FODMAP — Modify
Substitute all-purpose flour with a gluten-free flour blend. Use lactose-free milk and a hard cheese like cheddar or gouda.
Ingredients
Batter
- 1 cup all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- 1 large egg
- ½ cup milk (evaporated or fresh)
- ¼ cup water
- 1 tbsp butter, melted
- 1 tsp vanilla extract
- ¼ cup cheese, grated
Topping
- Cheese, cut into strips (one per mold)
- Butter or oil, for greasing the molds
Method
Batter
- In a mixing bowl, whisk together flour, sugar, and baking powder.
- Add the egg and milk. Mix at medium speed only until smooth — do not use high speed, as this traps air and causes holes.
- Add the water, melted butter, and vanilla. Mix for a minute or two.
- Fold in the grated cheese gently using a spatula.
Steam
- Grease each mold with butter or oil and fill to ¾ full.
- Fill the steamer base with water and bring to a gentle simmer over very low heat — just enough to maintain steam without boiling.
- Place a cheesecloth or clean kitchen towel between the steamer lid and the rack to stop condensation dripping onto the batter.
- Steam for 10–12 minutes, or until a toothpick inserted in the centre comes out clean.
Finish
- Remove the lid and place a strip of cheese on top of each puto.
- Steam for a further 1–2 minutes until the cheese melts.
- Turn off heat and let rest until slightly cooled before unmoulding.
- Transfer to a serving plate.
Getting the dome right
Low heat is essential — a rolling boil causes uneven rise and a flat or cracked top. Keep the heat at the lowest setting that still produces steam.
Notes
- Cheese: Eden or Velveeta is traditional in the Philippines. Gouda or cheddar are good substitutes elsewhere.
- Molds: Silicone cupcake molds work just as well as the traditional plastic puto molds.
- Scaling: Double or triple the recipe proportionally — it scales cleanly.
Pairs with
- Beef Caldereta — the classic pairing; puto soaks up the tomato sauce
- Bistek (Filipino Beef Steak) — savoury-sweet contrast against the soy-citrus beef