Puto Recipe: Soft, Steamed Filipino Rice Cakes – Perfect for Savory or Sweet
Need a versatile, pillowy-soft steamed snack that can be a side dish, a dessert, or a celebration centerpiece? Puto are classic Filipino steamed rice cakes, known for their slight chew, delicate sweetness, and signature crown-like rise.
These are not just rice cakes; they are a canvas for creativity. Traditionally served with savory dishes like dinuguan (pork blood stew) or as a merienda (afternoon snack) topped with cheese, this recipe uses a combination of flours for a reliably soft and fluffy texture every time. Making them is a joyful process, watching the batter rise into perfect little domes in the steamer.
Recipe Details
| Prep Time | Cook Time | Total Time | Yield | Difficulty |
|---|---|---|---|---|
| 20 mins | 15-20 mins | 45 mins | 12-15 pieces | Easy |
What You’ll Need
Rice flour and cake flour combine to create the ideal tender-yet-substantial crumb.
- Rice Flour: 1 ½ cups
- Cake Flour: ½ cup
- Granulated Sugar: ¾ cup
- Baking Powder: 1 tablespoon
- Water or Coconut Milk: 1 ¼ cups
- Egg: 1 large, room temperature
- Vegetable Oil: 2 tablespoons
For Topping & Pan:
- Sliced Edam or Cheddar Cheese
- Salted Duck Egg Slices
- Grated Coconut
- Muffin liners or banana leaves (for lining molds)
Step-by-Step Directions
The most critical step is preparing your steamer properly before you even mix the batter.
- Prepare the Steamer. Fill your steamer with water and bring it to a rolling boil. The steam must be vigorous and ready before the batter goes in. Lightly grease your puto molds (or muffin tin) and line with small squares of banana leaf or muffin liners.
- Mix Dry Ingredients. In a large bowl, sift together the rice flour, cake flour, sugar, and baking powder. Whisk to ensure the baking powder is evenly distributed.
- Combine Wet Ingredients. In another bowl or measuring jug, whisk together the water (or coconut milk), egg, and oil until smooth.
- Make the Batter. Pour the wet ingredients into the dry ingredients. Whisk gently until just smooth and free of lumps. Do not overmix. The batter will be thin, like pancake batter.
- Fill Molds and Steam. Pour the batter into the prepared molds, filling each only ¾ full. Place your chosen topping (e.g., a cheese slice) gently on the center of each. Immediately place the molds in the pre-heated steamer. Steam for 15-20 minutes over high heat. Do not open the lid during the first 10 minutes.
- Check for Doneness. They are done when a toothpick inserted into the center comes out clean, and the tops are dry and spring back when touched.
- Cool and Serve. Let them cool in the molds for 5 minutes before carefully unmolding. Serve warm.
How to Serve
Serve warm as a snack or side dish. Classic savory pairings include dinuguan or pancit. For a sweet treat, enjoy plain or with grated coconut and a pat of butter.
Expert Tips for Success
- Pre-heat the Steamer: This is non-negotiable. A cold steamer will result in dense, flat puto that don’t rise properly.
- Fresh Baking Powder: Ensure your baking powder is fresh and active for maximum rise.
- Don’t Overfill: The batter needs room to expand and form the characteristic dome. Filling only ¾ full is key.
- Steam on High: Maintain a steady, high heat throughout the steaming process to create a strong lift.
Common Questions
Can I use all rice flour?
Using all rice flour can make the puto denser and gummier. The cake flour adds softness and a more cake-like texture.
Why did my puto turn out dense and flat?
The most common reasons are: 1) the steamer wasn’t hot enough before adding the batter, 2) old or insufficient baking powder, or 3) overmixing the batter.
Can I make this without eggs?
Yes, you can omit the egg. The texture will be slightly less rich but still good. You may need a tablespoon or two more liquid.
How do I store leftovers?
Puto are best eaten fresh. Store in an airtight container at room temperature for 1 day, or re-steam briefly to refresh. They can also be frozen.
Final Thoughts
Puto making is a delightful and rewarding kitchen tradition. With their fluffy texture and versatile nature, these steamed cakes are a beloved staple that brings a touch of Filipino comfort to any table.
