Puto (Filipino Steamed Rice Cakes)

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.

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. 

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 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.

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