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Brief Overview
Puto is one of those dishes that makes its presence felt quietly at Filipino gatherings. These soft steamed rice cakes are small, pale, and unassuming at first glance, yet their light texture and gentle sweetness are something many Filipinos grow up loving.
It is a favourite at celebrations, family breakfasts, and neighbourhood food stalls. Served warm, sometimes topped with a slice of cheese or a dab of salted egg, puto feels homely, simple, and surprisingly versatile in the way it fits every table.
More than just a snack, it carries a sense of togetherness. To sit with a plate of puto, often shared alongside savoury dishes like dinuguan, is to take part in a tradition that has quietly held its ground in Filipino food culture for generations.
What Is Puto?
Puto is a type of steamed rice cake made from rice flour and lightly sweetened batter. The mixture is poured into small moulds, steamed until fluffy, and served as individual cakes that are soft to the touch and easy to eat in a few bites.
The cakes are commonly eaten on their own, but they often appear alongside other foods. They can be plain, topped with a sliver of cheese, or include a slice of salted egg. Each variation keeps the essence of puto while adding a bit of character.
Unlike heavier baked sweets, puto is light, making it a staple for breakfast, merienda or afternoon snack, and at gatherings where people look for something easy to share. It has become as much a part of daily life as of celebrations.
Ingredients and Taste
Traditional puto starts with ground rice or rice flour, water, and sugar. Some recipes add a little milk or coconut milk, giving a rounder flavour. The batter is steamed rather than baked, which is what gives it its distinctive soft and airy texture.
When eaten warm, puto has a gentle sweetness and a faint aroma of rice that feels comforting. It is slightly chewy yet tender enough to melt as you eat. Variations with cheese add a savoury note, while salted egg toppings bring a rich, salty edge.
The flavour is not overly complex, and that is part of its appeal. It offers a delicate balance of sweet and mild, which is why it is often paired with dishes that have a strong savoury taste. The contrast makes the whole meal stand out.
A Taste of History
The origins of puto stretch back to the pre-colonial period, when rice was the backbone of Filipino food. Early cooking methods made use of steaming rather than baking, and ground rice mixed with water and sweeteners was a natural starting point.
Over time, influences from trade and colonisation shaped the variety of rice cakes found in the Philippines. Puto remained a favourite because of its simplicity and the way it adapts to local tastes and regional ingredients.
Today, puto is more than just a snack. It represents a piece of Filipino heritage, a taste of community and the rhythm of shared meals. It reminds people of the importance of rice, the heart of the Filipino table, in both everyday life and celebration.
How to Make Puto (Steamed Rice Cakes)
Puto is a classic Filipino delicacy, soft and slightly sweet steamed rice cakes often served during family gatherings or as a side to savoury dishes. The batter is smooth, lightly sweetened, and steamed gently until fluffy. These delicate cakes pair beautifully with cheese or salted egg. See the recipe card at the bottom for printable directions
Ingredients
For the batter
- 250 g rice flour (preferably ground from soaked rice)
- 200 g granulated sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 250 ml coconut milk
- 150 ml water
For topping
- 4 slices of salted duck egg, cut into small pieces
or - 4 slices of mild cheese, cut into small squares
Cooking Instructions
Step 1: Prepare the steamer
To begin, set up a large steamer and bring the water to a steady simmer. Grease small puto moulds or heatproof cupcake moulds lightly with oil. Transition to mixing the dry ingredients.
Step 2: Combine dry ingredients
In a large mixing bowl, sift together rice flour, sugar, baking powder, and salt. This aerates the mixture and prevents lumps. Move to preparing the wet mixture.
Step 3: Mix the wet ingredients
In a separate bowl, whisk coconut milk, water, and vanilla extract until combined. Use room temperature coconut milk for an even mixture. Transition to creating the batter.
Step 4: Form the batter
Slowly pour the wet mixture into the dry ingredients, stirring gently with a whisk. Mix until smooth and lump free, but avoid overmixing as it can make the puto dense. Move to filling the moulds.
Step 5: Fill the moulds
Pour the batter into the prepared moulds, filling each about two thirds full to allow for rising. Tap the moulds lightly on the counter to remove air bubbles. Prepare for topping.
Step 6: Add toppings
Place a small piece of salted egg or cheese on top of each filled mould. Press lightly so it sits just above the batter. Transition to steaming.
Step 7: Steam the puto
Arrange the moulds carefully in the steamer, leaving space for steam circulation. Cover with a clean cloth under the lid to prevent condensation from dripping onto the batter. Steam over medium heat for 15–20 minutes until the cakes rise and a skewer comes out clean.
Step 8: Cool slightly
Once cooked, remove the puto from the steamer. Allow them to cool for 5 minutes before taking them out of the moulds. Move to the serving step.
Final step: Serve and enjoy
Serve the puto warm or at room temperature. Traditionally enjoyed with hot drinks for breakfast or as an accompaniment to dishes like dinuguan. Presentation tip: Arrange on banana leaves for a touch of authenticity.
Variations and substitutions
- Flour: Use all rice flour for a gluten free version, though the texture will be denser.
- Coconut milk: Whole milk can be used instead of coconut milk for a lighter taste.
- Salted egg: If salted duck eggs are not available, use thin slices of boiled quail eggs or omit entirely.
- Cheese: Use Edam, Gouda or mild cheddar if Filipino style cheese is unavailable.
Cooking Tips for Perfect Puto
- Use a clean tea towel under the lid of the steamer to keep the tops dry and smooth.
- Keep the steaming water at a steady simmer, not a rolling boil, for gentle cooking.
- Fill the moulds only two thirds full as the batter rises while steaming.
- Avoid opening the steamer too early to maintain fluffiness.
Filipino Puto (Steamed Rice Cakes)
Ingredients
For the batter
- 250 g rice flour preferably ground from soaked rice
- 200 g granulated sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 250 ml coconut milk
- 150 ml water
For topping
- 4 slices of salted duck egg cut into small pieces
- or
- 4 slices of mild cheese cut into small squares
Instructions
- To begin, set up a large steamer and bring the water to a steady simmer. Grease small puto moulds or heatproof cupcake moulds lightly with oil. Transition to mixing the dry ingredients.
- In a large mixing bowl, sift together rice flour, sugar, baking powder, and salt. This aerates the mixture and prevents lumps. Move to preparing the wet mixture.
- In a separate bowl, whisk coconut milk, water, and vanilla extract until combined. Use room temperature coconut milk for an even mixture. Transition to creating the batter.
- Slowly pour the wet mixture into the dry ingredients, stirring gently with a whisk. Mix until smooth and lump free, but avoid overmixing as it can make the puto dense. Move to filling the moulds.
- Pour the batter into the prepared moulds, filling each about two thirds full to allow for rising. Tap the moulds lightly on the counter to remove air bubbles. Prepare for topping.
- Place a small piece of salted egg or cheese on top of each filled mould. Press lightly so it sits just above the batter. Transition to steaming.
- Arrange the moulds carefully in the steamer, leaving space for steam circulation. Cover with a clean cloth under the lid to prevent condensation from dripping onto the batter. Steam over medium heat for 15–20 minutes until the cakes rise and a skewer comes out clean.
- Once cooked, remove the puto from the steamer. Allow them to cool for 5 minutes before taking them out of the moulds. Move to the serving step.
- Serve the puto warm or at room temperature. Traditionally enjoyed with hot drinks for breakfast or as an accompaniment to dishes like dinuguan. Presentation tip: Arrange on banana leaves for a touch of authenticity.
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