Puto (Steamed Rice Cake)

Whoa!  It’s been four days since my last entry!  I’ve got a couple of dishes lined up, waiting to be blogged about.  I’ve been wanting to update, but last Monday, making halayang ube left me dead tired from hours of continuous stirring.  And yesterday, I was sore (still am!) from all the kneading and rolling I did.  I shall tell you what I rolled and kneaded in another entry. ;)

Now, let’s talk Puto (Steamed Rice Cake).  I was finally able to make some!  I love puto!  I’ve been looking for a recipe for the longest time.  There’s a puto mix being sold at the Asian grocery but for some reason, I couldn’t bring myself to buy a box…much as I miss this native Philipine snack.  :D

I tested two recipes.  The first batch I made over a month ago and the 2nd batch, I made just last week.  These two recipes are so different from each other, the first having far more ingredients than the second.   In the absence of puto molds, I used individual silicone muffin molds instead.  I think they are worthy puto molds substitute.

Puto #1

INGREDIENTS:

2 cups rice flour
2 eggs, lightly beaten
1 teaspoon salt
1 cup sugar
1 1/2 cups fresh milk
1/2 teaspoon baking powder
2 tablespoons melted margarine

DIRECTIONS:

1. In a bowl, mix all the ingredients thoroughly until smooth.

2. Brush the bottom and sides of puto molds with butter and fill  2/3 full with the puto batter.

3.  Steam for 20 minutes or until a toothpick inserted in the center comes out clean.

I topped the puto with cheese bits.  Unfortuantely, they sank to the bottom. :D Tsk tsk.  The puto came out all right.  They were ok, to say the least.  But my taste buds were looking for a certain texture that’s somewhat cakey, which brings us to Puto #2.

Puto #2

INGREDIENTS:

2 cups rice flour
3 teaspoons baking powder
1 cup white sugar
1/2 teaspoon salt
1 400ml can (approximately 2  cups) coconut milk

DIRECTIONS:

1.  Sift all the dry ingredients in a mixing bowl.  Then add the coconut milk and blend well until smooth.

2.  Fill greased puto/muffin molds 2/3 full.

3.  Steam for 30 minutes and test for doneness by inserting a toothpick in the center of the puto.  The putos are done when the toothpick comes out clean.

I liked the texture of this second batch of puto.  They came out soft and the coconut milk gave the puto a more native taste. :D  I prefer this second batch over the first.  Hubby and my little girl prefer this batch too.

My late maternal grandmother made very good puto and instead of puto molds she used round cake pans.  She topped her puto with salted duck eggs.  I didn’t top the second batch with anything for fear that they’ll end up at the bottom.  Maybe the next batch of puto that I make, Puto #3 and so on, I’ll have the courage to try topping them with cheese or salted duck eggs.

There are so many different kinds of puto and they come in different sizes.  My quest for the best puto recipe will continue…until I find THE ONE. :D


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Comments

59 Responses to “Puto (Steamed Rice Cake)”

  1. Great puto recipes! I want to make them from scratch but haven’t found a recipe I liked. Just from the ingredients list, I think would prefer Puto #2 as well. I will have to try it with salted duck egg which I actually have on hand. Thanks!

    Tangled Noodles last blog post..A Causa for Celebration

    Reply

    munchkinmommy Reply:

    Hi Tangled Noodle! I wonder if you ever got around to trying Puto Recipe #2 with salted duck eggs? I will definitely top the next batch of puto I make with salted duck eggs. And I might use a third puto recipe. Hee hee!

    Reply

  2. what an interesting recipe. I d like to try it :) looks good,

    snooky doodles last blog post..My little pony cake

    Reply

    munchkinmommy Reply:

    Hi Snooky Doodle! You should give this recipe a try! It’s like native Philippine cupcakes. Hee hee. :)

    Reply

  3. Eric says:

    In spanish Puto is a bad word so that’s what caught my eye first. After looking at your post I’m happy I found your recipe.

