Puto with Cheese: Steamed Coconut Rice Cakes Topped with Melting Cheddar
Inspired by techniques from Serious Eats.
Fluffy coconut rice cakes steamed in paper cases and finished with a square of cheddar that softens on top.
Always check the labels of the products you use.
Method
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Equipment
- mixing bowl
- whisk
- clean tea towel
- steamer (bamboo steamer over a wok, or a steamer insert)
- 16 paper cases in small metal or silicone moulds (about 60 ml)
- skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 249 kcal |
| Protein | 4.4 g |
| Carbohydrate | 37.7 g |
| of which sugars | 11.3 g |
| of which free sugars | 11.2 g |
| Fat | 9.4 g |
| of which saturates | 7.3 g |
| Fibre | 0.8 g |
| Salt | 0.61 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Batter
- 250 g white rice flour
- 90 g caster sugar
- 2 tsp baking powder use a gluten-free one if needed
- ½ tsp instant yeast
- 1.5 g fine sea salt or table salt about ¼ tsp
- 240 ml coconut milk
- 180 ml warm water
Topping
- 60 g mild cheddar, cut into 16 thin squares
- 1
Make the batter. Combine the dry ingredients (rice flour, sugar, baking powder, yeast and salt) in the bowl. Pour in the coconut milk and warm water, then whisk for 2 min to a smooth batter that pours easily but still coats the whisk.
- 2
Rest. Cover with the tea towel and leave somewhere warm for 1 h until a few bubbles rise. The flour absorbs the liquid during this time, giving a softer crumb.
- 3
Fill the cases. Bring 5 cm of water to the boil under the steamer. Set the paper cases in their moulds and fill each three-quarters full.
- 4
Steam. Arrange in the steamer, wrap the lid in the tea towel and steam over steady high heat for 13-15 min, until risen and a skewer comes out clean.
- 5
Add the cheese. Lay a square of cheddar on each cake, cover again and steam for 2-3 min more. The cheese should soften and slump onto the top without running off; adding it late stops it sinking or turning oily.
- 6
Serve. Cool for 5 min before lifting the cakes out of the moulds, then eat warm.
Storage
Keep in an airtight container in the fridge for up to 3 days. Re-steam for 3-4 min until warm.
