Puto (Filipino Steamed Rice Cakes)

Cheese puto on a banana leaf on a woven placemat.

5 from 3 votes

Puto (Filipino Steamed Rice Cakes)

Did you really have a Filipino party if you didn’t have Puto? Skip those baked desserts that take hours to make. These fluffy Filipino steamed rice cakes take minutes to steam and *POOF* come out as little clouds of happiness in bite-size form - no fancy steamer required! Watch the fam pile them onto their plates as your auntie sings “Wind Beneath My Wings” on karaoke (again).

Prep Time5

Cook Time15

Total Time20

Course: Dessert, Side Dish, Snack

Cuisine: Asian, Filipino

Servings: puto

Calories: 80kcal

Author: Mikha S.

Ingredients

1 cup rice flour or all-purpose flour
4 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter melted
1 cup coconut milk room temperature
1 teaspoon vanilla extract
1 egg

Instructions

In a bowl, sift together rice flour or all-purpose flour, sugar, baking powder, and salt.
In a separate large bowl, whisk together the wet ingredients - melted butter, coconut milk, vanilla extract, & egg until smooth.
Gradually whisk the dry ingredients into the wet until JUST combined & there aren't any more lumps or dry bits. Do not overmix, especially if you’re using all-purpose flour so your Puto doesn’t turn dense.
Ladle the batter into lightly oiled mini silicone molds until 3/4 full. Leave a little space on top so they won't overflow while steaming.
Add your steamer to a large pan or wok, add enough water to steam but won't overflow into the tray when boiling.
If you don't have a steamer, you can create a makeshift one! Use a large pan then place a wire rack or ring of aluminum foil in the center. Place a heat-proof plate on top. Carefully, pour enough water into the pan so it’s just below the plate, avoiding getting water onto the plate.
Heat on medium-low & once it's steaming, add the mini silicone molds & cover to cook for 8-10 minutes. Cooking time can vary based on mold size and larger molds will need more steaming time, so if your pan is looking dry, add water as needed.
You'll know they're done when you poke a toothpick or fork in the center & it comes out clean. Turn off heat.
Optional: Place slices of cheese on top, cover, and let residual steam melt cheese for about a minute or until melted.
Use tongs to remove from the steamer & allow to cool for a few minutes before removing from the molds because they're very hot! Enjoy!

Video

Notes

Rice Flour OR All-purpose Flour: This Puto recipe is super flexible! Rice flour creates a lighter airy texture & can be found at local Asian markets or Seafood City. All-purpose flour is a pantry staple that makes a slightly firmer bouncier puto with more bite! Both are delicious & up to your personal preference!
Cheese: Sliced Velveeta or American cheese are typically used for their creaminess.
Simmer Instead of Hard Boil: Simmer the water at medium to medium-low heat. Too hot, and it’ll create an uneven rise with lopsided tops, instead of that perfect dome you're looking for.

Nutrition