Difference between revisions of "Cheese Puto or Steamed Rice Cake"
From zen2
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*1-1/2 cups flour | *1-1/2 cups flour | ||
*1 cup sugar | *1 cup sugar | ||
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*1 teaspoon vanilla extract | *1 teaspoon vanilla extract | ||
*1 cup cheddar cheese, shredded | *1 cup cheddar cheese, shredded | ||
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===Equipment=== | ===Equipment=== | ||
*mini puto molds | *mini puto molds | ||
Latest revision as of 20:20, 29 May 2015
Ingredients:
- 1-1/2 cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- 3 eggs
- 6 ounces evaporated milk
- ½ cup water
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup cheddar cheese, shredded
Equipment
- mini puto molds
Instructions:
- Prepare lower part of steamer with water and bring to a boil.
- In a large bowl, combine flour, sugar and baking powder. Mix well.
- Add eggs on at a time and using an electric mixer, beat after each addition.
- Add milk and beat until smooth. Add water and continue to beat until batter is thin and smooth.
- Add butter and vanilla extract. Stir until well blended.
- Add ¾ of the cheese and stir until combined.
- Fill molds with batter up to ¾ full.
- Arrange molds in a single layer on steamer rack and place over steamer.
- Lower heat to medium and steam puto for about 8 to 10 minutes or until toothpick inserted comes out clean.
- Turn off heat and top each puto with the remaining ¼ cup of cheese.
- Cover for about 1 minute to allow residual heat to melt cheese.
- Allow puto to slightly cool before removing from molds.