Are you familiar with the term, bigger is better? Well, Puto Cake is one good example. A cake version of puto that is soft, fluffy and loaded with salted eggs and cheese!
I made this steamed cake for the sole purpose of pairing it with the dinuguan I made last week. It was such a great side for the dish that my husband didn’t bother with rice. This puto cake recipe is so easy and requires little to no effort at all to make. It’s so good that you’ll want to make it every week!
What is Puto Cake?
Aside from the remarkable size difference from regular steamed rice cake like puto pao and puto flan, it is lighter and softer. The process in making the batter is similar to chiffon cake as well as the texture.
Puto Cake uses cake flour unlike its muffin sized cousins that use fermented rice dough (galapong), all purpose flour or rice flour. It is steamed like traditional puto recipe but in a round baking pan or llanera moldings.
What does it taste like?
Expect sweet and savory flavors when you tuck in to this Filipino inspired cake. The mild sweetness coming from the cake itself and a bit of saltiness from the salted egg and cheddar cheese toppings.
The ingredients for this cake recipe are easy to get a hold of in groceries or might already be in your pantry.
Cake Flour, Baking Powder, Sugar, Salt and Water – Puto cake uses cake flour for a softer and light cake. Sugar gives the cake the right amount of sweetness it needs. Baking powder helps the cake rise when steaming or you’ll end up with a flat dense cake. Salt balances the sweetness. Substitute water with fresh milk if you prefer, use the same measurement.
Egg Whites, Cream of Tartar, Sugar – Are ingredients for the meringue. After separating the egg whites, DO NOT throw away the yolks, use them to make leche flan. Cream of tartar helps stabilize beaten egg whites and prevents sugar from crystallizing. Adding sugar makes the meringue turn into a glossy foam and keeps its form even after whipping.
Salted Egg and Cheese – Are suggested toppings and can be omitted or replaced. You can also use ham slices as a substitute for salted eggs and use any cheese of your choice.
How to bake in an oven
If you do not have a steamer big enough to fit a round baking pan, then you can bake it using “Bain Marie” or water bath method. Place the round baking pan in the center of high walled baking sheet. Add enough water in the baking sheet and bake on a preheated oven at 170°C for 30-40 minutes or until an inserted toothpick comes out clean.
How to serve and store?
- After steaming the puto cake, let it rest for a few minutes or until cool enough to handle. Run a rubber spatula or knife around the edges to loosen. Transfer cake in a serving dish.
- Cut a slice of the cake and serve as a side to your favorite savory dishes like dinuguan, pancit guisado etc. or as a snack.
- Store left overs, if there’s any, in an airtight container and refrigerate. The cake can last up to 5 days refrigerated or 3 days in room temperature.
Tips for an amiable experience
- You can also use all-purpose flour instead of cake flour but it will not be as light or soft as this recipe.
- Pre-boil water in the steamer and set heat to low-medium before placing the baking pan with puto batter.
- Cut out parchment paper and place at the bottom of the pan before pouring the batter to release the cake easier after steaming.
- Be gentle when folding the meringue to the batter mixture to avoid deflating the meringue.
- Add the toppings after steaming the batter for 5 minutes to avoid them from sinking. After adding, cover the steamer and steam for another 15 minutes or until an inserted toothpick comes out clean.
- Wrap the lid of the steamer with cheesecloth or a clean kitchen towel to prevent condensation dripping on top of the batter while steaming.
You might also like
- Kutsinta Recipe using cassava starch taste like the authentic steamed rice cakes. Chewy, sticky rice cakes that are great as “merienda” or snacks!
- Puto Yema Loaf is a fusion of puto and custard frosting that is great as a snack or dessert. This well-loved Filipino delicacy made more delicious with yema filling and frosting.
- Pancit Canton recipe made easy! Enjoy this tasty Filipino stir-fried noodles in 30 minutes! A complete noodle dish with shrimps, chicken livers, fish balls and medley of healthy vegetables.
- 1 1/2 cup cake flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup water (or milk)
- 4 egg whites (or approximately 1/2 cup)
- 1/4 tsp cream of tartar
- 1/4 cup sugar
- 2 salted eggs (sliced)
- 1/2 cup cheddar cheese (grated)
- Prepare steamer buy adding enough water and boiling in low-medium heat. Wrap lid with cheesecloth or kitchen towel. Prepare 8″ round baking pan py lining the bottom with parchment paper.
- Using a strainer, sift cake flour, sugar, salt and baking powder into a mixing bowl to fully incorporate.1 1/2 cup cake flour, 1/2 cup sugar, 1 1/2 tsp baking powder, 1/4 tsp salt
- Add water or milk and stir with a spatula until in becomes a batter and no traces of flour is left. Set aside.1 cup water
- In a separate bowl, add egg white and beat with a hand mixer until frothy. Add cream of tartar and beat for 2-3 minutes or until frothy.4 egg whites, 1/4 tsp cream of tartar
- Gradually add sugar in 3 batches while beating the mixture until stiff peak is achieved or the meringue holds form.1/4 cup sugar
- Add the meringue in three batches while gently folding in with a spatula. NOTE: Be really gentle when folding the meringue so it will not deflate.
- Pour the puto batter into the prepared baking pan and place in the steamer then cover with lid. Steam for 5 minutes.
- Using pot holders, carefully remove the baking pan from the steamer and add salted egg and cheese on top. Return pan in the steamer then cover. Steam for 15 minutes or until tootpick test comes out clean.2 salted eggs, 1/2 cup cheddar cheese
- Remove pan from steamer and let rest until cool to handle. Run a knife around the edge of the cake to loosen.
- Transfer cake in a serving dish and cool down completely then serve and enjoy. Bon appetit!