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    Copyright by Mely Maravilla 2011, all rights reserved. Theme images by RBFried. Powered by Blogger.
    Monday, February 3, 2014

    Mely's Kitchen Puto Cheese

    This puto cheese is a result of finding out a perfect batter for the puto, I think this one is very good, it's just perfect! I am talking about the batter, because I was not happy with the cheese that's available in my place. I hope you will try this recipe.

    Ingredients for 15 medium size Puto:
    2 cups all purpose flour
    3/4 cup sugar
    2 1/4 teaspoons baking powder
    1/4 teaspoon salt
    2 cup fresh milk
    1 beaten egg
    1 teaspoon butter (soften)
    cheddar cheese for toppings

    Procedure:
    1.Combine the flour, salt, sugar and baking powder then sift it.
    2. In a mixing bowl combine together the sifted ingredients, butter. egg and milk then mix very well until the batter is smooth in texture.
    3. Fill the puto molder with the batter around 3/4 full then top the cheese and steam for 20 minutes or until done.


    4. Let cool before unmolding it then serve it with a smile :-).




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    14 comments:

    1. I tried your recipe & it taste so good. By the way, how do you make it more fluffy? Mine was so dense.

      ReplyDelete
    2. need to add more baking powder, use the right measuring teaspoon

      ReplyDelete
    3. Hi
      do you have the recipe that uses glutenous rice flour?

      ReplyDelete
    4. hi ms, mely i tried it,it was so yummy. but i just want to ask the puto i make it was not white it seems like a yellowish why?
      pls help me.....

      ReplyDelete
    5. For Lithium shore here are few links for glutinous rice flour recipes

      Palitaw
      http://melyskitchen.blogspot.com.br/2013/04/palitaw.html


      Carioca
      http://melyskitchen.blogspot.com.br/2013/07/carioca-na-may-linga.html

      Espasol
      http://melyskitchen.blogspot.com.br/2014/01/simple-espasol.html

      ReplyDelete
    6. For anonymous, magiging puti yan kung rice flour ang,gamitin mo pero iba ang texture. ok lang yan kahit yellowish masarap naman di ba? :).

      ReplyDelete
    7. @ Anonymous, do not worry I will be posting soon, how to make it white, I can't give the info now because I am still doing some testing.

      ReplyDelete
    8. ms. mely really thank you for the reply,i know your a busy person but still you reply me..most of the time when I've got home from my work i use to follow your blog.i add vanilla powder also..the puto it was so yummy...mmmm sarap sarap sarap..from kuwait aaliyah

      ReplyDelete
    9. wow naglaway ako ang daming sarap, opo masarap may vanilla. You are always welcome.

      ReplyDelete

    10. I would also suggest:
      Sifting the flour three times or more to make it more fluffy or more softer. The mixture should be light not heavy. IF the mixture is heavy it will turn out heavy too. I use Self Raising Flour about 3 cups and add 1 tsp Baking Powder, sugar, vanilla essence(any), then add milk until you reach the consistency of the mixture.

      ReplyDelete
    11. Hi Ms. Mely - Ano po shelf life ng puto? Ano po proper storage if ttry magbenta? Thanks.

      ReplyDelete
    12. This comment has been removed by the author.

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    13. Kulang sa liquid at baking powder. Masarap pero into an lang kutsinta na. Thank you for sharing!!

      ReplyDelete
    14. Hi! pwede rin po ba ang cake flour dito ?

      ReplyDelete

    Item Reviewed: Mely's Kitchen Puto Cheese Rating: 5 Reviewed By: Melys Kitchen
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