Cheese-Stuffed Cheese Puto Recipe

In a bowl, soak rice in enough water to cover the rice about 1 inch overnight. Cover and set aside. 

Prepare a steamer (low heat). Lightly butter puto medium tins. Set aside. 

Drain rice. Add drained rice into the jug of a blender. Add evaporated milk and sugar. Cover and process until finely ground. Add cheese, melted butter, egg, and baking powder. Process until thickened and completely smooth. Pass through a sieve. 

Fill each puto tin three fourths full. Push a cheese cube into the center of each. Steam for about 10 minutes or until puto are puffed and bounce back when lightly pressed. 

Remove puto tins from the steamer. Place a cheese strip on top of each puto to gently melt. Cover and let gently melt 2 minutes. Remove from the steamer, let cool slightly before removing from the tins and cooling completely on a wire rack. Repeat with any remaining puto batter and cheese cubes.