Puto (Filipino Steamed Cakes)
My Puto recipe uses <strong>all-purpose flour</strong> for greater accessibility and uses classic cake ingredients such as <strong>egg</strong> and <strong>baking powder</strong> to create the most softest and fluffiest Filipino cakes!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggs
- 3/4 cup milk
- 1/4 cup unsalted butter, melted
- 1.5 cups all-purpose flour, spooned and levelled
- 1 cup sugar
- 1/2 cup powdered milk
- 1 tbsp baking powder
- (Optional, for a classic Puto Cheese): quick-melt cheese (such as Eden or Velveeta cheese), cubed or cut into thin strips1
Instructions
- 1
In a bowl, add in the eggs, milk, and unsalted butter. Mix until smooth.
- 2
Sift in the flour, sugar, powdered milk, and baking powder. Gently whisk until combined; minor lumps in the batter are okay (avoid over-mixing the batter to prevent a dense puto).
- 3
Spoon the batter into your puto molds 2 about 3/4 of the way full to allow room for rising.
- 4
Bring your steamer to a medium boil. Steam the puto for 15 minutes until risen and cooked all the way through .*If you'd like to add cheese, place the cheese slices after 13 minutes and continue steaming for an additional 2 minutes until melted.
- 5
Insert a toothpick into the centre of the puto, if it comes out clean with a few loose crumbs, it should be ready to go. Let cool slightly before removing from their molds. Enjoy warm 3.