Ube Halaya-Stuffed Cheese Puto Recipe

This buttery, cheese-topped puto has a surprise inside!

Cheese puto topped with melty cheese may be all you need in a puto. You can always do better! Why not stuff it with ube halaya for that classic ube-cheese flavor combo that we just can’t get enough of?

You get a buttery soft puto topped with melty cheese. When you take a bite of one still warm from the steamer, the ube halaya is softened and literally melts in your mouth. You won’t want another kind of puto after this!  

Photo by Roselle Miranda


Ube Halaya-Stuffed Cheese Puto Recipe

Roselle Miranda
This buttery, cheese-topped puto has a surprise inside!
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Dessert, Snacks/Merienda
Cuisine Chinese, Filipino
Servings 16


Ube Halaya-Stuffed Cheese Puto Ingredients

  • 3/4 Cup ube halaya Chilled
  • 1 Cup sugar
  • 2 large eggs
  • 1 Cup coconut milk
  • 1/4 Cup salted butter melted, cooled slightly
  • 1 Cup all-purpose flour
  • 1 Cup rice flour
  • 1 tablespoon baking powder
  • 1/2 440-gram block quick-melting cheese sliced into 16 pieces
  • Oil as needed to grease muffin tins


  • Divide the ube halaya into 16 portions. Roll the portions into balls. Place on a plate, and keep chilled.
  • Meanwhile, prepare a steamer. Brush oil all over 16 medium puto molds or 3 6-cup cupcake baking pans that will fit in your steamer. Set aside.
  • In a large mixing bowl, beat together sugar, eggs, coconut cream, and melted butter with a whisk until smooth.
  • Sift in rice flour, all-purpose flour, and baking powder. Whisk until smooth and there are no more visible lumps.
  • Pour the mixture by the 1/4 cupful into the prepared molds. Drop a chilled ube ball into each.
  • Steam over medium heat, about 7 to 10 minutes, in the prepared steamer. (Cover the lid of the steamer with a kitchen towel to prevent water droplets from dripping onto your puto.) Place cheese on top of each puto and steam for 30 seconds or until slightly melted.
  • Remove the puto molds from the steamer. (Puto should spring back when the tops are gently pressed to test for doneness.) Cool for 1 minute then immediately remove from the puto molds to avoid sticking. Place on a cooling rack. Steam any remaining puto batter with ube balls as needed. Serve while warm or allow to cool before serving.
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