Puto: Steamed Rice Cakes
Puto are fluffy, mildly sweet steamed rice cakes, often topped with cheese. They are eaten with dinuguan or as a snack.
About Puto
Puto are steamed rice cakes, often topped with cheese. They are served with dinuguan or as a snack. The cakes are light, fluffy and mildly sweet.
Puto is among the most common kakanin in the Philippines. These small, fluffy steamed rice cakes are mildly sweet and often topped with cheese. They are traditionally paired with savory dishes like dinuguan, making a sweet-savory combination.
Ingredient notes
- Rice flour: gives puto its light, slightly chewy texture.
- Baking powder: makes the cakes rise during steaming.
- Milk and eggs: add richness and softness.
Tips for the best Puto
- Do not overmix. For fluffy puto.
- Fill the molds three-quarters. To allow rising.
- Wrap the lid with a towel. To prevent drips.
What to serve with Puto
Serve with dinuguan or as a snack.
Variations and substitutions
- Cheese puto: add cheese.
- Ube puto: add ube.
Storing and reheating
Refrigerate for up to 2 days and re-steam for a few minutes to soften. Puto can also be frozen for 1 month.
Frequently asked questions
Why are my puto flat?
The batter was overmixed or the baking powder was old. Mix just until combined.
Can I make puto without a steamer?
Yes. Use a pot with a rack and a lid wrapped in a towel.
More Filipino recipes you might like
Kutsinta, Bibingka and Sapin-Sapin.
