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Puto (Filipino Steamed Cake)

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Puto I love holidays. It is the time when my boys come home and spend time with me and my husband. In the past, we used to play cards and board games. But this year, we are spending time talking or watching movies. Meals are usually long and a fun time. I try to cook dishes that we all love and enjoy. Today, I made Puto, a snack that I used to make for my kids when they were young.

Puto

What is Puto?

Puto is a Filipino snack that is served any time of the year and it is the perfect dish to bring to a gathering or potluck because it’s easy to eat and to transport. It is a steamed sweet cake that is traditionally made from ground rice and can be eaten by itself, with butter or grated coconut.  However, this recipe is an adapted version, using cake flour instead of ground rice. There are many variations of puto that include different flavoring such as ube (purple yam) and pandan. It can also be topped with cheese or salted egg.

Example set up for steaming

Example set up for steaming

More Filipino recipes can be found in my new cookbook:
4.8 from 30 votes
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Puto (Filipino Steamed Cake)
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Puto is a Filipino steamed sweet cake that is the perfect snack or potluck food.

Course: Snack
Cuisine: Filipino
Servings: 48 mini puto
Calories: 32 kcal
Author: Liza Agbanlog
Ingredients
  • 1 ¾ cups cake flour
  • 1 cup sugar
  • 2 tablespoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 2 egg whites
  • ¼ cup fresh milk
Instructions
  1. Fill a 12-inch pan halfway with water and set over high heat.
  2. In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
  3. In another bowl, combine water, egg whites and fresh milk. Using a hand mixer, beat the mixture at low speed for 5 minutes.
  4. Add the sifted dry ingredients and blend until smooth.
  5. Strain the batter into another bowl to ensure that there are no lumps.
  6. Lightly brush a mini muffin tin with vegetable oil.
  7. Fill muffin tin ¾ full with the batter.
  8. Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
  9. Steam the puto for 5 minutes or until a toothpick inserted in the center of the puto comes out clean.
  10. Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds before removing from the muffin tins.
  11. Repeat steps 6 to 10 three more times, making sure there is enough water in the pan each time.
Recipe Notes

This recipe was adapted from the cookbook “Goldilocks Bakebook”.

Nutrition Facts
Puto (Filipino Steamed Cake)
Amount Per Serving
Calories 32
% Daily Value*
Sodium 69mg 3%
Total Carbohydrates 7g 2%
Sugars 4g
Protein 1g 2%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Puto

Comments

  4. Hi! I’ve noticed this is the same as the recipe from Goldilocks bakebook. Just wondering how to convert to butter puto. Thanks

    Reply

  5. I tried this recipe thrice using cake flour, sad to say,no good, why u think my puto shrink? It looks like kutsinta on top….thanks for reply,I want to try it again. godbless

    Reply


  6. Cheers for the recipe.
    I tried this recipe twice, first time using 2 tablespoons of baking soda and all I could taste was baking soda.

    Second time around I only used 2 teaspoons of baking soda and added 1/4 teaspoon of vanilla extract to wet ingredients. It turned out fairly decently 🙂

    Reply


  8. Thanks for the recipe. I’ve made it for the first time a few days ago and they came out really good although I should have bought a new can of baking powder to give it more rise. I like that you use cake flour because I just made a batch with all purpose flour (from someone else’s recipe) and the texture was very different and not to my liking and on top of that had way too much baking powder I could taste it.
    Just a quick question: is the batter suppose to be a little runny or thick? I thought mine was a little runny so I added a little more cake flour but it still came out delicious.

    Reply


  10. Hi Liz, thanks for sharing, I can’t wait to try it out. I’ve attended a baby shower where they had this & I couldn’t stop wondering how they made it especially using the muffin pan since I’m used to shapeless steamed bread/ dumblings. Now I know. Thanks a lot

    Reply

    • Hi Lally,
      I have not use rice flour to make puto but I have seen a few who have used it. You can try and let me know it goes.

      Reply


  14. Hi Ms. Liza, thank you for sharing your recipe, I tried it and its so soft, fluffy and taste really good, I added grated cheese and evaporated milk to make it yummier. Just this week a good friend ordered 150pcs cheese puto and they loved it:)

    I’ll be trying out your pandesal recipe very soon 🙂

    Many thanks, you’re such a big help 🙂

    Regards,

    Kaye 🙂

    Reply

    • You’re welcome Kaye! I am glad you were able to try this recipe and had success with it. Take care and thanks for writing 🙂

      Reply

  15. can i use fresh milk instead of water or this recipe really needs water?
    I really don’t know why others uses milk, what does it do?

    Thank you.

    Reply

    • Yes, others use fresh milk to make puto. Using fresh milk might change the taste and texture of the puto. Hope this helps!

      Reply

  16. Hi, I tried making these and they came out really flat and seemed sticky. I ended up steaming them for a couple extra minutes becauae the toothpick didn’t come out clean. Any idea what I might have done wrong? Thanks!

