Best Puto Cheese Recipe Filipino Style


by: Jeepney Recipes

Puto, the classic one is made from slightly fermented rice dough or “galapong" in Filipino. Making Puto Cheese is simple. Its ingredients are readily available in groceries and supermarkets, you can even just go to your favorite Sari-sari store and buy all the things you need for this recipe


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serves: 10-15


3 cups All Purpose Flour

1 cup white sugar

3 tbsp baking powder

1/4 tsp salt


2 1/8 cup water

3/4 cup evaporated milk

1/3 tbsp oil

2 whole eggs


white cheddar cheese

Nutrition Facts
Best Puto Cheese Recipe Filipino Style

Servings Per Recipe: 10

Amount per Serving

Calories: 258

  • Total Fat: 2.3 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 5.5 mg
  • Sodium: 86.9 mg
  • Total Carbs: 54.7 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 22 g
  • Protein: 5.2 g

how is this calculated?

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Zucchini no noodle lasagna with oyster mushrooms 1.   Boil enough amount of water into a steamer or pot.

2.  Sift flour, sugar, baking powder and salt. Combine dry ingredients in a large bowl. Mix well.

3.  Combine all the wet ingredients to another bowl and mix well but do not overdo it.

4.  Add the sifted dry ingredients and blend until smooth.

5.  Strain the batter TWICE into another bowl to ensure that there are no lumps.

6.  Lightly brush the medium puto mold #307 (or you can use muffin tin) with vegetable oil.

7.  Fill the mold ¾ full with the puto batter.

8.  Important: Let the puto batter rest for around 30 minutes before the steaming process.

9.  Once the steamer is ready, place and arrange the mold inside and cover with a lid.

10.  Steam the puto over a low fire for 8 to 10 minutes then place the sliced cheese on top.

11.  Cover and steam for 3 to 5 minutes or until a toothpick inserted in the center of the puto comes out clean.

12.  Remove the steamed puto cheese out of the steamer. Let it cool down completely.

13.  Gently take out the puto from the mold with the help of a spatula.

14.  Arrange into serving plate. Best served with Dinuguan.

15.  Share, explore and enjoy!

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