• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

kawaling pinoy

Serving Delicious Asian Recipes One Pot at a Time

  • Home
  • Recipes
  • Kitchen Tips
  • About
  • Nav Social Menu

Puto

by Lalaine Manalo last updated October 9, 2019 posted March 26, 2019 154 Comments

8.9Kshares
  • Share
  • Pin
  • Email
Recipe Print

Puto made of rice flour and coconut milk are soft, fluffy, and tasty! These Filipino steamed rice cakes are delicious on their own or paired with savory dishes such as pancit and dinuguan.

puto on a wooden serving plate
Puto

I have recipes for morcon and kilawing labanos at atay ready to be published in my draft box but since I posted my dinuguan a couple of days ago, I thought the best follow up would be its perennial pair, puto. Because what’s better to serve with hearty and savory pork blood stew than soft and fluffy steamed rice cakes?

What is Puto

Puto is a popular Filipino delicacy usually enjoyed as a filling midday snack or as an accompaniment to savory dishes such as dinuguan, pancit or sopas.

Although all-purpose flour, cake flour or even hotcake mixes are also used in making this kakanin, traditional putong puti is made from rice grains soaked in water overnight and processed into a smooth batter called galapong. The fermented rice batter is then steamed in banana-lined bamboo platters (bilao) or individual molds.

Over the years, home cooks have spun these native cakes into many delicious varieties by adding extracts such as pandan and ube flavorings or by topping them with slices of cheese or salted duck eggs. The recipe here is a for basic putong bigas which you can, of course, fancy up as you like.

steamed putong puti on a wooden steamer basket

Tips on How to Make Puto with Rice Flour

  • While you can steam the rice batter as soon as you make it, I highly recommend refrigerating it first overnight before steaming. This extra step was a tip a KP reader shared in the comments below, and it does make for a softer and less crumbly texture in my opinion.
  • I use silicone molds and they don’t need greasing but if you’re using tin or glass molds, make sure to liberally brush with oil or spray with non-stick cooking spray the insides of the molds.
  • The molds I use for this recipe have 2-ounce (1/4 cup) capacity, and at this size, the batter takes about 15 minutes to cook. If using smaller or larger molds or ramekins, adjust steam time accordingly. Check for doneness by inserting a toothpick in the center of the cake; if it comes out clean, the steamed cake is done.
  • Cover the steamer lid with cheesecloth or any cotton material to keep the condensation from dripping on the steamed muffins.

holding putong bigas with hand

More Rice Cake Recipes

  • Kutsinta
  • Biko
  • Kalamay Ube
  • Sapin-Sapin

Give this Puto recipe a try. It makes about 3 dozens but you can easily halve or double the recipe depending on what you need.

Store leftovers in an airtight container; they will keep in the fridge for up to 3 days. When ready to serve, warm in the microwave for a few seconds or in the steamer for about 3 to 5 minutes until softened.

steamed puto on a wooden steamer basket
Print Recipe Leave a Comment
3.64 from 44 votes

Puto

Puto made of rice flour and coconut milk are soft, fluffy, and tasty! These Filipino steamed rice cakes are delicious on their own or paired with savory dishes such as pancit and dinuguan.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Snack
Cuisine: Filipino
Keyword: putong bigas, putong puti, steamed rice cake
Servings: 3 Dozens
Calories: 119kcal
Author: Lalaine Manalo

Ingredients

  • 4 cups rice flour
  • 1 1/2 cups sugar
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 can (13.5 ounces) coconut milk
  • non-stick cooking spray or melted butter
US Customary - Metric

Instructions

  • In a bowl, combine rice flour, sugar, baking powder, and salt. Whisk until distributed.
  • Add water and coconut milk. Stir until smooth and well-blended. Cover with film and refrigerate overnight.
  • Lightly spray insides of puto molds with non-stick cooking or lightly brush with melted butter. Pour puto batter into molds until 3/4 full.
  • In the bottom part of the steamer, add water and bring to a boil. Arrange filled puto molds in a single layer on the steamer basket. Place steamer basket over the bottom part. Wrap lid of the steamer with cheesecloth or any cotton material (to prevent condensation from dripping onto puto) and cover steamer. 
  • Steam for about 15 minutes or until a toothpick inserted in center comes out clean.
  •  Remove from the heat and allow to slightly cool and gently remove puto from the molds.

Nutrition

Calories: 119kcal | Carbohydrates: 23g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 35mg | Potassium: 137mg | Sugar: 8g | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.5mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

More Good Food

Paella
Ginataang Bilo Bilo
Mango Curry Chicken
Chicken Sopas

Filed Under: Rice, Potatoes and Noodles Tagged With: coconut milk, rice flour

<< Sapin-Sapin
Pata Hamonado >>
Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

Subscribe

Thank you! You have successfully subscribed to our newsletter.

Subscribe

Get updates via email and a FREE eCookbook!

