Cheese Puto Bites
Delicious steamed Filipino rice cakes topped with melted cheddar cheese, perfect for snacks or gatherings.
Servings: 12 pieces
Calories: 120kcal
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.
Notes
For best results, use fresh baking powder. These can last for 2-3 days in an airtight container, refrigerated for longer freshness. Feel free to experiment with other cheese types if cheddar isn't available.