RICE PUTO WITH CHEESE

Puto or Filipino Rice Muffins is one of the most common snacks eaten by many Filipinos. Also served during special occasions like birthday because Pansit or Spaghetti is not complete without it. Puto is also best served with Dinuguan. Ahhh... delicious! Anyway, this beautiful recipe only needs 5 ingredients to make. Yes, super easy to make! 
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I've made many different versions of puto before using All-Purpose flour, Self-Raising flour, using egg whites and Pancake Mix. They all taste different but they are all good!  Please find the links below.

• Special Puto Sponge Cake
• Puto Pandan Cake
• Perfect Puto with Cheese
• Bisquick Puto Muffins
• Ube Puto Muffins 
• Special Puto Cupcakes with Salted Egg​

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My next version will definitely be the one made from Rice grains and compare the result with the ones I've tested. You got to stay tuned for that one as well. 

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Make sure to use Rice flour, not glutinous rice flour when you make this. Rice flour is sweet rice and glutinous rice flour is sticky rice. So if you use the sticky one, you'll definitely produce a flat, sticky and chewy muffins. Give this recipe a try and let me know what you think by leaving a comment below. Enjoy! 
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RICE PUTO RECIPE

Ingredients:

• 2 cups rice flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 3/4 cups coconut milk
• Cheese for topping

VIDEO

Procedure:

• Prepare the steamer by boiling water (about 1-2 inches high).
• In a small bowl, combine rice flour, sugar, baking powder and salt.
• Stir in coconut milk and mix thoroughly until smooth.
• Strain the mixture at least once then transfer to muffin cups or puto moulds up to 2/3 full. 
• Arrange in steamer basket or pan. Make sure to wrap the lid with cloth to avoid water drip.
• Steam over medium heat for 10 minutes then add the cheese on top. Continue steaming for another 15 minutes or until toothpick inserted in the center is almost clean. Crumbs are okay as long as it's not wet. If you steam it too long the batter will be too wet and will stick to the mould. 
• Transfer to a cooling rack to cool completely. 
• Remove from moulds.
• Serve and enjoy!

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​TIPS AND NOTES:

• I used 3oz (large puto moulds). If you will be using the 2oz or the small one, you can steam it for 5 minutes, add the cheese then continue steaming for another 10 minutes or until toothpick inserted comes out almost clean (dry crumbs are okay).
• If these puto moulds (I got from the Philippines) are not available, you can also use the silicone muffins cups or tart molds. Just make sure to grease it first or use a cupcake liner for easy cleaning.
• As you can see, this puto has cracks on top. It is due to the heat or fire was set on medium-high heat. If you want a smoother top, set your heat to medium-low.
• If anise seeds are available, you can add some, about 1/2- 1 tsp in the mixture if you like.  it will add some aroma and flavor to it.
• Make sure to check the label of your flour if it says Rice Flour.  If it says glutinous rice flour, do not use it. 
• I used Eden cheese for this recipe. you can also use other cheese as you wish as long as they are not quick melt. You can also use salted egg or cream cheese. 
• Puto is best served the same day but you can store them in airtight container and refrigerate. You can re-steam or microwave for few seconds. 

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PERFECT PUTO WITH CHEESE