Reader Interactions

Comments

  1. Liezl Roldan says

    November 3, 2019 at 6:12 am

    How can i achieve yung may bitak bitak or hiwa kasi sakin po plain lang kaya medyo hilaw yung sa gitna pero yung taste naman is masarap yung di k talaga makuha kiha e yung parang may hiwa sya ng tatlo

    Reply
    • Lalaine Manalo says

      November 3, 2019 at 2:25 pm

      Hi, Liezl,

      Para pumutok yung puto, make sure kumukulo na ang tubig sa steamer bago ilagay ang puto at medyo malakas ang apoy. 🙂

      Reply
  2. Raquel says

    June 30, 2019 at 1:45 am

    Hi Ms. Lalaine,
    Thank you for sharing this recipe, I read someone’s inquiry about using regular milk instead of coconut milk, actually I tried using fresh milk instead of coconut milk and it did turned out well. I topped it with cheese and everyone in our household loves it.
    They’re even encouraging me to make a business out of it because it is much different from those puto in the market.
    I also tried your kuchinta recipe and it’s now our gang’s favorite 🙂
    Thanks for sharing your cooking skills 🙂

    Reply
    • Lalaine Manalo says

      July 8, 2019 at 7:08 pm

      Thank you, Raquel! I’m glad you guys like the Kutsinta. Try the Leche Puto next 🙂

      Reply
  3. Myrna says

    May 10, 2019 at 2:09 pm

    5 stars
    Hi Lalaine,

    I seldom really leaves a comment unless the recipe is good. If the recipe is not, I don’t comment either. But I normally saves the ones I’ve tried and found to be good and something that I would be using regularly. Your rice puto is by far the best recipe for puto using rice flour that I have come across with. Especially for us Filipinos living overseas where “giniling na bigas” is not available. This is now my go to recipe for rice puto. I’ve already made this recipe so many times since I tried this. Thank you so much for sharing 🙂

    Reply
    • Lalaine Manalo says

      May 12, 2019 at 12:58 am

      Thank you so much, Myrna. I really appreciate your feedback. I am glad you like the recipe 🙂

      Reply
  4. Rose says

    March 29, 2019 at 9:37 pm

    Hi Laine, may I ask if the rice flour you are referring to in this recipe the same rice flour being used in making palitaw and bilo-bilo. Kindly educate me please.
    thanks so much Laine.

    Reply
    • Lalaine says

      March 29, 2019 at 9:57 pm

      Hi Rose,

      No, this is regular rice flour, not the glutinous rice flour used in making palitaw or bilo bilo. The package I think has red lettering while the glutinous one has green. 🙂

      Reply
  5. Han says

    March 27, 2019 at 11:07 pm

    Anung brand name ng baking powder na gamit mo?kasi baking soda ang nakikita ko sa Asian store.ty

    Reply
    • Lalaine says

      March 27, 2019 at 11:20 pm

      Hello Han,

      The one I used for this Calumet brand and I bought it from Walmart I believe.

      Reply
  6. Gilda says

    March 26, 2019 at 11:53 am

    Just made this recipe today and it was aweeeesome! Didn’t have the round molds so i use the extremely small loaf pan and steamed for 20 minutes and it came out delicious! Thanks, Lalaine!

    Reply
    • Lalaine says

      March 26, 2019 at 6:11 pm

      Thank you so much, Gilda. I am glad you enjoyed the puto. 🙂

      Reply
  7. ALISA says

    March 26, 2019 at 11:00 am

    Your other recipe for Puto, it calls for refrigerating the dough mixture of rice flour, water and coconut mik and then refrigerate overnight. The next day, you told us to mix in the sugar and the baking powder. The result is not really fluffy. I did put a cloth over the steamer before covering it to avoid water condensation to the mixture/

    Reply
    • Lalaine says

      March 26, 2019 at 6:09 pm

      Hello Alisa,

      I am sorry about the confusion, this is an old recipe that I updated yesterday. I tested the old recipe a few times to see how I could improve it. The measurements are the same but from trying different batches, I found that it’s ok to add the baking powder and sugar before refrigerating. I mentioned in the tips section that you can steam the batter right away, it’s just the refrigeration part makes the cake better in my opinion. Did the puto turn out hard when you made them? They’re a bit more compact than, say, a mamon, but they do have a nice, soft texture.

      Reply
  8. Han says

    February 5, 2019 at 1:27 pm

    Ng try ako mgluto ng puto kaso hindi maganda resulta kasi mapait kasi parang subra yata ang equation ng baking soda

    Reply
    • Lalaine says

      March 25, 2019 at 9:40 pm

      Hello Han,

      Walang baking soda ang recipe. It’s supposed to be baking powder 🙁

      Reply
  9. charnette ng says

    January 12, 2019 at 3:17 am

    Hi, I had bought the wrong ingredient, I bought coconut cream instead of coconut milk. can I use it for the puto? what should I do?

    hope you can help me…

    Reply
    • Lalaine says

      March 28, 2019 at 7:34 am

      You can still use it. As coconut cream is more concentrated just adjust the amount needed and add more water. 🙂

      Reply
  10. Carlos says

    December 13, 2018 at 7:28 pm

    Hi I forgot to read the l
    Part that said chill overnight and I already added everything in it. Can I still make it or do chill it still?

    Reply
    • Lalaine says

      March 28, 2019 at 7:36 am

      No problem! I retested the recipe to try out different ways and refrigerating the complete batter is fine 🙂

      Reply
  11. Angelica Canelas says

    November 19, 2018 at 6:42 pm

    I just tried it today and it was great 💕

    Reply
    • Lalaine says

      December 2, 2018 at 11:41 am

      🙂

      Reply
  12. Irviannd says

    November 13, 2018 at 9:58 am

    Hi! Love this recipe, have made it before. I’m in a rush though to make the current recipe and was wondering if I really needed to leave the batter overnight or can it be a couple hours?

