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
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
- 4 egg whites
- ¼ tsp cream of tartar
- ¼ cup sugar
- 24 slices of quick-melt cheese or cheese of your preference
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
- 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.