    Thanks for sharing,

    Eric

    Erics last blog post..Eric Rivera’s Puerto Rico Travel Guide: Drinks

    Reply

    munchkinmommy Reply:

    Hi Eric! I know, I know about “puto” being a bad word in Spanish! Hahaha! That’s why I made sure to include the translation in the title. You must have been very relieved to find a recipe. :D

    Reply

  4. Gracie says:

    nice! can i share this with the hubby? he tried puto before but he didn’t like the way they turned out. he’s also on the lookout for real silicone muffin molds, but couldn’t find some in here. yun daw gagawin nyang puto molds till we get ourselves the ones sold in Pinas.

    Gracies last blog post..the diaper bag hunt

    Reply

    munchkinmommy Reply:

    Hi Gracie! By all means, please do share the recipe with your hubs! I hope his next puto venture will be a success. :D

    Reply

  5. mumay says:

    they both looks good ! try putting the topping when they are almost done that will hold them . :) i’ll tru your recipe next time .thanks for sharing !

    Reply

    munchkinmommy Reply:

    HI Mumay! Thanks! I was going to do exactly what you suggested, but when I took a peek at the puto, I figured it was a little too late to top them with cheese. Hee hee. Next time, I’ll be more vigilant and be sure to check on the puto sooner! :D

    Reply

  6. Jigi says:

    Hi… thanks for posting this one… i love trying to do many variations of things and i definitely will try yours within the week… i did try my hands on them and you can see my so called creation here:

    http://thechefswife.blogspot.com/2008/12/making-puto-for-first-time.html

    but will definitey let you know how it turned out from your version

    thanks for sharing this… btw – alreday gave birth last week to our little princess Hannah so making foodies will have to be slow but will definitely make an effort – just love food i suppose

    Jigi

    Jigis last blog post..My DIY Birth Announcement for our Little Hannah Elisse

    Reply

    munchkinmommy Reply:

    Hi Jigi! I love trying out new recipes and can’t stop trying and trying the recipes for a certain dish until I find the one that really satisfies me. :D

    I hope Hannah’s not keeping you up too much! Hee hee. :D *mwah*

    Reply

  7. Camille says:

    i-tra-try ko ito — mukhang masarap!!! maraming salamat!

    Reply

    munchkinmommy Reply:

    Hi Camille! Kailan mo kaya ita-try? Patikim ha! :D Walang anuman. :)

    Reply

  8. peachy says:

    HI! for your puto no. 2, just want to know what do you mean exactly by blend? just by stirring or beating?

    thank you.

    Reply

    munchkinmommy Reply:

    Hi Peachy! By blend, I meant to just mix well by stirring. :D I like Puto #2 because there’s only very few ingredients needed and you just mix ‘em all up by stirring. ;)

    Thanks for dropping by! :D

    Reply

  9. Pamela M says:

    Hello! I stumbled upon your site from your ice cream cake post, and everything I’ve seen looks yummy. I’ll definitely have to try making some of your recipes at home soon.

    Regarding your cheese sinking to the bottom, I wonder if you might try this trick I use with blueberries and chocolate chips in muffins. I toss them in a little flour before adding them in last. For some reason this seems to help them sinking to the bottom. Maybe you could try this with your cheese and rice flour? And gorgeous idea about the silicone muffin cups as puto molds. I have the silicone cups and have never thought of using them that way.

    ** Pamela

    Reply

    munchkinmommy Reply:

    Hi Pamela! Welcome to my food blog! :) I hope you do get to try some of the recipes.

