Filipino Puto (Easy Steamed Rice Cakes) is faster than making pancakes - seriously. Mix the batter, pour into molds, steam for 10 minutes, and you've got soft, fluffy, cheese-topped rice cakes ready to go.
This is my go-to when I need a lightning-fast breakfast or snack. No oven, no fuss, just simple ingredients and a steamer. It's as easy to make as it gets, and it pairs perfectly with everything from coffee to savory Filipino dishes like dinuguan.
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Don't get me wrong - I'm obsessed with champorado, ube champorado, and royal bibingka too. But for something quick and simple? Puto wins every time.
Jump to:
- Why You’ll Love This Recipe
- Origins
- What is Puto
- Ingredients You'll Need
- How to Make Filipino Puto
- Variations
- What to Serve with This
- Equipment
- Bamboo Steamer
- Puto Molds
- Rose's Top Tips
- Storing and Reheating Instruction
- Recipe FAQs
- More Filipino Breakfast Recipes
- More Easy Filipino Recipes
- Did you try this recipe?
- Filipino Puto (Easy Steamed Rice Cakes)
Why You’ll Love This Recipe
- Quick and easy to prepare - perfect for busy mornings or an afternoon snack.
- Soft, fluffy texture with the savory creaminess of melted cheese on top.
- Pairs well with both sweet and savory dishes.
- Customizable - add flavors like ube or pandan to change it up!
- Kid-approved and loved by all ages.
Origins
Puto, a popular Filipino steamed rice cake, originated in pre-colonial times using fermented rice batter, influenced by early trade with Chinese merchants who introduced steaming techniques. It has since evolved into a beloved snack and breakfast item, often enjoyed with savory dishes like dinuguan.
What is Puto
Puto (poo-toh) is a delightful Filipino steamed rice cake. Traditionally made from slightly fermented rice dough, it's known for its soft, fluffy texture and subtle sweetness. Puto can be enjoyed on its own as a snack or dessert, or served alongside savory dishes for a delicious contrast.
Ingredients You'll Need
Why All-Purpose Flour?
While traditional puto uses rice flour, this recipe uses all-purpose flour for a softer, smoother texture that's just as delicious. Plus, it's easier to find and keeps your pantry simple - no need to hunt down specialty ingredients.
- All-Purpose Flour: Usually made with glutinous rice flour, but all-purpose flour keeps it simpler.
- Baking Powder: Helps give the puto that light, fluffy texture.
- White Sugar: Adds just the right amount of sweetness.
- Whole-milk, 2%, Non-fat, Evaporated: Choose your preference for a creamy base.
- Whole Egg: Adds structure and richness to the batter.
- Butter: For extra flavor and moisture.
- Vanilla Essence: A hint of vanilla makes this even tastier.
- Cheese (such as Eden quick-melt): Topping the puto with melted cheese adds savory contrast.
See recipe card for quantities.
Substitution and Addition
- Brown Sugar: For a richer, deeper flavor.
- Coconut Milk: Replace regular milk for a tropical twist.
- Salted Egg: Top with slices of salted egg for a more traditional Filipino touch.
How to Make Filipino Puto
- In a bowl, whisk together rice flour, sugar, and baking powder and all the rest of the ingredients except for cheese. Gradually whisk in water to the dry ingredients. Keep whisking until you achieve a smooth and pourable batter.
- Lightly grease your puto mold. Fill each mold ¾ full with the prepared batter. Place the molds in a bamboo steamer basket, ensuring space between them for good steam flow.
- Steam for 10-12 minutes, or until a toothpick inserted into a puto comes out clean. 2 minutes before cooking, top it with cheese.
- Once cooked, carefully remove the steamer basket from the heat and let the molds cool slightly. This allows for easier handling. Gently remove the puto from the molds and enjoy them warm!
Variations
- Ube Puto: Add ube extract for that vibrant purple color and sweet flavor.
- Pandan Puto: Flavor it with pandan for a fragrant, green twist.
- Puto with Salted Egg: Top with salted egg slices before steaming for a savory-sweet treat.
- Mini Puto: Make bite-sized versions—perfect for parties or snacks!
- Chocolate Puto: Mix cocoa powder into the batter for a chocolatey version.
- Corn Puto: Stir in sweet corn kernels for extra texture and sweetness.
What to Serve with This
- Filipino Dinuguan (Pork Blood Stew): The savory flavor contrasts perfectly with the sweetness of puto.
- Hot Chocolate: Rich, warm chocolate is a perfect pairing with the soft texture of puto.
- Tocino: Sweet, cured pork served with puto for a complete Filipino breakfast.
- Pandesal: Serve alongside soft, fresh pandesal for a carb-lover’s dream!