    Reply
    • Lalaine says

      March 28, 2019 at 7:36 am

      You can steam the batter straight away. I just recommend refrigerating it as this extra step seems to help with the texture of the puto and makes it less crumbly.

      Reply
  13. tentay says

    October 13, 2018 at 9:11 pm

    hi i tried it and its perfectly good and my only comment is the Baking powder.. tatse too much for me.. will try to reduce it to 2tbsp nxt time

    Reply
    • Lalaine says

      March 28, 2019 at 7:48 am

      I am so sorry to hear the baking powder left an aftertaste. I think some people have a more acute sense of taste. Let me know how 2 tablespoons work in the recipe. 🙂

      Reply
  14. chin says

    October 3, 2018 at 7:52 am

    hi, is there any difference to the puto if didnt refrigerate overnight the rice flour ,water and coconut milk mixtures?

    Reply
    • Lalaine says

      March 28, 2019 at 7:44 am

      You can cook the batter right away. The extra step of refrigerating the mixture as suggested by a reader and when I re-tested the recipe applying her tip, it did make the puto softer and less crumbly.

      Reply
  15. Jihan T. says

    July 31, 2018 at 7:51 am

    Hi! Just want to let you know that your website is my “go to” site whenever I NEED to make some filipino food that i might have done once before or never in my life. I tried this puto recipe while I’m making the lechon belly 😁🤭. I can’t fully follow your lechon recipe on low heat coz my oven is broken (it turns off and on easily when on low temps)😭😭😭😭. So yeah. The puto I made is the best one so far considering I read your instructions wrong. 😰 I already mixed the baking powder in before I even tried to let it sit in the fridge so I just continued to steam them right away anyway. Also, I’ve been craving this so I am just as impatient. 🤭 Thanks again!

    Reply
    • Lalaine says

      March 28, 2019 at 7:50 am

      Thank you so much, Jihan. I am so happy you find the recipes here useful.

      I did re-test the recipe and adding all the ingredients together before refrigerating is fine. 🙂

      Reply
  16. Tess says

    June 22, 2018 at 2:46 pm

    Thank you for sharing this recipe.
    I did a batch of this last weekend and I just found it too sweet and crumbly for my liking. I am not sure if it should be really crumbly but I would prefer less sweetness .. perhaps reduce the sugar to 3 cups.

    Reply
    • Lalaine says

      March 28, 2019 at 7:05 am

      Hello, Tess,

      The sugar in the recipe is only 1 1/2 cups 🙁 Did you use 3 cups?

      Reply
  17. Tita Terry says

    June 8, 2018 at 7:04 pm

    My sister is visiting from Atlanta and we decided to make this Puto. We were both in tears when we tasted the puto that brought us back to our childhood. We were definitely doing the happy dance in the kitchen. We’ve made the premix and the Bisquick version before but never satisfied with the taste until I came across your recipe. Thank you so much for these “real” puto.

    Reply
    • Lalaine Manalo says

      July 23, 2019 at 4:17 am

      Hi Terry! Reading your comment made me so happy. I could imagine you and your sister doing the happy dance 🙂

      Reply
  18. Joyce says

    April 28, 2018 at 7:19 pm

    Hello,

    What kind of rice flour you use, is it the one from the Asian store?

    Thank you

    Reply
    • Lalaine says

      April 29, 2018 at 1:48 am

      Yes, the one in the bag. It comes in a clear bag with green labeling for rice flour and then red for sweet rice flour. 🙂

      Reply
      • Joyce says

        April 30, 2018 at 6:47 pm

        The green labelling is glutinous rice flour, is it not?

        Reply
        • Lalaine says

          April 30, 2018 at 10:24 pm

          I’m so sorry! Yes, green is glutinous. I just checked the bags I have in my pantry, red is rice flour.

          Reply
      • Stev says

        September 11, 2018 at 7:50 pm

        Hi miss lalaine! Ilang puto po ba ang nagawa nga 4 cups rice flour?

        Reply
        • Lalaine says

          March 28, 2019 at 7:48 am

          Almost 3 dozens. I used 1/4-cup silicone molds 🙂

          Reply
      • Melchie Arcebuche says

        November 2, 2018 at 11:12 pm

        Hi Ms. Lalaine, I made this puto recipe yesterday and i’ve followed the instruction but ang kinalabasan po naging buhaghag siya at hindi siya sticky, kapag kinain mo siya naghihiwalay hiwaly siya…ano bo kaya ang nangyari….can i use 1 cup of glutinous flour then 3 cups of rice flour?

        Thank you.

        Reply
        • Lalaine says

          March 28, 2019 at 7:41 am

          I am so sorry to hear the recipe didn’t work well for you. This puto is supposed to be a soft muffin, I am not sure why it would fall apart. 🙁 No, please, don’t use glutinous rice flour as it will make the it very sticky.

          Reply
  19. NRZ says

    December 9, 2017 at 10:43 am

    Hi Lalaine. Thanks for your Puto recipe loved it…made it the first time almost every one of them puffed out open. The second time , only 2 or 3 we’re open. Is there anything I could have done to make it puffed open? I like it when they are open….any tricks you can suggest.. I used the same ingredients…Merry Christmas!!

