Venture beyond the ordinary with these 18 delicious rice puto recipes, a delightful twist on classic comfort food. Perfect for home cooks seeking something new, these Filipino-inspired treats are surprisingly simple to make and guaranteed to impress. From sweet to savory, each recipe offers a unique flavor adventure. Ready to elevate your baking game? Let’s dive into these irresistible creations you’ll want to savor again and again!
Coconut Rice Puto with Pandan
Venturing into the realm of Filipino desserts reveals a world of delicate textures and aromatic flavors, perfectly exemplified by Coconut Rice Puto with Pandan. This steamed rice cake, infused with the tropical essence of pandan and enriched with creamy coconut, offers a subtly sweet and fragrant treat that feels both exotic and comforting. Its soft, pillowy texture and vibrant green hue make it a visually stunning addition to any table, ideal for afternoon tea or as a light, satisfying dessert.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Batter
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 1/4 cup water
– 1 teaspoon pandan extract
– 2 large egg whites
For Steaming
– Water, as needed for steamer
Instructions
1. In a large mixing bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
2. Pour in 1 cup coconut milk and 1/4 cup water, stirring gently to form a smooth batter without overmixing.
3. Add 1 teaspoon pandan extract to the batter, folding it in until the mixture turns a uniform light green color.
4. In a separate clean bowl, beat 2 large egg whites with an electric mixer on medium-high speed for 3–4 minutes, until stiff peaks form.
5. Gently fold the beaten egg whites into the batter in two additions, using a spatula to maintain airiness for a fluffy texture.
6. Fill a steamer pot with 2 inches of water and bring it to a boil over high heat, then reduce to a steady simmer.
7. Lightly grease 12 puto molds or muffin cups with neutral oil, then divide the batter evenly among them, filling each about 3/4 full.
8. Place the molds in the steamer, cover with a lid, and steam over medium heat for 20–25 minutes, until a toothpick inserted into the center comes out clean.
9. Remove the steamer from heat and let the puto cool in the molds for 5 minutes to set before gently unmolding.
Creating these puto yields cakes with a tender, springy crumb that melts delicately on the tongue, infused with the sweet, grassy notes of pandan and the rich creaminess of coconut. For a creative twist, serve them warm with a drizzle of coconut caramel or alongside fresh mango slices to enhance their tropical appeal.
Cheesy Rice Puto Bites
Zesty yet comforting, Cheesy Rice Puto Bites transform humble pantry staples into elegant, savory morsels, offering a delightful twist on the classic Filipino steamed cake. These airy, cheese-flecked bites are steamed to perfection, resulting in a subtly sweet and savory flavor profile that is both sophisticated and approachable. Ideal for gatherings or a refined snack, they showcase how simple ingredients can yield impressive results.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the batter:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup water
– 1/2 cup evaporated milk
– 1 large egg
For assembly:
– 1/2 cup shredded cheddar cheese
– 1 tablespoon unsalted butter, melted
Instructions
1. In a large mixing bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
2. Add 1 cup water, 1/2 cup evaporated milk, and 1 large egg to the dry ingredients, then whisk vigorously for 2 minutes until the batter is smooth and free of lumps.
3. Gently fold 1/2 cup shredded cheddar cheese into the batter using a spatula until evenly distributed, being careful not to overmix.
4. Lightly grease 12 mini muffin tin cups with 1 tablespoon melted unsalted butter, using a pastry brush to coat each cup thoroughly to prevent sticking.
5. Fill each prepared muffin cup with batter until it is about 3/4 full, ensuring even distribution for consistent steaming.
6. Place the muffin tin in a steamer basket over boiling water, cover tightly with a lid, and steam over medium heat for 20 minutes until a toothpick inserted into the center comes out clean.
7. Remove the tin from the steamer and let the bites cool in the tin for 5 minutes to set before gently loosening them with a knife.
8. Transfer the bites to a wire rack to cool completely for another 10 minutes, which helps them firm up slightly for easier handling.
