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Home > Filipino Recipes

Puto (Steamed Rice Cake)

BY :Bebs | Published: 12/08/ 2021 | Updated:06/05/ 2024 | 10 Comments

RECIPE VIDEO PRINT
5 from 8 votes
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These classic Filipino steamed rice cakes, 'puto', are perfect with a hot cup of coffee for a delightful filling snack or breakfast.

Soft and Fluffy Puto or Steamed Rice Cakes

  • What is Filipino Puto?
  • Ingredients needed for this Rice Puto Recipe
  • Secret to fluffy soft Puto
  • Tips in cooking this Puto Recipe
  • Recipe Video
  • To Serve & Store
  • FAQs
  • Printable Recipe
  • Puto Recipe
  • Similar Recipes

What is Filipino Puto?

Puto or sometimes called Putong Bigas is a traditional Filipino steamed rice cake made from galapong or rice dough. Also referred to as putong puti (white puto) because of its stark white color, it is one of the most popular types of puto in the Philippines.

This puto recipe is so simple to make with just a few ingredients and easy-to-follow steps. The traditional way of making puto involves using slightly fermented rice done by soaking it overnight. The rice is then ground using stone mills with some water and sugar to make the batter known as galapong. But nowadays, making puto is much simpler as rice flour is easily accessible.

Puto is a popular accompaniment for savory dishes like Dinuguan (pork blood stew) or pancit (rice noodles), as it gives a slightly sweet flavor that compliments the said dishes. You can also enjoy these soft, fluffy, and delicious steamed rice cakes as an all-day snack with a cup of hot coffee or chocolate or even as a dessert!

Ingredients needed for this Rice Puto Recipe

Rice Flour - if rice flour is unavailable, you can make your own galapong by soaking rice overnight in water and then making it into a batter using a blender. You may also use all-purpose flour or cake flour, but note that the taste and texture will be different.

White Granulated Sugar. You may also use caster sugar if preferred.

Baking Powder & Instant Yeast - these are used as leavening agents. The yeast will give you that fermented rice flavor without the long waiting time.

Coconut Milk - you may use whole milk as an alternative if coconut milk is unavailable.

Hot water helps in dissolving the dry ingredients faster.

Oil aids in making the steamed rice cakes stay moist.

Anise seeds are optional but I recommend trying it as they lend a sweet and licorice flavor.

Ingredients for Puto Rice

Secret to fluffy soft Puto

Never skip the resting time. I made it several times and believe me, letting it rest for a few minutes makes a whole lot of difference. This is very important if you want to have that pillowy soft puto. You will only need to rest it for 20 minutes or up to 30 minutes. You will notice that the batter will get foamy and thick at the 20-minute mark. At 30 minutes, it becomes more bubbly and more volume.

I recommend resting the batter after pouring it on the molds so you won't disrupt the rising process by transferring it later, resulting in deflated or flatter rice cakes.

Don't forget to use lukewarm liquid to activate the yeast.

Tips in cooking this Puto Recipe

  • Make sure the steamer water is boiling before placing the prepared puto molds in the steamer basket.
  • To avoid condensation water from dripping onto the steamed rice cakes, cover the steamer lid with a clean kitchen towel or cheesecloth.
  • If you want a cracked top on your puto, cook under medium-high heat. For an even and smooth top, cook over low heat. You may have to adjust the cooking time though.
  • You may use silicone molds for easy release of the puto.
  • Avoid opening the steamer lid until the cooking time is done. To check the doneness of the rice cake, insert a toothpick in the center; if it comes out clean, the steamed cake is done.
Step by step photos on how to cook puto.

Recipe Video

To Serve & Store

Serve Putong Puti with a hot cup of chocolate or coffee for a delicious midday snack or breakfast. Make it a complementary side for Dinuguan, Pancit, or Sopas.

Place leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.

Reheat in the steamer for about 3 to 5 minutes until softened or pop in the microwave for a few seconds.

Putong Puti or Putong Bigas made from rice flour.

FAQs

Why is my puto not fluffy?

You may have overmixed the batter making the air bubbles that make the puto fluffy disappear. Another reason may be the baking powder or instant yeast that you used.

Why is my puto soggy?

Water droplets from the steam will make the puto soggy. Make sure to line or cover the steamer lid with a cloth or kitchen towel.

Plain puto and puto with anise cooked in a steamer.

