Puto is another rice cake in our cuisine by means of steaming the sticky mixture of galapong or rice flour. My mom knows how to cook this but me and my cousins always favor to buy puto outside for snack and accompaniment for breakfast.
The rice cake is made of a combination of galapong, sugar, milk, eggs, baking powder, butter, and yes the cuts of cheese. The mixture is then poured into tiny round molds and each piece of cheese is placed on top of each mold. Afterwards, the molds are arranged in a steamer and steamed for about 20-25 minutes.
Even though the original preparation of puto involves motionless periods of waiting, it really takes time. The process may undergo 3-4 days from preliminary soaking of rice to unmolding steamers. As it is common to happen, customary manner of making food is more complicated.
Properly prepared puto is yielding and passes on the moldy aroma of rice result. The true flavor should be of freshly cooked rice. At the present, puto is popular for being eaten better with dinuguan.
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