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
Chriss says
Hi thanks to this recipe I tried this and it came out good๐๐๐ and I shared with friends and everyone seems to enjoy the taste only one of my friend didn't get it right not sure why๐ฉ
Thanks again
Lalaine says
Thank you, Chris, for the feedback and for sharing the recipe with friends. I am glad you enjoyed it. ๐
Ana says
Me too i've tried 3 times and its always a fail. Dont knkw where i'm going wrong
etica joy says
hi.for this recipe, pwedecpo ba yung rice flour na nabibili sa supermarket ang gamitin? or need talaga mag-grind ng regular rice? will try to make this tomorrow po eh. thank you.
Lalaine says
Yes, pwede siyang gamitin ๐
Willenn says
Hi can i use cake flour instead rice flour? Thank uou
Marcella says
I have tried this recipe twice love it. I was wondering can I bake these in the oven? I have noticed the tops stay wet or moist when I steam them. I have tried several different ways to keep condensation out but nothing works.
Thank you for any help
Lalaine says
Hi Marcella,
I am sorry for the late response. Your comment got caught in my spam filter.
Do you mean baking them in the oven in a bain marie/water bath? Although I haven't tried it personally, it might work as long as the molds are set on a water batch and tightly covered as you need the steam to cook them properly.
Have you tried covering the steamer basket cover with cloth? This should help absorb the condensation.
Marge says
Do you really have to refrigerate overnight?
Lalaine says
Refrigerating overnight really helped make the puto softer and less dense. ๐
Popo says
Can we refrigerate it for 4 -6 hours? We don't have time.. lol
Lalaine says
Yes, that's fine. I like to refrigerate it overnight because I find the puto to be less coarse in texture ๐
Claire says
Hello po!
Im glad i saw your posts. Thanks for sharing the recipe. I really want to try another version of puto recipe using rice flour.. and ma achieve ung nag pop ung top. kayalng dont have coconut milk on hand.. can i use fresh milk or evap milk instead? Thank you so much
Lalaine says
Hi Claire
I've never tried this with fresh milk or evap but I guess it would work. The flavor will be different, though.
Czacza says
I made it today and seems good. The taste is perfect. Not so sweet. We love it. Thanks for sharing the recipe.
Lalaine says
Thank you for the feedback ๐
JOEBET says
I would like to ask po if low, medium or high heat po ung gnamit nyu? thanks. ๐
Lalaine says
Hello Joebet
Medium heat lang po ๐
Cruz Raquel says
Gudmorniรฑg po Ms.Lalaine..ask ko lang po kung meron po kayo Tagalog resipe ng mdali po maintindihaรฑ at Sundan sa pag gawa po ng puto..at iba pong dessert na pwede inegosyo..Salamt po
Lalaine says
Hello Rachel
Walang akong recipe na naka Tagalog but let me know kung ano mga dessert ang gusto mo na nasa blog at I'll translate them. ๐
Joebet says
Gusto ko lng po itanong kung ano po ung consistency ng batter? Kasi last time pag gawa ko sobrang watery cia kinalabasan ung matigas ung ilalim tas basa ung itaas. Ngayon nman po sobrang dry pag mix ng water coconut milk tsaka flour. mahirap ei mix. bukas ko pa po malalaman if ok po ung result. ๐ I am using a lot of your recipes and it all came great. Thanks. Dito lng po ako nahihirapan. Hahaha ^_^
Lalaine says
Hello Joebet
Medyo malapot siya pero hindi very thick. I hope the puto came out ok.
Jho says
Good day Po.
I tried this recipe today. I feel so depressed with the result. I just follow all the ingredients and procedures. It comes out not so good like yours in your posted photo. Matigas Po sya at hindi Nag crack un ibabaw, parang lubog Po un gitna. hope you can help me with this.
Waiting for your quick response.
Thank you and God bless
Lalaine says
Hello Jho
I am so sorry the recipe didn't work for you as it should. I am not really sure bakit siya matigas at lumubog. The only reason I can think of, hindi tightly covered during steaming kaya nag eescape yung init?
Jho says
Salamat Po sa pag reply.
I'll try it again...
Many thanks and God bless Po.
Lalaine says
You're welcome. Sana mas maging successful next time. ๐
Rissa says
Kapampangan ka naman pala atse,dakal salamat pu for your recipe,I have been making puto for my kids but only used flour,syempre mas buri ku itang puto kekatamu,very happy to have come across your site..try ku gawan ini bukas..
