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Puto (Filipino Steamed Cake)

June 30, 2016 by Liza Agbanlog 168 Comments

Puto I love holidays. It is the time when my sons 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 this Puto recipe, a snack that I used to make for my kids when they were young. It is one of those nostalgic snacks that I make once in a while for my family and we always enjoy eating. Some other sweets that I made for my kids when they were growing up include leche flan 

Puto

What is Puto?

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

Improvised steaming method

This steaming method may be used if you don’t have a steamer and works well without any special equipment. The main idea is to rest a muffin tin on top of a pan without letting the muffin tin touch the bottom of the pan (see photo below). With a lid on the pan, the steam from the boiling water in the pan will cook the puto. Another common way to steam puto is to use individual moulds and a bamboo or other type of steamer. Which ever method of steaming is used, these little cakes are always delicious!

Example set up for steaming

Example set up for steaming

Print Recipe
4.8 from 30 votes

Puto (Filipino Steamed Cake)

Puto is a Filipino steamed sweet cake that is the perfect snack or potluck food.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Snack
Cuisine: Filipino
Servings: 48 mini puto
Calories: 32kcal
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

  • Fill a 12-inch pan halfway with water and set over high heat.
  • In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
  • In another bowl, combine water, egg whites and fresh milk. Using a hand mixer, beat the mixture at low speed for 5 minutes.
  • Add the sifted dry ingredients and blend until smooth.
  • Strain the batter into another bowl to ensure that there are no lumps.
  • Lightly brush a mini muffin tin with vegetable oil.
  • Fill muffin tin ¾ full with the batter.
  • Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
  • Steam the puto for 5 minutes or until a toothpick inserted in the center of the puto comes out clean.
  • Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds before removing from the muffin tins.
  • Repeat steps 6 to 10 three more times, making sure there is enough water in the pan each time.

Notes

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

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 69mg | Sugar: 4g | Calcium: 20mg | Iron: 0.2mg

Nutrition Facts
Puto (Filipino Steamed Cake)
Amount Per Serving
Calories 32
% Daily Value*
Sodium 69mg3%
Carbohydrates 7g2%
Sugar 4g4%
Protein 1g2%
Calcium 20mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Puto

Filed Under: Bread and Cakes, Dessert, Filipino, Filipino Baked Goods, Popular, Recipes, Snack Tagged With: cake, dessert, filipino, puto, snack, steamed, sweets

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Reader Interactions

Comments

  1. Clongetch

    July 9, 2019 at 2:37 pm

    Thank you for this recipe, i made it last night and i love it.

    Reply
    • Liza AgbanlogLiza Agbanlog

      July 10, 2019 at 2:25 pm

      You’re welcome!

      Reply
  2. REGINALD D COOPER

    April 7, 2019 at 1:01 am

    5 stars
    Why is there such a variance in calories with different websites? From 38 calories to 240 calories for a single Puto (muffin)

    Reply
    • Liza AgbanlogLiza Agbanlog

      April 7, 2019 at 11:32 am

      It depends on the ingredients used.

      Reply
      • Celine

        June 13, 2019 at 11:37 pm

        Hi mam! What preservatives pwede natin ilagay para mag prolonge ang puto like tumagal ng 3 days?

        Reply
        • Liza AgbanlogLiza Agbanlog

          June 14, 2019 at 7:46 pm

          Hi Celine,
          One way of prolonging the shelf life of puto is to store them in the fridge.

          Reply
    • Nannette de Guzman

      June 2, 2019 at 11:58 pm

      It’s because of the ingredients. Some just have water and sugar added to the flour, while Some recipes have milk, cream, eggs, cheese, butter and salted eggs.

      Reply
      • Anonymous

        September 23, 2019 at 7:57 pm

        What flour will buy in making puto

        Reply
        • Liza AgbanlogLiza Agbanlog

          September 25, 2019 at 5:15 pm

          I use all-purpose flour to make puto.

          Reply
  3. Jayna

    March 23, 2019 at 12:17 pm

    5 stars
    Thanks!😎😎😎😎😎😎😎😎😎🎅🏿

    Reply
    • Liza AgbanlogLiza Agbanlog

      March 23, 2019 at 2:59 pm

      You’re welcome Jayna!

