How to Make a PUTO Rice Cake

Puto is the Tagalog term for“rice cake”and is steamed. Puto are typically white and round and can vary considerably in size. It is usually served with fresh grated coconut.

Puto is typically eaten as amerienda—a light meal or snack, especially in the afternoon—but can also be eaten for breakfast with coffee or hot chocolate.

Adding local ingredients such asube(purple yam) orpandanslightly alters the flavor and color of the humble puto, but it requires more work and a revision of the recipe. The best way to flavor puto is to use essences that also impart color based on their flavor—for example, pandan essence gives you a light green puto, and ube essence gives you a light purple puto. And of course, food coloring can be added, but it should always preserve the original flavor.  

Ingredients:

• 2 cups of rice flour
• 2 eggs
• 1 1/2 cups of fresh milk
• 1 cup of sugar
• 1 teaspoon vanilla extract

Directions:

• Sift the flour.
• Add the remaining ingredients to a bowl and mix using an electric mixer or a wooden spoon.
• Lightly grease the molds with butter to prevent the puto from sticking.
• Pour the mixture into the puto molds, filling them about 3/4 full.
• Top with slices of cheese or salted eggs (optional).
• Place the molds in the steamer.
• Steam for only 15 to 20 minutes.
• Let cool before removing from the molds.