📝 About This Recipe
Experience the quintessential Filipino snack with these pillowy-soft, mildly sweet steamed rice cakes. Traditionally served alongside savory dishes or enjoyed as a midday treat, Puto is beloved for its airy texture and the delightful contrast of salty melted cheese on top. This recipe yields a consistent, fine-crumbed cake that captures the nostalgic flavors of a Filipino town fiesta.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted to ensure no lumps)
- 1 cup Granulated sugar (white sugar for a clean color)
- 1 1/2 tablespoons Baking powder (ensure it is fresh for maximum lift)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 cup Powdered milk (adds richness and a creamy flavor)
Wet Ingredients
- 1 1/2 cups Water (room temperature)
- 1/2 cup Evaporated milk (provides a classic milky depth)
- 2 tablespoons Butter (melted and cooled)
- 1 teaspoon Vanilla extract (high quality for aroma)
- 1 piece Egg white (large, lightly beaten)
Toppings & Preparation
- 1/2 cup Cheddar cheese (cut into small rectangular strips)
- 1 piece Salted duck egg (optional; sliced thinly for a gourmet touch)
- 1 tablespoon Cooking oil or butter (for greasing the molds)
👨🍳 Instructions
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1
Prepare your steamer by adding enough water to the base and bringing it to a steady boil over medium heat. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cakes.
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2
Lightly grease your Puto molds (silicone or tin) with a small amount of melted butter or cooking oil to ensure the cakes release easily after steaming.
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3
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, salt, and powdered milk until thoroughly combined.
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4
In a separate medium bowl, combine the water, evaporated milk, melted butter, vanilla extract, and the lightly beaten egg white.
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5
Gradually pour the wet ingredients into the dry ingredients. Use a wire whisk to blend them together until the batter is smooth and free of large lumps. Do not overmix; stop once the flour is just incorporated.
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6
For an extra-fine texture, pour the batter through a fine-mesh strainer into a clean pitcher or bowl. This removes any tiny stubborn flour clumps.
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7
Pour the batter into the prepared molds, filling them about 3/4 of the way full to allow room for the cakes to rise.
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8
Arrange the molds in the steamer basket, making sure they are not touching each other to allow even steam circulation.
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9
Steam the Puto over medium-low heat for 10 minutes. Lowering the heat slightly prevents the tops from cracking.
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10
Quickly open the lid and place a strip of cheese (and a slice of salted egg, if using) on top of each cake.
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11
Cover and continue steaming for another 2-5 minutes, or until the cheese has melted and a toothpick inserted into the center comes out clean.
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12
Remove the molds from the steamer and let them cool for at least 5 minutes. Once cooled, gently pop the Puto out of the molds.
💡 Chef's Tips
Always wrap your steamer lid with a cloth to prevent 'rain' from ruining the smooth surface of your cakes. Avoid over-mixing the batter, as this develops too much gluten and results in a tough, rubbery texture. If you don't have Puto molds, you can use muffin tins or ramekins, but steaming times may increase by 5-8 minutes. For a traditional twist, line the bottom of the molds with small pieces of wilted banana leaves for a subtle earthy aroma. Ensure your baking powder is fresh by dropping a pinch into hot water; if it bubbles vigorously, it is ready to use.
🍽️ Serving Suggestions
Serve warm alongside Dinuguan (Filipino pork blood stew) for the ultimate classic pairing. Enjoy as a breakfast treat with a hot cup of Tsokolate (Filipino hot chocolate) or coffee. Brush the tops with a little extra melted butter and sprinkle with grated coconut for added texture. Pack them in lunchboxes as a mess-free, portable snack for kids and adults alike.