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”.
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.