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).

🎥 Watch How to Make This Filipino Puto Recipe

Americans have dinner rolls and cornbread. Filipinos have Puto, steamed rice cakes! Unlike Palitaw, which is boiled, Puto is steamed until light and fluffy, then served with stews (usually with dinuguan, a Filipino pork blood stew) or enjoyed as a Filipino dessert. They’re also the perfect travel-size snack or baon (take-home food)!

If you’ve got a sweet tooth & craving more Desserts, my Mango Float is another no-bake dessert that makes your whole house smell like a bakery! It’s so refreshing, especially being washed down with icy Melon Juice on a hot summer day. Mango Sago and Taho are also easy faves!

Equipment

• Silicone Mini Muffin Molds: The mini cupcake/muffin molds cook much quicker and easier to get even cooking than the regular-sized molds. Plus, it limits waste in case people want small bites instead of large servings! 
• Steamer: I like using my bamboo steamer to help me steam efficiently since I can cook a lot of puto at once by stacking the puto in baskets on top of each other!
  

No steamer? No worries! Use largest pan / wok you have, wire rack or ring of aluminum foil, and heat-proof plate. We’ll run down how to use them in a sec!

This method is a great quick-fix option to use what you already have, but it does take longer since you can’t cook as many at once.

🥘 Ingredients

• Rice Flour OR All-purpose Flour: This Filipino Puto recipe is super flexible & made to your preference! 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!
• Baking Powder: NOT baking soda! Baking powder is key to helping your steamed rice cakes rise.
• Coconut Milk adds richness to the puto. Make sure it’s room temperature so it doesn’t solidify the melted butter!
• American Cheese: This is optional but I loveeee me some cheese! It adds a little saltiness & definitely creaminess!

See recipe card for quantities.

🔪 How to Make Puto

1. Make Puto Batter

Start by sifting your dry ingredients in a large bowl—rice flour or all-purpose flour, sugar, baking powder, and salt—into a big ol' bowl.

In another bowl, whisk together the wet ingredients: coconut milk, eggs, melted butter, and a splash of vanilla extract. 

Then gradually whisk the dry ingredients into the wet until JUST combined. It’s key not to overmix, especially if you’re using all-purpose flour so your Puto doesn’t turn dense. These Filipino steamed rice cakes should be light & fluffy! 

Mix until the batter has no more lumps or dry bits peeking through, then put down the whisk 😉

2. Steam Puto

Step 2: Ladle batter into lightly oiled silicone molds, filling them about ¾ of the way. Leave a little space on top to give them room to rise without overflowing.

Add them to your steamer cooking on medium-low heat.

If you don’t have a steamer, create a make-shift one using your largest pan / wok you have, wire rack or ring of aluminum foil, and heat-proof plate. Add the wire rack or aluminum foil to your pan, then the heat-proof plate on top. Add enough water to the pan to steam and won’t spill into the plate while boiling. Add puto on top of the plate & cover with a lid.

Step 3: Steam with the lid on 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.

Check for doneness by poking the center with a toothpick or fork—if it comes out clean, they’re ready! Turn off the heat when done.

Step 4 Add Cheese (optional): If you’re feeling extra (and you should!), add a slice of cheese on top of your puto as soon as it’s done. Cover it back up and let the residual steam melt the cheese for about 1 minute, or until melted.

Trust, it’s sooo worth the wait for that extra creaminess… unless you’re lactose intolerant, then definitely skip lol.

Step 5: Carefully remove the puto out of the steamer using tongs. Please dont’ use your hands - these are piping hot, so no burning yourself, okay? Let them cool for a few minutes before popping them out of the molds into your mouth. Enjoy!

👩🏽‍🍳 Key Tips

• Don’t Overmix: If you’re using all-purpose flour, avoid overmixing because that can cause gluten to form and turn your puto dense & disappointing, instead of being light and fluffy!
• Oil Silicone Molds for Easy Removal: Don’t forget to oil the molds so they easily pop right out. Plus, it saves you the headache of scrubbing stuck batter—worst case, just soak and rinse if needed!
• 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.  

💭 Recipe FAQs

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