Oozing with melted cheddar, these bites boast a tender, slightly springy texture that contrasts beautifully with their golden, steamed exterior. Their delicate sweetness balances the rich cheese, making them perfect for serving warm as an appetizer or pairing with a drizzle of honey for a sweet-savory finish.
Ube Rice Puto Delight
Perfectly poised between a classic Filipino snack and a modern dessert, this Ube Rice Puto Delight captivates with its vibrant purple hue and subtly sweet, nutty flavor. The delicate, steamed rice cakes offer a uniquely soft and slightly chewy texture that is both comforting and elegant.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Batter
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 1/4 cup ube halaya (ube jam)
– 1/4 teaspoon ube extract
– 2 large eggs
For Steaming
– 1 tablespoon neutral oil (for greasing)
Instructions
- Lightly grease 12 puto molds or a muffin tin with 1 tablespoon of neutral oil using a pastry brush.
- In a large mixing bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
- In a separate medium bowl, vigorously whisk 1 cup coconut milk, 1/4 cup ube halaya, 1/4 teaspoon ube extract, and 2 large eggs until the mixture is smooth and uniformly purple.
- Pour the wet ingredients into the dry ingredients and whisk gently just until no dry streaks remain, being careful not to overmix to ensure a tender texture.
- Fill each prepared mold about 3/4 full with the batter using a ladle or measuring cup.
- Place a steamer basket over a pot filled with 1 inch of water and bring the water to a rolling boil over high heat.
- Carefully place the filled molds into the steamer basket, cover tightly with a lid, and reduce the heat to medium to maintain a steady steam.
- Steam the puto for 20-25 minutes, or until a toothpick inserted into the center comes out completely clean.
- Remove the steamer from the heat and let the puto cool in the molds for 5 minutes to set.
- Gently run a knife around the edges of each puto and transfer them to a wire rack to cool completely.
Characterized by its pillowy-soft crumb and delightful chew, each bite releases the distinct, earthy sweetness of ube. Consider serving these vibrant cakes slightly warm with a dollop of coconut cream or alongside a scoop of vanilla ice cream for a stunning contrast.
Mango Flavored Rice Puto
Zesty and vibrant, mango flavored rice puto offers a delightful twist on the classic Filipino steamed cake, blending the tropical sweetness of ripe mangoes with the comforting texture of rice flour. This elegant dessert, perfect for afternoon tea or a sophisticated brunch, showcases how simple ingredients can transform into something truly special when steamed to airy perfection. Its golden hue and fragrant aroma promise a treat that’s both visually appealing and irresistibly flavorful.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the batter:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup ripe mango puree (from about 2 medium mangoes)
– 3/4 cup coconut milk
– 1 large egg
– 1 tablespoon melted unsalted butter
For steaming:
– Water for steaming
– 12 small puto molds or ramekins, lightly greased with butter
Instructions
1. In a large mixing bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
2. In a separate bowl, blend 1 cup ripe mango puree, 3/4 cup coconut milk, 1 large egg, and 1 tablespoon melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just incorporated, avoiding overmixing to keep the batter light.
4. Fill a steamer pot with about 2 inches of water and bring it to a rolling boil over high heat.
5. Lightly grease 12 small puto molds or ramekins with butter, then divide the batter evenly among them, filling each about 3/4 full.
6. Place the filled molds in the steamer basket, cover with a lid, and steam over medium-high heat for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Carefully remove the molds from the steamer using tongs and let them cool on a wire rack for 5 minutes before unmolding.
8. Gently run a knife around the edges of each puto to loosen it, then invert onto a serving plate.
Fluffy and moist, these puto boast a tender crumb that melts in your mouth, with the mango’s natural sweetness shining through in every bite. For a creative presentation, serve them warm alongside a dollop of whipped cream or a drizzle of caramel sauce, allowing the tropical notes to complement richer flavors beautifully.
Classic Puto with Salted Egg
Fusing the delicate sweetness of steamed rice cakes with the rich, savory punch of salted duck eggs, this Classic Puto with Salted Egg elevates a beloved Filipino snack into a sophisticated treat. The soft, cloud-like texture of the puto provides the perfect canvas for the bold, umami-laden topping, creating a harmonious balance that delights the palate with every bite. It’s a testament to how simple ingredients can be transformed into something truly extraordinary through careful preparation.
