Puto is a Filipino steamed cake, often made with rice or rice flour and served as a snack or alongside savory dishes. Family and regional versions vary; this quick adaptation uses Bisquick with a little rice flour for a soft, lightly sweet cake without claiming to replace every traditional style.
Ingredients
- 1 1/2 cups (180 g) Bisquick Original baking mix, measured by spooning it into the cup and leveling it rather than packing it down.
- 1/2 cup (80 g) finely milled rice flour, which lends a delicate, slightly chewy quality. Use plain rice flour, not sweet rice flour or glutinous rice flour; those absorb liquid differently.
- 1/2 cup (100 g) granulated sugar for gently sweet cakes. The amount is easy to adjust slightly, but a large reduction can change the texture.
- 1 cup (240 ml) canned coconut milk, shaken or stirred until smooth. Full-fat coconut milk gives a rounded flavor; use whole milk for a milder, less coconut-forward result.
- 1 large egg (about 50 g without the shell), brought close to room temperature so it blends evenly.
- 2 tablespoons (28 g) unsalted butter, melted and cooled until warm, not hot.
- 1 teaspoon (5 ml) vanilla extract for a subtle bakery-style aroma.
- 1/3 cup (35 g) finely shredded mild cheddar, optional, for topping the cakes. A mild, quick-melting cheese is easiest to portion.
- 1 teaspoon neutral oil or softened butter, approximately, for greasing twelve small puto molds or wells in a metal muffin pan.
Instructions
- Set up the steamer. Add water to a pot or steamer, keeping the waterline below the rack so it cannot touch the molds. Bring it toward a steady simmer while you mix the batter. If using a pot with a lid, wrap the lid in a clean kitchen towel to catch condensation; secure the towel on top so no loose fabric can reach the burner. Grease twelve small molds, each roughly 2 to 2 1/2 inches wide. A muffin pan works only if it fits inside your covered steamer with room for steam to circulate.
- Combine the dry ingredients. In a medium bowl, whisk the Bisquick, rice flour, and sugar until there are no visible clumps of rice flour. Whisking now helps distribute the mix’s leavening evenly, so the cakes rise consistently. Do not add extra baking powder: Bisquick already contains leavening, and additional powder can leave an unpleasant taste or make the cakes rise and then sink.
- Mix the liquids. In a second bowl, whisk the coconut milk, egg, melted butter, and vanilla until the egg is fully blended. The butter should be warm rather than hot; very hot butter can cook small bits of egg before the batter is mixed.
- Make a soft batter. Pour the liquid mixture into the dry ingredients. Fold with a spatula just until no large dry patches remain. A few small lumps are fine. The batter should be thick but pourable; avoid beating it smooth, since vigorous mixing can make the wheat-based baking mix develop a tougher, less tender crumb. Let it sit only while you portion it, rather than leaving it to rest for a long time.
- Fill the molds. Divide the batter among the greased molds, filling each about two-thirds full to leave room for expansion. If you want cheese-topped puto, sprinkle a small pinch of shredded cheddar over each portion now. Keep the cheese on top rather than stirring it throughout, where it may melt unevenly or weigh down the cakes.
- Steam the cakes. Once the water is steaming steadily, arrange the molds in a single layer on the rack, leaving a little space between them. Cover and steam over medium heat for about 18 to 20 minutes. Keep the lid closed for at least the first 15 minutes so the temperature stays steady. The water should simmer rather than boil violently; add a little hot water if the pot begins to run low, taking care not to splash the molds.
- Check doneness and cool briefly. The tops should look set and spring back lightly when touched, and a toothpick inserted in the center should come out without wet batter. Because this batter contains egg, check a center cake with a food thermometer: USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, cover and steam for another 2 minutes, then check again. Rest the molds for 3 minutes before loosening the edges and lifting out the cakes. Serve warm or at room temperature.
Tips
- Measure the baking mix lightly. Scooping straight from the box can pack extra mix into the cup and make the batter too stiff. Spoon it into the measuring cup and level it with a straight edge. If the batter seems unusually thick after folding, add coconut milk a tablespoon (15 ml) at a time; it should fall from the spatula in a slow ribbon, not pour like a drink.
- Keep condensation off the cakes. A towel-wrapped lid catches drips that can leave wet spots or depressions on the surface. Make sure the towel is firmly secured well away from the flame or heating element. If your steamer has a domed lid that does not drip, you can use it without a towel.
- Use rice flour, not rice starch. Finely milled rice flour adds a little of the character associated with rice-based puto, while Bisquick provides convenience and structure. Sweet rice flour is much stickier and can make this particular batter gummy. If rice flour is unavailable, replace it with the same volume of Bisquick; the cakes will be more like soft steamed wheat cakes and less rice-like.