    I actually thought about tossing the cheese in flour…but laziness got the better of me. Hee hee. Thank you for the suggestion! And thanks so much for dropping by! :)

    Reply

  10. Thanks for the reminder! I haven’t made it yet but I’m almost done with my summer class so I will have more time starting next week. Also on the agenda are pan de sal and ensaymada – none of which I have ever made before so my expectations won’t be too high! 8-)

    Tangled Noodles last blog post..A Matter of Luck

    Reply

  11. Malou ng MISSION... says:

    nag-gawa ako kanina, experiment lang… coconut ang ginamit not cheese ok naman…I will try your both recipes,…let you know soon. SALAMAT

    Reply

  12. lindyhope says:

    This may seem obvious, but how do you steam the puto in muffin molds? : ) I would love to try one of your recipes, but am quite boggled by the essential “steaming” step!

    Reply

    munchkinmommy Reply:

    Hi LindyHope! I have a steamer (aluminum, which I will hopefully upgrade to stainless steel), a photo of which you can find here. The puto muffin molds I use are individual silicone molds, so I just lay them on the steamer and leave them to steam for about 20 minutes.

    I hope I was able to answer your question. :) Thanks for dropping by!

    Reply

  13. Ching says:

    Hi,
    What kind of rice flour do you use?
    I like the puto sprinkled w/ some anise seeds, like they make them in Pampanga.
    Thanks,
    Ching

    Reply

    munchkinmommy Reply:

    Hi Ching! I used store-bought regular rice flour (not glutinous rice flour). I haven’t tried using anise seeds…yet. If I’m not mistaken, the puto that uses anise seeds also sometimes make use of lye water for that smoother texture on top. I’ve tried putting lye in my puto though…and it ended up looking like kutsinta. Hahaha! I’ll probably just use less lye water next time. :)

    Reply

  14. arjhen21 says:

    this is my favorite puto recipe as well as my husband and mom in law… love it! : )

    Reply

  15. Phanay says:

    Thanx sooo much.
    I have been enjoying Puto since a baby. Growing up, I was not able to find places to purchase them. Only had them at parties and no one wd give me the recipe.!
    Grew up w/ Bao (steamed bread) , Seasme Balls and Almond Cookies. All 3 my favorites.
    The Seasme Balls in the Asian stores are so very hard. Need a hammer.! But in the Asian Buffets, I only fill up several times on Seasme Balls. They stare at me, but so what.
    Now I have recipes to all three.

    Thank you, thank you. . .

    Reply

    munchkinmommy Reply:

    Hi Phanay! I love puto and almost every Philippine “kakanin” there is. I was a very healthy child…and still very healthy now. Haha! Thanks for dropping by! :)

    Reply

  16. Neomi Thomas says:

    would this (http://www.target.com/Deni-3-Tier-Food-Steamer/dp/B001AQDAKA/ref=br_1_27?ie=UTF8&frombrowse=1&searchView=grid5&searchNodeID=3518671&node=3518671&searchRank=pmrank&searchPage=1&searchSize=30&id=Deni%203-Tier%20Food%20Steamer) steamer work to cook the puto? I’m a very white girl and LOVE these things! But doesn’t puto call for lihiya?

    Reply

    munchkinmommy Reply:

    Hi Neomi! I’m sorry I missed this comment. I’m not so sure if this steamer will work but I don’t see why it shouldn’t. Some do lihiya. I’m just not specially fond of it. :D

    Reply

  17. Neomi Thomas says:

    Would putting a small circle wire rack (kind of like a cooling rack) in the bottom of a dutch oven and filling with water till the frame of the rack is covered would work instead of a steamer? I don’t have a steamer and can’t invest in one quite yet and I REALLY want these cakes.

    Reply

    munchkinmommy Reply:

    Hi Neomi! Yes, that should work! My late grandma sometimes steamed her rice cakes in a similar manner. She used a combination of good-sized wok (half-filled with water) and a homemade bamboo rack. :) No need to invest in a steamer! :) Thanks for dropping by!

    Reply

  18. nikki says:

    i was wondering if i could substitute baking soda for the baking powder

    Reply

    munchkinmommy Reply:

    Hi Nikki! Yes, you can, but you have to add cream of tartar, buttermilk or yogurt. Here are the measurements: For each 1 teaspoon baking powder called for in a recipe, use: 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar; or
    1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour cream or yogurt (to replace 1/2 cup liquid called for in recipe). This is information I researched over the internet. I haven’t actually substituted baking soda for baking powder yet. :) Thanks for dropping by!

