Filipino
Puto
These soft Filipino steamed rice cakes are made from soaked rice ground into a light batter, then gently fermented for a tender, slightly tangy crumb. They are served warm with a little cheese or salted egg on top, just like merienda at home.
Watch it madeSarapChannel · 4:41
Ingredients
- Uncooked jasmine rice or long-grain rice1/2 cup
- Water, for soakingas needed
- Coconut milk1/4 cup
- Water, for blending2 tbsp
- Granulated sugar3 tbsp
- Baking powder1 tsp
- Fine salt1/8 tsp
- Neutral oil, for greasing molds1 tsp
- Cheddar cheese, thinly sliced2 tbsp
- Salted duck egg, slicedoptional, 2 small pieces
Method
- Rinse the rice until the water runs mostly clear, then soak it in plenty of water for 8 hours or overnight.
- Drain the soaked rice well and place it in a blender with the coconut milk and 2 tablespoons water.
- Blend until the batter is as smooth as possible, scraping the blender as needed; it should look like thin rice porridge.
- Transfer the batter to a bowl, cover loosely, and let it ferment at room temperature for 1 to 2 hours until slightly bubbly and faintly tangy.
- Stir in the sugar, baking powder, and salt until fully dissolved.
- Prepare a steamer with gently boiling water and wrap the lid in a clean kitchen towel to keep condensation from dripping onto the puto.
- Lightly grease small puto molds or heatproof silicone cups with oil.
- Fill each mold about three-quarters full with batter.
- Steam over medium heat for 10 minutes, keeping the water at a steady simmer.
- Open the steamer carefully, place a slice of cheese or salted egg on each puto, then cover and steam for 3 to 5 minutes more until the tops spring back and a toothpick comes out clean.
- Let the puto rest in the molds for 2 minutes, then unmold and serve warm.
Common questions
Can I substitute glutinous rice or rice flour for the uncooked jasmine rice in puto?
Yes, but the texture changes. Jasmine or long-grain rice gives a lighter, softer crumb. Glutinous rice makes it chewier, while rice flour is faster but less naturally fermented and may taste less delicate.
How do I know the batter has fermented enough before adding the sugar and baking powder?
After 1 to 2 hours at room temperature, it should look slightly bubbly and smell faintly tangy, not sour or alcoholic. If your kitchen is cold, fermentation may take a little longer.
Why did my puto turn dense, gummy, or sink in the middle?
Common causes are under-blending the rice, overfilling the molds, steaming too hard, or opening the lid too early. Also avoid overmixing after adding baking powder, which can knock out air.
How should I store leftover puto, and can I reheat it without drying it out?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat by steaming for 3 to 5 minutes or microwaving covered with a damp paper towel in short bursts.
What are the best serving toppings or accompaniments for puto?
Classic toppings are thin cheddar and salted duck egg, added in the last minute of steaming or just after. It also pairs well with dinuguan, coconut jam, or simply butter and grated coconut.