PERFECT PUTO WITH CHEESE
Looking for a perfect PUTO RECIPE that's soft and fluffy! Yes, soft even after 3 days at room temperature. I was so busy this week trying to modify this recipe in order to get it right. Finally after 3 modifications, I was able to achieve the right texture and flavor I've been looking for!
My first try was okay. It was too soft and really... it didn't give me the dome shape I like. It was sticky and hard to remove from the mould. The batter was too flowy for me and that could be the reason. The 2nd attempt turned out well on the first day. It was soft with slight firmness to it, it was really smooth and it exceeded the dome shape I like but the next day, it got firmer and drier.
So testing continued, made a few adjustments and voila, a perfect Puto. Anyway, if you are reading this and happened to be NOT Filipino, just so you know that for some nationality, this recipe name is a bad word, but for us, Puto is Filipino Muffin. One of the most famous and common snacks eaten in the Philippines.
There are so many varieties and/or versions of this muffin. I've made puto before using egg whites, pancake mix, self-raising flour and rice flour. But I've been looking for a recipe using all-purpose flour and been wanting to create a perfect one.
Making Puto is actually easy as long as you have the right measurements and learn a few techniques. Preparation is easy peasy and you'll be done without a sweat!
So, what are the things needed to consider? I have all of them written below under TIPS AND NOTES. Make sure to read them and follow diligently in order to make this successfully.
The molds I used are the ones we have in the Philippines. I had to ask my niece to get it for me and send it here because I can't find it here in California. I used the medium size ( 2 1/4" wide). They are very light and easy to clean. I wish I bought more. I only requested 25 pieces of this but I should've asked to get at least 50 pieces.
Well, enough of the talking here. I am just proud to say that I was able to create a puto recipe that I know the whole crowd will surely enjoy. It's time for you to try this recipe and let me know what you think by leaving a comment below. Keep me posted. Thanks for reading and enjoy!
PUTO CHEESE RECIPE
TIPS AND NOTES
- Do not skip the step of straining the batter. Straining will give you a smooth texture.
- Do not grease the molds. The grease will let the mixture slide off the sides of the mold which results to uneven shape and flat top.
- Only add 1-2 inches of water in the pot and make sure to boil the water first before placing the puto in the steamer then start the time from there.
- Steaming over medium-low heat produces the best result. Turn the dial to #2 or #3.
- Make sure to cover the lid with cloth to avoid water drip and ensure that the lid is air-tight to avoid the steam from escaping the steamer.
- Avoid constantly opening the steamer. You can check 5 minutes before the set time. Test one and see if you can easily remove from the mold.
- I hope these tips help. Enjoy! :)
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I made this recipe and its so good. Some did not turn out perfect dome. I dont have the right size for the molder but i will make this again maybe do puto flan.
That's awesome! So glad you enjoyed it. Thanks for the comment.
Hi ms. Janette, ilan po magagawa in one recipe? Thank you po
About 40 pieces which is also mentioned sa procedure.
Thank you ms. Janette ❤️
Can I use the muffin/cupcake mold?
I apologize for the late response. Yes you can.
I made these using an electric steamer machine but the cheese completely melted. Followed the timeline 20 mins. I wonder if you tried making these in same manner and what changes you did so the cheese on top stays intact? Or minutes adjusted? Coz it’s not possible to adjust the temp if using electric steamer. Thanks.
I haven't tried using an electric mixer. May I ask what kind of cheese you used?
Have you tried baking it in the oven? Whats the temp and how long?
I made this puto I like it sk nagusthan ng anak ko
Glad to know :)
ganito po business ko mga kakanin gusto ko Po sana lo mevel up..nag bake po ako Ng cake pero SA steamer ko po niluluto sana Po mapalad na Maka tanggap Ng oven..salamat Po at godbless more Po ma'am Janet
Hi Jeanette thank you for your recipe.
I will definitely will try this puto I'm craving..
Hi Ms. Elizabeth. You're welcome and thanks for visiting! :)
Made the classic and ube puto and it was so good; my kids love it. Thanks!
Hi Joie, So happy to know that I came out good and the kids enjoyed it :)
I made this today and it was perfect. For me, this is the best recipe of puto.
Hi Jona, thank you for the great feedback. I am so glad that you tried it and came out successfully. :)
hello po ms.janette natry ko po yung puto recipe mo salamat at perfect ko na at naibebenta ko nrin po.godbless po
Hello. I am so glad it came out perfect! So happy na nabebenta mo na sya. :)
Ma'am Janette, I always follow your recipes. I am your follower from WI, USA.
Ano po kaya ang difference using evaporated and fresh milk? Can I replace evaporated milk with a fresh milk? 1: 1 lang po kaya sila?
Evaporated milk has half less water than fresh milk so hindi sya 1:1. Meron evaporated milk sa walmart. I suggest not to replace to make sure.
How do you make the ube puto version? Do you just use the ube condensed milk with ube extract instead?
hi. bakit yung puto ko parang kutchinta? it's not soft and fluffy
I am not really sure what happened. Marami na naka-try nito and most of them ay successful naman.
Hi miss Janette!
Ano pong brand ng mga ingredients. Ang sarap Po b nsa brand n ginamit. Thank you
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Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here.
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