 8:11 PM

    hi ms, mely i tried it,it was so yummy. but i just want to ask the puto i make it was not white it seems like a yellowish why?
    pls help me.....

    ReplyDelete
  5. melyMarch 6, 2014 at 10:10 PM

    For Lithium shore here are few links for glutinous rice flour recipes

    Palitaw
    http://melyskitchen.blogspot.com.br/2013/04/palitaw.html


    Carioca
    http://melyskitchen.blogspot.com.br/2013/07/carioca-na-may-linga.html

    Espasol
    http://melyskitchen.blogspot.com.br/2014/01/simple-espasol.html

    ReplyDelete
  6. melyMarch 6, 2014 at 10:42 PM

    For anonymous, magiging puti yan kung rice flour ang,gamitin mo pero iba ang texture. ok lang yan kahit yellowish masarap naman di ba? :).

    ReplyDelete
  7. melyMarch 6, 2014 at 10:49 PM

    @ Anonymous, do not worry I will be posting soon, how to make it white, I can't give the info now because I am still doing some testing.

    ReplyDelete
  8. AnonymousMarch 8, 2014 at 9:16 PM

    ms. mely really thank you for the reply,i know your a busy person but still you reply me..most of the time when I've got home from my work i use to follow your blog.i add vanilla powder also..the puto it was so yummy...mmmm sarap sarap sarap..from kuwait aaliyah

    ReplyDelete
  9. melyMarch 9, 2014 at 12:04 AM

    wow naglaway ako ang daming sarap, opo masarap may vanilla. You are always welcome.

    ReplyDelete
  10. AnonymousAugust 17, 2014 at 7:22 PM


    I would also suggest:
    Sifting the flour three times or more to make it more fluffy or more softer. The mixture should be light not heavy. IF the mixture is heavy it will turn out heavy too. I use Self Raising Flour about 3 cups and add 1 tsp Baking Powder, sugar, vanilla essence(any), then add milk until you reach the consistency of the mixture.

    ReplyDelete
  11. AnonymousMay 26, 2015 at 11:45 PM

    Hi Ms. Mely - Ano po shelf life ng puto? Ano po proper storage if ttry magbenta? Thanks.

    ReplyDelete
  12. UnknownSeptember 21, 2015 at 2:11 AM

    This comment has been removed by the author.

    ReplyDelete
  13. AnonymousFebruary 10, 2016 at 12:39 AM

    Kulang sa liquid at baking powder. Masarap pero into an lang kutsinta na. Thank you for sharing!!

    ReplyDelete
  14. AnonymousJanuary 25, 2017 at 9:07 PM

    Hi! pwede rin po ba ang cake flour dito ?

    ReplyDelete