    Reply
    • Lalaine says

      December 12, 2017 at 8:40 am

      Hello! I am glad you enjoyed this puto recipe.

      I also like my puto split on the top, makes them look “authentic”. I think the reason they burst on top is when you steam them in vigorously boiling water. You can try this method and let me know how it works 🙂

      Reply
  20. ad pi says

    November 14, 2017 at 5:58 am

    Hi. Tried your recipe today. Didn’t change anything. It was great! I love the puto! Thank you very much for sharing the recipe.

    Reply
    • Lalaine says

      November 15, 2017 at 10:41 pm

      Thank you so much for the feedback. 🙂 I am glad you liked them!

      Reply
  21. Joseph L. Buaron says

    August 24, 2017 at 3:47 am

    hi Lalaine, many thank for your complete very open instruction,

    Reply
    • Lalaine says

      August 24, 2017 at 9:54 am

      Thank you so much, Joseph. Happy cooking!

      Reply
  22. Mylene says

    July 13, 2017 at 6:52 pm

    Can I use glutinous rice flour instead of rice flour? if so, how many cups?

    Reply
    • Lalaine says

      July 14, 2017 at 7:59 am

      Hi Mylene,

      Glutinous rice flour won’t work in this recipe because that is a sticky rice, the texture will be very different. Please don’t use it.

      Reply
      • Mylene says

        July 14, 2017 at 9:56 am

        Thanks! I just made the Royal Bibingka out of the glutinous rice flour, your recipe as well. It reminds me of tikoy 🙂

        Reply
        • Lalaine says

          July 17, 2017 at 2:10 am

          Ah yes, they do have the same texture Love tikoy! I need to learn how to make it!

          Reply
  23. Lynn says

    June 17, 2017 at 6:34 am

    Hi Miss Lalaine.
    If I will be using fresh coconut, should I use the kakang gata or the pangalawang piga? And how many cups for this recipe?.
    I am very excited to try your recipe. I love puto 😊

    Reply
    • Lalaine says

      June 21, 2017 at 10:38 pm

      Coconut milk will be the second extraction. You need 414 ml of coconut milk 🙂

      Reply
      • Lynn says

        June 22, 2017 at 6:23 pm

        Thank you 🙂 ❤️

        Reply
        • Lalaine says

          June 23, 2017 at 2:01 am

          🙂

          Reply
  24. Aries says

    June 3, 2017 at 5:09 pm

    Hi what if i don’t have a puto molder what is the replacement?

    Reply
    • Lalaine says

      June 3, 2017 at 7:40 pm

      You can try mini muffin pans but you might have to grease the muffin pan well so they won’t stick. Let me know how it works. 🙂

      Reply
      • ice says

        June 10, 2017 at 1:01 am

        yong 3 tablespoon po b n baking powder ilang grams sya? at ung cups n.ginamit nyo.po ilang grams.din katumbas?
        thanks

        Reply
        • Lalaine says

          June 11, 2017 at 11:58 pm

          Hello Ice

          1 cup is standard measurement and it’s equivalent to 125 grams. 🙂

          Reply
          • Mike says

            June 21, 2017 at 10:40 pm

            Actually 1 cup is 250 Grams! cheers Mike

          • Lalaine says

            June 21, 2017 at 10:53 pm

            I actually used the conversion from King Arthur’s Flour and it does state A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams. Here are the links to sources: http://www.kingarthurflour.com/learn/ingredient-weight-chart.html http://dish.allrecipes.com/cup-to-gram-conversions/ https://www.weekendbakery.com/cooking-conversions/ http://m.joyofbaking.com/WeightvsVolumeMeasurement.html

            Ingredients might have the same bulk but don’t necessarily weigh the same like 1 cup of sugar might weigh more in grams than 1 cup flour. Cheers!

          • Mike says

            June 24, 2017 at 1:24 pm

            But surely it is volume measurement not weight measurement? Volume is 250g Mike

          • Lalaine says

            June 24, 2017 at 3:16 pm

            Volume measurements woukd be 1 cup, 1 tablespoon, etc. Weight measurements would be in grams. That is why things with the same volume like 1 cup of rice would weigh differently in grams than something lighter like 1 cup of flour.

  25. Jing says

    March 9, 2017 at 7:20 am

    Hi Tita, I followed everything, but I ended up with a “kutsinta”. What did I do wrong?

    Reply
  26. Alessandra Mariel Diric says

    January 10, 2017 at 7:03 pm

    So I accidentally read passed the refrigerate part and I already mixed the salt sugar and all that stuff! What do I do?!???😭😭

    Reply
    • Lalaine Manalo says

      April 22, 2019 at 7:54 am

      It should work fine. I just like when the dough is refrigerated as the puto seems softer and less crumbly.

      Reply
  27. agnes says

    December 12, 2016 at 12:23 pm

    Hi! Thank you so much for this recipe. Is there a specific brand of rice flour you use? Can you use rice flour made in Thailand or other countries?

    Thank you,
    agnes

    Reply
    • Lalaine says

      December 12, 2016 at 5:39 pm

      I use the one in bags. They’re clear bags with red lettering. The one with green letters is glutinous rice flour.

      Reply
  28. Matt says

    December 5, 2016 at 9:01 pm

    Cain I use instant gata for the coconut milk?

