Puto Pizza: Easy Filipino Steamed Cake with Ham and Cheese
Puto Pizza is a fun and delicious Filipino-inspired snack that combines soft, fluffy puto with the familiar flavors of pizza. Instead of a traditional pizza crust, this recipe uses a light steamed cake made with cake flour, sugar, water, and baking powder. It is topped with pizza sauce, ham, green bell pepper and grated cheese, then steamed until perfectly cooked.
Puto Pizza
Equipment
- Mixing bowls
- Hand mixer
- Sifter
- Puto molds
- Steamer
- Clean kitchen cloth
- Toothpick
Ingredients
For the Puto Batter
- 1½ cups cake flour
- 1½ teaspoons baking powder
- ½ cup white sugar
- ¾ cup water
For the Meringue
- 4 egg whites
- ¼ teaspoon cream of tartar
- ¼ cup white sugar
For the Pizza Toppings
- Pizza sauce
- Pre-cooked ham chopped
- Green bell pepper chopped
- Cheddar cheese grated
Instructions
- Prepare the batter. Sift the cake flour and baking powder into a large bowl. Add the sugar and mix well. Gradually pour in the water while stirring until the batter is smooth and well combined. Set aside.
- Make the meringue. Place the egg whites in a clean bowl and beat until foamy. Add the cream of tartar and continue beating. Gradually add the sugar and beat until stiff peaks form.
- Combine. Add the meringue to the puto batter in three portions. Gently fold after each addition. Avoid overmixing to keep the batter light and airy.
- Fill the molds. Pour the batter into the puto molds, filling each about three-quarters full to leave room for the toppings and expansion.
- Add toppings. Carefully spoon a small amount of pizza sauce over each puto. Add chopped ham, green bell pepper, and grated cheddar cheese. Do not overload the puto with toppings because they may sink into the batter.
- Steam. Bring the water in the steamer to a boil. Arrange the puto molds inside, leaving some space between them. Place a clean cloth underneath the steamer lid to prevent condensation from dripping onto the puto.
- Cook. Steam over medium-low heat for 10–12 minutes.
- Check doneness. Insert a toothpick into the center of a puto. If it comes out clean, the puto pizza is cooked. If there is still wet batter, steam for another 1–2 minutes and test again.
- Serve. Carefully remove the puto pizzas from the steamer and serve warm.
Notes
- Do not overmix the batter after adding the meringue. Gentle folding helps maintain the fluffy texture.
- Make sure the bowl and beaters are clean and free from grease when whipping the egg whites.
- Use pre-cooked ham or other fully cooked meat toppings.
- Keep the pizza toppings light so they do not sink into the soft puto batter.
- Always boil the steamer water first before placing the puto inside.
- Use a cloth under the steamer lid to prevent water droplets from falling onto the puto.
- Steam over medium-low heat and avoid opening the lid too often.
- For a cheesier version, substitute or combine cheddar with mozzarella.
- Puto Pizza is best enjoyed warm and freshly steamed.
Nutrition
If you enjoy both Filipino kakanin and pizza, this recipe is definitely worth trying. The slightly sweet and fluffy puto works surprisingly well with savory pizza toppings, creating a bite-sized snack that is soft, cheesy, and flavorful.
Watch how to Cook Puto Pizza
What Is Puto Pizza?
Puto Pizza is a creative variation of the traditional Filipino puto. Puto is a popular steamed cake commonly enjoyed as merienda and served during celebrations. Traditional puto is often made with rice flour, although modern versions can also use wheat flour or cake flour.
For this recipe, the puto batter is poured into small molds and topped with pizza sauce, ham, bell pepper, and cheese before being steamed. The result is a soft and fluffy mini cake with a savory pizza topping.
Unlike regular pizza, there is no need to knead dough, wait for yeast to rise, or use an oven. Everything is cooked in a steamer, making this a fun recipe for home cooks who want to try something different.
Why You’ll Love This Recipe
Puto pizza is a great way to give a familiar Filipino snack a creative twist. The puto itself has a mild sweetness, while the pizza sauce, ham and cheese provide a savory contrast.
The small size also makes these perfect for Filipino merienda, children’s snacks, parties, potlucks, and family gatherings. They are easy to pick up and eat, and you can make different toppings depending on what your family likes.
Another advantage is that most of the ingredients are simple and easy to find. Once you have your steamer and molds ready, you can make these little pizza cakes without much difficulty.
Ingredients
For the Puto Batter
- 1½ cups cake flour
- 1½ teaspoons baking powder
- ½ cup sugar
- ¾ cup water
For the Meringue
- 4 egg whites
- ¼ teaspoon cream of tartar
- ¼ cup white sugar
For the Pizza Toppings
- Pizza sauce
- Pre-cooked ham, chopped
- Green bell pepper, sliced or chopped
- Cheddar cheese, grated
You can adjust the toppings according to your preference, but keep them small and relatively light. Too many toppings may cause them to sink into the soft batter.
How to Make Puto Pizza
1. Prepare the Puto Batter
Start by sifting the cake flour and baking powder into a large mixing bowl. Sifting helps remove lumps and produces a smoother batter.
Add the sugar and mix the dry ingredients together. Gradually add the water while stirring gently until everything is well combined.
Set the batter aside while you prepare the meringue.
2. Make the Meringue
Place the egg whites in a clean and dry bowl. Beat them until they become foamy.
