Filipino steamed rice cake, known as puto, is a soft, lightly sweet cake made with rice flour and cooked over simmering water. This easy version uses coconut milk for a tender crumb and grated cheese on top; puto varies by region and household, so toppings and flavors are often adapted to taste.
Ingredients
- 2 cups (320 g) regular rice flour
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1/4 teaspoon (1.5 g) fine salt
- 1 cup (240 ml) canned coconut milk, well shaken
- 1/2 cup (120 ml) water
- 1 teaspoon (5 ml) vanilla extract, optional
- 1/2 cup (55 g) finely grated mild cheddar cheese
- 1 teaspoon (5 ml) neutral oil, for greasing the molds
Instructions
- Set up the steamer. Add enough water to a large pot or steamer so it sits below the rack and cannot touch the bottoms of the cake molds. Bring the water to a steady simmer over medium heat; this usually takes about 5 to 7 minutes. Grease 12 small, heat-safe molds, such as silicone cupcake cups or metal puto molds, with the neutral oil. Arrange them so steam can circulate between them. If your steamer holds fewer than 12, plan to steam in batches and keep the unused batter at room temperature while the first batch cooks.
- Combine the dry ingredients. In a large bowl, whisk the rice flour, sugar, baking powder, and salt until evenly mixed. Break up any lumps in the flour with the whisk. Even distribution matters: a pocket of baking powder can leave a bitter spot, while clumps of flour can make the finished cakes dense. Use regular rice flour, not glutinous rice flour, which has a stickier texture and changes the result.
- Make the batter. Pour in the coconut milk, water, and vanilla, if using. Whisk gently until the batter is smooth and pourable, scraping the bottom and sides of the bowl. It should be thicker than plain milk but loose enough to flow from a measuring cup. Stop mixing once the dry patches disappear; vigorous or prolonged beating is unnecessary. There is no need to rest this baking-powder batter, so move on to filling the molds.
- Fill the molds. Divide the batter among the prepared molds, filling each about three-quarters full to leave space for the cakes to rise. A small measuring cup or a jug with a spout makes this easier and helps keep the portions even. Sprinkle the grated cheese over the tops. Keep the cheese in a loose layer rather than piling it high, so it melts without sinking heavily into the soft batter.
- Steam until set. Place the molds on the steamer rack once the water is simmering. Cover the pot with a lid; if condensation tends to drip from your lid, wrap the lid in a clean kitchen towel and secure the ends well away from the burner. Steam for 18 to 20 minutes without lifting the lid during the first 15 minutes. The cakes are ready when they look puffed and set, and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
- Rest and unmold. Turn off the heat and leave the covered cakes in the steamer for 2 minutes. Carefully lift out the molds and let them cool for another 5 minutes, until they are comfortable to handle. Loosen the edges with a small, clean knife if needed, then turn each cake out or serve it in its mold. Puto is softest warm, but it should be allowed to firm slightly before unmolding so it does not tear.
Tips
- Check your rice flour label. Regular rice flour is the right choice for this style of puto. Glutinous or sweet rice flour is made from a different kind of rice and creates a much chewier, stickier cake. If rice flour is not available, a packaged puto mix is a more reliable alternative than swapping in wheat flour, though you should follow that mix’s liquid and steaming directions.
- Keep the simmer gentle. A rolling boil can make water splash onto the molds and can cause the cakes to cook unevenly. Check the water level before steaming and add hot water carefully if it is running low. Do not let the pot boil dry, and keep the molds above the water rather than sitting in it.
- Prevent soggy tops. Condensation on the lid can drip onto the cakes and leave wet patches. A towel-wrapped lid helps catch the droplets, but tuck all fabric securely on top so no edge hangs near a flame or heating element. If using an electric steamer, follow its instructions for covering the lid.
- Measure leavening accurately. Level the baking powder rather than using a heaped spoon, and check that it is fresh. Too much can give the cakes a sharp aftertaste or make them rise and collapse; old baking powder may leave them squat and heavy. Do not substitute baking soda unless a recipe also provides enough acid to activate it.