    Reply

    • Hi Mo,
      Baking powder is a leavening agent that gives volume to the puto. The baking powder you used might have lost its effectiveness. Try opening a new tin next time you make puto. Take care!

      Reply

  17. Hi mam….i did tried ur recipe and its yummy…im just wondering why i have this little after taste of baking powder….do i need to rest the batter before steaming?

    Reply

    • Hi Mary,
      Make sure to sift the dry ingredients and also beat the batter until smooth and lump free. Hope these help!

      Reply


  18. OK different question….. I colored mine and added hazelnut extract. mmmmgood !!!

    My new question is: how do you store them. In refridgerator or in a container with lid? I don’t want to ruin them after I got them made.

    Thank you for the recipe

    Reply

    • Hi Jenny,
      I prefer to put the puto in a container with a lid and store in the fridge. I warm it up in the microwave if I want to have some.

      Reply


  20. Just tried this today and it was super easy to follow and make. I’ve always been intimidated by trying to make my own puto but this recipe is super easy. Thank you for sharing.

    Reply

  21. OMG! I remember when mom would bring these home from work! She and the other nurses would have regular potlucks on their unit and the nurses would also make pancit. My first introduction to Filipino food. I’m so glad I found this recipe. Thank you for posting.

    Reply


  22. I can’t wait to make this for my American husband..i love to cook Filipino dish for him..he likes the pancit a lot and spring roll as well..thanks for this recipe ms.Liza😊

    Reply

    • Hi Rose,
      I have used all-purpose flour but not rice flour. Using rice flour might change the texture of the puto.

      Reply

  25. Can’t wait to make these. I’m a Baker and I have to say I love love love Puto. My extended family is philipino so they will be impressed that I did this. Thank you for sharing

    Reply

  26. What’s the difference between using a cake flour and using all purpose flour in making this puto? I’m thinking of making this as a business. Thanks a lot

    Reply

    • Hi,
      We are using the stove top not the oven. Set the stove’s temperature to high means the highest number in the dial.

      Reply

  28. hi just want to ask. will the high heat temperature remains the moment i place the muffin in the boiling water or should i adjust the heat to lower temperature?

    Reply

    • Hi,
      Reduce the temperature of the water to medium high once the water starts boiling. Hope this helps!

      Reply

  29. Thanks for the puto recipe. I will try it when I have all the ingredients. Is this the recipe of puto Biñan? If not , can you please share it for us . Thanks in advance and good luck.

    Reply

    • Hi Ellie,
      I am not sure if this puto recipe is from Binan. I will research and let you know. Take care!

      Reply


  31. I want to know the calories for this is it 32 calories per puto? Also if anyone knows the calories for puto flan? I just ate a whole bunch (and I was on my way to the gym) but I’m having regrets. Is it fattening? High in carbs and sugar?

    Reply


  32. I tried this recipe & it turn out good. I used evaporated milk instead of freshmilk. My boyfriend he loves it. Thank you.

    Reply

  33. You can use condensed milk in place of the one cup of sugar and one cup of water. I tried an all purpose flour recipe that also used a whole egg. The end product was more dense and had a strong egg smell, but it turned out okay. I used the condensed milk, because I didn’t have enough sugar and decided to tweak the recipe to fit what I had on hand.

    Reply


  35. Hi Liza!! Eto ang klaseng puto na matagal ko ng hinahanap s Wakas natagpuan ko din ang website mo te. Thank u for sharing this recipe ate. God bless you and your family. I’m planning to make this for my daughters bday. 😋

    Reply

  36. wife fallow the recipe a few times but they they dont come out good meaning they dont raise at all although they taste ok … what should she do to make them raise a bit or what did she do wrong … will appreciate any help /comment …

    Reply

  37. I made several puto just a week ago but when i made again this evening my puto didnt rise up just like before.what do you think is the problem.thanks

    Reply


  40. I just followed you instructions, i was so sad it didnt rise. But it taste great though. What could be the problem? Iwant to make again next time hoping to get better result.

    Reply

    • Hi Mei,
      The first thing that came to my mind when you said the puto did not rise was the baking powder. Baking powder is a leavening agent. It causes the batter to rise during cooking time. Try opening a new container of baking powder and make sure it’s not expired yet. Hope this helps!

      Reply

  41. Hi,thank u so much for this recipe. I just want to ask how to make it have “cracks” at the top after steaming?what would happen if i will use wwhole eggs,instead of wwhite only?

    Reply

    • Hi Shen,
      I don’t know how to make puto with cracks on top but I read somewhere that it has something to do with steaming it on high heat.

      Reply

    • Hi Kayla,
      I have not tried freezing puto. You can try making a batch, freeze and reheat by steaming them. Then try if it taste the same as when it’s freshly made. Hope this helps!

      Reply


  45. Just tried now. Sarappp. This recipe.is for keeps. Thank you, Ms. Liza. ☺👍 Can’t wait to try.more of your recipes…

    Reply


  48. hi Liza thank you for the recipe ,, but im just wondering ,is that really normal to be taste salty, i followed all the ingredients and procedure… it taste good by the way , and easy to make.

