PUTO CHEESE WITH EGG WHITES. This is a simple way to use egg whites. This is an easy recipe that yields a soft and fluffy puto. I usually make this when I make Leche flan, use of the egg whites.
It was a recess. I was seating on the cement fence in front of my school with my legs hanging and swinging as I watched intently of the “game” in front of me. I was clutching my Puto Cheese in both hands. The game was called Chinese Garter. And how did I end up seating on cement fence? Because I was eliminated from the game.
Chinese garter game is almost similar to a hurdle game; but instead of a bar, it is a long garter which is held by two people. You jump with both legs and once the garter is caught in between your leg, you are out. I always got to stay on the loser’s corner because I did not have what it take to win a Filipino game. Whether it is Patentero, Buwan-Buwan or Luksong Baka. These games need flexibility, agility, and quickness. I did not have those, so I always end up in the loser’s corner and I was forcing myself to cheer for the other players. Then the bell rang and we ran to our respective classrooms. This routine happens every day during school days.
When I went home 2 years ago, I happened to pass by my old school and the fence was ruined from the 2013 earthquake. The school’s building which was made from cement was replaced by mock up rooms. In spite of the rubble, the memories of those buildings are still vivid to me.
It is where I learned my first lesson about sportsmanship.
It was also where I won the Most TALKATIVE AWARD ( right now, I am cringing with embarrassment but I have to elaborate). In spite of the sash with the Most Talkative award scribble on it, and a matching crown, I tell you this is not a good award. You get to sit on a green chair on the side wall while your classmate conspicuously check if you were embarrassed enough to warrant a tear. Pretty much it embarrasses you in front of the crowd.
In that school premises, I was able to spend time with my mama and my aunties since they were teachers in that school.
It is where I met my best friends and where I had my first fist fight and I had my first hearty laughter.
And it is where I tasted Puto Cheese, which is the official pair for Dinuguan.
It pains me to see the symbol of the good memories is now reduced to rubbles. But the memory in that school still lives; so I am re- creating it with this dessert. Enjoy it.
WHAT IS PUTO CHEESE?
Puto cheese is a Filipino snacks made mostly with flour and milk. A baking powder is added as leavening agent to make the batter puff, soft and moist. Steaming is the method of cooking it.
HOW TO MAKE PUTO CHEESE WITH EGG WHITES
- Don’t grease mold with oil
- I always make Puto Cheese whenever I make Leche Flan, to use p the egg whites.
- I prepare first all of the ingredients to lessen stress.
- I add all of the dry ingredients in a large size bowl.
- In a separate large bowl, I mix the milk, butter, and egg white using electric mixer.
- Add in the dry ingredients and mix until smooth.
- If you prefer to add flavor in your Puto Cheese, divide the batter into 3 and add your favorite flavoring in each bowl.
- Place mixture into a mold and steam for 20 minutes.
- Put the cheese on top after removing the puto cheese from the steamer.
PUTO CHEESE INGREDIENTS:
- All Purpose flour
- Egg Whites
- Baking Powder
PUTO CHEESE WITH EGG WHITES
- 4 cups flour
- 2 tablespoon of baking powder
- 2 cups white sugar
- 10 egg whites
- 2 tablespoon butter melted
- 1/2 teaspoon salt
- 3 cups Milk
- 40 pieces thin slices of cheddar cheese mild or you can use the grated one
- DON'T GREASE YOUR MOLD.
- Put 6 cups of water in a large steamer and the water boil.
- In an electric mixing bowl, put the egg, milk and butter.
- Combine the flour, salt, sugar ,baking powder in a medium sized bowl and mix it with the wire whisk to combine. Add the dry ingredients to the egg whites, milk and butter and mix well until batter is smooth.
- Fill the plastic puto molder about half of it and for 13-20 minutes and steam until cook through. I do not use a toothpick method in this because usually, the puto still come out uncook even when the toothpick comes out smooth; so using a pointy knife, gouge out and peek if there is still soft batter underneath or in the middle. Then continue steaming.
- When the puto cheese is cook line it with cheese on top.