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    Home » Recipes » Desserts & Drinks

    Puto (Filipino Steamed Rice Cakes)

    Published: Oct 20, 2021 by Mikha S. · This post may contain affiliate links

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    It’s tough to meet a dessert that’s as easy and satisfying as this Filipino steamed rice cake, Puto. It’s so light, fluffy, and a guaranteed crowd-pleaser! Whip up this Filipino puto recipe in about 20 minutes.

    Puto with slices of cheese on top lined up on a banana leaf.
    Jump to:
    • What is Puto?
    • What You'll Need
    • How to Make This Filipino Puto Recipe
    • Puto Cooking Tips
    • How to Store & Reheat Them
    • Why is Puto called Puto?
    • Is Puto Considered a Dessert?
    • More Easy Dessert Favorites You’ll Love!
    • Puto (Filipino Steamed Rice Cakes)
    • ⭐ Comments

    What is Puto?

    Puto is a traditional Filipino dessert primarily made of glutinous rice flour. This rice cake is steamed to create the fluffiest lightest texture. Sometimes it’s also topped with cheese to give it a rich creaminess as well. (HIGHLY recommend btw!)

    It’s so good, you can eat it as a snack or alongside your favorite savory meal!

    What You'll Need

    Before jumping into the ingredients, you’ll need to have molds to pour the batter in! You can either use a muffin tin (as long is it fits in your steamer or large pan/wok) or silicone molds.

    These are similar to the silicone molds that I use and absolutely love them because they’re reusable and don’t take up a bunch of space! Now, to make the batter, you’ll need:

    • Egg
    • Condensed milk
    • Coconut cream
    • Water
    • Baking powder
    • Salt
    • Velveeta cheese (optional but HIGHLY recommended
    • Rice flour - not glutinous or sweet

    The Rice Flour

    For this Filipino puto recipe, rice flour is a MUST - not sweet or glutinous. Plain rice flour creates a light airy texture compared to the other rice flour varieties, which can be much denser. 

    Holding puto with slice of cheese on top with serving plate of puto in the back.

    How to Make This Filipino Puto Recipe

    1. Make the puto batter by combining the dry and wet ingredients, except the cheese.
    2. Pour in the puto batter into molds that have been lightly oiled until it’s ¾ full.
    3. Steam puto on medium heat for about 10 minutes, or until a toothpick comes out clean. Add sliced cheese on top, if desired, and steam for another minute.
    4. Cool for about 30 seconds before removing them from the molds and enjoying!

    If You Don't Have a Steamer

    I rarely steam and don’t think I could fit any more gadgets or appliances in my kitchen! If you’re like me and don’t have a steamer, don’t worry - I got you covered for this easy puto recipe!

    A quick steamer hack requires only 3 things you probably already have in your kitchen:

    • A large wok or pan with a lid
    • Wire rack or aluminum foil
    • Heat-proof plate

    In a large wok or pan, place a wire rack or aluminum foil shaped into a ring in the center. Place a heat-proof plate with the silicone molds with the puto batter on top of the wire rack or aluminum foil. Carefully, pour enough water into the pan so it’s just below the plate, avoiding getting water onto the plate. 

    Puto with slices of cheese on top lined up on a banana leaf.

    Puto Cooking Tips

    • Creating a Perfect Dome: Sometimes water can drip from the lid onto the puto, which can result in a slightly uneven texture. Your puto will still be delicious, however, if you want a little puffiness, you can place a cheesecloth or kitchen towel underneath the lid. This creates a barrier so the water doesn’t drip into the puto batter.
    • How to Avoid Dry Puto: Patience is key - keep things low and slow for moist rice cakes! Steam them on medium heat so they don’t dry out. Keep a close eye on them and take them out once a toothpick comes out clean.
    • 2 Ingredients for EXTRA flavor: For an extra boost of flavor, I love using coconut milk and condensed milk. The coconut milk pairs so well with the rice in this dessert. The condensed milk adds a rich sweetness and creaminess all at once!

    How to Store & Reheat Them

    These Filipino steamed rice cakes are so addictive, they quickly vanish! If, however, you happen to have leftovers, you can store them in an airtight container for up to 4 days in the fridge. 

    Pop them in the microwave for a few seconds to reheat and enjoy!

    Why is Puto called Puto?

    The word puto derives from the "puttu", the Malay word meaning "portioned". Puto is served in individual portions, but I dare you to have just one!

    Is Puto Considered a Dessert?

    Yes! It's a slightly sweet rice cake, however, it's not unheard of to eat alongside savory Filipino dishes or as a snack as well.

    More Easy Dessert Favorites You’ll Love!

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    Let's Get Cooking!

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    Puto with slices of cheese on top lined up on a banana leaf.

    Puto (Filipino Steamed Rice Cakes)

    Author: Mikha S.
    Course: Dessert, Side Dish, Snack
    Cuisine: Asian, Filipino
    These are the fluffiest rice cakes you'll ever have! This Filipino puto is so light, airy, and creamy thanks to the rich cheese. It's the perfect snack or dessert. If you haven't tried it before, you're seriously missing out!
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time: 5 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 20 minutes mins
    Servings: 8 puto
    Calories: 114 kcal

    Ingredients
      

    • 1 cup rice flour not glutinous or sweet
    • 1 egg beaten
    • ¼ cup condensed milk
    • ½ cup coconut cream
    • ½ cup water
    • 2 teaspoons baking powder
    • ⅛ teaspoon salt
    • Velveeta cheese cut in 1-inch slices, optional

    Instructions
     

    • In a bowl, combine all the ingredients, except the Velveeta cheese, until smooth.
    • Lightly oil silicone muffin molds to prevent sticking. Scoop in batter until it’s about ¾ full. This will make sure the batter doesn’t overflow while cooking.
    • Add them to a steamer. If you don’t have a steamer:
    • Use a large pan then place a wire rack or aluminum foil shaped into a ring in the center. Place a heat-proof plate with the silicone molds with the puto batter on top of the wire rack or aluminum foil. Carefully, pour enough water into the pan so it’s just below the plate, avoiding getting water onto the plate.
    • Steam on medium heat for about 10 - 15 minutes, or until you stick a toothpick in the puto and it comes out clean. Place slices of cheese on top, if desired, and steam for another minute or two, or until the cheese melts.
    • Turn off the heat and remove the puto from the steamer. Allow them to cool for about 30 seconds before removing them from their molds. Serve immediately and enjoy!
    Last Step: Please tap to leave a rating & comment sharing how you liked the recipe! This helps us create high-quality content for you & a food-loving community where we can all learn from each other 🙂

    Notes

    • Getting Perfect Dome: Place a cheesecloth or kitchen towel under the lid to prevent water drops on the puto  & stays slightly puffy with an even texture.
    • Moisture Matters: Avoid dry puto by steaming on medium heat slowly. Patience pays off for moist rice cakes! Remove them when a toothpick comes out clean.
    • Flavorful Enhancements: Coconut milk and condensed milk add extra richness to your puto. The coconut milk complements the rice, while condensed milk brings sweetness and creaminess in one simple ingredient.

    Nutrition

    Serving: 1putoCalories: 114kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 155mgPotassium: 51mgFiber: 0.5gSugar: 6gVitamin A: 26IUVitamin C: 0.3mgCalcium: 89mgIron: 0.2mg

    Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.

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