Serving Suggestions
Serve puto warm as a snack, a light breakfast, or part of a Filipino merienda spread. The mild sweetness and soft rice texture pair well with coffee, tea, or hot chocolate. For a savory contrast, offer the cakes alongside a bowl of savory stew or soup; their slightly sweet flavor works especially well as a small side rather than as a replacement for a full serving of rice.
For a simple presentation, arrange the cakes on a platter with the cheese facing up and serve them while still warm. They are easy to portion individually, which makes them convenient for a shared table or packed snack. If the cakes have cooled, a brief re-steam can restore some softness; avoid leaving them uncovered for a long time, as the exposed surfaces can dry out.
Variations
Cheese-topped puto is a familiar variation, but the topping is optional. Leave it off for a plainer, dairy-free cake, or use a dairy-free grated cheese if you want a similar savory finish. Some versions use salted egg, grated coconut, or other toppings; salted egg is a cooked egg topping, so prepare and store it safely. Keep toppings modest so they do not weigh down the cakes or interfere with the rise.
For a more fragrant batch, replace the vanilla with 1 teaspoon (5 ml) pandan extract, or add a few drops of food coloring if you want a colored celebration-style cake. Extract strengths vary, so start with a small amount and adjust only if you know the product is mild. You can also use a little less sugar for a less-sweet cake, though reducing it substantially changes the balance and may make the rice-flour flavor more prominent.
Coconut milk gives this recipe a gentle coconut note. If you prefer a more neutral flavor, replace it with 1 cup (240 ml) whole milk or unsweetened plant milk; the cakes will taste less coconut-rich but should still steam successfully. Canned coconut cream is much thicker and richer than coconut milk, so do not swap it in cup for cup without thinning it with water.
Storage and Reheating
Let leftover cakes cool, then refrigerate them in a covered container within 2 hours of cooking. They keep well for about 3 to 4 days in the refrigerator. The rice-flour texture firms as the cakes chill, so store them covered to limit drying and avoid stacking them while they are still warm, when trapped steam can make their surfaces damp.
To reheat, steam the cakes for about 3 to 5 minutes, just until warmed through and softened. You can also microwave one or two under a lightly damp paper towel in short 10- to 15-second bursts; stop as soon as they are warm, since too much microwave time can make them rubbery. If reheating a larger quantity, use the steamer for more even results. Freeze fully cooled cakes in a sealed freezer-safe container for up to 2 months for best texture. Thaw in the refrigerator or reheat from frozen by steaming until hot throughout.
Frequently Asked Questions
Is puto made with rice flour or regular wheat flour?
This recipe uses regular rice flour, which gives the cakes their characteristic tender, slightly springy crumb. Filipino puto has many household and regional versions, and some modern recipes use wheat flour or a mix of flours. Those are valid variations, but they will not have exactly the same texture as a rice-flour version.
Can I make this recipe without coconut milk?
Yes. Replace the coconut milk with the same amount of whole milk or unsweetened plant milk. The puto will have a more neutral flavor and may be a little less rich, but the method stays the same. Avoid sweetened flavored milk because it can make the batter sweeter than intended.
Why did my steamed rice cakes turn out dense?
Common causes include old baking powder, measuring the flour too heavily, overmixing, or steaming before the water is properly simmering. Spoon rice flour into the measuring cup and level it rather than packing it down. Also check that steam can circulate around the molds and that the lid stays on during the early part of cooking.
Can I use glutinous rice flour?
Not as a direct substitute in this recipe. Glutinous rice flour makes a chewier, stickier cake, so the result will be different from this soft, lightly springy puto. Look for regular rice flour, sometimes labeled white rice flour, for the intended texture.
Do I need special puto molds?
No. Small heat-safe silicone cups, metal cupcake molds, or shallow ramekins can work if they fit in your steamer with room for steam to move around them. Grease them lightly and do not fill them to the rim. Larger or deeper molds may need additional steaming time, so check the center with a toothpick before removing them.
Can I prepare the batter ahead?
It is better to mix the batter shortly before steaming. Baking powder begins working after it is combined with liquid, so a long wait can reduce the cakes’ lift. You can measure the dry ingredients and set out the molds ahead of time, then combine the wet and dry ingredients when the steamer is nearly ready.