Serving: 12 pieces | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
For the Puto Batter:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 3/4 cup coconut milk
– 1/4 cup water
– 1 large egg
For the Salted Egg Topping:
– 2 salted duck eggs
– 2 tbsp unsalted butter, softened
– 1/4 cup grated cheddar cheese
Instructions
1. In a large mixing bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
2. In a separate bowl, beat 1 large egg lightly, then add 3/4 cup coconut milk and 1/4 cup water, stirring until smooth.
3. Pour the wet ingredients into the dry ingredients and whisk vigorously for 2 minutes to form a smooth, lump-free batter. Tip: Let the batter rest for 10 minutes to allow the rice flour to hydrate, which results in a softer texture.
4. While the batter rests, prepare the salted eggs: boil 2 salted duck eggs in water for 10 minutes, then cool, peel, and separate the yolks from the whites.
5. Mash the salted egg yolks finely with a fork, then mix in 2 tbsp softened unsalted butter and 1/4 cup grated cheddar cheese until a spreadable paste forms.
6. Lightly grease 12 puto molds or muffin tin cups with cooking spray or oil.
7. Fill each mold 3/4 full with the rested batter using a spoon or ladle.
8. Top each filled mold with about 1 tsp of the salted egg mixture, spreading it gently over the surface.
9. Place the molds in a steamer over boiling water, cover tightly, and steam over medium heat for 15 minutes. Tip: Avoid opening the steamer during cooking to prevent the puto from collapsing.
10. Check for doneness by inserting a toothpick into the center of a puto; it should come out clean. If needed, steam for an additional 2-3 minutes.
11. Remove the steamer from heat and let the puto cool in the molds for 5 minutes before carefully unmolding. Tip: Run a knife around the edges to loosen them easily without breaking.
Heavenly in its simplicity, these puto emerge with a tender, slightly springy crumb that melts in the mouth, contrasted by the creamy, salty-sweet topping that adds a luxurious depth. Serve them warm as an elegant afternoon snack with a cup of tea, or arrange them on a platter garnished with fresh mint leaves for a visually striking appetizer at your next gathering.
Chocolate Rice Puto Surprise
Yielded from a delightful fusion of Filipino tradition and modern indulgence, Chocolate Rice Puto Surprise reimagines the classic steamed rice cake with a decadent twist. This elegant dessert features a light, fluffy base infused with cocoa, crowned with a rich, molten chocolate center that oozes with every bite, perfect for elevating any gathering or quiet evening treat. Its sophisticated yet comforting profile makes it an irresistible centerpiece that marries simplicity with a touch of culinary magic.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Puto Batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1 1/2 cups whole milk
– 2 large eggs
– 1/4 cup melted unsalted butter, cooled to room temperature
– 1 teaspoon vanilla extract
For the Chocolate Surprise Filling:
– 4 ounces semi-sweet chocolate, chopped into small pieces
– 2 tablespoons heavy cream
Instructions
1. In a large mixing bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tablespoon baking powder, and 1/4 teaspoon salt until fully combined and no lumps remain.
2. In a separate medium bowl, beat 1 1/2 cups whole milk, 2 large eggs, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract with a whisk until smooth and emulsified, about 1 minute.
3. Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just incorporated to avoid overmixing, which can lead to a dense texture.
4. In a small microwave-safe bowl, combine 4 ounces chopped semi-sweet chocolate and 2 tablespoons heavy cream, then microwave on high for 30-second intervals, stirring between each, until melted and glossy.
5. Lightly grease 12 standard muffin tin cups with butter or non-stick spray to ensure easy removal after steaming.
6. Fill each muffin cup halfway with the puto batter using a spoon or measuring cup for even distribution.
7. Spoon 1 teaspoon of the melted chocolate mixture into the center of each batter-filled cup, then cover with more batter until each cup is about three-quarters full.
