Cocktail Recipes, Spirits, and Local Bars

Puto (Filipino cakes) recipe

Puto (Filipino cakes) recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Cheesecake

Puto is a cake from the Philippines which is easy, unique and delicious. It has a very soft texture and is steamed.

21 people made this

IngredientsServes: 18

  • 500g plain flour
  • 400g caster sugar
  • 1 tablespoon baking powder
  • 6 eggs
  • 2 (170g) tins evaporated milk
  • 350ml water
  • 250g Edam cheese, grated

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Grease small cake moulds or ramekins for use in a steamer. Mix the flour, sugar and baking powder together in a bowl. In a separate, large bowl, beat the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared moulds 2/3 of the way up with the mixture and top with grated cheese.
  2. Fill a wok or a saucepan that will hold a steamer basket with a few inches of water. Bring the water to the boil over medium-high heat. Place the moulds into a steamer basket and place over the boiling water and cover.
  3. Steam until a skewer inserted in the centre of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.


If you do not have access to a steamer: Preheat oven to 180 C / Gas 4 oven. Pour your cake mixture into greased muffin tins and place the tins into a large high sided baking dish or tin; place onto the rack of the preheated oven. Carefully pour boiling water into the large tin, so that it reaches half way up the sides of the muffin tin. Bake until a skewer inserted in the centre comes out clean, about 35 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(22)

Reviews in English (19)

by lily

“I cook steamed Puto but not fluffy at all,any idea please let me I followed directions except I use egg white/egg yolk together I used muffin tins as my container for my molds-15 Mar 2008

by Lilibeth Bernardino Hashimoto

yes this is a very fun and easy way to cook,tasty and i love it,although i though puto is from rice.evryone try this and you will love it.i suggest decorate cheeze on it when its about 15mins,it also adds great flavor.i made mine so fluffy the cheeze just sink inside.good luck,enjoy cooking!-20 Sep 2007

by ruthee

i used to make puto but this one is so yummy and soft. it's easy to cook. my hubby and kids love it! thanks for posting this recipe. I am so excited to share it to my friends-08 Mar 2008

How to Make HOMEMADE Putong Bigas/Puti (Steamed Rice Cake)

I want to preface this recipe by first stating that amongst all the kakanin recipes that I did for this website, this putong bigas/puti is probably the hardest one I ever made. There are just several components in this Filipino recipe that requires the exact following of steps to perfectly achieve the correct consistency of the finished product.

I failed on several of my first attempts with this kakanin recipe and I have to say that I’m quite proud that I finally nailed it and got to recreate it successfully for this recipe’s Youtube video on my channel (which you can watch below).

This putong bigas/puti is not the traditional Filipino recipe, rather it’s my modernized take on it. At some point, I felt like I may have bitten more than I could chew but the end results were so worth it. We rarely have homemade putong bigas/puti at home as it’s mostly reserved for special occasions growing up and now I know why.

This is my favorite kakanin recipe texture-wise. Putong/bigas/puti is the smoother version of the classic puto or steam rice cake. It’s also fluffier which is my favorite thing about it. In terms of taste, I say that it’s pretty much the same as the classic puto recipe. However, I found that putong bigas/puti makes for a lighter snack than the classic puto.

What is Puto?

Let’s first differentiate between the classic puto and putong bigas/puti. Both are steamed rice cake delicacies in the Philippines. Both have the name puto with the classic puto recipe being made from slightly fermented rice dough. This dough is then steamed in a mold to become the fluffy rice cake in the form of a mini-cupcake lookalike that every Filipinos are familiar with.

Puto is normally made in batches and is traditionally steamed in molds made from banana or coconut leaves. The name puto is derived from the Malay word “putto” which is translated to “portion”. Yes, Spanish-speaking readers, it’s not a dirty word in the Philippines.

I have a theory about where this yummy rice delicacy got its name from. You see, puto is an indigenous Filipino recipe that has been cooked by ancient Filipinos since before the Spanish came to the archipelago.

I think in times of scarcity, ancient Filipinos came up with the puto recipe because they need to use every resource they have, even rice that’s on its way to being spoiled. So they made it into rice dough and equally portioned it into bite-sized treats so that everyone in the community can have their share.