    Reply
    • Lalaine says

      December 6, 2016 at 12:45 am

      What do you mean instant gata? Are those the one in cans or in powder form?

      Reply
  29. Chriss says

    October 22, 2016 at 8:57 pm

    Hi thanks to this recipe I tried this and it came out good😋😋😋 and I shared with friends and everyone seems to enjoy the taste only one of my friend didn’t get it right not sure why😩
    Thanks again

    Reply
    • Lalaine says

      October 22, 2016 at 9:30 pm

      Thank you, Chris, for the feedback and for sharing the recipe with friends. I am glad you enjoyed it. 🙂

      Reply
  30. etica joy says

    October 21, 2016 at 4:48 am

    hi.for this recipe, pwedecpo ba yung rice flour na nabibili sa supermarket ang gamitin? or need talaga mag-grind ng regular rice? will try to make this tomorrow po eh. thank you.

    Reply
    • Lalaine says

      March 4, 2018 at 6:14 am

      Yes, pwede siyang gamitin 🙂

      Reply
  31. Marcella says

    October 19, 2016 at 12:24 pm

    I have tried this recipe twice love it. I was wondering can I bake these in the oven? I have noticed the tops stay wet or moist when I steam them. I have tried several different ways to keep condensation out but nothing works.
    Thank you for any help

    Reply
    • Lalaine says

      March 4, 2018 at 6:13 am

      Hi Marcella,

      I am sorry for the late response. Your comment got caught in my spam filter.

      Do you mean baking them in the oven in a bain marie/water bath? Although I haven’t tried it personally, it might work as long as the molds are set on a water batch and tightly covered as you need the steam to cook them properly.

      Have you tried covering the steamer basket cover with cloth? This should help absorb the condensation.

      Reply
  32. Marge says

    September 25, 2016 at 6:07 am

    Do you really have to refrigerate overnight?

    Reply
    • Lalaine says

      September 26, 2016 at 1:25 am

      Refrigerating overnight really helped make the puto softer and less dense. 🙂

      Reply
      • Popo says

        October 21, 2016 at 11:07 pm

        Can we refrigerate it for 4 -6 hours? We don’t have time.. lol

        Reply
        • Lalaine says

          October 21, 2016 at 11:39 pm

          Yes, that’s fine. I like to refrigerate it overnight because I find the puto to be less coarse in texture 🙂

          Reply
  33. Claire says

    September 13, 2016 at 8:19 pm

    Hello po!
    Im glad i saw your posts. Thanks for sharing the recipe. I really want to try another version of puto recipe using rice flour.. and ma achieve ung nag pop ung top. kayalng dont have coconut milk on hand.. can i use fresh milk or evap milk instead? Thank you so much

    Reply
    • Lalaine says

      September 13, 2016 at 11:27 pm

      Hi Claire

      I’ve never tried this with fresh milk or evap but I guess it would work. The flavor will be different, though.

      Reply
  34. Czacza says

    September 11, 2016 at 2:55 am

    I made it today and seems good. The taste is perfect. Not so sweet. We love it. Thanks for sharing the recipe.

    Reply
    • Lalaine says

      September 11, 2016 at 10:20 am

      Thank you for the feedback 🙂

      Reply
  35. JOEBET says

    August 23, 2016 at 9:44 pm

    I would like to ask po if low, medium or high heat po ung gnamit nyu? thanks. 😀

    Reply
    • Lalaine says

      August 24, 2016 at 11:45 pm

      Hello Joebet

      Medium heat lang po 🙂

      Reply
  36. Cruz Raquel says

    August 22, 2016 at 5:26 pm

    Gudmorniñg po Ms.Lalaine..ask ko lang po kung meron po kayo Tagalog resipe ng mdali po maintindihañ at Sundan sa pag gawa po ng puto..at iba pong dessert na pwede inegosyo..Salamt po

    Reply
    • Lalaine says

      August 24, 2016 at 11:51 pm

      Hello Rachel

      Walang akong recipe na naka Tagalog but let me know kung ano mga dessert ang gusto mo na nasa blog at I’ll translate them. 🙂

      Reply
  37. Joebet says

    August 21, 2016 at 7:38 am

    Gusto ko lng po itanong kung ano po ung consistency ng batter? Kasi last time pag gawa ko sobrang watery cia kinalabasan ung matigas ung ilalim tas basa ung itaas. Ngayon nman po sobrang dry pag mix ng water coconut milk tsaka flour. mahirap ei mix. bukas ko pa po malalaman if ok po ung result. 😀 I am using a lot of your recipes and it all came great. Thanks. Dito lng po ako nahihirapan. Hahaha ^_^

    Reply
    • Lalaine says

      September 2, 2016 at 8:59 pm

      Hello Joebet

      Medyo malapot siya pero hindi very thick. I hope the puto came out ok.

      Reply
  38. Jho says

    August 17, 2016 at 6:40 pm

    Good day Po.
    I tried this recipe today. I feel so depressed with the result. I just follow all the ingredients and procedures. It comes out not so good like yours in your posted photo. Matigas Po sya at hindi Nag crack un ibabaw, parang lubog Po un gitna. hope you can help me with this.
    Waiting for your quick response.
    Thank you and God bless

    Reply
    • Lalaine says

      August 18, 2016 at 9:28 pm

      Hello Jho

      I am so sorry the recipe didn’t work for you as it should. I am not really sure bakit siya matigas at lumubog. The only reason I can think of, hindi tightly covered during steaming kaya nag eescape yung init?

