Corn and Cheese Puto Recipe

Preheat a steamer. Lightly grease 12 medium puto molds. Set aside. 

In a large bowl, use a whisk to mix rice flour, sugar, baking powder, salt, and powdered milk. Make a well in the center, and pour in fresh milk, creamed corn, egg, butter, corn kernels, and cheese. Stir until well mixed. 

Using a 1/3 measuring cup, ladle the puto mixture into the prepared molds, taking care that each mold has corn kernels and cheese. (Mix the batter as needed to re-incorporate any rice flour that may settle on the bottom of the bowl.) 

Place the molds in the preheated steamer. Place a clean kitchen towel over the molds and across the rim of the steamer, and place the lid on. (The towel will catch any droplets from falling onto the puto.)  

Steam for about 10 minutes or until the puto have risen. Remove from the steamer and let cool slightly before removing from the molds. Serve with butter and more grated cheese and corn on the side.