8. Cover the muffin tin tightly with aluminum foil to trap steam, preventing water droplets from falling onto the cakes and creating a soggy top.
9. Place the covered tin in a large steamer or pot with a steamer insert over 1 inch of boiling water, then reduce heat to maintain a steady simmer.
10. Steam the puto for 20-25 minutes, or until a toothpick inserted into the cake part (avoiding the chocolate center) comes out clean and the tops spring back when lightly touched.
11. Remove the tin from the steamer and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely, which helps set the structure.
12. Serve warm or at room temperature, optionally dusted with powdered sugar or paired with a dollop of whipped cream for added elegance.
Offering a delightful contrast, the tender, moist crumb of the puto yields to a luscious, molten chocolate core that melts luxuriously on the palate. For a creative presentation, garnish with fresh berries or a drizzle of caramel sauce to enhance its visual appeal and balance the rich cocoa notes with a hint of brightness.
Matcha Rice Puto Fusion
Zesty yet refined, this Matcha Rice Puto Fusion elegantly bridges the vibrant, earthy notes of Japanese green tea with the soft, comforting texture of a classic Filipino steamed rice cake. It’s a delightful cross-cultural treat that’s surprisingly simple to prepare, offering a sophisticated twist on a beloved staple. Perfect for an afternoon snack or a unique dessert, its subtle sweetness and beautiful green hue are sure to impress.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Batter
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1 1/2 teaspoons baking powder
– 2 tablespoons culinary-grade matcha powder
– 1 cup coconut milk
– 1/2 cup water
– 1 large egg
For Steaming
– Cooking spray or neutral oil, for greasing
– Water, for steaming
Instructions
1. In a large mixing bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, and 2 tablespoons matcha powder until fully combined and no lumps remain.
2. In a separate bowl, lightly beat 1 large egg, then whisk in 1 cup coconut milk and 1/2 cup water until smooth.
3. Pour the wet ingredients into the dry ingredients and whisk gently just until the batter is smooth and uniform, being careful not to overmix to keep the texture light.
4. Lightly grease 12 puto molds or a muffin tin with cooking spray or neutral oil to prevent sticking.
5. Fill each mold about 3/4 full with the batter, leaving room for expansion during steaming.
6. Bring water to a boil in a steamer over high heat, ensuring the water level is about 1 inch below the steaming rack.
7. Place the filled molds in the steamer, cover tightly with a lid, and reduce the heat to medium to maintain a steady steam.
8. Steam for 20–25 minutes, or until a toothpick inserted into the center of a puto comes out clean, indicating they are fully cooked.
9. Carefully remove the molds from the steamer and let the puto cool in the molds for 5 minutes to set before gently unmolding.
This delicate fusion yields a soft, slightly chewy texture with a vibrant green color and a balanced, earthy matcha flavor that isn’t overly sweet. Try serving them warm with a dollop of coconut cream or a sprinkle of toasted sesame seeds for an extra layer of flavor and texture.
Banana Cinnamon Rice Puto
Venturing beyond traditional desserts, this Banana Cinnamon Rice Puto offers a delightful twist on the classic Filipino steamed cake, blending the comforting warmth of cinnamon with the natural sweetness of ripe bananas for a uniquely aromatic treat. Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 large ripe bananas, mashed (about 1 cup)
– 1 1/2 cups whole milk
– 2 large eggs
– 1/4 cup unsalted butter, melted and cooled
For Steaming:
– 1 tablespoon unsalted butter, softened (for greasing)
Instructions
1. Grease 12 puto molds or a standard muffin tin thoroughly with the softened butter to prevent sticking.
2. In a large mixing bowl, whisk together the rice flour, granulated sugar, baking powder, ground cinnamon, and salt until fully combined.
3. In a separate bowl, mash the ripe bananas until smooth, then whisk in the whole milk, eggs, and melted unsalted butter.
4. Pour the wet ingredients into the dry ingredients and stir gently until just incorporated, being careful not to overmix to avoid a dense texture.
