The Bull Chef

Ingredients:

• 4 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon baking powder
• 6 eggs
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup butter
• 1 1/2 cups water
• 2 1/4 cups Edam cheese, shredded

Directions:

1. Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.
2. Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.
3. Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

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