Cheese Puto Bites always save the day at birthday parties or just chill afternoons with the kids (or honestly, anyone hungry after a long school run). There’s a special kind of struggle when your little ones want merienda but you want something that’s not another sugary treat. Enter these steamed Filipino rice cakes with cheese. They’re just sweet enough, soft and fluffy, and, I mean, who doesn’t love anything with melty cheese on top? That’s why I’ve made Cheese Puto Bites my go-to snack for gatherings and lazy Saturdays. 
Ingredients
You only need a handful of basic ingredients for mini cheese puto – and you can find ’em at almost any Filipino store (or probably hiding in your pantry already):
- 2 cups rice flour (easy to grab, nothing fancy)
- 1 cup white sugar (not brown or you’ll get a weird color)
- 1 tablespoon baking powder (for the fluff)
- 1 and 1/2 cups water (yep, regular tap water works)
- 1/2 cup evaporated milk (adds creaminess)
- 1 large egg (makes the puto richer)
- 4 tablespoons melted butter or margarine (just trust me…)
- 1/2 teaspoon vanilla extract (I never skip this)
- 1 block cheddar cheese, cut into small cubes or strips (quick tip: the sharper, the better for taste)
Store-bought ingredients make it hassle-free, so honestly, there’s no way to mess this up too bad. 
Mix rice flour batter
Okay, let’s not get fancy here. Just grab a medium bowl. Pour in your rice flour, sugar, and baking powder. Give ’em a little whisk until mixed. (A whisk or even a fork – no one’s judging.)
Now, for the wet stuff. In another bowl, combine the water, evaporated milk, melted butter, egg, and vanilla. Mix that little party up. Slowly pour this over your dry mix. Stir gently but don’t overdo it, or the batter gets heavy and weird. There might be lumps. That’s totally fine. (Embrace the imperfections.)
What you’re aiming for is a thick, smooth-ish batter. If it’s super runny, add a scoop more flour. Too thick? A splash of water helps. I swear puto batter forgives nearly all mistakes. Oh – and if you wanna sneak in some extra cheese in the mix? I say go for it. I do.
“I make these almost every month for my boys. The batter comes together so fast, and even when I forget to sift, they still come out soft every time!” — Marissa, fellow merienda mom
Steam with cheese topping
Get your steamer ready. If you don’t have a real steamer, do what I do and pop a wire rack into a big wok or deep pan with a lid. Works exactly the same.
Spoon the batter into small puto molds (if you cannot find those, use silicone cupcake liners). Fill each mold to about 3/4 full – they puff up a lot. Drop a cube or two of cheddar cheese smack on top of each one. (It gets gooey and golden – best part, promise.)
Bring water to a nice boil, but lower the temp before you put in the puto or you’ll splash batter everywhere (done that more than once). Cover with a towel under the lid to prevent steam from dripping back onto your cakes. Steam for about 15-18 minutes. Test with a toothpick – it should come out clean.
Want something with a similar vibe? You might like traditional Filipino bibingka with salted egg and cheese, another classic worth checking out.
Cool and serve
Once steamed, take them out and let them cool for a few minutes. Not gonna lie – my kids never wait. If you eat them warm, the cheese on top is all soft and melty, which is honestly next level.
Here are a few serving ideas that work every single time:
- Serve them as a fun side for fried chicken or pancit – makes any meal feel like a party.
- Wrap a few in paper towels and pack them in your kid’s lunchbox for a pleasant surprise at school.
- Dip in sweetened condensed milk for an extra treat (I know, not traditional).
- Or just stack ’em up for a simple afternoon snack, which happens a lot at my place.
If you’re feeling fancy, sprinkle on colored sugar for birthdays – they look so cute. These really play well with other cheesy Filipino recipes like sweet Filipino-style spaghetti with hotdogs and cheese for parties or potlucks.
Common Questions
Why did my mini cheese puto turn out dense?
Usually, too much mixing – or old baking powder. Next time, mix less and use fresh baking powder.
Can I use all-purpose flour instead of rice flour?
You can, but the puto will be more cake-like and less chewy. Still tasty but not quite the same.
How long do they last?
About two to three days in an airtight container. Pop in the fridge if you want them to last longer but best eaten fresh.
Do I have to use cheddar cheese?
Not at all! Eden cheese, queso de bola, or even cream cheese chunks work. Just experiment.
Can I make these ahead?
For sure. Just steam a quick batch and keep them in a sealed container. Zap ’em in the microwave for a few seconds and they’re ready.
Try This Kid-Friendly Puto Bites Recipe!
Okay, so you’ve got everything you need to whip up mini cheese puto for your next family snack attack. The few, simple ingredients are pantry-staple heroes. Plus, you end up with something better than any store-bought snack. Steamed rice cakes with cheese are honestly my five-star restaurant solution for picky eaters and sudden visitors alike. Trust me, you want to dive into this recipe and see why Filipinos all over the world rave about soft, fluffy cheese puto.
For extra inspiration, check out this helpful article from Soft Cheesy Puto Bites — FilCanBites. Or if you’re craving more cheesy goodness, try baked cheese shrimp next. These mini cheese puto bites have saved me at more than one family party and I always get asked for the recipe. Give them a shot – your kiddos (and let’s be real, your inner kid too) will thank you! 
Cheese Puto Bites
Ingredients
Dry Ingredients
- 2 cups rice flour Easy to grab, nothing fancy.
- 1 cup white sugar Not brown or you’ll get a weird color.
- 1 tablespoon baking powder For the fluff.
Wet Ingredients
- 1.5 cups water Regular tap water works.
- 0.5 cup evaporated milk Adds creaminess.
- 1 large egg Makes the puto richer.
- 4 tablespoons melted butter or margarine Adds flavor.
- 0.5 teaspoon vanilla extract Never skip this!
Topping
- 1 block cheddar cheese Cut into small cubes or strips; sharper cheese is better.
Instructions
Preparation of Batter
- In a medium bowl, whisk together rice flour, sugar, and baking powder.
- In another bowl, combine water, evaporated milk, melted butter, egg, and vanilla. Mix well.
- Slowly pour the wet mixture into the dry ingredients, stirring gently until combined. Don't overmix; lumps are okay.
Steaming
- Prepare your steamer or improvise with a wire rack in a large wok or deep pan.
- Spoon the batter into small puto molds or silicone cupcake liners, filling them about 3/4 full.
- Drop a cube or two of cheddar cheese on top of each mold.
- Bring the water to a boil, then lower the temperature. Cover with a towel under the lid and steam for about 15-18 minutes. Test with a toothpick; it should come out clean.
Cooling and Serving
- Once steamed, let the puto cool for a few minutes before serving.
- Serve warm for a melty cheese experience.
- Enjoy with various side dishes or as a snack on their own.