    Reply

    • Yes, the egg white/milk mixture will be frothy after 5 minutes of beating and then the sifted dry ingredients is added.

      Reply

  50. Hi Liza,
    What should the egg White mixture look like after the five minutes of blending? Should it be frothy? I’m trying to make it right now and it is taking a long time to steam. Thanks!

    Reply

    • Hi Monique,
      Depending on several factors, it may take longer than 5 minutes of steaming for the batter to solidify.

      Reply


  51. Hi thank u for this post. I didn’t have baking powder so i just used self rising flour… And it worked great! Thank you!

    Reply


  52. Thank you for sharing this recipe . I just encounter some difficulty in removing the mini muffin tin from the pan. I had to lift it up carefully with tongs on both side . How about in using the traditional molds though I like the way they come out as bite size ones

    Reply

    • Yes, you can steam bake puto in the oven. After filling the muffin tin with batter, place it in a roasting pan filled halfway with hot water and then bake in the preheated 325 degree F oven until set.

      Reply


  55. Hello…..How will i make my cheesy puto puff.?.like…it’s gettin denser everytime i steam. …hehe…maybe one of my ingredients gone wrong… I am using a.p.f. instead of cake flour…..thank you

    Reply

  56. Hi good day. I just want to ask if I can use the all purpose flour (patent) instead of cake flour? Thank you! Godbless

    Reply


  57. I like white puto.does it turns yellow when cooked?what to do to maintain as white as what I am expected.with a milky taste.thnx

    Reply

  58. I’m going to try your recipe and may combine cake flour + rice flour. And I like them in different colours (not white) to jazz it up! Thanks for the skillet/wok with lid idea, instead of a steamer as the muffin pan usually doesn’t fit in my rice cooker and steamer.

    Reply

  59. This sweet delicacy made from ground rice has been a common snack for pinoys. I like the one with cheese. Two weeks ago my sister bought a box of puto with flan/custard on top. It was delicious!

    Reply


  60. Hi! Could you provide a sample photo (even if it’s from Google) of the pan you used to boil water & its lid. I can’t imagine what the pan & its lid looks like. I don’t know what it looks like since it must be big enough to fit your muffin tin. I’ve tried your recipe. Its fail-proof & delicious!!! Thank you for sharing this. I understand that this must be a family recipe. Food and family always go together when it comes to strong family ties in Filipino culture.

    Reply

    • Hi Judy,

      Thanks for stopping by! I added a example of the setup I used to steam the puto in this post. I used 12 mini muffin tins, so it fits in my skillet. I hope this helps!

      Reply

  64. could we use coconut ream instead of freshmilk, why others making puto used cream of tartar, what is the used of it anyway?

    Reply

    • Hi Weng,
      I have not use coconut cream in making puto but I have heard that some use coconut milk. Cream of tartar is used as the leavening agent in baking powders. If you run out of baking powder, you may use cream of tartar and baking soda instead.

      Reply

  65. Hi Liza,

    im just curious, what is the difference between using cake flour and using all-purpose flour? or which ones taste better.

    thank you very much

    Reply

  69. Hi (: I was wondering if I can just fill the pan with water and put a steamer piece on top and put the puto on top of the steamer piece and cover it up,will that work?thanks for taking the time to read this (:

    Reply

  71. Hello liza,
    Could you also share the white puto steamed in a “bilao” in the old times it can be bought in the market lalo sa umaga. Hope you know it too. I am craving for it. Thanks!

    Reply

    • Hi Jess,
      I think I know what you mean. It is a denser type of puto, isn’t it. I will find the recipe and post it for you 🙂

      Reply

  72. Hi Liza,
    Thank you for unselfishly sharing good realistic recipes. For this puto can we use all purpose flour or rice flour instead?

    Reply

    • Hi,
      You’re welcome Jess! Thanks for stopping by. To answer your question, I have used all-purpose flour in making puto but not rice flour. But I am pretty sure you can use it too 🙂

      Reply

  73. I tried tonight and was delicious just exactly when i was in my hometown.love it love.thank u so much for sharing this recupe

    Reply

  75. Hi there! Recipe looks great. I’ve never made these before and I was wondering what can I change the cake flour ingredient with? Like can I use cake mix or pancake mix? Hope to hear from you.

    Reply

    • Hi Sarah,
      I have not used cake mix nor pancake mix in making puto before. But I think you can substitute the cake flour with the cake mix. But remember, some cake mixes have already some of the ingredients (sugar, baking powder etc)premixed and you only need to add a few ingredients like eggs, milk and sometimes oil/butter. So adjust the ingredients accordingly if are going to use cake mix. Hope it helps 🙂

      Reply

  77. Oh my, thank you for this! I moved away from the States a year ago and one of the treats I missed the most is the puto that the Filipino market near my old job used to make. I will definitely be doing these! :o)

    Reply

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