5. Fill each greased mold about 3/4 full with the batter using a spoon or ladle.
6. Place the molds in a steamer basket over boiling water, ensuring the water level is about 1 inch below the basket to prevent sogginess.
7. Cover the steamer with a lid and steam over medium heat for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the steamer from the heat and let the puto cool in the molds for 5 minutes before gently unmolding.
9. Serve warm or at room temperature. For best results, steam in batches if needed to maintain even cooking.
Savor these tender cakes as they emerge with a soft, slightly chewy texture from the rice flour, infused with the fragrant spice of cinnamon and the subtle sweetness of banana. Enjoy them as a cozy breakfast treat or an afternoon snack, perhaps drizzled with a touch of honey or paired with a cup of tea for a comforting finish.
Savory Bacon and Cheese Puto
Luxuriously bridging Filipino tradition with American comfort, this savory bacon and cheese puto transforms the classic steamed rice cake into a decadent, umami-packed delight. Imagine fluffy, cloud-like bites infused with the smoky richness of bacon and the creamy tang of sharp cheddar, creating a perfect harmony of textures and flavors that is both familiar and excitingly new.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Batter
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 3/4 cup whole milk, at room temperature
– 1 large egg, at room temperature
– 2 tbsp unsalted butter, melted and cooled
For the Topping
– 4 strips thick-cut bacon, cooked until crisp and finely chopped
– 1/2 cup shredded sharp cheddar cheese
Instructions
1. Preheat your steamer by bringing water to a rolling boil over high heat. Line 12 puto molds or a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt until fully combined and no lumps remain.
3. In a separate medium bowl, lightly beat 1 large egg with a fork, then whisk in 3/4 cup whole milk and 2 tbsp melted unsalted butter until the mixture is smooth and homogenous.
4. Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula just until the batter comes together and no dry streaks of flour are visible; do not overmix to ensure a tender crumb.
5. Evenly divide the batter among the prepared molds, filling each about two-thirds full to allow room for rising during steaming.
6. Sprinkle the top of each batter-filled mold evenly with the finely chopped cooked bacon and shredded sharp cheddar cheese, pressing lightly to adhere.
7. Carefully place the filled molds into the preheated steamer, ensuring they are not touching. Cover the steamer tightly with its lid to trap steam effectively.
8. Steam the puto over medium-high heat for exactly 20 minutes. Do not open the lid during this time, as a sudden drop in steam pressure can cause the cakes to collapse.
9. After 20 minutes, insert a toothpick into the center of a puto; if it comes out clean with only a few moist crumbs, they are done. If not, steam for an additional 2-3 minutes and test again.
10. Remove the steamer from the heat. Using tongs, carefully transfer the hot puto molds to a wire rack and let them cool in the molds for 5 minutes to set.
11. Gently remove the puto from the molds and transfer them directly to the wire rack to cool completely, which prevents the bottoms from becoming soggy.
Keenly balanced, these puto offer a delightful contrast: the interior remains incredibly soft and moist, while the cheesy topping forms a lightly golden, savory crust. The smoky bacon bits provide a satisfying crunch in every bite, making these irresistible straight from the steamer or wonderfully adaptable as a base for a brunch eggs Benedict.
Sticky Rice Puto with Mango Filling
Delightfully bridging the gap between comforting tradition and modern elegance, this Sticky Rice Puto with Mango Filling transforms humble ingredients into a sophisticated treat. Its soft, subtly sweet exterior gives way to a vibrant, tropical heart, making it an exquisite choice for afternoon tea or a refined dessert finale. The interplay of textures and flavors creates a memorable experience that feels both familiar and wonderfully novel.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the Sticky Rice Batter
– 2 cups glutinous rice flour
– 1/2 cup granulated sugar
– 1 1/2 cups coconut milk
– 1/4 cup water
– 1/2 teaspoon salt
For the Mango Filling
– 1 1/2 cups ripe mango, finely diced (about 1 large mango)
– 2 tablespoons granulated sugar
– 1 tablespoon fresh lime juice
For Steaming
– 12 small parchment paper liners or banana leaves, cut into 4-inch squares
Instructions
1. In a medium bowl, whisk together 2 cups glutinous rice flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt until fully combined.