      Reply
      • Jho says

        August 19, 2016 at 6:18 am

        Salamat Po sa pag reply.
        I’ll try it again…

        Many thanks and God bless Po.

        Reply
        • Lalaine says

          August 19, 2016 at 10:16 pm

          You’re welcome. Sana mas maging successful next time. 🙂

          Reply
  39. Rissa says

    July 4, 2016 at 4:52 pm

    Kapampangan ka naman pala atse,dakal salamat pu for your recipe,I have been making puto for my kids but only used flour,syempre mas buri ku itang puto kekatamu,very happy to have come across your site..try ku gawan ini bukas..
    Your kabalen from Australia 🙂

    Reply
    • Lalaine says

      August 24, 2016 at 11:38 pm

      Hello Kabalen

      I hope aburi mu ining puto, mas manyaman talaga ing gawa king rice. Let me know how it turned out 🙂

      Reply
      • Shiela Balanza says

        November 1, 2016 at 4:34 pm

        Hi atsi kong mangalagu! Aku pu Shiela Balanza, kababayan yupu from UK. I am happy to kbow you are all my Cabalens! Mahilig mamaglutu! Malapit napu ing December sikat na kanyan kakanin lalu na keni UK ala masyadu mamaglutu mknyan bsa ku sna magbusiness ngeni mu Xmas season! Makamiss Pilipinas ne? Thanks atsing Lalaine for your food blog! Kalwat kune dinownload pati application mu iphone! I am delightful talaga to have found your website!
        Thanks and more power pa pu!
        Cabalen from Mabalacat, Pampanga!

        Reply
        • Lalaine says

          April 3, 2018 at 2:40 pm

          Salamat a dakal. Sheila. Apasaya mo ku sobra. I am glad you find the recipes useful. Good luck sa business 🙂

          Reply
      • Cindy says

        January 18, 2018 at 8:37 pm

        Hi po miss Lalaine,

        Kapampangan ku rin pu, kutang ku mu pu Sana kasi magtake ku kung bakit magaspang ya pa rin texture maski na overnight ya pu king fridge

        Reply
        • Lalaine says

          January 20, 2018 at 9:12 pm

          Hello Cindy,

          Rice flour ba etang binabad or giniling ya etang abias?

          Reply
  40. chris says

    June 11, 2016 at 1:07 am

    kailan po mag stop mag mix? pag na mix na po lahat nag ingredients
    kailangan pa po ba e mix sya ng matagal? ung nagawa ko po first time po matigas. hehehe pero tama po ung timpla.

    Reply
  41. Vivzky says

    May 19, 2016 at 8:48 pm

    Hi po!

    Pwede po ba Yong coconut milk substitute with water?

    Reply
    • Lalaine says

      May 21, 2016 at 12:49 am

      I’ve never tried this puto with water, the flavor might be different.

      Reply
      • kel says

        August 11, 2016 at 1:36 pm

        hi
        tanong ko lang sana kung paano gumawa ng puto na ang gamit ay glutinous rice?
        nasusbukan ko yung rice flour puto recipe nyo at perfect ang lasa. nilagyan ko ng tela yung takip para di mapunta sa puto.
        pls pakisagot tanong ko kung pano gumawa ng puto gamit ang glutinous rice flour.
        dakal salamat

        Reply
        • Lalaine says

          August 11, 2016 at 8:04 pm

          Hello Kel

          Pasenya na, hindi ko pa na-try how to make puto with glutinous rice. I’ll do a bit of research and hopefully, I will be able to come up with a good recipe. 🙂

          Reply
  42. Flor says

    April 22, 2016 at 12:35 am

    Hi Lailani,

    I tried this recipe and it came out perfect . The top of the putos cracked but all the same the taste was yummy and soft. I made half of the recipe and I nearly eat all. Thank you for posting this recipe. I had tried so many posted recipes but your recipe was the best.

    Reply
    • Lalaine says

      April 24, 2016 at 12:44 am

      Awww, thank you, Flor. You made my day 🙂

      Reply
  43. Kathy Esguerra says

    March 2, 2016 at 8:54 am

    hi lalaine,
    finally, i got the chance to make this puto, and i must say, this recipe is a keeper.
    and a suggestion though, i think soaking the rice flour in water overnight keeps the puto from being too dense and grainy.
    thank you

    Reply
    • Lalaine says

      March 3, 2016 at 2:04 am

      Thanks, Kathy, for the tip. I’ll try that next time I make this puto 🙂

      Reply
      • Sheryl Mendoza says

        March 14, 2016 at 4:32 am

        Hello po. Nung po modified nyo recipe ano po ginawa nyo? Dinagdagan nyo po ng water at baking powder or binawasan nyo po?

        Reply
        • Lalaine says

          March 14, 2016 at 11:46 pm

          Hello Sheryl

          Yes, I increased the amounts of water and baking powder. 🙂

          Reply
          • Sheryl Mendoza says

            March 15, 2016 at 12:11 am

            Revised na po ba yung recipe nyo nkapost? Or kailangan ko pa po dagdagan ung 2 cups of water at yung 3 Tbps of baking powder. Ilan po idadag ko? Salamat po ng madami.

