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. 
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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.

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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. 

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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

Ingredients:

• 3/4 cup (180ml) evaporated milk
• 1 cup (240ml) water
• 2 large eggs
• 2 tbsp (30ml) melted butter
• 1 1/4 cups (250g) granulated sugar​
• 2 cups (250g) all-purpose flour
• 1 1/2 tbsp (22g) baking powder
• 1/4 tsp (1.5g) salt
• cheese for topping  (Eden or Queso)

VIDEO TUTORIAL

Procedure:

• ​In a medium bowl, whisk together evaporated milk, water and eggs. Add melted butter and sugar. Whisk well to combine. Set aside.
• In a separate bowl, sift together flour, baking powder and salt then combine with the liquid ingredients. Stir until smooth and well incorporated. Using a sieve, strain the mixture at least once. 
• Prepare the steamer by boiling about 1-2 inches water. 
• Place Puto molds in a steamer pan or basket then fill each mold with 1-2 tbsp batter then top with a small slice of cheese.
• Steam over medium-low heat for about 20-22 minutes or until top is smooth and toothpick test comes out clean.  Remove from heat then allow to cool for few minutes before removing from the molds.
• Recipe yields about 40 pieces.
• Best eaten fresh the same day but can still be enjoyed up to 3 days at room temperature. Otherwise, refrigerate any leftover and microwave for few seconds before eating.
• Enjoy!

​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! :)

* Additional tip: 7/17/21 - Baking powder plays a big factor when baking or cooking (steaming muffins, etc). I suggest to replace if it has been opened for awhile. No exact date or anything. It depends on  how often you open your container. Baking powder is sensitive to moisture and humidity and loses potency. How to test:  In a small bowl, pour a few tbsp warm water then add 1/2 tsp baking powder. The mixture should fizz moderately if the powder is fresh. If there is no reaction, then it's time to buy a new canister of baking powder.
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