      Reply
  4. Marlyn

    February 18, 2019 at 10:14 pm

    I tried to make puto,and yes it taste so good,tnx for sharing the recipe

    Reply
  5. M

    February 18, 2019 at 3:36 am

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

    Reply
    • Liza AgbanlogLiza Agbanlog

      February 19, 2019 at 7:30 pm

      Sorry I don’t have the recipe for butter puto.

      Reply
  6. Vhic

    February 16, 2019 at 8:43 pm

    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
    • Liza AgbanlogLiza Agbanlog

      February 17, 2019 at 9:51 am

      Hi Vhic,
      Try opening a new can of baking powder and hopefully the puto will rise.

      Reply
      • Anonymous

        November 25, 2019 at 2:48 pm

        can you use AP four??

        Reply
        • Liza AgbanlogLiza Agbanlog

          November 25, 2019 at 5:09 pm

          Yes, you can use all-purpose to make puto.

          Reply
    • Abril

      March 4, 2019 at 12:18 am

      I suggest you use ground rice (R18 type of rice)

      Reply
  7. Reddy

    January 13, 2019 at 8:51 pm

    5 stars
    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
    • Nhett

      February 9, 2019 at 9:06 pm

      5 stars
      The original recipe says baking powder not baking soda dear🙂

      Reply
  8. Anonymous

    January 9, 2019 at 5:18 am

    Hi po ask ko lang po if okay lang na ipaghalo yung cake flour and yung all purpose flour?

    Reply
    • Liza AgbanlogLiza Agbanlog

      January 10, 2019 at 1:16 pm

      I have not tried using a mixture of cake flour and all-purpose flour to make puto.

      Reply
      • Michelle

        February 18, 2019 at 6:14 pm

        I tried All purpose flour and the outcome was great!

        Reply
        • Liza AgbanlogLiza Agbanlog

          February 19, 2019 at 7:28 pm

          That’s great!

          Reply
    • Anonymous

      January 12, 2019 at 4:07 am

      Ok Lang, Peru may contain effect a product.putong harina, hahaha hanap ka ng ibang ingredient, bigas para tunay na puto follow the procedure carefully because this is a exact ‘science’ of authentic puto. Goodluck.

      Reply
  9. mattie

    January 2, 2019 at 8:45 am

    5 stars
    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
    • Liza AgbanlogLiza Agbanlog

      January 2, 2019 at 11:07 am

      Hi Mattie,
      Yes, the batter should be runny. Take care and happy new year!

      Reply
  10. Anonymous

    December 31, 2018 at 9:52 pm

    Hi madam if I use cake flour for this recipe is it same?

    Reply
  11. Thuli Semenya

    December 23, 2018 at 9:31 am

    5 stars
    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
    • Liza AgbanlogLiza Agbanlog

      December 23, 2018 at 8:48 pm

      You’re welcome Thuli!

      Reply
  12. Anonymous

    December 10, 2018 at 2:45 pm

    If I use rice flour, is it the same measurement?

    Reply
    • Liza AgbanlogLiza Agbanlog

      December 10, 2018 at 3:12 pm

      I have not used rice flour to make puto so I don’t know what the measurement would be.

      Reply
  13. Vanessa

    December 10, 2018 at 12:39 pm

    5 stars
    Can you subsitute rice flour for cake flour?

    Reply
    • Liza AgbanlogLiza Agbanlog

      December 10, 2018 at 3:07 pm

      Hi Vanessa,
      I have not used rice flour to make puto but I have seen others who used it.