    Reply

  19. Femme says:

    Can you use water instead of coconut milk? Thanks

    Reply

    munchkinmommy Reply:

    Hi Femme! It might be better if you used milk instead of water. :)

    Reply

  20. Mae says:

    Hi there!

    I was wondering how many servings is your 2nd recipe?

    Thanks!

    Reply

  21. uk2usa says:

    Thank you munchkinmommy for posting the Puto #2 recipe. We love it, especially our one year old. I had about 10 sauce cups in my kitchen, so I filled mini baking cups and put them in the sauce cups. Worked fine. Definitely buying muffin molds now. YUM YUM!!

    Reply

  22. Nou says:

    Wow, I’m glad I found this recipe!! My husband LOOOVES steamed rice cakes, and we don’t have any stores here that sells it. The only time he gets to eat it is when we visit my family once a year. We have the pre-made packages we bought at the store to satisfy his “needs”, but I would love to try this recipe with him since we prefer homemade recipes. I also love the idea of you using silicons, we could never figure out what to use to make them the same size as what we buy from the store.

    Reply

  23. Tal says:

    hi! #2 looks good. i’m going to try tomorrow. miss puto at home too!

    Reply

  24. daedae says:

    hi! i love rice puto it’s one of my favorite merienda besides pandesal, i think i’ll stick with the #2 with the coconut milk added to the rice flour the taste is original. i cant wait to try it. my question is…for steaming i dont have a steamer to put the big muffin mold pan, can you please explain this to me? and where do i get the steamer pan? please help!!!!

    Reply

    munchkinmommy Reply:

    Hello DaeDae! I am terribly sorry for the late reply. I bought my steamer at the Asian supermarket. I have not tried this yet but I believe you can cook the puto in a 375F oven. Place your muffin pan in a water bath – a bigger pan with about an inch of hot water where your muffin pan can fit. Just be very very careful when handling the pan with hot water. It will take more or less 20 minutes for the puto to cook in the oven. :) Thanks for dropping by!

    Reply

  25. [...] yema) which she would deep-fry, and I would later drizzle with melted brown sugar. The steaming of puto (an anise-flavored white cake) and baking of the coconut-rice flour bibingka cakes were some of her [...]

  26. Jane says:

    I have a wheat intolerance and I tried the #2 recipe with brown rice flour. I just have to add a bit more of the liquid ingredient similar to how I cook brown rice. It turned out great. I also opt for honey rather than refined sugar. I am so happy with my first ever puto. Thank you for sharing your recipe.

    Jane from Vancouver, BC

    Reply

    munchkinmommy Reply:

    Hi Jane! I’m very happy to hear that your puto turned out great! It’s been a while since I made puto. I should probably make some soon. I would like to try using (raw) honey or maybe agave. :) Thank you for dropping by!

    Reply

  27. mary ann says:

    HI there, May I ask what kind of fresh milk you used for the puto recipe #1?

    really appreciate it if you share them to me. thanks.

    Reply

  28. Rhonda Lillie says:

    Hi!
    I am grateful to have found your recipe. I am in love with Puto. The version that I have had is a little different than yours. The one I love best includes crushed fennel seed. I thought you might like to try this one:

    PUTO (Steamed Rice Muffins)

    c. rice flour
    1 stick butter
    3 eggs
    1 1/4 c. sugar
    2 tsp. baking powder
    1 c. Bisquick
    1 (19 oz.) can coconut milk
    1 tsp. vanilla
    1/2 c. milk
    1/2 tsp. salt
    1 Tbsp crushed Fennel seed
    (as an alternative you can use Anise seed or even sesame seed- I prefer fennel)

    1. Sift all the dry ingredients in a mixing bowl. Then add the coconut milk, butter and vanilla and blend well until smooth, add the fennel seed. After mixed let stand for 20 minutes before adding to cups.
    2. Fill muffin cups (paper cups) 2/3 full.
    3. Steam for 30-45 minutes and test for doneness by inserting a toothpick in the center of the puto. The putos are done when the toothpick comes out clean.

