Puto made of rice flour and coconut milk are soft, fluffy, and tasty! These Filipino steamed rice cakes are delicious on their own or paired with savory dishes such as pancit and dinuguan.
I have recipes for morcon and kilawing labanos at atay ready to be published in my draft box but since I posted my dinuguan a couple of days ago, I thought the best follow up would be its perennial pair, puto. Because what's better to serve with hearty and savory pork blood stew than soft and fluffy steamed rice cakes?
What is Puto
Puto is a popular Filipino delicacy usually enjoyed as a filling midday snack or as an accompaniment to savory dishes such as dinuguan, pancit or sopas.
Although all-purpose flour, cake flour or even hotcake mixes are also used in making this kakanin, traditional putong puti is made from rice grains soaked in water overnight and processed into a smooth batter called galapong. The fermented rice batter is then steamed in banana-lined bamboo platters (bilao) or individual molds.
Over the years, home cooks have spun these native cakes into many delicious varieties by adding extracts such as pandan and ube flavorings or by topping them with slices of cheese or salted duck eggs. The recipe here is a for basic putong bigas which you can, of course, fancy up as you like.
Tips on How to Make Puto with Rice Flour
- While you can steam the rice batter as soon as you make it, I highly recommend refrigerating it first overnight before steaming. This extra step was a tip a KP reader shared in the comments below, and it does make for a softer and less crumbly texture in my opinion.
- I use silicone molds and they don't need greasing but if you're using tin or glass molds, make sure to liberally brush with oil or spray with non-stick cooking spray the insides of the molds.
- The molds I use for this recipe have 2-ounce (ยผ cup) capacity, and at this size, the batter takes about 15 minutes to cook. If using smaller or larger molds or ramekins, adjust steam time accordingly. Check for doneness by inserting a toothpick in the center of the cake; if it comes out clean, the steamed cake is done.
- Cover the steamer lid with cheesecloth or any cotton material to keep the condensation from dripping on the steamed muffins.
More Rice Cake Recipes
Give this Puto recipe a try. It makes about 3 dozens but you can easily halve or double the recipe depending on what you need.
Store leftovers in an airtight container; they will keep in the fridge for up to 3 days. When ready to serve, warm in the microwave for a few seconds or in the steamer for about 3 to 5 minutes until softened.
Ingredients
- 4 cups rice flour
- 1 ยฝ cups sugar
- 3 tablespoons baking powder
- ยฝ teaspoon salt
- 2 cups water
- 1 can (13.5 ounces) coconut milk
- non-stick cooking spray or melted butter
Instructions
- In a bowl, combine rice flour, sugar, baking powder, and salt. Whisk until distributed.
- Add water and coconut milk. Stir until smooth and well-blended. Cover with film and refrigerate overnight.
- Lightly spray insides of puto molds with non-stick cooking or lightly brush with melted butter. Pour puto batter into molds until ยพ full.
- In the bottom part of the steamer, add water and bring to a boil. Arrange filled puto molds in a single layer on the steamer basket. Place steamer basket over the bottom part. Wrap lid of the steamer with cheesecloth or any cotton material (to prevent condensation from dripping onto puto) and cover steamer.
- Steam for about 15 minutes or until a toothpick inserted in center comes out clean.
- Remove from the heat and allow to slightly cool and gently remove puto from the molds.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Daniii says
Helo pwde po ba oven gamit ko kaso ang temparature na pwde is 100celsius lng sa steam ok lng po ba yan .. ikang minutes kya bago maluto?
Patricia Ann De Guzman says
Hello, can I use this recipe in making puto cake?
The one with salted eggs and cheese? I prefer the taste of this (with rice flour) than the one with only cake flour.
Aurora Damasa says
Hi there, I like to make this recipe, puto puti but can I put ube powder in this recipe. Thanks
walaakongname says
wala po akong comment hehe
Julie Abarintos says
yung rice flour po sa puto recipe, same lang po ba yun sa glutinous rice flour?
Pwde din po ba milk instead of water ang ilagay?
Lalaine Manalo says
Hindi po. Use regular rice flour po at hindi sticky.
Teresita Buaquen says
Instead of steaming can we bake your recipes and also add 3 eggs
ivy says
maam after take out sa fridge pwede na ba steam right away or need pa i leave nang few minutes in room temperature?
Glenn says
Can I use giniling na bigas as a rice flour?
Kay says
Hello! Do I still need to use a cloth on the lid with a bamboo steamer?
Nene Dizon says
Can u sent me a receipie of rice flour puto and ingredients
Rose Borcena says
Tried it today and I love it.
DORY says
HI, thank you for sharing. i just realized i bought glutinous rice instead of rice. would it be as good? thanks
Vicky says
Hi Ms Lalaine, what brand of rice flour do you regularly used? Thank you๐
Mel says
Good day Lalaine!
Do you have a recipe of puto pao using rice flour? I usually found recipes using cake flour or all purpose flour. I want to try this recipe of yours using rice flour in making puto pao. I hope you have to share. Thanks!
Mel
ichirako says
Hello Ms. Lalaine! I would just like to ask if regular milk (or any milk) with suffice with this recipe or is it really a must for the coconut milk? Is it possible for an alternative? Thank you!
Heide says
Hi Ms. Lalaine, is it ok po ba na later na ma-luto yung puto maski na-refrigerate na sya nang overnight, or kailangan lutuin agad kinabukasan.