2. Gradually pour in 1 1/2 cups coconut milk and 1/4 cup water while whisking continuously to form a smooth, lump-free batter. Tip: Let the batter rest for 10 minutes to allow the rice flour to fully hydrate, which results in a more tender texture.
3. While the batter rests, prepare the mango filling by combining 1 1/2 cups finely diced mango, 2 tablespoons granulated sugar, and 1 tablespoon fresh lime juice in a small bowl; stir gently and set aside.
4. Place 12 small parchment paper liners or banana leaf squares into the cups of a standard muffin tin.
5. Fill each liner halfway with the rested rice batter, using about 2 tablespoons per liner.
6. Spoon 1 heaping teaspoon of the mango filling into the center of each batter-filled liner.
7. Carefully top each filled liner with an additional 1 tablespoon of rice batter, ensuring the mango filling is completely enclosed.
8. Prepare a steamer by bringing 2 inches of water to a vigorous boil over high heat.
9. Place the filled muffin tin into the steamer, cover tightly, and steam for 18-20 minutes. Tip: Avoid opening the steamer during the first 15 minutes to prevent the puto from collapsing.
10. Check for doneness by inserting a toothpick into the center of a puto; it should come out clean, with no wet batter clinging to it.
11. Remove the steamer from the heat and let the puto rest, uncovered, for 5 minutes. Tip: This resting period allows the structure to set, making them easier to remove from the liners.
12. Gently transfer the puto from the liners to a wire rack to cool slightly before serving.
Captivating in its simplicity, each bite offers a delightful contrast: the soft, slightly chewy rice cake yields to the bright, juicy burst of mango. The subtle coconut fragrance from the batter complements the tropical filling perfectly. For an elegant presentation, serve them warm alongside a drizzle of reduced coconut cream or garnish with edible flowers for a truly special occasion.
Pink Strawberry Rice Puto
Elegantly bridging the gap between traditional Filipino comfort and modern dessert sophistication, Pink Strawberry Rice Puto offers a delightful twist on a classic steamed cake. Infused with the vibrant hue and sweet-tart essence of fresh strawberries, this visually stunning treat transforms simple rice flour into a cloud-like delicacy perfect for brunch tables or afternoon gatherings. Its subtle floral notes and tender crumb make it an irresistible centerpiece that celebrates both heritage and innovation in every bite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Strawberry Puree
– 1 cup fresh strawberries, hulled and chopped
– 2 tablespoons granulated sugar
For the Puto Batter
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1 1/2 cups coconut milk
– 1/4 cup water
– 1 teaspoon vanilla extract
For Steaming
– Water for steaming
Instructions
1. Combine 1 cup chopped strawberries and 2 tablespoons sugar in a blender, then puree until completely smooth to create a vibrant pink base.
2. In a large mixing bowl, whisk together 2 cups rice flour, 1 cup sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until evenly incorporated.
3. Pour 1 1/2 cups coconut milk, 1/4 cup water, and 1 teaspoon vanilla extract into the dry ingredients, then gently fold until just combined to avoid overmixing.
4. Add the strawberry puree to the batter and stir gently until the mixture turns a uniform pink color, taking care not to deflate the batter.
5. Fill a steamer pot with 2 inches of water and bring it to a rolling boil over high heat, ensuring the water level remains consistent throughout steaming.
6. Lightly grease 12 puto molds or muffin tin cups with neutral oil, then divide the batter evenly among them, filling each about 3/4 full.
7. Place the filled molds in the steamer, cover tightly with a lid, and steam over medium-high heat for exactly 20 minutes—avoid opening the lid during this time to prevent sinking.
8. Insert a toothpick into the center of a puto; if it comes out clean, remove the steamer from the heat, otherwise steam for an additional 2-3 minutes.
9. Let the puto cool in the molds for 5 minutes, then gently run a knife around the edges and transfer them to a wire rack to cool completely.
