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.
What is Puto?
Puto is a Filipino 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 a steamed sweet cake that is traditionally made from ground rice. It is 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
Puto is a Filipino steamed sweet cake that is the perfect snack or potluck food.
- 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
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Fill a 12-inch pan halfway with water and set over high heat.
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In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
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In another bowl, combine water, egg whites and fresh milk. Using a hand mixer, beat the mixture at low speed for 5 minutes.
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Add the sifted dry ingredients and blend until smooth.
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Strain the batter into another bowl to ensure that there are no lumps.
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Lightly brush a mini muffin tin with vegetable oil.
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Fill muffin tin ¾ full with the batter.
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Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
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Steam the puto for 5 minutes or until a toothpick inserted in the center of the puto comes out clean.
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Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds before removing from the muffin tins.
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Repeat steps 6 to 10 three more times, making sure there is enough water in the pan each time.
This recipe was adapted from the cookbook “Goldilocks Bakebook”.
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)
Hope you enjoy it 🙂
thank you so much, for those recipe..
My pleasure 🙂
Are you sure 2 tbsp?
Yes, 2 tablespoons baking powder.
Please make more filipino deserts! They look so interesting 🙂
Hi Annie,
I will definitely make more 🙂
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.
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 🙂
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.
Hi,
Maybe a 24-inch wok will work with that size of tin. I hope it helps 🙂
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
Hi Liza,
Thank you for unselfishly sharing good realistic recipes. For this puto can we use all purpose flour or rice flour instead?
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 🙂
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!
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 🙂
I like your recipe.
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 (:
Hi Jahaira,
Yes, that will work 🙂 Thanks for stopping by and enjoy!
ther is no butter?
That’s right, no butter 🙂 🙂
Can I make it ahead and reheat it the following day?
You can definitely make it ahead and heat it up in the microwave the next day. Enjoy!
Hi can i change fresh milk to evaporated milk? Thank u
Hi Jennylyn,
Yes, you can use evaporated milk instead of fresh milk.
Hi.. can i use condensed in puto?
You may use evaporated milk instead of fresh milk. I don’t think using condensed milk is a good idea.
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
Hi,
Puto made from cake flour is more light and airy while puto made from all-purpose flour are denser.
could we use coconut ream instead of freshmilk, why others making puto used cream of tartar, what is the used of it anyway?
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.
Hey i have it s so good you need to try it
Can I just substitute rice flour for the cake flour? It would be a great gluten free recipe if you can.
Hi Kelly,
Yes, you can use rice flour in place of cake flour.
I really love puto cheese. I really love Philippine cuisine. Thank you for sharing and keep on posting.
I love it
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.
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!
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!
Wow! Puto with flan sounds yummy :0
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.
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
Hi Janice,
The puto in this recipe does not turn yellow when cooked. Take care and thanks for stopping by 🙂
What is the best to usE evap or fresh milk I hope it will not change its color and taste if evap was use.
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.
Hi good day. I just want to ask if I can use the all purpose flour (patent) instead of cake flour? Thank you! Godbless
Hi, Yes you can use all purpose flour!
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
Hi,
It’s the all-purpose flour that makes the puto dense. Try using cake flour if you want it light and airy.
Hi, is it possible to bake this in the oven?
Thanks.
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.
Hi can i use round cake pan instead of muffin tin?
Hi Eloisa,
Yes, you can use round cake pan to make puto, adjust the steaming time accordingly.
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
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!
You’re welcome Monica!
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!
Hi Monique,
Depending on several factors, it may take longer than 5 minutes of steaming for the batter to solidify.
Hi same question above does the eggq whites needs to be frothy before you mixed with other ingredients?
Yes, the egg white/milk mixture will be frothy after 5 minutes of beating and then the sifted dry ingredients is added.
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.
Hi Lyn,
The recipe asks for 1/4 teaspoon of salt so the puto should not taste salty.
Hi Liza THANK YOU so much for the recipe….now i already know how to make puto…
Awesome!
hi can i use evaporated milk instead of fresh milk
Hi Ivory,
I have not used evaporated milk in making puto but I am pretty sure it’s okay to use it.
Just tried now. Sarappp. This recipe.is for keeps. Thank you, Ms. Liza. ☺👍 Can’t wait to try.more of your recipes…
You’re welcome Grace! Glad you liked it. Take care:)
Hi! Can I make a lot of these for a wedding and freeze them and then let them thaw out?
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!
Hi what can I substitute the fresh milk if ever na wala kasi mahirap hanapin sa pinas thank you po.
Hi Joharia,
You can use evaporated milk in place of fresh milk. Hope this helps!
What brand of cake flour did you use?
Thanks
Hi Jan,
I used Robin Hood’s Cake and Pastry Flour.
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?
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.