Puto is a delicacy and a favorite amongst Filipinos. It is a soft and fluffy rice cake, and is usually eaten as a midday snack (aka ‘meryenda’). It can be eaten on its own or as a side for savory dishes, such as pancit or dinuguan. These have the perfect amount of sweetness, so you can eat a bunch and not get sugar wasted!
Puto is definitely a childhood favorite of mine. I have memories of my mother buying these for my brother and I after school. I would constantly munch on them because they are just so good and addicting. Since moving to the states, I have less access to Filipino food. So, as per usual, I had to learn how to make it!
Luckily enough, my husband has experience making these (He is half Filipino). All we had to do was tweak the recipe to make it perfect! My husband and I made two versions, a plain one and my favorite, ube (purple yam). He prefers the plain one, but I just love the ube version. Ube makes it just tastes so much better!
If you tried this recipe, let me know in the comments below and rate me! Share and tag me on Instagram at @flouredframe.
Puto is a delicacy and a favorite amongst Filipinos. It is a soft and fluffy rice cake, and is usually eaten as a midday snack (aka ‘meryenda’). It can be eaten on its own or as a side for savory dishes, such as pancit or dinuguan.
In a large bowl, whisk together all the ingredients. Cover and set in the fridge to rest for 1 hour. This will help the texture of the puto.
While you wait, prep your steaming pot or basket. In the bottom part of the steamer, add water and bring to a boil. Pour the puto batter into the molds, and carefully arrange them on the steamer basket. Do not overcrowd the basket.
Cover and let the them steam for about 10 – 15 minutes, or until a toothpick comes out clean.
Carefully remove the puto from the steamer basket and allow it to cool completely. Then gently remove them from the molds, and enjoy!
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