- Grease the molds and avoid overfilling. Even nonstick molds can hold on to steamed batter, especially around ridges. A thin coating of oil or butter helps release the cakes, and filling only two-thirds full leaves space for their rise. Let them cool for a few minutes before unmolding so the soft sides do not tear.
Serving Suggestions
Serve puto warm for a tender, fragrant crumb, or let it cool to room temperature for an easy snack. The mild sweetness and soft texture make these cakes a natural match for coffee, tea, or hot chocolate. For a more savory Filipino-style spread, offer them beside a saucy stew or noodle dish; their gentle flavor works well as a contrast, rather than competing with the main dish.
The optional cheddar topping adds a salty, creamy note. If you leave the cheese off, serve the cakes plain or with a little butter. For a simple party platter, place the cakes in their paper liners or arrange them in a single layer, with any toppings clearly visible. They are small and filling enough to serve as a snack, but can also be part of a larger merienda spread.
Variations
Coconut-forward cakes: Keep the coconut milk and add 1/4 teaspoon (about 1 g) finely grated lime zest to the liquid ingredients. The zest brightens the aroma without making the cakes sour. Avoid adding lime juice, which changes the batter’s balance.
More traditional rice character: You can replace up to 1/4 cup (40 g) of the Bisquick with an additional 1/4 cup (40 g) rice flour. The texture will be slightly less bready and may be a bit more delicate. Keep the total dry ingredients close to the quantities listed, and expect to adjust with a tablespoon or two of coconut milk if the batter becomes too stiff.
Different topping: Use a small piece of mild cheese on each cake instead of shredded cheddar, or leave the cakes plain. Small cheese pieces create a more distinct savory center, while shredded cheese melts into a thin topping. Avoid large or heavy pieces, which can sink into the batter before it sets.
Milk instead of coconut milk: Substitute 1 cup (240 ml) whole milk for the coconut milk if you prefer a more neutral flavor. The cakes will lose the coconut aroma and taste a little less rich. Do not use sweetened condensed milk as a direct substitute; it is much sweeter and thicker and would require changing the other ingredients.
Storage and Reheating
Let the cakes cool until they are no longer steaming, then refrigerate them within 2 hours of cooking. Store in an airtight container for 3 to 4 days. A paper towel in the container can absorb excess moisture, but do not press it onto cheese toppings. The cakes are softest when freshly steamed; refrigeration firms them slightly.
For longer storage, freeze cooled cakes in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator or reheat directly from frozen. To reheat, steam refrigerated cakes for about 3 to 5 minutes, or frozen cakes for 6 to 8 minutes. A microwave also works: cover one cake with a lightly damp paper towel and heat in short bursts. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and avoid repeated reheating because it can make the cakes rubbery.
Frequently Asked Questions
Is puto made with Bisquick traditional?
This is a shortcut adaptation, not a claim that Bisquick is the traditional base for every Filipino puto. Puto has many regional and family versions, including rice-based and flour-based styles. Here, Bisquick makes a convenient steamed cake, while rice flour brings a little extra rice-like texture and flavor.
Can I make this without rice flour?
Yes. Replace the 1/2 cup (80 g) rice flour with 1/2 cup (about 60 g) additional Bisquick, measured by volume and weight as accurately as possible. The cakes will have a softer, more wheat-cake-like crumb and less of the delicate texture rice flour contributes. Do not replace it with cornstarch, which behaves differently in the batter.
Can I use a regular muffin pan?
You can use a metal muffin pan if it fits inside a covered pot or steamer and sits above the water. Standard muffin wells are larger than small puto molds, so they may need additional steaming time. Check the center of a cake with a food thermometer and continue steaming in short intervals until the egg-containing cakes reach 160°F (71°C). Do not crowd the pan or block the steam from moving around it.
Why did my puto turn dense or sink?
Dense cakes commonly come from packed measuring cups, overmixing, or batter that is too dry. Sinking can happen if the lid is opened early, the water boils too hard, or the cakes are removed before the centers set. Measure lightly, fold only until combined, keep the steamer covered during the first 15 minutes, and check doneness rather than relying on color alone.
How do I know when steamed puto is done?
The top should be set, spring back gently, and show no wet batter on a toothpick. Since this recipe includes egg, use a thermometer as the final check: the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Insert it into the center of a cake without touching the mold; steam longer if needed.
Can I make the batter ahead?
It is better to steam the batter soon after mixing. Bisquick’s leavening begins working once the wet and dry ingredients meet, so a long wait can reduce the cakes’ lift. For easier serving, steam the cakes ahead, refrigerate them promptly, and reheat them just before serving.
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