      • Sheryl Mendoza says

        March 14, 2016 at 11:49 pm

        Hi! Little confused lang po sa procedure nyo. Bale po 2 cans of coconut milk po kailangan. Thank you po im planning to make it bukas po. Salamat po ulit

        Reply
        • Lalaine says

          March 15, 2016 at 12:18 am

          The recipe was already modified to reflect ang bagong measurements. 13.5 ounces lang ang coconut milk, about 1 and 3/4 cups 🙂

          Salamat rin, let me know how it turns out.

          Reply
          • Amy says

            March 24, 2016 at 6:58 am

            Hi po ginawa ko kasi yan last Friday pero sticky sya mguluhan ako sa coconut milk kaya angbresulta matigas at hnd umalsa kailangan ba ma dagdagan pa ang coconut milk

          • Anna says

            April 4, 2016 at 8:48 am

            Hi Lalaine,
            Little confused here too kasi sa Instructions 1 combined yung rice flour, water and coconut milk and then sa # 2 may coconut milk na naman…do we need to hati the one can of coconut milk?

          • Lalaine says

            April 4, 2016 at 12:45 pm

            Hello Anna

            I am so sorry for the confusion, my fault 🙁 Isang beses lang. Basically, combine yung rice flour, water and coconut milk and then nakababad. No need to add more coconut milk.

  44. Sam says

    February 8, 2016 at 10:44 am

    I tried to follow the recipe to the t and mine never came as pretty, spongy, soft and has cracks like yours. Mine was dense. What did I do wrong? I tried using rice flour but it is so sticky. Taste like malata na rice with sweet taste. Please help. Thanks

    Reply
    • Lalaine says

      February 8, 2016 at 10:55 am

      Did you use glutinous rice flour or regular rice flour? I am thinking your puto came out sticky and sweet because you used the “sweet” rice flour kind? It has to be rice flour.

      Reply
      • Sheryl Mendoza says

        March 2, 2016 at 3:11 am

        Hi po. Pwede po ba evap milk ang gamitin instead of coconut milk? Thank you.

        Reply
        • Lalaine says

          March 3, 2016 at 2:06 am

          You could but there might be a change in flavor and even color of the puto.

          Reply
          • Sheryl Mendoza says

            March 3, 2016 at 4:03 am

            Thank you so much po. I’ll just use coconut milk po. Thank you.

  45. leah says

    February 2, 2016 at 11:30 am

    Hi Lalaine,

    I just discovered your blog yesterday. Glad to see you are Kapampangan from Tarlac like myself.

    I have been searching for a puto recipe that is more like the traditional putu lasun of my childhood. I don’t know if you are familiar with this. They are steamed in a bilao and they are very white and slightly tangy. If i’m not mistaken, yeast is used as leavening instead of baking powder. I’ve heard of stories where the bowl used to mix the galapong is never washed. So it’s almost like making sourdough bread. I find this very intriguing. If only I have time, I will probably do more experiments. But if you have tried it, I hope you can share.

    Thanks in advance.

    Leah

    Reply
  46. Bernadette says

    November 28, 2015 at 12:56 am

    why oh why my puto is hard 🙁 🙁 🙁 what i did wrong?

    Reply
  47. hannah says

    September 9, 2015 at 7:54 pm

    4 stars
    hi lalaine, why is my puto so soggy…i did cover my steamer with cheese cloth.

    Reply
  48. mitch says

    September 3, 2015 at 9:05 pm

    5 stars
    I love how this is naturally vegan and gluten-free!

    in general, I find a lot of traditional/native filipino desserts (not the spanish-inspired desserts) to be vegan-friendly and don’t have the additional calories and cholesterol of eggs, butter, dairy, etc. which is fantastic.

    Reply
    • Lalaine says

      September 4, 2015 at 10:40 am

      Hello Mitch

      Yes, most Filipino desserts are gluten-free or vegan as we use milled rice, grated root crops such as cassava and coconut milk in place of homogenized milk.

      Reply
  49. Analyn Cabugao says

    August 24, 2015 at 4:07 am

    Can i add butter on this recipe? Tnx!

    Reply
  50. wilvida says

    May 27, 2015 at 10:56 pm

    Can i add 1egg in the ingredients ?

    Reply
    • Lalaine says

      May 28, 2015 at 2:00 am

      Hello Wilvida

      I’ve never really tried adding eggs to this recipe but I do have a cheese puto recipe that uses eggs http://www.kawalingpinoy.com/2014/11/cheese-puto/ Hope you give it a try. 🙂

      Reply
      • leonora says

        June 28, 2015 at 8:32 pm

        hi, I did this recipe before, the taste is perfect but the texture of my puto is so soggy.. please help how to have a fluffy puto because ive been trying this but the outcome is the same. thanks

        Reply
        • Lalaine says

          June 28, 2015 at 8:45 pm

          Hello Leonard

          Trying covering the thrnpuyo with cheesecloth or Katya before putting the lid on to prevent water from the steam dripping onto puto. Hope this helps.

          Reply
  51. Sarwat khan says

    April 30, 2015 at 12:57 pm

    Hello, so excited to try these…but since i dont have molds…can i make it in a baking dish? Or can this be baked? Can paper muffin molds be use?
    Thanks In Advance.

