This isn’t your usual puto cheese that’s dry and has egg whites. This is very moist and creamy. The secret is in the powdered milk. You can add more than a cup of powdered milk to make it creamier.
Here’s what you’ll need:
- 2 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1 cup powdered milk ( This is what makes it different from the other recipes which call for fresh milk or evaporated milk) If you’re from the Philippines or in the US, the best powdered milk that works well for this recipe is Bear Brand or Nido which you can easily find in Oriental or Filipino stores.
- 2 1/2 tbsp. baking powder
- 2 3/4 cups water
- strips of cheese
- Sift the flour, sugar, powdered milk and baking powder together.
- In a bowl, add the water to the sifted ingredients. Mix all the ingredients together using a mixer. I added a teeny bit of flavoring (mango and vanilla to my mixture) and a wee bit of coloring since my daughter insisted that she wants them in pink, green and purple we don’t want our food boring. So this is not the usual white puto cheese, hee! hee!
- Smoother a bit of butter on each mold.
- Carefully pour the mixture to the molds leaving about 1/3 cup space at the top. This is to give enough space for the mixture to expand.
- Place strips of cheese on top of the mixture.
- Steam for about 15-20 minutes or until toothpick comes out clean when inserted in the center of the puto cheese.
- The puto cheese will easily unmold. You may refrigerate them which I think tastes so much better.