Puto Cheese is a Filipino steamed rice cake made by steaming a cake mixture made with all purpose flour, sugar, eggs, evaporated milk, butter, cheese and baking powder. This puto cheese have sweet and salty flavour as sugar gives it sweet taste and Cheese gives it salty taste and soft look. Since many of you are asking for Puto Cheese recipe that can be good for business, here I am sharing my 1 kilo version of it. Read until the end for tips and tricks to fail-proof puto cheese.
If you want to try small batch of puto cheese, you may want to try our PUTO CHEESE ala Goldilocks that has yield of 18 medium size only.
Puto Cheese Pang-Negosyo (with costing)
75
Pieces (Large)Ingredients
1 kilo All purpose flour
4 cups sugar
8 tablespoon baking powder
5 large eggs
1 big evaporated milk (370ml)
1/2 cup melted margarine (or butter)
5 1/2 cup water
Cheese (Quezo)
Directions
- In a large mixing bowl, sift the all purpose flour, sugar and baking powder. Sift to remove lumps. Mix well and set aside.
- In a separate bowl, combine the eggs, evaporated milk, melted margarine and water. Mix well.
- Combine the flour and egg mixture. Mix until well-blended and no lumps. Rest for at least 15 minutes.
- Grease the bottom of each molder (In this recipe, I used large molder). After resting the mixture, pour some mixture to the molders. Fill only 3/4 of the molder as it will rise as you steam. Then, top with cheese or choice of topping (you can use salted egg also)
- Arrange the molders in the steamer. Put cloth in the lid of the steamer to keep the water steam from dripping.
- Steam for 14 to 15 minutes. After steaming, let it cool a little before unmolding. Enjoy!
Puto Cheese Recipe (For 1 kilo flour)
This below puto recipe for 1 kilo flour will give you one of the best and tasty puto cheese you ever made. We made this puto recipe with approximate costing and quantity. So if you follow this puto cheese recipe, this will show you how to make a puto cheese in a budget friendly way.
Read the recipe notes below for more details…
PUTO CHEESE FOR BUSINESS WITH COSTING
- 1 kilo All purpose flour 42.00
- 4 cups sugar 52.00
- 8 tablespoon baking powder 20.00
- 5 large eggs (8 each) 40.00
- 1 big evaporated milk 25.00
- 1/2 cup melted margarine 30.00
- Cheese (Quezo) 36.00
- 5 1/2 cup water 0
TOTAL: 245.00
OTHER EXPENSES (tranpo, gas, packaging) = 50.00
245 + 50 = 295.00 php
YIELD: 75 PIECES LARGE
295 ÷ 75 = 3.93 php cost per Puto
3.93 + 40% (expected tubo up to 50%) = 5.50 SRP each puto
Ang recipe na ito ay nakagawa ng 75 piraso na LARGE molder. Para sa Medium molder (around 140 to 150 pieces)
Read the recipe notes below for more details…
RECIPE NOTES
- Ang mga prices ng ingredients ay pwedeng magkaiba iba depende kung gaano karami ang binili, sa brand ng item at kung saan binili. Ang mga prices na nakaindicate sa taas ay ang actual na presyo ng mga ingredients na ginagamit ko sa recipe na ito.
- Ang SRP na nakaindicate dito ay pwedeng baguhin. Dine sa amin, ang bentahan ng large puto is 6.00 to 7.00 pesos (minsan 3 for 20 pesos) So depende po sa inyo at sa packaging na gagamitin ninyo.
- Kung gagamit ng powdered milk, para sa recipe na ito, add at least 2 cups of powdered milk and adjust the water up to 6 to 6 1/2 cups. Adjust the water hanggang sa makuha ang tamang consistency
- Pwedeng gumamit ng cake flour, 1st or 3rd class na harina. Mag-iiba lamang ang texture at fluffiness ng puto depende sa ginamit na flour.
TIPS FOR FAIL-PROOF PUTO
Tip #1: Make sure na okay pa ang baking powder mo.
Isa sa mga causes kung bakit nagiging parang kutsinta ang puto ay dahil sa baking powder. Either luma na, nakasingaw na or sira na. So make sure na okay pa siya. Pano malalaman? Buhusan ng around 1/4 cup na mainit na tubig ang 1/4 tsp na baking powder. Pag nagbubbles siya, okay pa.
Tip #2: Yung ilalim lang ng molder ang pahiran ng oil or butter
Para maachieve yung dome appearance, yung ilalim lang ng molder ang pahiran ng oil. Wag na yung gilid. Pwede rin na wag na i-grease at all pero there are some instances na dumidikit sa ilalim ng molder ang puto so para maiwasan pero tyak na tutubo ang puto, yung ilalim lang ang i-grease.
Tip #3: Lagyan ng tela or cloth ang takip ng steamer
Minsan, pag natutuluan ng tubig mula sa steam ang puto, nadedeflate ito. Para maiwasan, lagyan mo ng tela ang takip.
Tip #4: DO NOT OVERCOOK
Isa pang cause kung bakit mukhang kutsinta si puto ay dahil sobra sa steam. Nag-iiba iba ang steaming duration base sa lakas ng apoy, sa laki ng molder at kung gaano kakapal ang mixture mo. In my experience eto ang steaming time na alam ko: LARGE (14-15 MINUTES) MEDIUM (11-12 MINUTES) SMALL (8-10MINUTES)
TIP #5: Yung hindi masyadong tunaw ang cheese
Kung gusto nio ng shiny pero mukhang melted ang cheese, gumamit ng matagal matunaw na cheese gaya ng Quezo. Ang cheese gaya ng Eden, mabilis matunaw habang nassteam (kaya minsan mukhang durog after masteam). Kung sa tingin mo mabilis matunaw ang ang cheese mo, sa pahuli mo na ito ilagay. For example, ang steaming time is 15 minutes, ilagay ito sa 12min mark, takpan ulit at ituloy ang steam hanggang sa matapos ang steaming time.
Kung may katanungan or suggestion, COMMENT DOWN BELOW.
(Wag po mahihiyang magtanong) 🙂
HAPPY COOKING AND GOOD LUCK SA BUSINESS!