Ube PutoCheese: Say "Cheese" and Get Hooked on this Fluffy and Cheesy Goodness

Good day to all amazing Hive friends @asean.hive! Hope everything is going great with you today. For this blog, I would like to share something we did few days ago. This is called PutoCheese (Sorry for the first word, I’ve learned that it has different meaning in Spanish language). In the Philippines, it means “steamed rice cake.” However, what we made was a variation of the traditional rice cake (which uses rice flour). For this, we used all-purpose flour and added ube flavoring; ube (purple yam) with sliced cheese for toppings. Hence, this is called Ube PutoCheese.
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I have some extra eggwhites. I used the eggyolks for other recipe. I didn’t want the eggwhites to go wasted so I included it in the mixture. In this way, the finished product is fluffier and softer.

For the INGREDIENTS, we need:
2 and half cups All-purpose Flour
3 / 4 cup White Sugar
2 tablespoons Baking Powder
1 / 2 teaspoon Salt
1 teaspoon Vanilla
1 and 1 / 4 cup Water
2 teaspoons Ube Powder
1 tablespoon Ube Flavorade
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For the Meringue (beaten egg white)
1 cup eggwhites (about 6-7 Medium Eggs)
1 / 4 teaspoon Cream of Tartar (or White Vinegar as substitute)
1 / 4 cup + 1 tablespoon White Sugar

We also need some molders, oil brush, and a little oil.
A bar of cheese sliced into small rectangular shapes (your preference with the size should be fine).
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Let’s follow the STEPS:
First – Measure the dry ingredients (all- purpose flour, baking powder, white sugar, salt) and combine together in a bowl. Especially for flour and baking powder, use strainer before mixing with other ingredients.
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Second – Add the ube powder and ube liquid flavor.
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Third - Add vanilla and add water gradually making sure that the mixture isn’t runny, just a bit thick consistency. We don’t need to use up all the water, observe its consistency first.
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This is how the mixture should look like. Set aside this one. We’ll get back to this in a short while.
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Now, let’s make the Meringue:
First – Add the vinegar as substitute for Cream of Tartar (used for stabilizing eggwhites). I used vinegar because I didn't have this ingredient.
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Second – Let’s whisk using electric hand mixer. Continue mixing with circular motion until the big bubbles disappear.
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Third – Gradually add the sugar, do not pour all at once, you add it in three batches. This is to make sure that each batch of sugar is incorporated with the beaten eggwhites totally. We call this beaten mixture as the Meringue.
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You know it’s ready when it’s shiny white and soft peak forms appear. Another way to know it’s ready is when you tilt the bowl but the beaten mixture doesn’t slide away from the bowl.
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Now, we have two bowls. Let’s combine them together gradually. Add the Meringue in three batches. Each batch, gently mix it all together or we call it Cut and Fold the mixture (without using quick circular motion). Continue the process until all Meringue is added.
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This is how the final mixture should look like. Foamy, not runny, somewhat like a chiffon mixture.
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At this point, let’s prepare the steamer and turn the heat on so that while assembling, the water will already be hot before steaming.
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FINAL STEP:

First - Gently brush the bottom part of the molder with a little oil only; this is to prevent the putocheese mixture from sticking to the molder.
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Next – Add a scoop of the mixture per molder just slightly below the brim of the molder.
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Then – Add the cheese toppings carefully.
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Finally – Steam for 10 minutes in low heat, making sure that the water in the steamer is not boiling; very hot but not too much boiling
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… and Voila! We have now these gorgeous Ube PutoCheese, soft and fluffy with the hint of ube flavor, and the taste is enhanced more with the addition of cheese. Ube has that slightly sweet and nutty flavor, so this goes well with a bit salty taste of cheese.
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In the Philippines, this is a common snack. Simple yet yummy and you can’t get enough of it. Kids and adult alike both enjoy eating this snack. If you prefer original flavor, just omit the ube powder and ube liquid flavor. Most common version is done without making meringue. They just add whole eggs into the mixture. However, I prefer this way of making it. Although making the meringue requires more effort, the result is still worth the extra time.

That’s all for today’s recipe-blog. I hope you enjoyed this one and hope it made you smile. Thank you for visiting my corner. I’m so grateful for this community @asean.hive. See you all around!

HIVEing for Good!
@bettsmarie09

Note: All Photo Collage Edited Through Canva

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11 comments

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Hello... Thank you very much for this update! My sincerest gratitude for recognizing my efforts. 🙂😊

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The color is beautiful. It looks like the banana cake in my town.

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Hello... Thank you very much for your message. Yes, color is attractive. Oh, wow, good to know some similarities. 🙂
💟My sincere gratitude for your kind support.💟

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Wow paborito ko Yan. Nag enjoy ka sguro mam mag bake bake

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Hello... Thank you for your message. Yes, it's like a stress-reliever for me. 😊
Thank you for visiting this blog.💝

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Oh! I missed this Puto cheese. I haven't cooked this, I think it's been a year now. But I used the ready-mix version.

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Hello... Yes, it's everyone's favorite. Ah yes, ready mix is more convenient to use.
Time to make this again, perhaps your family members miss this too... heheh
Many thanks for checking this blog and for your comment. 😊💝

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Yes, I'll buy the ready-mix later 😊 You're welcome and Have a wonderful weekend 😍

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Wow 🤤 looking at the pictures feels like I can smell and taste it. 🤩

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Hehe... that made me smile. I guess because the colors look attractive.
Thank you very much for your message. 😊💝

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@tipu curate 2

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Hello... Thank you so much for visiting my corner.🙂

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They look delicious! plus that color gives it a good look, excellent step by step.

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Hello... Yes, they are yummy snack here. Yes, the color is pleasing to the eyes. Thank you for your visit and for your lovely message. 😊

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Wow wow wow i love that puto cheese! It's always present in Filipino desert station during parties. So fluffy and yummy.

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Hello... Glad to read your message. Yes, it's never missing in any Filipino dessert section.
Yummy for our hungry tummy Lol.. Thank you so much for checking this blog today. 😊😍

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The amount of cheese you put on the puto and the flavor of ube is a good combination, now I am craving ube puto.

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Hello... Yes, they have great combination, we can't get enough of it heheh...
Thank you very much for the compliment. I'm happy that you visited this blog.😊💝

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That is true! Yes ube puto is delicious. You’re welcome 😃

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Wow! this is yummy and one of favorite snacks .A Filipino food that i would forever love.

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Yes, we love this snack so much, especially if there's more cheese.
Happy to read your comment. Thank you so much for stopping by. 😊😊

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The Ube PutoChees looks so colorful and appetizing, it makes me want to pick one up and take a bite. Your meringue skills are impressive, the egg whites are beaten to a perfect, fluffy peak! 👍👍

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Hello... Yes, I like the color combination of this snack too. That's true, you'll be really tempted to eat this and one piece is not enough heheh... Thank you for the compliment; I had several failed attempts when making meringue in the past. Glad to read your message. Many thanks for visiting this blog.❣️😊

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