📝 About This Recipe
Experience the soul of Filipino hospitality with these pillowy, cloud-like steamed rice cakes, traditionally known as Puto. Unlike modern versions using cake flour, this recipe honors the ancient 'Galapong' method, utilizing fermented long-grain rice to achieve a complex, subtle tang and a superior bouncy texture. Adorned with a slice of salty cheese, these cakes offer a masterful balance of sweet, savory, and fermented depths that define the Philippine merienda experience.
🥗 Ingredients
The Rice Base (Galapong)
- 2 cups Old Crop Long-Grain Rice (Traditional 'Sinandomeng' or Jasmine rice works best; avoid 'new' sticky rice)
- 1.5 cups Filtered Water (For soaking and grinding)
- 1/2 cup Cooked Rice (Acts as a fermentation starter for the batter)
The Batter Mixture
- 1 cup Granulated White Sugar (Adjust to 3/4 cup for a less sweet version)
- 1 tablespoon Baking Powder (Double-acting preferred for extra lift)
- 1/2 teaspoon Sea Salt (Fine grain)
- 1/2 cup Coconut Milk (Full fat for richness)
- 2 tablespoons Melted Butter (Unsalted and slightly cooled)
Toppings and Steaming
- 1 block Eden Cheese or Sharp Cheddar (Cut into thin small rectangles)
- 1 piece Salted Duck Egg (Optional; sliced thinly for a gourmet touch)
- 1 tablespoon Coconut Oil (For greasing the molds)
- 2 pieces Banana Leaves (Optional; for lining the steamer to add aroma)
👨🍳 Instructions
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1
Rinse the dry rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a large glass bowl and cover with 1.5 cups of filtered water. Let it soak at room temperature for at least 8 hours, or overnight.
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2
After soaking, do not drain the rice. Pour the rice, its soaking water, and the 1/2 cup of cooked rice into a high-speed blender. Blend on high until the mixture is completely smooth and resembles a thick cream with no gritty particles.
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3
Pour the rice slurry (Galapong) into a clean ceramic or glass bowl. Cover with a breathable cloth and let it sit in a warm, dark corner of your kitchen for 4-5 hours to undergo a secondary fermentation, which develops the characteristic aroma.
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4
Once the slurry has rested, whisk in the sugar, sea salt, and melted butter until the sugar has completely dissolved.
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5
Slowly pour in the coconut milk while whisking gently. The batter should be smooth and pourable, similar to heavy cream.
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6
Sift the baking powder over the batter and fold it in very gently. Do not overmix; you want to maintain the aeration created by the fermentation and the leavening agent.
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7
Prepare your steamer by filling the bottom pot with water. If using banana leaves, wilt them over an open flame for a few seconds until pliable, then use them to line the steamer basket for a wonderful fragrance.
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8
Lightly grease your Puto molds (silicone or tin) with a tiny amount of coconut oil. Fill each mold about 3/4 full with the batter, leaving room for the cake to rise.
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9
Wrap the lid of your steamer with a clean kitchen towel. This is a crucial chef's secret to prevent condensation from dripping onto the Puto, which causes unsightly craters.
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10
Once the water in the steamer is at a rolling boil, place the molds in the steamer basket. Lower the heat to medium-high and steam for 10 minutes.
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11
Quickly open the steamer and place a slice of cheese (and salted egg, if using) on top of each Puto. Cover immediately and steam for another 2-5 minutes until the cheese is slightly melted and a toothpick inserted comes out clean.
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12
Remove the molds from the steamer and let them cool for 5 minutes. This allows the structure to set so they pop out easily without sticking.
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13
Gently unmold the Puto by running a thin spatula around the edges. Serve warm or at room temperature.
💡 Chef's Tips
Use 'old' rice (harvested a year ago) because it absorbs less water and yields a fluffier, less mushy cake. Always wrap your steamer lid with a cloth to ensure the tops of your Puto remain smooth and domed. If you don't have a blender, you can use rice flour, but the texture will be less authentic than the soaked-grain method. Do not over-ferment the batter in hot climates; if it starts to smell sour like vinegar rather than yeast, it has gone too far. To test if they are done, press the top lightly; it should spring back immediately like a sponge.
🍽️ Serving Suggestions
Serve alongside 'Dinuguan' (Filipino Savory Pork Blood Stew) for the most iconic sweet-savory pairing. Enjoy as a mid-afternoon snack with a hot cup of Tsokolate (Filipino hot chocolate made from cacao tabliya). Pair with Pancit Guisado (stir-fried noodles) for a traditional birthday or party spread. Serve chilled the next day with a dollop of fresh grated coconut on top. Brush with a little extra melted butter while warm for an even richer finish.