Your kabalen from Australia ๐
Lalaine says
Hello Kabalen
I hope aburi mu ining puto, mas manyaman talaga ing gawa king rice. Let me know how it turned out ๐
Shiela Balanza says
Hi atsi kong mangalagu! Aku pu Shiela Balanza, kababayan yupu from UK. I am happy to kbow you are all my Cabalens! Mahilig mamaglutu! Malapit napu ing December sikat na kanyan kakanin lalu na keni UK ala masyadu mamaglutu mknyan bsa ku sna magbusiness ngeni mu Xmas season! Makamiss Pilipinas ne? Thanks atsing Lalaine for your food blog! Kalwat kune dinownload pati application mu iphone! I am delightful talaga to have found your website!
Thanks and more power pa pu!
Cabalen from Mabalacat, Pampanga!
Lalaine says
Salamat a dakal. Sheila. Apasaya mo ku sobra. I am glad you find the recipes useful. Good luck sa business ๐
Cindy says
Hi po miss Lalaine,
Kapampangan ku rin pu, kutang ku mu pu Sana kasi magtake ku kung bakit magaspang ya pa rin texture maski na overnight ya pu king fridge
Lalaine says
Hello Cindy,
Rice flour ba etang binabad or giniling ya etang abias?
Dulce Lim says
Dear Lalaine,
If I use the fresh gata,how can I convert it to second piga,how much water will I put.
Thanks
chris says
kailan po mag stop mag mix? pag na mix na po lahat nag ingredients
kailangan pa po ba e mix sya ng matagal? ung nagawa ko po first time po matigas. hehehe pero tama po ung timpla.
Vivzky says
Hi po!
Pwede po ba Yong coconut milk substitute with water?
Lalaine says
I've never tried this puto with water, the flavor might be different.
kel says
hi
tanong ko lang sana kung paano gumawa ng puto na ang gamit ay glutinous rice?
nasusbukan ko yung rice flour puto recipe nyo at perfect ang lasa. nilagyan ko ng tela yung takip para di mapunta sa puto.
pls pakisagot tanong ko kung pano gumawa ng puto gamit ang glutinous rice flour.
dakal salamat
Lalaine says
Hello Kel
Pasenya na, hindi ko pa na-try how to make puto with glutinous rice. I'll do a bit of research and hopefully, I will be able to come up with a good recipe. ๐
Flor says
Hi Lailani,
I tried this recipe and it came out perfect . The top of the putos cracked but all the same the taste was yummy and soft. I made half of the recipe and I nearly eat all. Thank you for posting this recipe. I had tried so many posted recipes but your recipe was the best.
Lalaine says
Awww, thank you, Flor. You made my day ๐
Kathy Esguerra says
hi lalaine,
finally, i got the chance to make this puto, and i must say, this recipe is a keeper.
and a suggestion though, i think soaking the rice flour in water overnight keeps the puto from being too dense and grainy.
thank you
Lalaine says
Thanks, Kathy, for the tip. I'll try that next time I make this puto ๐
Sheryl Mendoza says
Hello po. Nung po modified nyo recipe ano po ginawa nyo? Dinagdagan nyo po ng water at baking powder or binawasan nyo po?
Lalaine says
Hello Sheryl
Yes, I increased the amounts of water and baking powder. ๐
Sheryl Mendoza says
Revised na po ba yung recipe nyo nkapost? Or kailangan ko pa po dagdagan ung 2 cups of water at yung 3 Tbps of baking powder. Ilan po idadag ko? Salamat po ng madami.
Dulce says
Hi Lalain ,Can I use powdered gata and what is the proportion if I mix it in water. Thanks
Sheryl Mendoza says
Hi! Little confused lang po sa procedure nyo. Bale po 2 cans of coconut milk po kailangan. Thank you po im planning to make it bukas po. Salamat po ulit
Lalaine says
The recipe was already modified to reflect ang bagong measurements. 13.5 ounces lang ang coconut milk, about 1 and 3/4 cups ๐
Salamat rin, let me know how it turns out.
Amy says
Hi po ginawa ko kasi yan last Friday pero sticky sya mguluhan ako sa coconut milk kaya angbresulta matigas at hnd umalsa kailangan ba ma dagdagan pa ang coconut milk
Anna says
Hi Lalaine,
Little confused here too kasi sa Instructions 1 combined yung rice flour, water and coconut milk and then sa # 2 may coconut milk na naman...do we need to hati the one can of coconut milk?
Lalaine says
Hello Anna
I am so sorry for the confusion, my fault ๐ Isang beses lang. Basically, combine yung rice flour, water and coconut milk and then nakababad. No need to add more coconut milk.