Puto Filipino Steamed Rice Cakes: Easy, Tender Recipe

Puto are Filipino steamed rice cakes, often made with rice flour or fermented rice batter and served as a snack, breakfast, or side dish. This easy version uses rice flour, coconut milk, and baking powder for soft, gently sweet cakes, finished with cheese; puto recipes vary by region and family, so toppings and ingredients are flexible.

Ingredients

2 cups (320 g) white rice flour
1/2 cup (60 g) all-purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons (8 g) baking powder
1/2 teaspoon (3 g) fine salt
1 cup (240 ml) canned coconut milk, well shaken
1/2 cup (120 ml) water
1 large egg (about 50 g without shell), at room temperature
2 tablespoons (28 g) unsalted butter, melted and cooled slightly
1 teaspoon (5 ml) vanilla extract
4 ounces (115 g) mild cheddar or quick-melting cheese, cut into 12 small pieces or thin strips
Neutral oil or softened butter, for greasing the molds

Instructions

Prepare the steamer and molds. Set a steamer basket over a pot with enough water to sit below the basket. Bring the water to a steady simmer while you make the batter. Lightly grease 12 small puto molds, mini cake molds, or standard muffin cups that fit inside your steamer. If using a bamboo steamer, line its tiers with parchment with a few small holes cut in it, or use individual greased molds. Keep the lid nearby and wrap it in a clean kitchen towel, securing the ends well above the flame, so condensation does not drip onto the cakes.
Combine the dry ingredients. In a medium bowl, whisk the rice flour, all-purpose flour, sugar, baking powder, and salt until evenly mixed. Break up any small lumps in the rice flour with the whisk. Even distribution matters: a pocket of baking powder can leave a bitter-tasting spot, while uneven mixing can make some cakes rise more than others.
Make the batter. In a separate bowl, whisk together the coconut milk, water, egg, melted butter, and vanilla until smooth. Pour the liquid mixture into the dry ingredients and whisk just until no dry streaks remain. The batter should be pourable and a little thicker than crepe batter. Avoid vigorous or prolonged mixing; a few tiny lumps are preferable to overworking the all-purpose flour, which can make the cakes less tender.
Rest and portion. Leave the batter to rest for 10 minutes. This gives the rice flour time to absorb some liquid and helps the cakes cook more evenly. Stir gently once, then divide the batter among the prepared molds, filling each about two-thirds full to leave room for the cakes to rise. Place one piece or strip of cheese on top of each portion. Do not push the cheese down into the batter.
Steam the puto. Arrange the molds in the steamer with a little space between them so steam can circulate. Cover and steam over steady medium heat for about 18 minutes. Keep the water simmering rather than boiling violently, and check during cooking that the pot has not run dry; add hot water if needed, taking care not to splash the molds. The puto are done when their tops look set, spring back lightly when touched, and a toothpick inserted in the center comes out without wet batter. Because this batter contains egg, check a center cake with a food thermometer as well: USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for egg dishes.
Cool briefly and unmold. Turn off the heat and leave the lid slightly ajar for 2 minutes so the cakes adjust gradually to the cooler air. Lift out the molds carefully; they will be hot. Let the puto sit for another 3 to 5 minutes, then loosen the edges with a small spatula or butter knife and turn them out. Serve warm, when the centers are soft and the cheese is still pleasant and tender.

Tips

Use rice flour, not sweet rice flour. Regular white rice flour gives these cakes their characteristic tender, slightly springy crumb. Glutinous or sweet rice flour has a much stickier texture and can make this particular batter gummy. If you only have sweet rice flour, it is better to choose a recipe developed for it rather than swap it cup for cup here.
Measure flour carefully. For the most consistent result, weigh the flours. If measuring by cups, spoon each flour into the cup and level it instead of packing it down. Too much flour makes puto dense, while too little can leave the centers fragile or damp.
Control the steam, not just the timer. A steady simmer cooks the cakes evenly. A hard boil can cause the molds to jostle and the tops to become uneven; too little steam can leave the centers undercooked. Avoid lifting the lid repeatedly, since each check releases heat and extends the cooking time.
Make simple substitutions thoughtfully. If coconut milk is unavailable, use whole milk in the same amount; the cakes will taste less coconut-rich but should still be tender. For a dairy-free batch, use a neutral oil instead of butter and omit the cheese or use a suitable dairy-free topping. These changes affect flavor and richness, not the basic steaming method.

Serving Suggestions

Serve puto warm for merienda, the Filipino afternoon snack, or alongside coffee, tea, or hot chocolate. Their mild sweetness also makes them a useful partner for savory dishes: offer them with dinuguan, a Filipino pork blood stew, or with another rich, saucy stew where a soft cake can be eaten between bites. Puto are also welcome on a breakfast or party table, either piled on a platter or kept in their molds until serving.