- Champorado: Enjoy this Filipino chocolate rice porridge with a side of puto for a decadent combo.
- Longganisa: A savory, garlicky sausage that pairs wonderfully with cheesy puto.
- Ginisang Corned Beef: Savory corned beef served alongside puto for a hearty meal.
Equipment
Bamboo Steamer
For those perfect pillowy puffs, a bamboo steamer is the ideal choice. Unlike metal steamers, bamboo absorbs excess condensation, preventing water droplets from dripping onto your Puto. This ensures they steam evenly and maintain their delicate, fluffy texture.
No bamboo steamer? Wrap your metal steamer lid with cheesecloth. It acts like a sponge, absorbing condensation to prevent drips on your delicate Puto.
Puto Molds
Puto molds, traditionally used in Filipino cuisine, are small, heat-resistant containers designed to shape and steam puto, a type of rice cake. Made from materials like aluminum, silicone, or plastic, they come in various shapes and sizes, with plastic ones preferred for it does not require greasing for this recipe. Feel free to use other types. Just make sure to grease it.
Rose's Top Tips
- Always sift your flour for the lightest, fluffiest puto.
- Don't overmix the batter - stir just until combined to avoid a dense texture.
- Use quick-melt cheese for that perfect gooey topping.
- Steam over medium heat to avoid overcooking or making your puto too dense.
- For a smooth, dome-shaped top, steam at low to medium heat. For a cracked top (traditional style), use high heat.
Storing and Reheating Instruction
Keep your Filipino puto fresh by storing it in an airtight container in the fridge for up to 3 days, or pop it in the freezer for up to a month. When you're ready to enjoy, just steam for a few minutes or microwave for 20-30 seconds with a damp paper towel. Enjoy your warm, fluffy puto anytime!
Recipe FAQs
Puto is not a pastry; it's a traditional Filipino steamed rice cake made from rice flour or all purpose flour. Unlike pastries, which are baked, puto is steamed, giving it a unique, fluffy texture.
Puto is a popular Filipino snack or breakfast, often enjoyed with savory dishes like dinuguan or longganisa.
Puto lasts for up to 2 days at room temperature or up to 1 week when refrigerated.
Your puto may not be fluffy if you overmix the batter or steam it at too high a temperature.
Yes! Puto is a popular Filipino breakfast or snack that’s both filling and delicious.
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Filipino Puto (Easy Steamed Rice Cakes)
Equipment
- 1 wok for steaming water for bamboo steamer
- 1 bamboo steamer
- puto molds
- ice cream scooper optional
Ingredients
- 8 cups water (for steaming)
- 1 cup All purpose Flour
- 1 tablespoon Baking Powder
- ½ cup White Sugar
- ¾ cup Milk, (I used 2% milkfat) lukewarm
- 1 whole egg
- 1 tablespoon Unsalted butter melted
- 1 pinch salt
- 1 teaspoon vanilla essence
- 1 teaspoon pandan essence (optional)
- cheese slices quick-melt cheese or cheddar cheese
Instructions
- Fill a large steamer with water and bring it to a boil.8 cups water (for steaming)
- In a large bowl, combine the flour, sugar, salt and baking powder. Mix well to ensure the ingredients are evenly distributed.1 cup All purpose Flour, ½ cup White Sugar, 1 pinch salt, 1 tablespoon Baking Powder
- Add water or milk, butter, egg, vanilla and pandan essence (if using) until well combined.¾ cup Milk, (I used 2% milkfat), 1 whole egg, 1 tablespoon Unsalted butter, 1 teaspoon vanilla essence, 1 teaspoon pandan essence
- Stir the batter continuously until a smooth batter forms. Make sure there are no lumps.
- Using an ice cream scooper, pour the batter into the prepared puto molds, filling them about ¾ full to allow room for rising.
- Arrange the molds in the steamer, ensuring they are not touching. If not using bamboo steamer, cover the steamer with a clean kitchen towel before placing the lid to prevent water droplets from falling onto the puto.
- Steam the puto for about 10-12 minutes or until a toothpick inserted into the center comes out clean.
- If you would like to add cheese topping, 2 minutes before it is cooked, put your slice of cheese on each puto.cheese slices
- Carefully remove the puto from the steamer and let them cool slightly before removing them from the molds. Serve warm or at room temperature.
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Notes
- Always sift your flour for the lightest, fluffiest puto.
- Don't overmix the batter - stir just until combined to avoid a dense texture.
- Use quick-melt cheese for that perfect gooey topping.
- Steam over medium heat to avoid overcooking or making your puto too dense.
- If your molds differ from mine, lightly grease them with butter or oil to ensure easy puto removal.
- Add your cheese topping 2 minutes before the end of steaming for the perfect melt. Adding it too early can make it sink or spread thin.
