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–+ servings

Puto Pizza

Soft and fluffy Filipino steamed puto topped with pizza sauce, ham, green bell pepper, and melted cheese. A fun and easy snack that combines the classic flavor of puto with everyone's favorite pizza toppings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Appetizer, Dessert, Merienda, Snack
Cuisine Filipino
Servings 12
Calories 150 kcal

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

Calories: 150kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 2gSodium: 180mgFiber: 1gSugar: 8g
Keyword easy Filipino snacks, Filipino kakanin, Filipino Merienda, Filipino puto, ham and puto, pizza puto, puto pizza, puto pizza recipe, steamed puto
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