Filipino Steamed Rice Cakes with Cheese

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Soft, fluffy little rice cakes that are lightly sweet and topped with a slice of melty cheese, this Filipino classic is a beloved merienda (afternoon snack). They come together in one bowl, steam in under 20 minutes, and taste like a cross between a delicate muffin and a classic Asian steamed cake.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 12 gFat
• 7 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 28 gSugar
• 8 gProtein
• 320 mgSodium
• 110 mgPotassium
• 180 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the batter

• 2 cups rice flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1 1/2 cups whole milk
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/2 cup grated quick-melt cheese (such as Eden or Velveeta), mixed into the batter

For topping and steaming

• 6 to 12 slices quick-melt cheese (about 1/2 inch thick)
• Butter or nonstick spray for greasing molds
• Cheesecloth or clean kitchen towel to line steamer lid

Directions

1. In a large bowl, whisk together the rice flour, sugar, baking powder, and salt until evenly combined and lump-free.
2. In a separate bowl, lightly beat the eggs, then whisk in the milk, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and whisk gently just until the batter is smooth; do not overmix. Fold in the grated cheese.
4. Lightly grease individual puto molds or a 6-cup muffin tin with butter or nonstick spray. Fill each mold about three-quarters full with batter.
5. Set a steamer over about 2 inches of simmering water and bring it to a steady boil. Arrange the filled molds inside the steamer, leaving room between them for steam to circulate.
6. Place a cheesecloth or clean kitchen towel under the steamer lid to catch condensation, then cover and steam on medium heat for 15 to 18 minutes, or until the cakes spring back when lightly pressed and a toothpick inserted in the center comes out clean.
7. Carefully remove the molds from the steamer and let the cakes cool for 2 minutes so they firm up slightly.
8. Top each warm cake with a slice of quick-melt cheese so it softens and drapes over the top. Serve warm as a snack or dessert.

Cook’s Notes

• Use rice flour, not glutinous rice flour, for the classic soft-crumb texture; cake flour will give a different result.
• Always start steaming on already-boiling water so the cakes rise properly and stay fluffy.
• Cover the steamer lid with a cheesecloth or towel to prevent water droplets from falling onto the cakes and making them dense or gummy.
• Quick-melt cheese (like Eden or Velveeta) gives the signature stretchy topping; mild cheddar works in a pinch but won't melt as smoothly.
• Best eaten the day they are made, but leftovers keep in an airtight container for up to 2 days and re-steam well for 3 to 5 minutes.

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