Cheese Puto Cupcakes
Light, fluffy, and loaded with cheese! This is what Cheese Puto Cupcakes are all about! This beloved steamed rice cakes done differently will be a great addition to your puto recipes.
Servings: 24 servings
Calories:
Ingredients
For puto batter
- 1 ½ cup cake flour
- ½ cup sugar
- 1 tsp vanilla sugar or vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- 1 cup water
For meringue
- 4 egg whites
- ¼ tsp cream of tartar
- ¼ cup sugar
For topping
- 24 slices of quick-melt cheese or cheese of your preference
Instructions
Making the puto batter
- Place cupcake liners into puto molds. Set aside.
- Place a strainer on top of a mixing bowl then tip-in flour, sugar, vanilla sugar, baking powder, and salt. Sift three times.
- Add water and whisk until smooth and there are no more lumps. Scrape the side of the bowl with a spatula then set aside.
Making the meringue
- In a separate mixing bowl, tip-in the egg white and beat with a hand mixer at high-spreed until foamy.
- Add cream of tartar then beat again until soft peak or when you pull the whisk out of the whites and a light peak forms, but then flops over.
- Add sugar gradually or in two batches while beating until stiff peak or when the meringue can hold shape.
Making chees puto
- Fill the bottom part of the steamer with water and bring to a boil. When you reach boiling point, reduce heat to medium-low.
- Take the bowl with puto batter and 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.
- Once the batter and meringue are fully incorporated. Use and ice-cream scoop to scoop out the batter and transfer in to prepared molds with cupcake liners (approximately fill ¾ of the cupcake liners).
- Arrange molds in the steamer and cover with a lid lined with clean kitchen towel. Steam for 2 - 3 minutes, remove lid and place slices of cheese toppings. Cover and steam for another 8 minutes or until an inserted clean toothpick comes out clean.
- Remove puto in cupcake liners from mold and let cool down before serving. Bon appetit
Video
Notes
- If you are using liquid vanilla essence or extract for the puto batter, you can add it after pouring the water.
- After steaming remove the puto in cupcake liners immediately so condensation won't make the bottom of the puto soggy.