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 (¼ 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 ½ cups sugar
- 3 tablespoons baking powder
- ½ 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 ¾ 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
“This 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.”
Gwen says
Batter refrigerate overnight but
Result was flat
Imelda says
Thank you for sharing your knowledge.i love cooking.
Ruth B says
The taste was okay but it turned out very crumbly and dense, despite following the recipe. Not the consistency I was expecting.
Ruben Hillado says
Can you try puto cake made with cake or all purpose flour airy and fluffy because this is what I want to learn more perfect... Thanks..
Thea Depper says
I have always used boxed puto mix but yesterday I ground my own jasmine rice and made your recipe. I was amazed on how the rice flour soaked up all liquid. The batter is so light and fluffy. I am glad I did the overnight in the fridge thing with the batter. I use a bamboo steamer over a metal pot with water in the bottom. OMG they are so good. Thank you so much. My next door neighbors are flippino and am going to share with them.
Fred Gutierrez says
At what temperature do you steam the puto? Don't you use instant yeast?
Fred Gutierrez says
Don't you use instant yeast?
Fred Gutierrez says
At what temperature do you steam your puto, low, medium or hight?
Lalaine Manalo says
High heat if you want the puto to have a cracked top, low heat if you want a smooth dome 🙂
roan says
tama naman po yong ginawa kong sukat sinunod ko lahat pero bkt po masyadong malapot yong skn?😅 hindi po tulad ng nsa video
roan says
tama naman po yong ginawa kong sukat sinunod ko lahat pero bkt po masyadong malapot yong skn?😅 hindi po tulad ng nsa video
carmina says
How did you make the rice flour what kind of rice and how many cups of rice?
Dyony says
Wow!!!!
Cay says
My puto didn't came out as it should be. It came out flat.
Emily says
I think I made kutsinta instead of Puto, I tried it twice,but not successful,
Sally says
made this using plain flour (same ingredients for all).. hindi sya umalsa ..not sure if dahil sa flour
Angelica Carbon says
pwede po ba itong recipe for puto cheese??ung coconut milk pwede po ba pwedeng evap gamitin??