Classic Filipino Puto
Fluffy, slightly sweet steamed rice cakes that make the perfect bite-sized snack or dessert. This easy shortcut uses common pantry ingredients (no overnight fermentation) and steams up tender puto you can top with shredded cheese.
Yield
12
Time
30 minutes
Ingredients
1 cup granulated sugar
2 large eggs
1/2 cup coconut cream
1/2 cup evaporated milk
1/4 cup (60 g) melted butter
1 cup (120 g) all-purpose flour
1 cup (140 g) rice flour
1 tablespoon baking powder
Optional: shredded cheese for topping
Instructions
Step 1
Prepare your steamer and muffin molds (standard 12-cup muffin tray or individual puto molds). Lightly grease molds or use paper liners if desired.
Step 2
In a mixing bowl, whisk together the sugar and eggs until combined. Add the coconut cream, evaporated milk, and melted butter; whisk until smooth.
Step 3
Sift together the all-purpose flour, rice flour, and baking powder to remove lumps, then add the dry mixture to the wet ingredients.
Step 4
Stir the batter until smooth and well combined. The consistency should be pourable but slightly thick.
Step 5
Pour about 1/4 cup of batter into each muffin mold (adjust amount for smaller/larger molds). Add shredded cheese on top of each if using.
Step 6
Place the filled molds into the steamer. Cover the steamer lid with a clean kitchen towel (tucked to avoid steam leaks) to prevent condensation from dripping onto the puto.
Step 7
Steam over medium heat for about 15 minutes, or until a toothpick inserted into the center comes out clean and the tops are set.
Step 8
Carefully remove the molds from the steamer and let cool briefly (2–3 minutes) before unmolding. Serve warm or at room temperature.
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