10. Serve warm or at room temperature, optionally garnished with sliced fresh strawberries or a dusting of powdered sugar for extra elegance.
Light and airy with a moist, delicate crumb, these puto boast a subtle strawberry fragrance that complements their tender texture. Their pastel pink hue makes them a visually charming addition to dessert platters, while the hint of coconut milk adds a creamy richness that balances the fruit’s natural acidity. For a creative twist, try serving them alongside a dollop of whipped cream or drizzled with a reduced strawberry syrup to enhance their berry-forward profile.
Lemon Infused Rice Puto
Elegantly bridging the gap between tradition and innovation, Lemon Infused Rice Puto offers a delightful twist on the classic Filipino steamed cake. Its bright citrus notes and tender crumb make it an irresistible treat for any occasion, from afternoon tea to celebratory gatherings. This recipe transforms simple pantry staples into a sophisticated dessert that’s both comforting and refreshing.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Batter
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1 1/2 cups coconut milk
– 1/2 cup water
– 2 large eggs
– 1/4 cup melted unsalted butter
For the Lemon Infusion
– Zest of 2 lemons
– 1/4 cup fresh lemon juice
Instructions
1. In a large mixing bowl, whisk together the rice flour, granulated sugar, baking powder, and salt until fully combined.
2. In a separate bowl, beat the eggs lightly, then add the coconut milk, water, melted unsalted butter, lemon zest, and fresh lemon juice, stirring until smooth.
3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a lump-free batter; let it rest for 10 minutes to allow the flavors to meld.
4. While the batter rests, prepare a steamer by bringing water to a boil over high heat, ensuring it reaches a steady simmer.
5. Lightly grease 12 puto molds or muffin cups with butter, then fill each about 3/4 full with the batter.
6. Place the molds in the steamer, cover tightly, and steam over medium heat for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Carefully remove the molds from the steamer and let the puto cool in the molds for 5 minutes before transferring to a wire rack.
8. Serve warm or at room temperature.
Yieldingly soft and fragrant, these puto boast a delicate, moist texture that pairs beautifully with the zesty lemon infusion. For a creative twist, drizzle with a honey glaze or serve alongside fresh berries to enhance the citrus notes, making each bite a harmonious blend of sweet and tangy flavors.
Easy Microwave Rice Puto
Venturing beyond traditional steamed desserts, this microwave rice puto offers a delightful shortcut to a beloved Filipino treat, blending convenience with the comforting flavors of coconut and rice in a remarkably simple preparation. With just a few pantry staples and a microwave, you can create these soft, slightly sweet cakes that are perfect for a quick snack or an elegant addition to a brunch spread.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
For the batter:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 1/2 cup water
For greasing:
– 1 tablespoon unsalted butter, melted
Instructions
1. In a medium mixing bowl, combine 1 cup rice flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt, whisking until uniform to ensure even distribution of leavening agents.
2. Gradually pour in 1 cup coconut milk and 1/2 cup water, stirring continuously with a spatula until the batter is smooth and free of lumps, which helps achieve a tender texture.
3. Brush six microwave-safe ramekins or mugs with 1 tablespoon melted unsalted butter, coating the interiors thoroughly to prevent sticking and add a subtle richness.
4. Divide the batter evenly among the prepared ramekins, filling each about two-thirds full to allow room for rising during cooking.
5. Microwave the ramekins on high power for 4 to 5 minutes, checking at the 4-minute mark; the puto is done when a toothpick inserted into the center comes out clean and the tops spring back lightly to the touch.
6. Let the puto cool in the ramekins for 2 minutes before gently running a knife around the edges to loosen them, then invert onto a plate to serve warm.
Perfectly soft and subtly sweet, these microwave rice puto boast a delicate crumb that melts in the mouth, with the coconut milk imparting a creamy, tropical nuance. For a creative twist, drizzle them with a simple syrup infused with pandan or serve alongside fresh mango slices to balance the flavors with a touch of acidity.
