Grease small cake moulds 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 moulds 2/3 of the way up with the batter and top with grated cheese.
Fill a wok or a sauce pan that will hold a steamer basket with a few centimetres of water. Bring the water to a boil over medium-high heat. Place the moulds into a steamer basket and place over the boiling water and cover.
Steam until a toothpick inserted in the centre of one of the cakes comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.
If you do not have access to a steamer: Preheat oven to 180 degrees C oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the centre comes out clean, about 35 minutes.