Puto (Steamed Rice Cakes)
Puto is the Philippines’ everyday steamed rice cake, light and slightly sweet with a texture somewhere between a muffin and a sponge cake. It steams in small molds until just set, staying soft and moist rather than dense, and traditionally gets a slice of salted egg or cheese pressed into the top before steaming. Puto is the classic side to dinuguan, but it’s just as good on its own as merienda.
Watch It Made
More Photos
Instructions
- In a large bowl, whisk together the rice flour, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then whisk in the coconut milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk just until smooth and no lumps remain. Let the batter rest for 30 minutes at room temperature.
- Line puto molds with small squares of banana leaf or paper liners, and set up a steamer with water at a rolling boil.
- Fill each mold about 3/4 full with batter. Top with a slice of salted egg or cheese if using.
- Steam over high heat for 15-18 minutes, until a toothpick inserted into the center comes out clean. Keep the steamer lid wrapped in a cloth to prevent condensation from dripping onto the puto.
- Let cool slightly before unmolding. Serve warm or at room temperature.
Cook's Tip
Wrap the steamer lid in a clean kitchen towel before covering the pot — it catches condensation that would otherwise drip onto the batter and leave the tops of your puto wet and pitted instead of smooth and domed.