Vanilla Rice Puto with Sprinkles
Beneath a delicate, cloud-like exterior lies a classic Filipino treat reimagined for modern palates: Vanilla Rice Puto with Sprinkles. This steamed rice cake, infused with aromatic vanilla and crowned with colorful sprinkles, transforms humble ingredients into an elegant, bite-sized dessert perfect for celebrations or a sophisticated afternoon treat. Its subtle sweetness and tender crumb offer a delightful departure from everyday confections.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Batter
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 1/4 cup water
– 1 large egg
– 1 teaspoon vanilla extract
For Topping
– 2 tablespoons rainbow sprinkles
Instructions
1. In a large mixing bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
2. In a separate bowl, whisk 1 cup coconut milk, 1/4 cup water, 1 large egg, and 1 teaspoon vanilla extract until smooth.
3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth, lump-free batter.
4. Let the batter rest for 10 minutes at room temperature to allow the rice flour to hydrate, which ensures a tender texture.
5. While the batter rests, prepare a steamer by bringing water to a boil over high heat and lightly greasing 12 puto molds or muffin cups with neutral oil.
6. Fill each mold two-thirds full with batter, tapping gently on the counter to remove any air bubbles.
7. Sprinkle 2 tablespoons of rainbow sprinkles evenly over the tops of the batter in the molds.
8. Place the molds in the steamer, cover tightly, and steam over medium heat for 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Turn off the heat and let the puto sit in the steamer for 5 minutes before removing to prevent collapse from sudden temperature changes.
10. Carefully unmold the puto and transfer to a wire rack to cool slightly.
Perfectly steamed, these puto boast a soft, slightly chewy texture that melts delicately with each bite, complemented by the fragrant vanilla and playful crunch of sprinkles. Serve them warm alongside a cup of tea for an elegant pairing, or arrange on a tiered stand for a visually striking dessert display at gatherings.
Ginger Honey Rice Puto
Just as the winter chill settles in, a comforting Filipino classic gets a warm, aromatic twist with ginger honey rice puto—a steamed rice cake that’s subtly sweet, fragrant with spice, and perfect for cozy mornings or afternoon treats. This elegant version elevates the traditional puto by infusing it with fresh ginger and honey, creating a delicate balance of flavors that feels both nostalgic and refined. Its soft, pillowy texture and golden hue make it an inviting addition to any table, whether served as a snack or a light dessert.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 1/2 cup water
– 2 large eggs
– 1/4 cup honey
– 2 tablespoons grated fresh ginger
For steaming:
– Water, as needed
– 12 small puto molds or muffin cups
Instructions
1. In a large mixing bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until fully combined.
2. In a separate bowl, beat 2 large eggs lightly, then add 1 cup coconut milk, 1/2 cup water, 1/4 cup honey, and 2 tablespoons grated fresh ginger, stirring until smooth.
3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth, lump-free batter.
4. Let the batter rest for 10 minutes at room temperature to allow the flavors to meld and the baking powder to activate slightly.
5. While the batter rests, fill a steamer pot with enough water to reach just below the steaming rack, and bring it to a boil over high heat.
6. Lightly grease 12 small puto molds or muffin cups with a neutral oil to prevent sticking.
7. Divide the batter evenly among the prepared molds, filling each about 3/4 full to allow room for rising.
8. Place the filled molds in the steamer, cover with a lid, and steam over medium-high heat for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the steamer from heat and let the puto cool in the molds for 5 minutes before gently unmolding.
10. Serve the puto warm or at room temperature.
Upon cooling, these ginger honey rice puto develop a tender, slightly chewy crumb that pairs beautifully with the warm notes of ginger and the subtle sweetness of honey. For a creative twist, drizzle them with extra honey or serve alongside a cup of spiced tea to enhance their aromatic profile.
Conclusion
Nourishing and versatile, these 18 rice puto recipes showcase the delightful possibilities of this Filipino treat. Whether you’re craving something classic or adventurous, there’s a perfect puto waiting for you to bake. We’d love to hear which one becomes your favorite—drop a comment below and share this roundup on Pinterest to spread the puto love!