Make this puto recipe now and let us know how it turns out!

Printable Recipe

Soft and fluffy Puto using rice flour.
Print Review

Puto Recipe

5 from 8 votes
Learn how to make the classic Filipino steamed rice cake or Puto using simple ingredients and know the secret to make sure they come out fluffy and airy but moist.
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Resting Time 20 minutes mins
Total Time: 45 minutes mins
Course :Breakfast, Snack
Servings =12
Print Recipe Rate this Recipe

Ingredients
 

  • 2 cups rice flour
  • ΒΌ teaspoon salt
  • ΒΎ cup white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons instant yeast
  • 1 cup coconut milk
  • 1 cup hot water
  • 1 tablespoon oil
  • 1 teaspoon anise seeds and a bit more for topping (optional)

Instructions
 

  • 2 cups rice flour, ΒΌ teaspoon salt, ΒΎ cup white sugar, 2 teaspoons baking powder, 2 teaspoons instant yeast
    Combine all dry ingredients in a large mixing bowl.
  • 1 cup coconut milk, 1 cup hot water
    Mix coconut milk and hot water to make it lukewarm. You can also combine both and heat to lukewarm. Add this to the dry ingredients.
  • 1 tablespoon oil, 1 teaspoon anise seeds and a bit more for topping
    Add oil and anise seeds, if using, and mix, using a spatula or whisk, until completely blended. The texture will be a bit runny at this point.
  • Let it rest for 10 minutes and then gently mix several times, you will notice that the texture becomes thicker.
  • Transfer the mixture to the molds or pan and let it rest for another 20 minutes.
  • 5 minutes before the batter is ready, prepare the steamer. Fill the bottom pot with enough water and bring to boil. If you desire to have the cracked top, use medium heat, Lower the temperature to low to bring the water to a gentle simmer to get a smooth top .
  • Place the mold in the steamer basket and cover with the lid, lined with cloth. Steam for 15-20 minutes or until inserted toothpick comes out clean.
  • Remove the mold from heat and let it cool down a bit before unmolding.

Nutrition

Calories: 212kcalCarbohydrates: 38gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 55mgPotassium: 156mgFiber: 1gSugar: 13gVitamin A: 1IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Reader Interactions

Comments

    5 from 8 votes (4 ratings without comment)

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  1. Nora Vilma Balderama says

    May 30, 2024 at 10:18 am

    5 stars
    very profound and easy to follow! thank you for sharing ☺️

    Reply
  2. Sho says

    January 09, 2023 at 3:19 pm

    5 stars
    Hi! Is it possible to make it to a pandan version? What's the best way?

    Reply
  3. MF says

    October 31, 2022 at 2:59 am

    5 stars
    Tried recipe for the first time … Patok 🀩
    So delicious and easy to do … love the coconut milk flavor in it πŸ‘πŸ½

    Reply
  4. Judy says

    June 10, 2022 at 9:22 pm

    This looks tasty. What could you substitute for the coconut milk and still get a fluffy puto? We have a coconut allergy. Salamat!

    Reply
    • Bebs says

      June 25, 2022 at 5:42 pm

      Hi Judy, you can use water instead but it will not be as flavorful. Try using milk or other alternatives like almond milk.

      Reply
  5. Kimmy says

    April 29, 2022 at 7:48 am

    5 stars
    I've made this several times already. I don't add the oil anymore and waited 30 minutes before steaming it on high heat. Reminded me of fun memories growing up. Now, my two daughters can eat this delicious Filipino delicacy without going to the Filipino bakery. They both love it! Thank you for sharing this recipe.

    Reply
    • Bebs says

      May 09, 2022 at 8:32 pm

      Yes, I know this feeling too well, Kimmy! Same when I was in Germany and craving Filipino food and delicacies. Happy that your girls like it too.

      Reply
    • Bebs says

      June 11, 2022 at 11:59 pm

      I am happy your girls love them, and I am sure they will now have their own fun memories of Filipino delicacies because of you.πŸ™‚

      Reply
  6. leah says

    December 13, 2021 at 11:20 pm

    Thank you for this recipe. I've been looking for a puto lasun recipe for a long time. If I want to steam this in a cake pan, do I have to steam longer?

    Reply
  7. Maya says

    December 11, 2021 at 6:03 pm

    This is same as "vatayappam" of kerala, south India
    Thanks for the recipe

    Reply

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