Puto

Nutrition · per serving

Steps

1. 1

   Bring water in a steamer to a steady simmer and lightly grease 6 small puto molds or silicone muffin cups. Set the molds on a tray so they are easy to fill. A fully heated steamer helps the puto rise evenly.

   5 g neutral oil or soft butter
2. 2

   In a mixing bowl, whisk together the rice flour, granulated sugar, baking powder, and fine salt until no lumps remain. Mixing the dry ingredients well distributes the leavener so the cakes puff uniformly.

   120 g rice flour70 g granulated sugar6 g baking powder1 g fine salt
3. 3

   In a second bowl, whisk the egg, whole milk, melted unsalted butter, and vanilla extract until smooth.

   1 large egg160 ml whole milk15 g unsalted butter, melted2 ml vanilla extract
4. 4

   Pour the wet mixture into the dry ingredients and whisk just until smooth and pourable, with no visible pockets of flour. Do not overmix; a few tiny bubbles are fine.

   120 g rice flour70 g granulated sugar6 g baking powder1 g fine salt1 large egg160 ml whole milk15 g unsalted butter, melted2 ml vanilla extract
5. 5

   Fill the prepared molds about three-quarters full. Top each with a piece of cheddar cheese. Leave a little headroom so the batter can dome as it steams.

   5 g neutral oil or soft butter40 g cheddar cheese, cut into small strips or cubes
6. 6

   Arrange the molds in the steamer, cover the lid with a clean cloth to stop condensation from dripping onto the cakes, and steam for 10-12 minutes over medium heat until the puto are puffed and a toothpick inserted in the center comes out clean.

7. 7

   Remove from the steamer and let the puto rest for 2 minutes so they set slightly and release more easily. Brush or top each warm cake with a little unsalted butter before serving.

   10 g unsalted butter

Origin & History

Puto is a classic Filipino steamed rice cake with roots in pre-colonial rice-based cookery, later shaped by Spanish-era baking ingredients such as milk and leaveners. It is commonly served as a snack, breakfast item, or accompaniment to savory stews, and many regional versions exist across the Philippines.