Puto

Recipe View 5 mins Prepare your steaming station: Lightly grease small cake molds or ramekins that will fit comfortably within your steamer basket. (5 minutes)

Recipe View 3 mins Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and baking powder until well combined. This ensures even distribution and prevents lumps. (3 minutes)

Recipe View 2 mins Whisk wet ingredients: In a separate, large bowl, whisk together the eggs, evaporated milk, and water until the mixture is smooth and slightly frothy. (2 minutes)

Recipe View 5 mins Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in tough puto. (5 minutes)

Recipe View 7 mins Fill molds and add cheese: Gently pour the batter into the prepared molds, filling them about 2/3 full. Sprinkle the shredded Edam cheese evenly over the top of each mold. (7 minutes)

Recipe View 2 mins Steam the puto: Fill a wok or large saucepan with a few inches of water and bring it to a rolling boil over medium-high heat. Place the steamer basket containing the filled molds over the boiling water. Cover tightly. (2 minutes)

Recipe View 30 mins Steam until cooked: Steam the puto for approximately 30 minutes, or until a toothpick inserted into the center of one comes out clean. The cooking time may vary depending on the size of your molds and the intensity of the steam. (30 minutes)

Recipe View 10 mins Cool and serve: Carefully remove the molds from the steamer basket and let them cool on a wire rack for a few minutes before serving. Puto can be enjoyed warm or at room temperature. (10 minutes)