Puto (Steamed Rice Cake)
Soft, pillowy steamed rice cakes with a tender crumb and gentle sweetness.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
These Filipino steamed rice cakes rely on a simple batter of rice flour, sugar, and milk steamed in small molds until fluffy and light. Topped with a sliver of cheese or a few grains for color, they're a traditional snack served alongside salty dishes like dinuguan or simply with coffee. The steaming method keeps them moist and spongy without any frying or baking.
Ingredients
- 2 1/2 cups rice flour
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup cheddar cheese, thinly sliced, for topping
Method
-
In a large bowl, whisk together the rice flour, all-purpose flour, sugar, baking powder, and salt until evenly combined.
-
In a separate bowl, whisk the water, milk, vanilla extract, and eggs together until smooth.
-
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.
-
Cover the batter and let it rest at room temperature for 20 minutes to allow the baking powder to activate and the flour to hydrate.
-
Fill a steamer pot with water, keeping the level below the steaming rack, and bring to a rolling boil over high heat.
-
Grease 24 small puto molds or muffin cups with oil or line with cupcake liners.
-
Stir the batter briefly, then fill each mold about three-quarters full.
-
Top each filled mold with a small sliver of cheese.
-
Arrange the molds in the steamer, cover with a lid wrapped in a cloth to prevent condensation drips, and steam over medium-high heat for 15 to 18 minutes, until a toothpick inserted into the center comes out clean.
-
Carefully remove the molds from the steamer and let the puto cool for 5 minutes before unmolding.
-
Repeat steaming in batches with the remaining batter, re-greasing molds as needed.
-
Serve warm or at room temperature.
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Puto (Steamed Rice Cake)
These Filipino steamed rice cakes rely on a simple batter of rice flour, sugar, and milk steamed in small molds until fluffy and light. Topped with a sliver of cheese or a few grains for color, they're a traditional snack served alongside salty dishes like dinuguan or simply with coffee. The steaming method keeps them moist and spongy without any frying or baking.
50 min 24 cakes 110 cal
Ingredients
- 2 1/2 cups rice flour
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup cheddar cheese, thinly sliced, for topping
Method
- 1
In a large bowl, whisk together the rice flour, all-purpose flour, sugar, baking powder, and salt until evenly combined.
- 2
In a separate bowl, whisk the water, milk, vanilla extract, and eggs together until smooth.
- 3
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.
- 4
Cover the batter and let it rest at room temperature for 20 minutes to allow the baking powder to activate and the flour to hydrate.
- 5
Fill a steamer pot with water, keeping the level below the steaming rack, and bring to a rolling boil over high heat.
- 6
Grease 24 small puto molds or muffin cups with oil or line with cupcake liners.
- 7
Stir the batter briefly, then fill each mold about three-quarters full.
- 8
Top each filled mold with a small sliver of cheese.
- 9
Arrange the molds in the steamer, cover with a lid wrapped in a cloth to prevent condensation drips, and steam over medium-high heat for 15 to 18 minutes, until a toothpick inserted into the center comes out clean.
- 10
Carefully remove the molds from the steamer and let the puto cool for 5 minutes before unmolding.
- 11
Repeat steaming in batches with the remaining batter, re-greasing molds as needed.
- 12
Serve warm or at room temperature.
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