Filipino Puto (Easy Steamed Rice Cakes)
This Filipino Puto recipe is a delightful treat that's soft, fluffy, and topped with creamy melted cheese! Made with simple ingredients, it's quick to prepare, making it the perfect snack or breakfast for busy days. Enjoy it on its own, or pair it with your favorite savory dishes for an irresistible combo!
Servings: 10 pieces
Calories: 133kcal
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.
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.
Nutrition
Calories: 133kcal | Carbohydrates: 19.1g | Protein: 3.3g | Fat: 3.3g | Saturated Fat: 1.7g | Cholesterol: 44mg | Sodium: 3921mg | Potassium: 1057mg | Fiber: 0.5g | Sugar: 6.7g | Calcium: 473mg | Iron: 2mg
