Ube Halaya-Stuffed Cheese Puto Recipe

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.