      Reply
  14. Lally

    November 28, 2018 at 12:52 pm

    Hi Liza if I use rice flour will all the ingredients be the same

    Reply
    • Liza AgbanlogLiza Agbanlog

      November 29, 2018 at 4:59 pm

      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
  15. Kaye Yalung

    November 22, 2018 at 11:29 pm

    5 stars
    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
    • Liza AgbanlogLiza Agbanlog

      November 23, 2018 at 4:02 pm

      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
  16. anonymous

    November 14, 2018 at 7:35 pm

    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
    • Liza AgbanlogLiza Agbanlog

      November 14, 2018 at 7:47 pm

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

      Reply
  17. Mo

    October 21, 2018 at 9:21 am

    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
    • Liza AgbanlogLiza Agbanlog

      October 22, 2018 at 5:06 pm

      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
  18. Mary

    October 17, 2018 at 4:39 am

    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
    • Liza AgbanlogLiza Agbanlog

      October 18, 2018 at 7:36 pm

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

      Reply
  19. Jenny V Sellman

    October 10, 2018 at 10:18 pm

    5 stars
    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
    • Liza AgbanlogLiza Agbanlog

      October 12, 2018 at 3:51 pm

      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. Jenny V Sellman

    October 10, 2018 at 8:23 pm

    5 stars
    Can you put a little food coloring in the water? Also some flavor extract?

    Reply
  21. Johanna

    September 28, 2018 at 2:00 pm

    5 stars
    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
    • Liza AgbanlogLiza Agbanlog

      September 28, 2018 at 2:46 pm

      That’s great to hear Johanna!

      Reply
  22. Tami

    August 24, 2018 at 6:16 am

    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
  23. Jessica Howell

    August 21, 2018 at 7:50 am

    5 stars
    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
    • Liza AgbanlogLiza Agbanlog

      August 21, 2018 at 8:51 am

      You’re welcome Jessica!

      Reply
  24. Rose

    August 5, 2018 at 1:46 am

    Hello Ms. Lisa, can I also use a rice flour instead of cake flour?

    Reply
    • Liza AgbanlogLiza Agbanlog

      August 13, 2018 at 9:07 pm

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

      Reply
  25. snazo

    August 1, 2018 at 6:20 am

    liza is the batter suppose go be watery?

    Reply
    • Liza AgbanlogLiza Agbanlog

      August 2, 2018 at 5:41 pm

      No, it should be thick and smooth.

      Reply
  26. Anonymous

    August 1, 2018 at 5:46 am

    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
  27. Dyan

    July 20, 2018 at 10:48 am

    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
    • Liza AgbanlogLiza Agbanlog

      July 22, 2018 at 7:34 pm

      HI Dylan,
      Based on my experience, all purpose flour produces denser puto.

      Reply
  28. Anonymous

    June 14, 2018 at 9:22 pm

    Um how many degrees is the oven suppose to be when you say high level for the

    Reply
    • Liza AgbanlogLiza Agbanlog

      June 22, 2018 at 4:09 pm

      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
  29. Anonymous

    May 26, 2018 at 7:20 pm

    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
    • Liza AgbanlogLiza Agbanlog

      May 26, 2018 at 7:38 pm

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

      Reply
  30. ELLIE MARQUEZ

    May 25, 2018 at 2:00 am

    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
    • Liza AgbanlogLiza Agbanlog

      May 25, 2018 at 2:55 pm

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

      Reply
  31. Grace

    May 8, 2018 at 8:11 pm

    5 stars
    Best puto recipe! Thanks for sharing…

    Reply
    • Liza AgbanlogLiza Agbanlog

      May 9, 2018 at 10:44 am

      So glad you liked it!

      Reply
  32. Mommy Teja

    April 22, 2018 at 7:25 pm

    5 stars
    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
    • Liza AgbanlogLiza Agbanlog

      April 23, 2018 at 5:27 pm

      Yes, 32 calories per puto. I don’t know the calories for puto flan.

      Reply
  33. Meldy

    April 7, 2018 at 9:31 am

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

    Reply
    • Liza AgbanlogLiza Agbanlog

      April 7, 2018 at 11:04 am

      You’re welcome!

      Reply
      • Fred oca

        April 10, 2018 at 8:57 am

        I am going to use your recipe for my son’s wedding reception

        Reply
        • Liza AgbanlogLiza Agbanlog

          April 10, 2018 at 6:26 pm

          That’s awesome!