For a simple presentation, arrange the cakes on a plate with the cheese facing up. If the cheese has cooled and firmed, a brief return to the steamer will soften it again. The cakes are sweet enough to enjoy plain, so extra syrup or frosting is unnecessary. If serving a group, steam them in batches and bring each batch to the table soon after cooking for the softest texture.

Variations

Cheese puto: The recipe already includes a small cheese topping. Use a mild cheddar for a familiar savory-salty contrast, or choose a quick-melting cheese for a softer top. Traditional and contemporary versions use different cheeses, and the topping can be left off if you prefer a plain cake.

Colored puto: Divide the finished batter between bowls and tint each portion with a small amount of food coloring before filling the molds. Keep the color subtle; too much liquid coloring can thin the batter. Steam the colors separately or place them in different molds in the same steamer if they fit without crowding.

Pandan or citrus: Replace the vanilla with 1 teaspoon (5 ml) pandan extract for a fragrant green version, or add 1 teaspoon (5 ml) finely grated lemon or calamansi zest for a light citrus note. Extracts vary in strength, so start with a modest amount and follow the product label if it is concentrated.

Salted egg topping: Add a small piece of cooked salted egg on each cake instead of cheese, or use both if you like a more savory topping. Salted egg is salty, so cut it into small pieces and consider reducing the batter salt slightly. Do not use raw egg as a topping; it should be fully cooked before serving.

Plain or coconut-forward: Omit the cheese for a simple, lightly sweet puto. For a stronger coconut character, use coconut milk as written and finish each cake with a little toasted coconut after steaming. The toasted topping adds texture, while the cake itself stays soft.

Storage and Reheating

Let leftover puto cool only briefly, then refrigerate them within 2 hours of cooking in a covered container. They keep for 3 to 4 days in the refrigerator. As with other cooked leftovers, reheat them to 165°F (74°C) for food safety. To preserve their soft texture, steam refrigerated cakes for about 5 to 7 minutes, until hot throughout; a microwave also works in short bursts, though it can make the edges a little chewy if overheated.

For longer storage, freeze completely cooled cakes in a sealed freezer-safe container, with parchment between layers if needed, for up to 2 months for best quality. Thaw them in the refrigerator or reheat from frozen in a steamer for about 10 to 12 minutes, checking that the centers are hot. Avoid leaving cooked puto at room temperature for more than 2 hours, and do not refreeze cakes that have been thawed and reheated.

Frequently Asked Questions

Can I make puto without a steamer?

Yes. Set a heatproof rack or trivet inside a deep, lidded pot and add water below the rack. Arrange the filled molds on the rack, cover the pot, and steam as directed, checking that the water stays below the molds and does not boil away. A tightly covered pot is important because trapped steam cooks the cakes; do not place the molds directly in the water.

Why did my puto turn out dense?

Common causes are too much flour, old baking powder, batter mixed for too long, or steam that was weak or interrupted. Weighing the flours, checking that the baking powder is fresh, mixing only until combined, and keeping the lid on during cooking all help. Also make sure the cakes are fully cooked through; a wet center can feel heavy even when the top looks finished.

Can I use all rice flour and skip the all-purpose flour?

The small amount of all-purpose flour helps this shortcut batter hold together and gives it a slightly more cake-like crumb. Replacing it with the same weight of rice flour may work, but the puto can be more delicate and crumbly. Do not replace either flour with glutinous rice flour, which behaves differently and can make the result sticky.

Can I prepare the batter ahead?

For the best rise, steam the batter after its 10-minute rest rather than mixing it hours in advance. Baking powder begins working once it is moistened, so a long hold can reduce lift. If you need to plan ahead, measure the dry ingredients and the wet ingredients separately, cover them, and combine shortly before steaming.

How do I know when the cakes are cooked if I do not have a toothpick?

Look for set, matte tops that spring back gently when touched; the sides should begin to pull slightly from the molds. A thin skewer or the tip of a clean knife can substitute for a toothpick. Since the recipe contains egg, the most reliable safety check is a food thermometer inserted into the center of a cake, which should reach at least 160°F (71°C).

Are puto supposed to be sweet?

They are usually lightly sweet, but sweetness varies among recipes and toppings. This batch is gently sweet rather than dessert-sweet, with cheese adding a salty contrast. If you prefer less sweetness, you can reduce the sugar to 1/2 cup (100 g); the cakes will taste less sweet and may be a little less soft, but the steaming method stays the same.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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