Traditional Filipino Puto Recipe: A Step-By-Step Guide

Ingredients

2 cups of Rice Flour
1 cup of Sugar
1 tbsp of Baking Powder
1/4 tsp of Salt
2 cups of Coconut Milk
1/2 cup of Water
1/2 cup of Evaporated Milk
1/2 cup of Cheddar Cheese, grated
1/2 cup of Unsalted Butter, melted

Steps and instructions

Combine the rice flour, sugar, baking powder, and salt in a large mixing bowl.
Add the coconut milk, water, and evaporated milk to the dry ingredients. Stir until well combined and ensure no lumps are present.
Gradually add the melted butter to the mixture and whisk until it becomes smooth.
Prepare your steamer by filling it with water and bringing it to a boil.
While waiting for the water to boil, grease the puto molds with a bit of melted butter.
Fill each mold 3/4 full with the batter then top with a sprinkle of grated cheddar cheese.
Place the filled molds in the steamer, cover, and steam for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
Remove the molds from the steamer and let them cool before removing the puto from the molds.
Repeat the process until all the batter is used up.
Enjoy your puto warm or at room temperature.

Tools for making

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used to mix and incorporate the ingredients smoothly.
Steamer - A pot or appliance used to steam the puto molds.
Puto Molds - Small individual molds used to shape and steam the puto.
Toothpick - Used to check if the puto is cooked by inserting into the center.
Grater - To grate the cheddar cheese for topping the puto.
Brush - To grease the puto molds with melted butter.

Recipe variations

Instead of rice flour, you can try using all-purpose flour or glutinous rice flour for a different texture.
Add different flavors to the batter such as ube (purple yam) extract, pandan extract, or vanilla extract.
For a savory twist, add cooked and diced ham, bacon, or sausage to the batter.
Experiment with different toppings like salted egg slices, sliced mangoes, or grated coconut.
Create a distinct flavor by using coconut water instead of regular water.
Make a chocolate version by adding cocoa powder to the dry ingredients.
Add some texture by mixing in grated coconut or coconut flakes to the batter.
For a vegan option, substitute the milk with coconut milk or almond milk and use vegan butter or coconut oil instead of butter.
Make a cheese-filled puto by placing a small cube of cheddar or mozzarella cheese in the center of each mold before pouring in the batter.
For a healthier alternative, use honey or natural sweeteners instead of sugar.

Recipe overview

Welcome to our recipe page for Puto, a traditional Filipino steamed rice cake that's known for its soft, fluffy texture and subtly sweet flavor. This recipe will guide you through the process of making Puto using common ingredients and simple cooking techniques. You'll find a list of ingredients, along with a step-by-step guide to walk you through the process. With hints of coconut and a sprinkle of cheese for added flavor, this delicious dessert or snack is sure to become a favorite. You can enjoy Puto warm or at room temperature — it's a versatile treat that's perfect for any occasion!

Common questions

Can I use regular flour instead of rice flour? No, rice flour is essential for making puto. Regular flour will not yield the same texture and taste.
Can I use other types of milk instead of coconut milk and evaporated milk? It is best to use coconut milk and evaporated milk for an authentic flavor, but you can experiment with other milk alternatives if desired.
Can I skip the cheese topping? Yes, you can omit the cheese topping if you prefer a plain puto. It will still taste delicious.
Can I use a different type of mold? Traditionally, puto is made using individual round molds. However, you can use a large baking pan or muffin tin as an alternative.
Can I store leftover puto? Yes, you can store leftover puto in an airtight container at room temperature for up to 2-3 days. Reheat before serving.
Can I freeze puto? Yes, you can freeze puto. Place them in a freezer-safe container or bag, and they can be stored for up to 1 month. Thaw before reheating.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used for mixing the batter until smooth and well combined.
Steamer - Essential for steaming the puto molds to cook the batter.
Puto Molds - The molds used to shape and steam the puto.
Toothpick - Used to check if the puto is cooked by inserting it into the center.
Melted Butter - Used for greasing the puto molds to prevent sticking.
Grater - Needed to grate the cheddar cheese for topping the puto.

Origin stories

Puto is a type of steamed rice cake originating from the Philippines. It holds a significant place in Filipino culture and is often enjoyed during special occasions and festivals. One such festival is the Pahiyas, celebrated in the province of Quezon. During Pahiyas, locals creatively decorate their homes with agricultural harvests, and colorful rice cakes, including puto. The most beautifully decorated house is awarded by the local government. The puto used in this festival is not only a tasty treat but also an integral part of a vibrant, colorful, and meaningful tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.