Puto may also be a celebratory or sacred delicacy for the ancient Filipinos, cooked for feasts. This gave the cooks the need to carefully portion their prepared fermented rice dough so that everyone can have a rice cake delicacy. There is evidence that ancient tribes in the Philippines use rice cake delicacies as offerings to their ancient gods.

The first two theories I’ve mentioned are pretty much just my guess on how puto got its name. What do you think?

The modern version of puto in the Philippines doesn’t really use slightly fermented rice dough anymore. Instead, processed rice flour that’s readily available in the market is what’s usually used in the majority of today’s puto recipes.

Puto is probably one of the most–if not the most popular rice cake delicacy or kakanin in the Philippines. It’s commonly eaten for miryenda or afternoon snacks or it’s eaten as a complimentary side dish to more savory dishes like dinuguan or kare-kare.

Other Steamed Rice Cakes in the Philippines

Fortunately, there are other indigenous kakanin recipes that survived colonization and were retained by Filipinos in the modern-day. Like with puto, there is evidence that ancient tribes in the Philippines had some of these rice cake delicacies as offerings to their pre-colonial gods. One thing that all these native delicacies have in common is that they all have a glutinous rice component in their recipe.

Everyone will have a favorite kakanin of their choosing but every one of them are undeniably delicious and brings the feeling of home. A lot of these kakanin dishes are commonly found on the feast table during celebrations and fiestas.

Ginataan bilo-bilo is made from cuts of root vegetables, like ube and kamote, saba banana, and chewy rice balls all cooked in creamy coconut milk. This one is pretty much what many Filipinos will describe as a bowl of happiness and comfort. It’s one of the many Filpino comfort food in the Philippines, with many Filipino children having fond memories of being served ginataang bilo-bilo by their lola during miryenda.

Sapit-sapin got its name from the different layers of flavors and colors of the dish. Sapin can mean to cover or put layers over, perfectly describing this rice delicacy of different layers of sticky glutinous flavors. Common flavors are ube, coconut, and ube. It’s one of the most gorgeous kakanin dishes.

My mom loves to make biko at home but it does require a lot of patience and arm strength to make. The finished product is more than worth it as one bite from a piece of biko won’t be enough. Biko is made out of glutinous rice and coconut milk with a layer of gooey sweet batter topping.

Palitaw is a delight to make at home and you can easily make it with kids. A batter is made from sticky rice, coconut milk, and sugar then shaped into small disks. These disks are then dropped into boiling water and will float up when it’s done being cooked. The boiled dough is then dusted with grated coconuts, sugar, and sesame seeds. Litaw is the Tagalog word for float.

Kutsinta is like the smoother version of puto with a jelly-like texture. This delicious and light rice delicacy is made from ground rice, sugar, and lye which gives it its muddy yellow-orange color. Topped it with grated coconut and you have a delicious snack in the afternoon.

Read more at The Big Four: Top Loved Kakanin and Their Origins or Top 12 Best Filipino Kakanin Recipes if you want to find out more about the many different rice cake delicacies or kakanin in the Philippines.


Different Varieties of Puto

Now let’s get back to puto. It’s arguably the most popular kakanin in the Philippines. Like a lot of Filipino dishes, especially the authentic ones, you can find a thousand and more versions of puto. Different areas and regions in the Philippines will have their specific recipes for puto. It’s quite fascinating researching the different versions out there.

With modernization and great innovation in today’s culinary scene, puto went and evolved through the years. And even more, different versions of it popped up into the scene. Some have clear influences from other cultures while some puto recipes beautifully transformed the indigenous delicacy but still remain undeniably a steamed rice cake.

Selling different kinds of puto turned quite into a lucrative business for a lot of Filipinos. It never goes out of style and the recipe can easily adapt to what’s the current trend of the culinary world.

What is Putong Bigas/Puti?

Now that we’ve established an understanding of the many kinds of kakanin and different versions of puto in the Philippines, let’s not talk about the main recipe, putong bigas/puti. Putong bigas/puti is essentially a smooth version of the classic puto, similar to kutsinta without but without the lye.

Putong bigas/puti got this great consistency because of its use of the use of regular everyday rice rather than the usual glutinous variety of rice common in many kakanin recipes. I really prefer this version of puto as it’s much lighter to eat. Although it’s quite challenging to make, the finished product is definitely more than worth it.

