Traditional rice cakes from the Philippines are known as puto cakes, and they are typically made with rice flour. They are slightly sweet and soft, and they are often topped with cheese and other ingredients to customize the flavor. To make puto topped with cheese, gather 2 cups of rice flour, 1/2 of a teaspoon of salt, 3 teaspoons of baking powder, 2 cups of milk, 1 cup of sugar, and cheddar cheese or some other preferred cheese topping.
Begin by whisking the rice flour, baking powder, sugar and salt together. In a large, separate bowl, combine the coconut milk with the sifted ingredients. Mix these components together until the mixture is smooth and homogeneous. Prepare the cheese into thin rectangles, or divide sections of grated cheese.
Grease the insides of a muffin pan and carefully pour your mixture into them, leaving approximately a third of free space at each section's top, as the puto rises and expands when cooking. Put the cheese on top of each section, and arrange them carefully to prevent sticking out or running. Steam the puto for at least 20 minutes, and check to see if it is done. The puto is done when you can insert a toothpick into the center and have it come out clean.