Add the cream of tartar and continue beating. Gradually add the sugar while mixing until the egg whites reach stiff peaks.
The meringue is important because it helps give the puto its light and fluffy texture. Make sure your bowl and beaters are free from grease, as grease can prevent egg whites from whipping properly.
3. Combine the Meringue and Batter
Add the meringue to the puto batter in three portions. Gently fold each portion into the batter until incorporated.
Do not stir aggressively or overmix. You want to preserve the air that was created while whipping the egg whites. This will help keep the puto light and soft after steaming.
Once the batter is ready, you can begin preparing the molds.
4. Fill the Puto Molds
Prepare your small puto molds and pour in the batter. Fill each mold only about three-quarters full.
Do not fill them completely because the batter will rise as it steams. Leaving some space also gives you room to add the pizza toppings.
5. Add the Pizza Toppings
Carefully place a small amount of pizza sauce over each portion of batter. Add chopped pre-cooked ham, green bell pepper, and grated cheese.
Be careful not to use too much sauce or too many toppings. The puto batter is still soft at this stage, and a heavy topping can sink into the middle during steaming.
For the best appearance, chop the toppings into small pieces so they can sit neatly on top of each individual puto.
6. Steam the Puto Pizza
Prepare your steamer and bring the water to a boil before placing the puto inside.
Arrange the molds in the steamer with a little space between them. This allows the puto to rise and expand as it cooks.
Place a clean cloth underneath the steamer lid before covering it. The cloth catches condensation and prevents water droplets from falling directly onto the puto.
Steam the puto pizza for about 10 to 12 minutes over medium-low heat.
Try not to open the lid too often while steaming because this allows the steam to escape and may affect the cooking process.
7. Check for Doneness
After 10 to 12 minutes, check the puto using a toothpick. Insert the toothpick into the center of one piece and remove it.
If the toothpick comes out clean, the puto pizza is ready. If there is still wet batter on the toothpick, continue steaming and check again after a couple of minutes.
Once cooked, carefully remove the molds from the steamer.
Serve the puto pizza while warm for the best texture and flavor.
Tips for Making the Best Puto Pizza
Do not overmix the meringue. Gently folding the meringue into the batter helps preserve the air that makes the puto fluffy.
Use clean equipment for the egg whites. Any grease or oil in the bowl can make it difficult to achieve stiff peaks.
Don’t overload the toppings. Keep the pizza sauce, ham, vegetables, and cheese light enough to stay on top of the batter.
Cook meat before using it. If you decide to add bacon, sausage, pepperoni, or another meat, cook it before placing it on the puto.
Bring the steamer water to a boil first. The puto needs steady steam from the beginning of the cooking process.
Use a cloth under the lid. This prevents condensation from dripping onto the surface of the puto and making it wet.
Keep the heat moderate. Medium-low heat allows the puto to cook gently and evenly.
Don’t oversteam. Once the toothpick comes out clean, remove the puto from the steamer. Overcooking can affect its soft texture.
Customize Your Puto Pizza
The ham and cheese combination is a simple starting point, but you can easily create your own version.
Try adding cooked bacon, sausage, pepperoni, mushrooms, or finely chopped onions. You can also replace the cheddar cheese with mozzarella or combine different cheeses for a richer topping.
For children, you can make very simple versions with pizza sauce and cheese. For adults, you can add more vegetables or your favorite savory toppings.
Just remember that the toppings should remain relatively small and light. The puto needs enough room to rise properly during steaming.
A Fun Filipino Merienda
Puto has been part of Filipino food culture for generations. It is commonly served during merienda, celebrations, school gatherings, and family occasions. Some varieties are enjoyed with cheese, while others are paired with savory dishes such as dinuguan.
Puto pizza gives this familiar snack a modern twist. Instead of enjoying plain puto, you get a soft steamed cake topped with pizza sauce, ham, vegetables, and melted cheese.
Because each piece is individually portioned, it is also convenient for parties and potlucks. Guests can simply pick up a piece and enjoy it.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes. Cake flour is preferred because it helps create a lighter texture, but all-purpose flour can be used if cake flour is unavailable. The texture may be slightly different.
Can I use different toppings?
Definitely. You can use cooked sausage, bacon, pepperoni, mushrooms, onions, or other toppings you enjoy. Just avoid adding too much because heavy toppings may sink.
Why did my toppings sink?
The toppings may have been too heavy or there may have been too much pizza sauce. Add toppings gently and use small amounts to keep them on the surface.
Why do I need a cloth under the steamer lid?
Steam creates condensation inside the lid. Without a cloth, water droplets can fall directly onto the puto and make the surface wet. The cloth catches those droplets before they reach the cakes.
Final Thoughts
Puto Pizza is a creative way to enjoy two comforting favorites in one bite. The soft and fluffy Filipino steamed cake provides a slightly sweet base for savory pizza sauce, ham, bell pepper and cheese.
It may take a little patience when preparing the meringue, but the actual cooking process is simple. Once the batter is ready, just add your toppings and let the steamer do the work.
Make this Puto Pizza recipe for merienda, children’s snacks, parties or family gatherings. Start with the classic ham and cheese combination, then experiment with your favorite pizza toppings.
It is a fun, affordable, and delicious Filipino-inspired snack that proves you don’t always need an oven to enjoy pizza!
