Puto
Puto
Soft and Fluffy Filipino Steamed Rice Cake
About This Recipe
Puto is one of the most versatile Filipino kakanin (rice cakes). These soft, slightly sweet steamed cakes are a staple at fiestas, birthdays, and everyday merienda. While traditionally made with fermented rice, modern recipes use flour and baking powder for convenience while maintaining that signature fluffy texture.
Puto is famously paired with dinuguan (pork blood stew) - the sweet-savory combination is beloved across the Philippines. But puto is equally delicious on its own, topped with cheese, salted egg, or simply enjoyed plain with hot chocolate.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 cup evaporated milk
- 1/2 cup water
- 1/4 cup melted butter
- 1 tsp vanilla extract
Optional Toppings:
- Sliced cheddar cheese
- Salted duck egg slices
- Grated coconut
Instructions
- 1
Combine Dry Ingredients
Sift together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.
- 2
Mix Wet Ingredients
In another bowl, whisk eggs, evaporated milk, water, melted butter, and vanilla extract until well combined.
- 3
Combine and Mix
Pour wet ingredients into the dry ingredients. Mix until just combined - don't overmix! A few lumps are okay. The batter should be smooth but not too thick.
- 4
Prepare for Steaming
Grease puto molds or mini muffin cups. Fill each about 2/3 full. Top with cheese or salted egg if desired. Bring water in steamer to a rolling boil.
- 5
Steam
Steam puto for 15-20 minutes until a toothpick inserted comes out clean. The tops should be firm but bouncy. Remove from molds while warm. Serve immediately or at room temperature.
Tips & Variations
Steam Tips
Wrap steamer lid with cloth to prevent water droplets from falling onto puto, which causes flat tops.
Ube Puto
Add ube extract and halaya for beautiful purple puto with added ube flavor.
Puto Pao
Add asado or siopao filling in the center before steaming for savory puto pao.