Puto

The Quirky Foodster Team

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Servings

Ingredients

Rice flour — 250 g (9 oz)
Sugar — 150 g (5 oz)
Baking powder — 2 tsp
Coconut milk or water — 240 ml (8 fl oz)
Egg — 1
Of Salt — pinch
Grated cheese or salted egg slices, to garnish (optional)

Method

Combine the rice flour, sugar, baking powder and salt in a bowl.
Whisk in the coconut milk or water and egg until smooth.
Let the batter rest for 15 minutes.
Grease small puto moulds or a muffin tin.
Pour the batter into the moulds, filling about two-thirds full.
Steam for 15–20 minutes until a toothpick comes out clean.
Top with a little grated cheese or a slice of salted egg while still warm, if using.

Introduction: Small, soft steamed rice cakes, lightly sweetened, a beloved Filipino snack often served alongside savoury dishes like dinuguan.

Cultural Background: Puto is a fixture of Filipino merienda (snack time) and celebrations, its soft, pillowy texture and mild sweetness making it a versatile accompaniment to both sweet and savoury dishes.

Tips: Let the batter rest before steaming, as this helps develop the characteristic soft, fluffy texture. Don't overfill the moulds, as the puto will rise during steaming.

Variations: Add a few drops of ube extract for a purple-tinted variation called puto ube. Serve alongside dinuguan (pork blood stew) for the classic savoury-sweet pairing.

Storage: Store cooled puto in an airtight container at room temperature for up to 1 day, or refrigerate for 3 days.

Reheating: Reheat by steaming for 5 minutes, or in a microwave for a few seconds.

FAQs:

Q: What is puto traditionally served with?

A: Dinuguan (a savoury pork blood stew) is a classic pairing, along with many other savoury Filipino dishes.

Q: Can puto be made without special moulds?

A: Yes, a muffin tin works well as a substitute if traditional puto moulds aren't available.