To make puto, a steamed Filipino sweet and savory cake, grease 18 puto molds. If you do not have puto molds, you can use ramekins or small cake molds instead. In a mixing bowl, combine 4 cups of all-purpose flour, 2 cups of white sugar and 1 tablespoon of baking powder. In another bowl, whisk together 6 eggs, 1 12-ounce can of evaporated milk and 1 1/2 cups of water.
Combine the dry and wet ingredients, folding the dry mixture in until thoroughly incorporated. Divide the batter between the molds, filling each about 2/3 full. Top the batter with 2 1/4-cups of shredded Edam cheese. Place the filled molds into a steamer basket.
In a large pan or wok over medium-high heat, bring a few inches of water to a boil. Set the steamer basket over the pan or wok, and cover it. If you do not have a steamer basket, you can steam the putos in the oven. Instead of molds, pour the batter into greased muffin tins, and place the tins into a baking pan with water.
Steam the putos for approximately 30 minutes in the steam basket, 35 minutes at 350 degrees Fahrenheit in the oven, or until all of the dough is cooked through. To test for doneness, insert a toothpick. When the putos are fully cooked, no dough clings to the toothpick. Set the molds on a wire rack to cool.