But worry not! I’ve got just the recipe for you to follow down below to cook homemade putong bigas/puti. All of the ingredients needed for this delicious kakanin recipe are listed down below as well as the step by step instructions.

We’ve also created a fun video for you to watch if you prefer to learn through visuals. Enjoy!

Is it a bread, a cake?

Traditionally, they are categorized as “kakanin” or delicacies made from slightly fermented rice or “galapong”. These steamed rice cakes goes best with dinuguan or pork blood stew. The term puto applies to a wide variety of other Filipino delicacies like, puto flan, puto lason, and puto bumbong that are all cooked by steaming. So, bring those steamers out from storage and let’s make puto!

How to make Puto Bumbong at home

I really wanted to try making this at home, but there is an ingredient and tool that are difficult to get: the Pirurutongand the Lansungan. So these are the alternatives I found:

Pirurutong- as mentioned earlier, this is a unique kind of sticky rice. If you can find it, then you are one of the lucky ones. But as a substitute, you can simply use glutinous rice mixed with violet food color.

Lansungan- is a special steamer with metal cylinders protruding to hold the bamboo tubes. These are actually sold online, so feel free to buy some if you want. However, I find it impractical to do so if I would hardly use them. Unless you are planning to make it for business. So I use aluminum foil shaped into long, thin containers and a regular steamer instead.

What is Puto Pao?

Puto Pau is a variation of our popular native rice cake Puto. It incorporates spiced meat fillings like Siopao- thus the meshed name. These muffin-like treats are usually filled with either Pork Asado or Chicken Asado and topped with cheese or salted egg- or both.

Puto has been around for centuries! It is an umbrella term for various native delicacies that are traditionally made from ground rice. Due to its popularity all over the country, it has undergone regional changes in terms of ingredients used and method of cooking. It has also evolved into different treats! Puto Cheese, Puto Flan, Puto Bumbong, Puto Cake, and of course, Puto Pao are some of them.

Siopao is a steamed white bun with a savory-sweet saucy meat filling introduced to us by the Chinese. It quickly became a popular Filipino snack with either Asado or Bola-bola (Filipino meatball) fillings.

Puto Calasiao Recipe

Have you been to Pangasinan? Or have you heard of that place Calasiao? If so, maybe you are familiar with our next recipe, the Puto Calasiao. Here, discover the way to your own way of making this puto without going to its place of origin.

For those who do not know, Puto Calasiao is a type of puto or rice cake that are shaped in small bite-sized portions and is made out of semi-glutinous rice that is fermented in earthen jars. As the name implies, this recipe came from Calasiao, Pangasinan and is considered as the town’s “white gold” as this is one of their economic drivers in the region. Annually, a Puto Festival is being held to celebrate this native delicacy of white rice cake.

Fermentation is a key in this sweet, moist, and chewy puto. Puto Calasiao has a unique flavorful punch because of such process. Varying lengths of time are used for the batter to be fermented, with some going for three hours or more and others with a couple of days. However, the taste is consistent among sellers in town.

All you need are those glutinous rice and medium grain rice, together with water and sugar, and that fermentation time. And there you go, your own Puto Calasiao, which is best paired with salty food, such as pansit guisado. Unlike other puto, its sticky sweet taste cannot be paired with dinuguan as classic puto would do.

Happy eating! Oops, let us know if you were able to finish a kilo in one sitting.

Puto Recipe


  • 2 cups self Raising Flour
  • 2 eggs
  • 1 1/2 cup fresh milk
  • 1 cup sugar
  • 1 tsp vanilla essence
  • Shift the self raising flour in a bowl.
  • Add and mix all the remaining ingredients in a bowl using an electric mixer but if an electric beater is not available use a wooden spoon.
  • Brush a bit of butter on the molds to prevent the puto from sticking.
  • Pour the mixture into puto molds about 3/4 full.
  • Top with cheese slices or slices of salted eggs (Itlog na maalat)
  • Arrange the molds in the steamer.
  • Steam cook for 15-20 minutes only.
  • Cool before removing from the molds.

How to make puto

Puto is so easy to make. There are just some key things you need to remember for a successful batch every time. Let&rsquos start with the ingredients.

