Monday, June 29, 2009

Puto (Steamed Rice Cake)

It’s been a while since I posted a new recipe, and some of my friends have been asking me about it. So for my recipe update, I present to you, Puto! Puto is a famous native delicacy in the Philippines. In every province and island, the people has it’s own version of it. Whenever we have special occasions in our house, my mother would make sure that puto is part of the menu. Will, actually even if there’s no occasion at all, I can still avail it, but only the ordinary plane flavored ones. Originally, puto is made of grinded sticky rice that is soak in water for 24 hours, but now a days, it can be made by regular rice flour ( can be purchase at any Asian store) mixed with regular flour. I found some recipes online, and from there, I just made my own for my convenience.Also, when steaming puto, it is usually placed in banana leaves, but since it’s hard to find it here in Florida, I just simply omit it.In this recipe, I made a strawberry flavored one, but plain puto is also good just add vanilla essence for more aromatic experience. Making puto is really easy, but eating it is more delightful. Share with love and enjoy :o .



2 cups rice flour

1 cup unbleached all purpose flour

1 tsp baking powder

1 cup sugar

5 tsp coconut oil (canola oil is ok too)

1 tsp vanilla

1 tsp strawberry essence

1 tsp red food coloring

2 cups fresh coconut milk ( evaporated milk is fine if coconut is not available)

1/4 cup water


1. Mix all the dry ingredients in a bowl.

2. Slowly add the milk and stir for couple of mins until no more lumps is visible.

3. Add the oil.

4. If the batter is too thick, slowy add the water, and continue stirring.

5. Fill butter lined prepared puto cups 3/4 full and steam for 25 to 30 mins.

6. Serve with grated coconut or cheese of your choice.

Note: You can make any flavor you want (don’t be afraid of experimenting), all you have to do is to add the flavoring or the essence you’d like.