    Reply
  52. Sylvia says

    January 23, 2015 at 1:01 pm

    Hi! Can I switch coconut milk to fresh milk instead? Thank you!

    Reply
    • Lalaine says

      January 23, 2015 at 11:07 pm

      Hi Sylvia

      Yes, you can substitute fresh milk for the coconut milk but please expect a slight change in taste

      Reply
  53. maybelle says

    January 5, 2015 at 5:51 am

    I tried cooking this using a muffin pan since I dont have puto molds and I also tried putting cheese and salted egg and they said it taste good. Thank you so much and more power.

    Reply
  54. Anya says

    December 30, 2014 at 9:33 am

    Hi! I was planning on making this for the New Year but I don’t have puto molds can I put it in a round cake pan and steam it?
    Thanks 🙂

    Reply
    • Lalaine says

      December 30, 2014 at 12:06 pm

      I think it would work although you might have to adjust cook times. Let me know how it turns out. Happy holidays!

      Reply
    • Felix says

      November 14, 2015 at 12:28 am

      I wont recommend metal pans or glass type molds as it affects the texture of your puto. Use only heat-safe (some type becomes toxic when heated) plastic molds

      Reply
      • Lalaine says

        November 16, 2015 at 8:31 am

        Thanks, Felix, for the tip. I use silicone molds and bought them at Amazon for cheap 🙂

        Reply
        • Gwen says

          January 28, 2016 at 5:51 pm

          Hi lalaine, i tried cooking puto but why my puto is so hard? What makes the puto hard?

          Reply
  55. Chas says

    November 7, 2014 at 9:45 pm

    Will baking these puto in a baine marie work? We don’t have a steamer and we do not have pots big enought to double as a makeshift steamer so I was wondering if a baine marie could do the trick.

    Reply
    • Lalaine says

      November 9, 2014 at 6:03 pm

      Hi Chas

      I use baine marie for my leche flan but I’ve never tried this method with puto. It might work if you can “tent” around the puto to hold the steam. Let me know how it works 🙂

      Reply
    • Maila says

      September 15, 2016 at 8:10 am

      Hi, Chas. I’ve been wondering if this will work usinb baine marie also. How did yours go?

      Reply
  56. Malou says

    September 22, 2014 at 10:53 pm

    Hello,
    In your site store there’s this bamboo steamer. Is this one that is perfect for puto? Also, what molds can be used? I’m cooking for my mother-in-law so hoping to get it right. Thanks for your expertise.

    Reply
    • Lalaine says

      September 22, 2014 at 11:11 pm

      Hi Malou

      Yes, bamboo steamers work well for making puto as they lessen the build-up of liquid (from the steam). However, they are recommended but not necessary. I use the steamer attachment of my rice cooker. 🙂 Just make sure if you are using a metal kind to wrap the lid with a cloth to prevent the liquid from dripping onto the puto.

      Reply
      • Malou says

        September 23, 2014 at 3:17 pm

        Dakal a salamat Ms. Lalaine!

        Reply
        • Lalaine says

          September 23, 2014 at 8:53 pm

          Alang nanuman 🙂

          Reply
  57. Gina says

    July 27, 2014 at 1:44 am

    Sorry for being naive. Can i use glutinous rice flour? It’s available in Phil market in 500g packs. Or should i grind regular rice? How about all purpose flour?
    I’ve done puto b4 but i used white king’s puto mix.

    Reply
    • Lalaine says

      July 27, 2014 at 2:24 am

      Hello Gina

      Unfortunately, I can’t really vouch for glutinous rice flour as I’ve never used it in making puto. Grinding regular rice I am sure would work as puto are traditionally made with galapong. I found this recipe online and you might want to give it a try

      STEAMED (RICE CAKE) PUTO
      2 c. rice soaked in 1 1/2 c. water overnight
      2 tsp. baking powder
      1-1 1/2 c. white sugar
      4 egg whites
      2 tbsp. sugar for egg whites
      You may use long grain.
      In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.

      Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.

      Goodluck!

      Reply
      • Gina says

        July 28, 2014 at 4:25 am

        Gee! Thank u very much!

        Reply
  58. Kathy says

    July 24, 2014 at 10:30 am

    i hope this is the white puto i’ve been searching for a long time… 🙂 will try this soon as i have the rice flour

    Reply
    • Lalaine says

      July 24, 2014 at 4:37 pm

      I think this comes very close to white puto we enjoy in the Philippines. Hope you give it a try 🙂

      Reply

Leave a Reply to Lalaine Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Popular Recipes

  • serving chicken macaroni salad with a large spoon Filipino-style Macaroni Salad
  • fried lumpiang shanghai on a wooden serving platter with a plate of steamed rice and a small bowl of sweet chili sauce on the side Lumpia Shanghai
  • Pork Hamonado in a skillet Pork Hamonado
  • coconut chicken curry in a skillet Chicken Curry

Never Miss a Recipe!

Thank you! You have successfully subscribed to our newsletter.

Never Miss a Recipe!

Get updates via email and a FREE eCookbook

Footer

↑ BACK TO TOP | HOME | CONTACT | PRIVACY POLICY | Copyright © 2019 Kawaling Pinoy, LLC

MENU
  • Home
  • Recipes
  • About
  • Contact