Puto (Steamed Rice Cake)

Puto is a Filipino steamed rice cake! And we are making cheese puto! I am aware that this word has negative connotations for some cultures around the world, but this rice cake is really delicious!

I follow this puto recipe anytime I want to make a easy dessert with tons of nostalgia for the Philippines. My siblings even ask me to make this from time to time.

I usually eat puto as a dessert and there are countless variations that are all just as delicious as the next!

Is Filipino puto gluten-free?

Yes. Filipino puto is gluten-free. Despite its name, glutinous rice flour does not contain any gluten whatsoever. It is only called glutinous because it has some sticky attributes that help give this puto recipe a bit of extra bounce and moisture.

Is puto sweet or salty?

The base of puto is sweet due to the addition of plain sugar. You can eat it plain but I love to add a bit of saltiness. In this recipe I lay American yellow cheese slices on top after the cakes are done cooking. However, salted egg is probably the most popular topping. I’ll use that when I can but it doesn’t have quite the same color pop.

What do you eat puto with?

While I mostly enjoy it on its own, puto is a very versatile dish! It is famously paired with dinuguan, a Filipino stew made with pork blood. You can see me server some with Auntie Lei in Seattle! Link below starts video at relevant timestamp.

Another popular variant is puto bumbong which I was able to taste on my last trip to the Philippines! Puto bumbong is a long purple log topped with coconut and cheese that is mostly served during the winter Holidays.

Equipment

For this puto recipe, you will need a steamer! I have a large aluminum steamer with two levels which works perfectly! A bamboo steamer would work just as well and I’m sure there are other solutions out there.

Additionally, you’ll need something to contain the batter while steaming. I use silicone cupcake molds but anything that can withstand the heat would work! It is possible to use larger molds but I would assume that the puto might not cook all the way through.

Ingredients

  • 1 cup rice flour
  • 1 cup glutinous rice flour
  • 1 1/2 tablespoon baking powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 can coconut milk (~13.5 fl oz)
  • American cheese slices

Directions

1. Combine the two cups of rice flour. In this recipe, I use half rice flour and the other half glutinous rice flour to create a moist and bouncier texture, but feel free to use 2 cups regular rice flour for simplicity’s sake.

2. Add the baking powder, sugar, and salt and whisk all the dry ingredients thoroughly. Then, pour in the whole can of coconut milk, and then mix very well until the batter is no longer clumpy.

3. Begin boiling the water for your steamer.

4. Now you will need to fill the molds. Fill each mold about ¾ full to give the batter space to rise. Use as many molds as you need to use up all the batter.

5. Place your cupcake molds into the steamer and steam for 35-45 minutes. This will change depending on the size of your puto. The smaller the puto, the shorter you should steam it. Some other recipes claim it only takes 10 minutes so you will need to find what works best for your size.

6. Once the puto has finished steaming, tear your cheese slices into squares that fit on your puto and place them. The residual heat will melt the cheese slightly without making it run.

7. Remove from molds and serve! Enjoy the puto with tea or coffee! Or if you’re feeling very traditional, serve with dinuguan!

Recipe

Puto

Filipino steamed rice cake dessert! Not the dirty Spanish word.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

  • 1 cup rice flour
  • 1 cup glutinous rice flour can sub for rice flour
  • 1 ½ tablespoon baking powder
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 can (13.5oz) coconut milk
  • American cheese slices or similar salty yellow cheese

Instructions
 

  • Combine the two cups of rice flour. In this recipe, I use half rice flour and the other half glutinous rice flour to create a moist and bouncier texture, but feel free to use 2 cups regular rice flour for simplicity’s sake.
  • Add the baking powder, sugar, and salt and whisk all the dry ingredients thoroughly. Then, pour in the whole can of coconut milk, and then mix very well until the batter is no longer clumpy.
  • Begin boiling the water for your steamer.
  • Now you will need to fill the molds. Fill each mold about ¾ full to give the batter space to rise. Use as many molds as you need to use up all the batter.
  • Place your cupcake molds into the steamer and steam for 35-45 minutes. This will change depending on the size of your puto. The smaller the puto, the shorter you should steam it. Some other recipes claim it only takes 10 minutes so you will need to find what works best for your size.
  • Once the puto has finished steaming, tear your cheese slices into squares that fit on your puto and place them. The residual heat will melt the cheese slightly without making it run.
  • Remove from molds and serve! Enjoy the puto with tea or coffee! Or if you’re feeling very traditional, serve with dinuguan!