          Reply
    • Sam Milby Moleño

      April 7, 2018 at 9:06 pm

      That’s good i loved PUTO “Steam Cake”

      Reply
  34. Omar

    March 5, 2018 at 8:09 am

    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. elsa

    February 26, 2018 at 12:09 pm

    I’m allergic at fresh milk . can i use
    coconut milk

    Reply
    • Liza AgbanlogLiza Agbanlog

      February 26, 2018 at 6:55 pm

      I am pretty sure you can!

      Reply
      • bheng

        March 13, 2018 at 9:54 am

        5 stars
        Thank you for your recipe…many times i try other recipe only now i got the right one😍😍😍…

        Reply
  36. Anonymous

    January 30, 2018 at 5:56 pm

    5 stars
    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
    • Liza AgbanlogLiza Agbanlog

      January 30, 2018 at 7:59 pm

      You’re welcome! God bless you and your family too 🙂

      Reply
    • Anonymous

      March 13, 2018 at 9:44 am

      Yes ang sarap…kuhang kuhang ang recipe nya…thank you fir this recipe…love it…

      Reply
  37. ron bagsic

    December 26, 2017 at 5:29 pm

    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
    • Liza AgbanlogLiza Agbanlog

      December 27, 2017 at 1:26 pm

      Hi Ron,
      Try using a new container of baking powder and see what happens. Take care!

      Reply
  38. Ann

    December 8, 2017 at 9:20 am

    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
    • Liza AgbanlogLiza Agbanlog

      December 8, 2017 at 11:13 am

      Hi, That happened to me once too and for me the problem was the baking powder. I hope that helps!

      Reply
  39. Jenny

    November 22, 2017 at 4:15 am

    5 stars
    The Best puto i have tried. Thank You for sharing Lisa.

    Reply
    • Liza AgbanlogLiza Agbanlog

      November 23, 2017 at 8:10 pm

      You’re welcome Jenny!

      Reply
  40. rachel

    October 31, 2017 at 12:16 pm

    5 stars
    best and simpliest puto recipe i have tried. Thanks

    Reply
  41. Mei

    October 19, 2017 at 7:28 am

    4 stars
    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
    • Liza AgbanlogLiza Agbanlog

      October 19, 2017 at 4:21 pm

      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
  42. Shen

    September 3, 2017 at 10:48 am

    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
    • Liza AgbanlogLiza Agbanlog

      September 9, 2017 at 2:40 pm

      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
  43. Jan

    August 22, 2017 at 7:38 pm

    What brand of cake flour did you use?
    Thanks

    Reply
    • Liza AgbanlogLiza Agbanlog

      August 22, 2017 at 10:06 pm

      Hi Jan,
      I used Robin Hood’s Cake and Pastry Flour.

      Reply
  44. Joharia

    July 26, 2017 at 6:36 pm

    Hi what can I substitute the fresh milk if ever na wala kasi mahirap hanapin sa pinas thank you po.

    Reply
    • Liza AgbanlogLiza Agbanlog

      July 26, 2017 at 9:24 pm

      Hi Joharia,
      You can use evaporated milk in place of fresh milk. Hope this helps!

      Reply
  45. Kayla

    July 8, 2017 at 4:16 pm

    Hi! Can I make a lot of these for a wedding and freeze them and then let them thaw out?

    Reply
    • Liza AgbanlogLiza Agbanlog

      July 9, 2017 at 8:13 am

      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
  46. Grace

    April 22, 2017 at 9:25 pm

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

    Reply
    • Liza AgbanlogLiza Agbanlog

      April 22, 2017 at 9:33 pm

      You’re welcome Grace! Glad you liked it. Take care:)

      Reply
  47. ivory

    April 20, 2017 at 11:38 am

    5 stars
    hi can i use evaporated milk instead of fresh milk

    Reply
    • Liza AgbanlogLiza Agbanlog

      April 20, 2017 at 9:52 pm

      Hi Ivory,
      I have not used evaporated milk in making puto but I am pretty sure it’s okay to use it.

      Reply
  48. GORGONIA O. CASLIB

    March 26, 2017 at 12:13 am

    4 stars
    Hi Liza THANK YOU so much for the recipe….now i already know how to make puto…

    Reply
    • Liza AgbanlogLiza Agbanlog

      March 26, 2017 at 9:24 am

      Awesome!