    Top with butter after they come out! Yum!

    Let me know what you think! :)

    Rhonda Lillie
    Oxnard, California
    http://www.facebook.com/heartshinegirl

    Reply

  29. swedishmeatbrawl says:

    Hey there! I was enjoying reading your recipes and really want to try one. My boyfriend lived in a Hawaii and raved about this steamed rice cake and I’ve had the hardest time trying to make different versions, they all fall flat… I’m normally a good cook to so this is driving me NUTS. What is your steaming method, what do you use.. how long..where can I get one!!!???? Thanks a bunch in advance,

    Reply

  30. claire says:

    oh no! i just used glutinous rice flour for the #2 puto. i was rushing to make it… and then i read one of your comments- to use regular rice flour, what the heck….. hope it turns out good, it’s steaming away rigt now …. thanks!

    Reply

  31. claire says:

    after 25 minutes in the steamer it turned out to be really tasty, almost like coconut flavored mochi… it’s still a success, next time i’ll use rice flour. this one’s a keeper…thanks again:):):)

    Reply

  32. trickymommy says:

    hi,, i also try cooking puto, what i did to make toppings is put the cheese on each puto when it is cooked while it is in the steamer,,continue steaming for 2 mins or when the cheese is it melted…i also tried topping it when shreeded carrots . so yummy

    Reply

  33. nessa says:

    thanks for the recipe. i made puto #2 today and it turned out fantastic! i actually put shredded sharp cheese on top before steaming them and they didn’t submerge in the mixture. everyone was a fan in my household. thanks for sharing!

    Reply

    munchkinmommy Reply:

    Hi Nessa! You are welcome! I’m happy to hear that your puto adventure was a success. :) Thanks for dropping by to let me know. :) Cheers!

    Reply

  34. Bella says:

    Which Asian store did you buy your steamer and puto molds?

    Reply

  35. Lilia says:

    Hi I like your puto #2

    How about the rice puto using yeast instead of baking powder? Just want to try
    I just don’t know how to do it and what is the recipe for it?

    Thanks!

    Reply

  36. alma says:

    i have just tried baking following the above steps with exactly the same ingredients (puto#2)…been steaming for almost an hour and the puto is still not done…where could i have gone wrong?must be with the coconut milk…must it be thick or thin?

    Reply

    munchkinmommy Reply:

    Hi Alma! I am sorry to hear that you had problems with the puto. You said you baked the puto. Did you do it in a water bath in the oven? Did you use puto molds? I really can’t think of where you went wrong when you followed the steps exactly. Puto should take as little as 15 to 20 minutes to cook in a steamer. The only time it took me over 30 minutes to steam puto was when I used an 8″ cake pan (just like my grandma used to do). I actually prefer to use thick coconut milk or coconut cream. Do let me know the ending of your puto adventure when you have time. :) Thanks for dropping by!

    Reply

  37. Emily says:

    hi i was just wondering if it would come out okay if i replaced the coconut milk with water in the second puto recipe? thanks xx

    Reply

  38. Nick says:

    Hi there,

    Have you tried using galapong?

    Reply

  39. cookingBF says:

    Hi,

    I am determined to re-make a home made version of the “Ted’s Old timer Lapaz Batchoy” puto.. its really delicious! me and my girl fell in love with it.. Based on my taste observation, its should be just a simple recipe and your recipe #2 looks like the perfect match.. I’l try this when i get home :) thank you so much for sharing!

    If I may ask, should I use glutinous rice flour? or at least mix it with the regular rice flour? the ones at Ted’s seems a bit sticky/elastic. thanks

    Reply

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