Filipino Rice Flour Dessert: Soft, Steamed Puto Cakes

Filipino puto are soft, lightly sweet steamed rice cakes, commonly served as a snack or alongside savory Filipino dishes. This version uses rice flour, coconut milk, and baking powder for a tender crumb without a soaking or fermentation step, with a little cheese on top if you like. Puto recipes vary by region and household, so these straightforward cakes are one practical take rather than a single definitive version.

Ingredients

2 cups (320 g) regular rice flour, not glutinous rice flour
⅔ cup (135 g) granulated sugar
2 teaspoons (10 g) baking powder
¼ teaspoon (1.5 g) fine salt
1½ cups (360 ml) well-stirred, unsweetened coconut milk
½ cup (120 ml) water
1 teaspoon (5 ml) vanilla extract
½ cup (55 g) finely grated cheddar cheese, optional topping
1 tablespoon (15 ml) neutral oil, for greasing the molds if not using liners

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 mix the batter; it generally takes about 8 minutes to heat. Line twelve small puto or muffin molds, about 2 inches (5 cm) wide, with paper liners, or lightly brush them with the oil. If your steamer holds only four molds at a time, plan to steam three batches. Keep the molds ready on a tray so you can fill them without rushing.
Combine the dry ingredients. In a medium bowl, whisk the rice flour, sugar, baking powder, and salt until the baking powder is evenly distributed. Break up any flour lumps with the whisk. Even distribution matters because a pocket of baking powder can leave a bitter spot, while a pocket with too little leavener can make one cake denser than the rest.
Make the batter. In a second bowl or a large measuring jug, whisk together the coconut milk, water, and vanilla. Pour the liquid into the dry ingredients in two additions, whisking gently after each. Stop as soon as the mixture is smooth; the batter should be pourable and a little thicker than heavy cream. Scrape the bottom and sides once with a spatula to catch dry flour, but do not beat the mixture vigorously. Set it aside for 5 minutes while you finish arranging the steamer. This brief pause lets the rice flour hydrate and helps the batter settle.
Fill the molds. Give the batter a few gentle stirs, since rice flour can settle while it stands. Pour it into the prepared molds, filling each about two-thirds full so the cakes have room to rise. Divide the grated cheese over the tops if using it; a small pinch on each cake is enough. Avoid pressing the cheese into the batter, which can make the tops uneven and leave the topping hidden.
Steam the first batch. Set the filled molds in the steamer basket with a little space between them so steam can circulate. Cover the pot. If the lid tends to collect condensation, wrap it in a clean kitchen towel and secure the towel well away from the flame or burner; do not let loose fabric hang near heat. Steam for 12 minutes over a steady simmer. Keep the lid closed for at least the first 10 minutes, because a sudden drop in heat can interfere with an even rise.
Check and finish the cakes. At 12 minutes, lift the lid carefully, directing the hot steam away from your face. The cakes should look set and spring back lightly when touched. Insert a clean toothpick into the center of one cake; it should come out without wet batter, though a few moist crumbs are fine. If the center is still wet, cover and steam for 2 more minutes, then check again. Transfer the finished cakes to a rack or heat-safe plate.
Steam the remaining batches. Keep the water simmering and add the next filled molds as soon as the basket is available. Steam each batch for 12 minutes, checking doneness in the same way. If the water level is getting low, carefully add hot water to the pot without splashing the basket. Let the cakes cool in their molds for 5 minutes before lifting them out; this short rest helps them hold their shape while remaining pleasantly soft.

Tips

Choose the right flour. Regular rice flour is made from non-glutinous rice and gives these cakes their tender, slightly springy texture. Glutinous rice flour, sometimes labeled sweet rice flour, behaves differently and can make the cakes much stickier and denser. They are not interchangeable in this recipe.
Stir coconut milk before measuring. Canned coconut milk can separate into a thick layer and a watery layer. Mix it until uniform, then measure. If you do not have coconut milk, use the same amount of whole milk or unsweetened oat milk; the cakes will taste less coconutty and may be a little less rich.
Keep the steam steady, not violent. A vigorous boil can splash water onto the cakes and make the tops wet or uneven. Aim for active, consistent steam with the water below the basket. A towel-wrapped lid can catch condensation, but only use it when the towel is securely kept away from the burner.
Use liners for easy release. Rice-flour cakes can cling to bare metal molds. Paper liners are the simplest option; otherwise, brush the cups thoroughly with neutral oil, including the corners. Let the cakes rest briefly before unmolding, and avoid trying to pull them out while piping hot.

