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
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
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munchkinmommy Reply:
June 8th, 2009 at 4:38 pm
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!
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what an interesting recipe. I d like to try it :) looks good,
snooky doodles last blog post..My little pony cake
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munchkinmommy Reply:
June 8th, 2009 at 4:39 pm
Hi Snooky Doodle! You should give this recipe a try! It’s like native Philippine cupcakes. Hee hee. :)
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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
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munchkinmommy Reply:
June 8th, 2009 at 4:41 pm
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
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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
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munchkinmommy Reply:
June 8th, 2009 at 4:42 pm
Hi Gracie! By all means, please do share the recipe with your hubs! I hope his next puto venture will be a success. :D
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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 !
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munchkinmommy Reply:
June 8th, 2009 at 4:45 pm
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
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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
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munchkinmommy Reply:
June 8th, 2009 at 4:52 pm
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*
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i-tra-try ko ito — mukhang masarap!!! maraming salamat!
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munchkinmommy Reply:
June 8th, 2009 at 4:53 pm
Hi Camille! Kailan mo kaya ita-try? Patikim ha! :D Walang anuman. :)
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HI! for your puto no. 2, just want to know what do you mean exactly by blend? just by stirring or beating?
thank you.
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munchkinmommy Reply:
May 29th, 2009 at 1:06 am
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
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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
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munchkinmommy Reply:
June 8th, 2009 at 5:01 pm
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! :)
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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
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nag-gawa ako kanina, experiment lang… coconut ang ginamit not cheese ok naman…I will try your both recipes,…let you know soon. SALAMAT
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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!
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munchkinmommy Reply:
July 17th, 2009 at 1:04 am
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!
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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
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munchkinmommy Reply:
November 9th, 2009 at 6:46 pm
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. :)
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this is my favorite puto recipe as well as my husband and mom in law… love it! : )
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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. . .
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munchkinmommy Reply:
January 21st, 2010 at 1:17 pm
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! :)
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