      Reply
  49. Lyn Weeks

    February 28, 2017 at 6:38 am

    4 stars
    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
    • Liza AgbanlogLiza Agbanlog

      March 1, 2017 at 7:54 pm

      Hi Lyn,
      The recipe asks for 1/4 teaspoon of salt so the puto should not taste salty.

      Reply
  50. Mar

    February 3, 2017 at 10:05 am

    Hi same question above does the eggq whites needs to be frothy before you mixed with other ingredients?

    Reply
    • Liza AgbanlogLiza Agbanlog

      February 3, 2017 at 3:49 pm

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

      Reply
  51. Monique

    January 29, 2017 at 2:28 pm

    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
    • Liza AgbanlogLiza Agbanlog

      January 29, 2017 at 2:54 pm

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

      Reply
  52. Monica

    January 12, 2017 at 1:41 pm

    5 stars
    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
    • Liza AgbanlogLiza Agbanlog

      January 13, 2017 at 9:23 pm

      You’re welcome Monica!

      Reply
  53. Cookies

    November 2, 2016 at 6:06 pm

    4 stars
    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
  54. eloisa

    October 22, 2016 at 3:11 am

    Hi can i use round cake pan instead of muffin tin?

    Reply
    • Liza AgbanlogLiza A

      October 22, 2016 at 3:52 pm

      Hi Eloisa,
      Yes, you can use round cake pan to make puto, adjust the steaming time accordingly.

      Reply
  55. Rose

    September 26, 2016 at 11:41 pm

    Hi, is it possible to bake this in the oven?

    Thanks.

    Reply
    • Liza AgbanlogLiza A

      September 28, 2016 at 4:58 pm

      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
  56. Autumn

    September 26, 2016 at 6:00 pm

    3 stars
    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
    • Liza AgbanlogLiza A

      September 28, 2016 at 5:02 pm

      Hi,
      It’s the all-purpose flour that makes the puto dense. Try using cake flour if you want it light and airy.

      Reply
  57. jc

    April 5, 2016 at 2:25 am

    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
    • Liza AgbanlogLiza A

      April 5, 2016 at 7:18 pm

      Hi, Yes you can use all purpose flour!

      Reply
  58. Janice

    April 1, 2016 at 9:44 pm

    5 stars
    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
    • Liza AgbanlogLiza A

      April 7, 2016 at 4:46 pm

      Hi Janice,
      The puto in this recipe does not turn yellow when cooked. Take care and thanks for stopping by 🙂

      Reply
      • Janice

        August 11, 2016 at 10:15 pm

        5 stars
        What is the best to usE evap or fresh milk I hope it will not change its color and taste if evap was use.

        Reply
        • Liza AgbanlogLiza A

          August 12, 2016 at 6:42 pm

          Hi Janice,

          I always use fresh milk when I make puto so I don’t know what the taste and color will be if evaporated milk is used.

          Reply
  59. Anonymous

    March 27, 2016 at 11:06 pm

    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
  60. Minmin Ramos

    March 14, 2016 at 12:41 am

    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
    • Liza AgbanlogLiza A

      March 16, 2016 at 9:22 pm

      Wow! Puto with flan sounds yummy :0

      Reply
  61. Judy

    January 25, 2016 at 8:41 pm

    5 stars
    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
    • Liza AgbanlogLiza A

      February 4, 2016 at 5:07 pm

      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
  62. meme

    May 10, 2015 at 10:15 pm

    I love it

    Reply
  63. Ericka Grace Murcia

    May 6, 2015 at 1:48 am

    I really love puto cheese. I really love Philippine cuisine. Thank you for sharing and keep on posting.

    Reply
  64. Kelly

    March 31, 2015 at 11:56 am

    Can I just substitute rice flour for the cake flour? It would be a great gluten free recipe if you can.

    Reply
    • Liza AgbanlogLiza A

      April 1, 2015 at 7:04 am

      Hi Kelly,
      Yes, you can use rice flour in place of cake flour.

