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.
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.
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 Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Maria Luz S. Dela Llana says
Hello maam. The best talaga lahat ng recipe mo..
Lalaine Manalo says
Salamat po 🙂
Nurisa Guludah says
Super yummy CIA..tamang Tama Ang tamis Nia..thank you sa recipe..
Pedia says
Thanks for sharing👊❤
Jane says
Thank you so much for being so generous to share your easy and yummy recipes.
I love my Puto. I experimented adding adlai.
Lalaine Manalo says
You’re welcome. I’m glad you’re enjoying the recipes!
Lolita Ederon says
I liked your recipes so delicious thnks for sharing these recipes
Lalaine Manalo says
Thank you so much!
Maridy Mangaring says
Thank you po sa recipe n’yo..
Lalaine Manalo says
You’re welcome 🙂
melanie reyes says
Hi mam,pwede po ba ung coconut milk in can? Purong kakang gata po ba yung nilagay nyo
Lalaine Manalo says
Yes, ok ang nasa can. Yun ang gamit ko. I use coconut milk na second extraction, yung mas malabnaw nang konti sa kakang gata 🙂
Agnes Eduarte says
I enjoy watching all your videos
And I enjoy cooking some of your recipes
Dalaga says
Very masarap
Dalaga from Somerville NJ
Melvin says
Hi Lalaine,
Your cooking site (Kawaling Pinoy) is undeniably the best for me…Not only because your recipes are so easy to follow but also very authentic…And sharing your tips with each recipe is really a plus for all of us (your followers)…Trying your recipes has really improved my cooking skill…This is my first time making Dinuguan with Puto and everybody totally loved it…So thanks a lot for all your “recipe-sharings” and also for your immense generosity.
Lalaine Manalo says
Thank you for the feedback. You made my day 🙂
erlinda agoncillo says
I love to learn all pilipino desert.
Lalaine Manalo says
You’ll find plenty of recipes here 🙂
walaakongname says
wala po akong comment hehe
Julie Abarintos says
yung rice flour po sa puto recipe, same lang po ba yun sa glutinous rice flour?
Pwde din po ba milk instead of water ang ilagay?
Lalaine Manalo says
Hindi po. Use regular rice flour po at hindi sticky.
Rose Borcena says
Tried it today and I love it.
Peter Tagle says
Tried this recipe and taste was good but I was expecting a fluffier puto. It had a texture like puto kutsinta. What’s yourrecommendation?
Lalaine Manalo says
It shouldn’t have a kutsinta texture because that type of puto is chewy. May I ask if you use rice flour and NOT glutinous rice flour? They come in similar bags but the lettering is usually red for regular flour and green for glutinous rice flour.
jonee says
i made this today coz im craving to eat sopas.. and yes it never fails me to do your recipe po,, always having a perfect one😘😘😘😘eversince i ran on your site been making a lot of kakanin i never imagine that it woulld be so easy😘😘😘thank u po…looking forward to do a lot a lot of your recipes…
P.s
when u refrigerate your batter overnight gives the cracking effect of the puto😘😘put some cheese on it and it still yummy😘😘 nxt batch to make for partner in dinuguan😘😋😋
Vivian says
Thanks for sharing the recipe of rice puto