Serving Suggestions

Serve puto warm or at room temperature, either plain or with the cheese topping. They are often enjoyed as a snack with coffee or tea, and their mild sweetness also makes them a useful partner for savory food. Offer them beside pancit, a noodle dish, or a saucy stew when you want a soft, gently sweet bite alongside more strongly seasoned flavors. For a simple merienda spread, set out a plate of puto with sliced fruit and a warm drink.

If serving a group, arrange the cakes in a single layer so the cheese tops do not stick together. Put extra grated cheese, butter, or a little sugar on the table rather than topping every cake in advance; people can choose how sweet or rich they want each serving. The cakes are most tender soon after steaming, but they are still enjoyable after cooling and can be reheated as described below.

Variations

Make them plain. Leave off the cheddar for a simple, delicately sweet rice cake. You can also add a small amount of finely grated cheese to the batter, but keep the total modest so the mixture stays light and the cheese does not weigh down the rise.

Add a gentle citrus note. Stir 1 teaspoon (2 g) of finely grated lemon or calamansi zest into the sugar before mixing the batter. Calamansi is a Filipino citrus fruit that can be hard to find outside Filipino or Asian grocery stores. Lemon zest is a practical substitute; it gives a slightly different, less floral citrus aroma. Use zest rather than juice, since extra liquid can change the batter consistency.

Use a little pandan. Replace the vanilla with ½ teaspoon (2.5 ml) pandan extract, or use a small amount of pandan paste according to its label. Pandan products vary in strength, so start with less if the flavoring is concentrated. The cakes will have a fragrant, grassy-sweet aroma; food coloring is optional and does not change the flavor.

Make a smaller batch. The batter can be halved for six cakes. Use 1 cup (160 g) rice flour, ⅓ cup (68 g) sugar, 1 teaspoon (5 g) baking powder, a small pinch of salt, ¾ cup (180 ml) coconut milk, ¼ cup (60 ml) water, and ½ teaspoon (2.5 ml) vanilla. Steam time remains about 12 minutes per batch because the individual cakes are the same size; check the center before removing them.

Storage and Reheating

Let the cakes cool until they are no longer giving off heavy steam, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The texture firms as the rice flour cools, which is normal; for the softest result, reheat only the portion you plan to eat rather than warming and cooling the whole batch repeatedly.

To reheat, place the cakes in a steamer over simmering water for about 3 to 5 minutes, until warm through. You can also microwave one or two cakes under a slightly damp paper towel in 15-second bursts; stop when just warm, since prolonged microwaving can make them rubbery. If reheating leftovers, bring them to 165°F (74°C), as recommended for leftovers by USDA FSIS. Cool any uneaten reheated cakes promptly and do not leave them at room temperature for more than 2 hours. For longer storage, freeze the cooled cakes in a sealed freezer-safe container for up to 2 months; thaw in the refrigerator and steam until hot and soft.

Frequently Asked Questions

Are puto and puto cheese the same thing?
Puto is the broader name for Filipino steamed rice cakes, and versions differ in ingredients, flavor, and shape. Puto cheese usually refers to a version topped with cheese, as in this recipe. Some recipes use wheat flour or other starches, while this one is built around regular rice flour.

Can I make this with glutinous rice flour?
Not as a direct swap. Glutinous rice flour absorbs and sets differently, producing a much chewier, stickier cake. Look for regular rice flour for this recipe. If the package says sweet rice flour or glutinous rice flour, it is not the right type, even though the rice itself is often labeled sticky rice.

Why did my puto turn out dense?
Common causes include old baking powder, batter that was mixed too forcefully, a steamer that was not producing steady steam, or opening the lid early. Check that the baking powder is fresh and that water is actively steaming before the first batch goes in. Mix only until smooth, and keep the lid closed for the first 10 minutes of steaming.

Why are the tops wet or wrinkled?
Condensation dripping from the lid can leave damp patches, while an inconsistent simmer may contribute to uneven surfaces. Keep the lid steady and, when safe for your setup, use a securely wrapped towel to absorb condensation. Do not let the towel touch a gas flame or hot burner. A little wrinkling as the cakes cool is not unusual and does not mean they are undercooked.

Can I prepare the batter ahead?
It is best to steam the batter soon after mixing because baking powder starts working once it is combined with liquid. If you need to plan ahead, measure the dry ingredients and liquid separately, cover them, and combine shortly before steaming. Stir the batter gently before filling the molds, since rice flour settles quickly.

Can I steam the cakes in a regular muffin pan?
Yes, if the pan fits safely inside your steamer with room for steam to circulate and the lid can close. Use paper liners or grease each cup, and fill each about two-thirds full. A larger or deeper cup may need more than 12 minutes, so test the center with a toothpick and continue steaming in 2-minute increments until no wet batter remains.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).