filipinoputorice-cakevegetariansteamedsnackcheese

Puto

Name: Puto
Prep time: 15 min
Cook time: 12 min
Total time: 29 min
Yield: 2
Cuisine: Filipino
Ingredients: 120 g rice flour; 70 g granulated sugar; 6 g baking powder; 1 g fine salt; 1 large egg; 160 ml whole milk; 15 g unsalted butter, melted; 2 ml vanilla extract; 40 g cheddar cheese, cut into small strips or cubes; 10 g unsalted butter; 5 g neutral oil or soft butter

These soft, lightly sweet steamed rice cakes are tender, fluffy, and moist, with a delicate vanilla aroma. Finished with buttery tops and salty cheddar, they strike the classic Filipino balance of comforting sweetness and savory richness.

29 min

2 servings

436 kcal

Filipino

Ingredients

Batter

120 grice flour
70 ggranulated sugar
6 gbaking powder
1 gfine salt
1 largeegg
160 mlwhole milk
15 gunsalted butter, melted
2 mlvanilla extract

Topping

40 gcheddar cheese, cut into small strips or cubes
10 gunsalted butter

For the molds

5 gneutral oil or soft butter

Instructions

1
Bring water in a steamer to a steady simmer and lightly grease 6 small puto molds or silicone muffin cups. Set the molds on a tray so they are easy to fill. A fully heated steamer helps the puto rise evenly.
2
In a mixing bowl, whisk together the rice flour, granulated sugar, baking powder, and fine salt until no lumps remain. Mixing the dry ingredients well distributes the leavener so the cakes puff uniformly.
3
In a second bowl, whisk the egg, whole milk, melted unsalted butter, and vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients and whisk just until smooth and pourable, with no visible pockets of flour. Do not overmix; a few tiny bubbles are fine.
5
Fill the prepared molds about three-quarters full. Top each with a piece of cheddar cheese. Leave a little headroom so the batter can dome as it steams.
6
Arrange the molds in the steamer, cover the lid with a clean cloth to stop condensation from dripping onto the cakes, and steam for 10-12 minutes over medium heat until the puto are puffed and a toothpick inserted in the center comes out clean.
7
Remove from the steamer and let the puto rest for 2 minutes so they set slightly and release more easily. Brush or top each warm cake with a little unsalted butter before serving.

Nutrition per serving

436 kcal

Calories

13g

Protein

60g

Carbs

16g

Fat

Fiber

Notes

•If you do not have traditional puto molds, small silicone muffin cups or heatproof ramekins work well.
•Do not steam over aggressively boiling water; strong heat can create large bubbles and uneven tops.
•For a more classic bakery-style look, add the cheese halfway through steaming so it sits neatly on top.
•Puto is best eaten warm, with coffee, hot chocolate, or alongside savory dishes such as dinuguan.

Background

Puto is a classic Filipino steamed rice cake with roots in pre-colonial rice-based cookery, later shaped by Spanish-era baking ingredients such as milk and leaveners. It is commonly served as a snack, breakfast item, or accompaniment to savory stews, and many regional versions exist across the Philippines.

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