Recipe Video Above: This butter puto cheese is moist, fluffy, milky and not too sweet. The brown butter gives a nice nutty buttery flavor while the cheddar makes it rich and cheesy. Once you bite into these Filipino steamed cakes you’ll surely be asking for more!
In a small pot, melt butter slowly over low heat until it turns brown. Watch carefully to prevent burning. Remove from heat and transfer to a heat-proof large bowl. Residual heat may burn the butter. Let it cool completely.
Add sugar, eggs milk, water, and vanilla to the brown butter. Stir until sugar has completely dissolved.
Sift flour and baking powder together using a strainer. Gradually add to liquid ingredients. Whisk just until well combined. Strain to remove lumps. Set aside. Meanwhile, prepare the steamer.
Grease the muffin cups with oil or butter then place them on the steamer rack. Fill the muffin with the puto batter. Add strips of cheese and let it sink at the bottom. Place the racks onto the steamer. Cover with a steamer lid wrapped in a damp cloth.
Steam for 12 to 15 mins in med-high heat. Check the doneness by inserting a toothpick into the center. It should come out clean. (see notes 3, 4, and 5 for tips). Remove from heat then quickly top with slices of cheese. The residual heat will slightly melt the cheese.
Let it cool before removing it from the muffin cups. Serve and enjoy!
Video
Notes
Sugar - use 3/4 cup sugar for a less sweet version.
Baking Powder: Make sure baking powder is active and not expired.
Steaming in continuous high heat causes the puto to wrinkle and crack at the top. To prevent this from happening, use medium-high heat.
To prevent water from dripping into the batter, place a damp cloth in between the racks and lid.
A sudden temperature change may cause the steamed cake to shrink and collapse. To prevent this from happening, open the top lid for 10 seconds before completely removing it.
Cheese: You can also use processed cheddar cheese. Don't use easy-melt or quick-melt cheese as it will "obviously" melt easily and won't look good as a topping.
Storage and Shelf life: Refrigerate in an airtight sealed container. When properly stored, it can last 3 to 5 days.