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
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
- 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.
This recipe was adapted from the cookbook “Goldilocks Bakebook”.
Thank you for this recipe, i made it last night and i love it.
You’re welcome!
Why is there such a variance in calories with different websites? From 38 calories to 240 calories for a single Puto (muffin)
It depends on the ingredients used.
Hi mam! What preservatives pwede natin ilagay para mag prolonge ang puto like tumagal ng 3 days?
Hi Celine,
One way of prolonging the shelf life of puto is to store them in the fridge.
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.
What flour will buy in making puto
I use all-purpose flour to make puto.
Thanks!😎😎😎😎😎😎😎😎😎🎅🏿
You’re welcome Jayna!
I tried to make puto,and yes it taste so good,tnx for sharing the recipe
Hi! I’ve noticed this is the same as the recipe from Goldilocks bakebook. Just wondering how to convert to butter puto. Thanks
Sorry I don’t have the recipe for butter puto.
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
Hi Vhic,
Try opening a new can of baking powder and hopefully the puto will rise.
I suggest you use ground rice (R18 type of rice)
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 🙂
The original recipe says baking powder not baking soda dear🙂
Hi po ask ko lang po if okay lang na ipaghalo yung cake flour and yung all purpose flour?
I have not tried using a mixture of cake flour and all-purpose flour to make puto.
I tried All purpose flour and the outcome was great!
That’s great!
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.
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.
Hi Mattie,
Yes, the batter should be runny. Take care and happy new year!
Hi madam if I use cake flour for this recipe is it same?
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
You’re welcome Thuli!
If I use rice flour, is it the same measurement?
I have not used rice flour to make puto so I don’t know what the measurement would be.
Can you subsitute rice flour for cake flour?
Hi Vanessa,
I have not used rice flour to make puto but I have seen others who used it.
Hi Liza if I use rice flour will all the ingredients be the same
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.
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 🙂
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 🙂
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.
Yes, others use fresh milk to make puto. Using fresh milk might change the taste and texture of the puto. Hope this helps!
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!
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!
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?
Hi Mary,
Make sure to sift the dry ingredients and also beat the batter until smooth and lump free. Hope these help!
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
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.
Can you put a little food coloring in the water? Also some flavor extract?
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.
That’s great to hear Johanna!
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.
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😊
You’re welcome Jessica!
Hello Ms. Lisa, can I also use a rice flour instead of cake flour?
Hi Rose,
I have used all-purpose flour but not rice flour. Using rice flour might change the texture of the puto.
liza is the batter suppose go be watery?
No, it should be thick and smooth.
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
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
HI Dylan,
Based on my experience, all purpose flour produces denser puto.
Um how many degrees is the oven suppose to be when you say high level for the
Hi,
We are using the stove top not the oven. Set the stove’s temperature to high means the highest number in the dial.
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?
Hi,
Reduce the temperature of the water to medium high once the water starts boiling. Hope this helps!
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.
Hi Ellie,
I am not sure if this puto recipe is from Binan. I will research and let you know. Take care!
Best puto recipe! Thanks for sharing…
So glad you liked it!
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?
Yes, 32 calories per puto. I don’t know the calories for puto flan.
I tried this recipe & it turn out good. I used evaporated milk instead of freshmilk. My boyfriend he loves it. Thank you.
You’re welcome!
I am going to use your recipe for my son’s wedding reception
That’s awesome!
That’s good i loved PUTO “Steam Cake”
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.
I’m allergic at fresh milk . can i use
coconut milk
I am pretty sure you can!
Thank you for your recipe…many times i try other recipe only now i got the right one😍😍😍…
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. 😋
You’re welcome! God bless you and your family too 🙂
Yes ang sarap…kuhang kuhang ang recipe nya…thank you fir this recipe…love it…
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 …
Hi Ron,
Try using a new container of baking powder and see what happens. Take care!
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
Hi, That happened to me once too and for me the problem was the baking powder. I hope that helps!
The Best puto i have tried. Thank You for sharing Lisa.
You’re welcome Jenny!
best and simpliest puto recipe i have tried. Thanks
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.
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!
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.
What brand of cake flour did you use?
Thanks
Hi Jan,
I used Robin Hood’s Cake and Pastry Flour.
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!
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!
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 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.
Hi Liza THANK YOU so much for the recipe….now i already know how to make puto…
Awesome!
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 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,
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 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!
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 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.
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.
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 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!
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.
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.
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
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!
I love it
I really love puto cheese. I really love Philippine cuisine. Thank you for sharing and keep on posting.
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.
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
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.
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.
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!
ther is no butter?
That’s right, no butter 🙂 🙂
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!
I like your recipe.
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 🙂
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 🙂
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
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 🙂
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 🙂
Please make more filipino deserts! They look so interesting 🙂
Hi Annie,
I will definitely make more 🙂
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.