Puto made of rice flour and coconut milk are soft, fluffy, and tasty! This Filipino steamed rice cake makes a filling midday snack or a delicious side for savory dishes.
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.
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.
More Rice Cake Recipes
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.
Puto
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
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
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 🙂
Thank you, Raquel! I’m glad you guys like the Kutsinta. Try the Leche Puto next 🙂
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 🙂
Thank you so much, Myrna. I really appreciate your feedback. I am glad you like the recipe 🙂
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.
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. 🙂
Anung brand name ng baking powder na gamit mo?kasi baking soda ang nakikita ko sa Asian store.ty
Hello Han,
The one I used for this Calumet brand and I bought it from Walmart I believe.
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!
Thank you so much, Gilda. I am glad you enjoyed the puto. 🙂
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/
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.
Ng try ako mgluto ng puto kaso hindi maganda resulta kasi mapait kasi parang subra yata ang equation ng baking soda
Hello Han,
Walang baking soda ang recipe. It’s supposed to be baking powder 🙁
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…
You can still use it. As coconut cream is more concentrated just adjust the amount needed and add more water. 🙂
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?
No problem! I retested the recipe to try out different ways and refrigerating the complete batter is fine 🙂
I just tried it today and it was great 💕
🙂
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?
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.
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
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. 🙂
hi, is there any difference to the puto if didnt refrigerate overnight the rice flour ,water and coconut milk mixtures?
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.
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!
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. 🙂
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.
Hello, Tess,
The sugar in the recipe is only 1 1/2 cups 🙁 Did you use 3 cups?
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.
Hi Terry! Reading your comment made me so happy. I could imagine you and your sister doing the happy dance 🙂
Hello,
What kind of rice flour you use, is it the one from the Asian store?
Thank you
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. 🙂
The green labelling is glutinous rice flour, is it not?
I’m so sorry! Yes, green is glutinous. I just checked the bags I have in my pantry, red is rice flour.
Hi miss lalaine! Ilang puto po ba ang nagawa nga 4 cups rice flour?
Almost 3 dozens. I used 1/4-cup silicone molds 🙂
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.
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.
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!!
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 🙂
Hi. Tried your recipe today. Didn’t change anything. It was great! I love the puto! Thank you very much for sharing the recipe.
Thank you so much for the feedback. 🙂 I am glad you liked them!
hi Lalaine, many thank for your complete very open instruction,
Thank you so much, Joseph. Happy cooking!
Can I use glutinous rice flour instead of rice flour? if so, how many cups?
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.
Thanks! I just made the Royal Bibingka out of the glutinous rice flour, your recipe as well. It reminds me of tikoy 🙂
Ah yes, they do have the same texture Love tikoy! I need to learn how to make it!
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 😊
Coconut milk will be the second extraction. You need 414 ml of coconut milk 🙂
Thank you 🙂 ❤️
🙂
Hi what if i don’t have a puto molder what is the replacement?
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. 🙂
yong 3 tablespoon po b n baking powder ilang grams sya? at ung cups n.ginamit nyo.po ilang grams.din katumbas?
thanks
Hello Ice
1 cup is standard measurement and it’s equivalent to 125 grams. 🙂
Actually 1 cup is 250 Grams! cheers Mike
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!
But surely it is volume measurement not weight measurement? Volume is 250g Mike
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.
Hi Tita, I followed everything, but I ended up with a “kutsinta”. What did I do wrong?
So I accidentally read passed the refrigerate part and I already mixed the salt sugar and all that stuff! What do I do?!???😭😭
It should work fine. I just like when the dough is refrigerated as the puto seems softer and less crumbly.
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
I use the one in bags. They’re clear bags with red lettering. The one with green letters is glutinous rice flour.
Cain I use instant gata for the coconut milk?
What do you mean instant gata? Are those the one in cans or in powder form?
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
Thank you, Chris, for the feedback and for sharing the recipe with friends. I am glad you enjoyed it. 🙂
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.
Yes, pwede siyang gamitin 🙂
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
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.
Do you really have to refrigerate overnight?
Refrigerating overnight really helped make the puto softer and less dense. 🙂
Can we refrigerate it for 4 -6 hours? We don’t have time.. lol
Yes, that’s fine. I like to refrigerate it overnight because I find the puto to be less coarse in texture 🙂
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
Hi Claire
I’ve never tried this with fresh milk or evap but I guess it would work. The flavor will be different, though.
I made it today and seems good. The taste is perfect. Not so sweet. We love it. Thanks for sharing the recipe.
Thank you for the feedback 🙂
I would like to ask po if low, medium or high heat po ung gnamit nyu? thanks. 😀
Hello Joebet
Medium heat lang po 🙂
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
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. 🙂
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 ^_^
Hello Joebet
Medyo malapot siya pero hindi very thick. I hope the puto came out ok.
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
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?
Salamat Po sa pag reply.
I’ll try it again…
Many thanks and God bless Po.
You’re welcome. Sana mas maging successful next time. 🙂
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 🙂
Hello Kabalen
I hope aburi mu ining puto, mas manyaman talaga ing gawa king rice. Let me know how it turned out 🙂
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!
Salamat a dakal. Sheila. Apasaya mo ku sobra. I am glad you find the recipes useful. Good luck sa business 🙂
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
Hello Cindy,
Rice flour ba etang binabad or giniling ya etang abias?
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.
Hi po!
Pwede po ba Yong coconut milk substitute with water?
I’ve never tried this puto with water, the flavor might be different.
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
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. 🙂
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.
Awww, thank you, Flor. You made my day 🙂
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
Thanks, Kathy, for the tip. I’ll try that next time I make this puto 🙂
Hello po. Nung po modified nyo recipe ano po ginawa nyo? Dinagdagan nyo po ng water at baking powder or binawasan nyo po?
Hello Sheryl
Yes, I increased the amounts of water and baking powder. 🙂
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.
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
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.
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
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?
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.
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
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.
Hi po. Pwede po ba evap milk ang gamitin instead of coconut milk? Thank you.
You could but there might be a change in flavor and even color of the puto.
Thank you so much po. I’ll just use coconut milk po. Thank you.
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
why oh why my puto is hard 🙁 🙁 🙁 what i did wrong?
hi lalaine, why is my puto so soggy…i did cover my steamer with cheese cloth.
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.
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.
Can i add butter on this recipe? Tnx!
Can i add 1egg in the ingredients ?
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. 🙂
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
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.
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.
Hi! Can I switch coconut milk to fresh milk instead? Thank you!
Hi Sylvia
Yes, you can substitute fresh milk for the coconut milk but please expect a slight change in taste
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.
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 🙂
I think it would work although you might have to adjust cook times. Let me know how it turns out. Happy holidays!
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
Thanks, Felix, for the tip. I use silicone molds and bought them at Amazon for cheap 🙂
Hi lalaine, i tried cooking puto but why my puto is so hard? What makes the puto hard?
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.
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 🙂
Hi, Chas. I’ve been wondering if this will work usinb baine marie also. How did yours go?
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.
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.
Dakal a salamat Ms. Lalaine!
Alang nanuman 🙂
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.
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!
Gee! Thank u very much!
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
I think this comes very close to white puto we enjoy in the Philippines. Hope you give it a try 🙂