Put-o-little more 

9 months ago

puto cakes

Dare we say, even better than your favorite cupcake recipe



Recipe by Chef Jacqueline Laudico

Photographed by Mark Jacob of Studio 100

Makes 8-10 servings


Dry Mixture:

1 cup Cake flour

1 Tbsp Baking powder

A pinch of iodized salt

1/3 cup White sugar


Wet Mixture:

1 cup Water

1 Egg white

1 Tbsp Powdered milk

Cubes of quick melt cheese


  1. In a mixing bowl, mix the dry ingredients. Sift together to make sure that baking powder and salt are evenly distributed.
  2. In another bowl, mix water, egg white, and powdered milk using a wire whish until well incorporated. The egg white will make the water frothy.
  3. Prepare steamer until water is boiling. Brush melted butter on puto moulds (I use plastic ones) and fill it with the mixture until ¾ full. Place on the steamer and carefully drop a cube of cheese in the middle.
  4. Cover and steam for 15 minutes until done.
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