Ingredients for puto

    &mdash it&rsquos important to buy rice flour and not glutinous rice flour (also sometimes called sweet rice flour). It would say so right on the label.
    &mdash evaporated milk is milk that&rsquos been heated so half of its water content has evaporated away, leaving a thicker, creamier milk. If you want to substitute regular milk, follow the suggestion here.
    &mdash remember to buy coconut milk and not coconut cream

The rest of the ingredients are easy peasy:

Tools needed to make this easy puto recipe

To make puto, you&rsquoll need the usual: mixing bowls, measuring cups, measuring spoons.

  • A steamer or a steam basket. If you have one of those multi-tiered steamers, best to only use 1 level at a time. I tried using all 3 levels of ours one time and it did not turn out well &mdash some puto were overcooked while others were raw.
  • Puto moulds. Traditionally, puto are steamed in aluminum moulds but I find that it&rsquos way easier to use silicone cupcake or muffin cups. The puto just pop right out and they&rsquore easier to clean. These silicone cups are the exact ones I use.

The Pastry Chef's Baking

My mom is from a small town in the Philippines that's known for its puto, a steamed white cake best eaten warm with melted butter and a sprinkle of fresh coconut on top. I remember when I was a kid in the Philippines, whenever we visited my mom's side of the family, we always had "Puto Binan" which was the town's local specialty. The cakes were flat and in a rough rectangular or oblong shape, wrapped in banana leaves to keep fresh. There are many varieties of puto and the mark of a good puto is its fluffiness. You get the texture from steaming the cake rather than baking it. Steamed "baked" goods are common in parts of the world where the majority of home kitchens don't have ovens, as is the case in the Philippines. It's also common for puto to contain rice flour instead of wheat flour since rice is a staple there rather than wheat.

Best eaten warm with butter & coconut
Ironically, this recipe is made with Bisquick so I don't know if I can call it really authentic. But this is one of the recipes from my childhood so I'm sticking with it here. My mom used to make this when I was a kid and in honor of Mother's Day, I thought I would use the old family recipe and bring it over to my parents' house. Despite Bisquick as the main ingredient, this doesn't taste like fluffy pancakes like you'd expect from using Bisquick. Instead, it really is a vanilla cake. The directions are sparse but it's still an easy thing to put together. Make sure you steam them thoroughly - if the puto is underdone, it'll be heavy and too moist. Because you're steaming them, it's harder to overcook puto but don't leave them in there too long or they'll be tough.

Puto doesn't have a long shelf life so they're best eaten the day they're made. If you have any left over, wrap in plastic and store in an airtight container. When you reheat them, it's better to re-steam them. If you're going to microwave them, cover with a wet paper towel and microwave for only a few seconds at a time until they're warm enough. Don't leave in too long or the texture will toughen up and/or dry out.

Casa Baluarte Filipino Recipes

How to make Puto with Cheese at home using simple ingredients. Puto Cheese are steamed cakes often enjoyed as a snack or as a side dish to Noodle Soups or Dinuguan. This soft and fluffy Cheese Puto is so easy and simple to make. A must try very easy recipe and is a keeper so save this link now.

Give this delicious Puto Cheese or Cheese Puto recipe a try. Make it today and share with your family. For sure the kids will love it too specially when served while still warm. Watch the cooking video below to learn how to make this delicious Puto Cheese. The instructions below will guide you with all the steps.

Puto Cheese or Cheese Puto is a Filipino steamed cake that is quick and very easy to make, and budget-friendly. It is typically round in shape but I happen to have this star shape tin molders available and it turned out not only delicious but also beautiful. There are many ways on how to make Puto Cheese but this simple recipe is worth a try. In this Cheese Puto recipe, the texture is moist, soft and fluffy with just the perfect sweetness.

Don't forget to check related recipes below. Click on the name link below the picture to see complete recipe. You can also FOLLOW Casa Baluarte Recipes on FACEBOOK, YOUTUBE, INSTAGRAM and PINTEREST for more home-cooking recipe and easy to follow cooking videos.

Watch the video: Η πιο εύκολη και ζουμερή συνταγή για ροδακινόπιτα!! (July 2022).


  1. Dareau

    I will probably keep silent

  2. Tahir

    Why like this? I doubt how we can cover this topic.

  3. Gildas

    Authoritative post :), funny ...

  4. Qays

    Is there only glossy glamor or all-round coverage on the agenda? And then I have a lot of thoughts, but I don't know how to visualize them ...

Write a message