Puto Cheese with Egg Whites, I think, is the best title for this post because it is infused with the egg white leftover I had when I posted the 3 Ingredient No Bubbles Leche Flan. So here it is the egg whites in the Puto Cheese form. This Puto Cheese is soft, fluffy and it is gently sweet. It is firm when it is cold, it comes be back to its original fluffiness when heated in the microwave. It is also a great partner for your Dinuguan.
It was a recess. I was seating on the cement fence in front of my school with my legs hanging and swinging as I watched intently of the “game” in front of me. I was clutching my Puto Cheese in both hands. The game was called Chinese Garter. And how did I end up seating on cement fence? Because I was eliminated from the game.
Chinese garter game is almost similar to a hurdle game; but instead of a bar, it is a long garter which is held by two people. You jump with both legs and once the garter is caught in between your leg, you are out. I always got to stay on the loser’s corner because I did not have what it take to win a Filipino game. Whether it is Patentero, Buwan-Buwan or Luksong Baka. These games need flexibility, agility, and quickness. I did not have those, so I always end up in the loser’s corner and I was forcing myself to cheer for the other players. Then the bell rang and we ran to our respective classrooms. This routine happens every day during school days.
When I went home 2 years ago, I happened to pass by my old school and the fence was ruined from the 2013 earthquake. The school’s building which was made from cement was replaced by mock up rooms. In spite of the rubble, the memories of those buildings are still vivid to me.
It is where I learned my first lesson about sportsmanship.
It was also where I won the Most TALKATIVE AWARD ( right now, I am cringing with embarrassment but I have to elaborate). In spite of the sash with the Most Talkative award scribble on it, and a matching crown, I tell you this is not a good award. You get to sit on a green chair on the side wall while your classmate conspicuously check if you were embarrassed enough to warrant a tear. Pretty much it embarrasses you in front of the crowd.
In that school premises, I was able to spend time with my mama and my aunties since they were teachers in that school.
It is where I met my best friends and where I had my first fist fight and I had my first hearty laughter.
And it is where I tasted Puto Cheese, which is the official pair for Dinuguan.
It pains me to see the symbol of the good memories is now reduced to rubbles. But the memory in that school still lives; so I am re- creating it with this dessert. Enjoy it.
- 4 cups flour
- 2 tablespoon of baking powder
- 2 cups white sugar
- 10 egg whites
- 2 tablespoon butter, melted
- ½ teaspoon salt
- 3 cups Milk
- 40 pieces thin slices of cheddar cheese (mild) or you can use the grated one
- Put 6 cups of water in a large steamer and the water boil.
- In an electric mixing bowl, put the egg, milk and butter.
- Combine the flour, salt, sugar ,baking powder in a medium sized bowl and mix it with the wire whisk to combine. Add the dry ingredients to the egg whites, milk and butter and mix well until batter is smooth.
- Fill the plastic puto molder about half of it and put the cheddar cheese on top and steam for 13-20 minutes until cook through. I do not use a toothpick method in this because usually, the puto still come out uncook even when the toothpick comes out smooth; soI just feel the bread in the middle and if it is firm, it is done.
USE THE EGG YOLKS TO MAKELECHE FLAN