      Reply
  65. weng

    March 9, 2015 at 8:24 pm

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

    Reply
    • Liza AgbanlogLiza A

      March 9, 2015 at 10:17 pm

      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
    • Perlina

      March 27, 2015 at 12:50 pm

      Hey i have it s so good you need to try it

      Reply
  66. AK

    February 25, 2015 at 12:09 pm

    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
    • Liza AgbanlogLiza A

      February 26, 2015 at 3:42 pm

      Hi,
      Puto made from cake flour is more light and airy while puto made from all-purpose flour are denser.

      Reply
  67. Jennylyn cascante

    February 23, 2015 at 5:33 am

    Hi can i change fresh milk to evaporated milk? Thank u

    Reply
    • Liza AgbanlogLiza A

      February 23, 2015 at 3:40 pm

      Hi Jennylyn,
      Yes, you can use evaporated milk instead of fresh milk.

      Reply
      • gen

        July 22, 2016 at 7:43 am

        Hi.. can i use condensed in puto?

        Reply
        • Liza AgbanlogLiza A

          July 25, 2016 at 2:01 pm

          You may use evaporated milk instead of fresh milk. I don’t think using condensed milk is a good idea.

          Reply
  68. dory yu

    January 8, 2015 at 7:02 pm

    Can I make it ahead and reheat it the following day?

    Reply
    • Liza AgbanlogLiza A

      January 8, 2015 at 7:11 pm

      You can definitely make it ahead and heat it up in the microwave the next day. Enjoy!

      Reply
  69. glezelle dawn

    December 14, 2014 at 7:05 am

    ther is no butter?

    Reply
    • Liza AgbanlogLiza A

      December 14, 2014 at 11:44 am

      That’s right, no butter 🙂 🙂

      Reply
  70. Jahaira

    March 28, 2014 at 2:33 am

    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
    • Liza AgbanlogLiza A

      March 28, 2014 at 8:10 am

      Hi Jahaira,
      Yes, that will work 🙂 Thanks for stopping by and enjoy!

      Reply
  71. Cathy

    February 8, 2014 at 4:34 am

    I like your recipe.

    Reply
  72. Jess

    January 30, 2014 at 9:31 am

    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
    • Liza AgbanlogLiza A

      January 30, 2014 at 4:40 pm

      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
  73. Jess M.M.

    January 30, 2014 at 9:21 am

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

    Reply
    • Liza AgbanlogLiza A

      January 30, 2014 at 4:31 pm

      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
  74. Anonymous

    December 12, 2013 at 4:57 am

    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. Blu

    October 25, 2013 at 4:20 am

    Is there a way to cook it in a 24 mini muffin pan? There’s no way that would fit in a 12 inch pan.

    Reply
    • Liza AgbanlogLiza

      October 25, 2013 at 8:58 pm

      Hi,
      Maybe a 24-inch wok will work with that size of tin. I hope it helps 🙂

      Reply
  76. Sarah

    March 14, 2013 at 1:34 pm

    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
    • Liza AgbanlogLiza

      March 14, 2013 at 5:23 pm

      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. annie

    January 9, 2013 at 2:32 am

    Please make more filipino deserts! They look so interesting 🙂

    Reply
    • Liza AgbanlogLiza

      January 9, 2013 at 8:25 pm

      Hi Annie,
      I will definitely make more 🙂

      Reply
  78. MrsNumbles

    December 30, 2012 at 11:25 am

    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
    • Liza AgbanlogLiza

      December 30, 2012 at 12:01 pm

      Hope you enjoy it 🙂

      Reply
      • Anonymous

        May 17, 2013 at 8:57 pm

        thank you so much, for those recipe..

        Reply
        • Liza AgbanlogLiza

          May 17, 2013 at 9:04 pm

          My pleasure 🙂

          Reply
      • Joeyce

        April 28, 2016 at 1:14 pm

        Are you sure 2 tbsp?

        Reply
        • Liza AgbanlogLiza A

          April 28, 2016 at 4:20 pm

          Yes, 2 tablespoons baking powder.

          Reply

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Liza AgbanlogHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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