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.
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
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).
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.
Second – Add the ube powder and ube liquid flavor.
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.
This is how the mixture should look like. Set aside this one. We’ll get back to this in a short while.
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.
Second – Let’s whisk using electric hand mixer. Continue mixing with circular motion until the big bubbles disappear.
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.
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.
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.
This is how the final mixture should look like. Foamy, not runny, somewhat like a chiffon mixture.
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.
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.
Next – Add a scoop of the mixture per molder just slightly below the brim of the molder.
Then – Add the cheese toppings carefully.
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
… 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.
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
