|¼||cup butter or margarine, softened (not melted)|
|1||cup flour or rice flour|
|1||teaspoonful of baking powder|
|5||rounded tablespoonfuls of sugar|
|¾||cup of milk|
|slices of any quick melt cheese (or slices of salted eggs or kesong puti)|
1. Sift together flour and baking powder in a bowl. 2. In a separate bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. 3. Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add. 4. Beat the egg whites until stiff. 5. When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar. Continue beating until stiff peaks form. 6. Fold the egg whites into the flour-milk mixture. 7. Add pandan leaves or pandan flavoring other flavors you choose. 8. Fill the puto molds or muffin pans until about 3/4 full. 9. Top with cheese slices. 10. Steam the puto for about 20 minutes. Place a towel or muslin (katsa) in between the pan and cover if you’re using a metal steamer. The cloth will catch the steam thereby to avoid the condensation from falling into the puto mixture which will prevent them from rising properly. 11. Cool before removing from the molds to retain their solid shape. Enjoy your puto with the traditional dinuguan.