Puto

Filipino food culture brings together tastes and techniques from around the world. This slightly sweet steamed cake is topped with cheese and is delectable when served with fresh fruit, chocolate, or jam for dessert or an afternoon snack.

INGREDIENTS
4 cups all-purpose flour
2 cups white sugar
1 tablespoon baking powder
6 eggs
1 (12 fluid ounce) can evaporated milk
1/2 cup butter
1 1/2 cups water
2 1/4 cups Edam cheese, shredded


DIRECTIONS

Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.

Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.

Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

If you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees C) oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.