Puto is a delicacy and a favorite amongst Filipinos. It is a soft and fluffy cake usually eaten as a midday snack (aka ‘meryenda’). These have the perfect sweetness, so you can eat a bunch and not get a sugar high!
What is Puto?
Puto is a kakanin, or “rice cake” from the Philippines. While the word has negative connotations for some countries worldwide, this rice cake is quite delicious. Filipinos love their sweet desserts like halo-halo, leche flan, or cassava cake, it is less sweet in comparison, which makes it a great base to eat alongside savory dishes, such as pancit or dinuguan or topped off with cheese or ube jam.
Traditionally, Filipinos make puto by soaking, grinding, and fermenting rice, but these days, you won’t find puto recipes using that method. They either use rice flour or all-purpose flour and for simplicity’s sake, we are making this recipe with all-purpose flour. I find that it gives the puto a much softer and smoother texture compared to rice flour.
✨Why You’ll Love This Recipe
- This Filipino steamed cake recipe is simple and easy and requires only six ingredients.
- These cakes aren’t overly sweet and make a perfect base for a savory dish.
- They make a great breakfast on the go, a quick snack, or a tasty dessert!
✏️Ingredient Notes
- All-purpose flour - While the traditional Filipino recipe uses fermented rice or rice flour, I decided to use all-purpose flour because it's easily accessible and makes this puto recipe softer in texture.
- Baking powder - This leavening agent gives this steamed cake recipe its rise and makes it light and fluffy. Ensure your baking powder isn't expired; otherwise, it won't have that same effect.
- Vegan butter - The fat in butter will help create moisture and enhance the flavor of the cakes.
- Dairy-free milk - I love using soy milk for baking. It has a high protein content and viscosity similar to dairy milk, which helps baked goods develop structure.
- Granulated sugar - Adds the perfect sweetness while keeping the puto soft and moist.
- Salt - Salt balances the cake batter's sweetness and enhances the other ingredients' flavors.
See the recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- Don’t want a plain puto? Add flavors such as ube or pandan extract.
- Top it off with cheese! Use your favorite mild cheese slices to make cheese puto.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make Puto
Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!
Step 1: Combine the all-purpose flour, baking powder, and salt in a medium bowl.
Step 2: In a large bowl, mix the melted vegan butter, granulated sugar, and dairy-free milk. If using flavors, add them now. Whisk until the sugar has dissolved.
Step 3: Then pour the dry ingredients into the bowl of the wet ingredients and mix well until the batter is no longer clumpy.
Step 4: Carefully pour the batter into the silicone mold only about ¾ of the way. Transfer those molds to the steamer and steam for 15-20 minutes or until an inserted toothpick comes out clean.
⭐Expert Tips
- Once you make the batter, steam it right away. The steamed cakes will rise better. If you wait, they won’t rise as much.
- Use low heat when steaming. You want just enough steam to cook the batter evenly. Using high temperatures will cause the batter to rise unevenly instead of forming a perfect dome.
- Use a silicone mold or cupcake liner. They make it easy to transfer the batter in and out of the steamer, and you don’t need extra grease to release the puto.
💭Common Questions
No, because unlike baking powder, baking soda requires an acid to activate, which this recipe doesn’t contain.
No, this puto recipe, in particular, is made intended for all-purpose flour. The texture and final product will be different if you use rice flour using the ratios in this recipe
🥣Storage & Reheating
- Room temperature
Let this Filipino puto cool completely before storing it. At room temperature, it should last 3-4 days. - Freezing Instructions
Place the cooled cakes in a freezer-safe container. Store in the freezer for up to 1 month. - Reheating Instructions
While it’s delicious at room temperature, sometimes I like to heat these steamed cakes in the microwave for 10-20 seconds.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Puto (Filipino Steamed Cake)
Equipment
- Food scale highly recommended
- Bamboo steamer or steamer pot
- Saute pan to hold water for the bamboo steamer
- Silicone molds or silicone cupcake liners
- Mixing bowls
- Whisk
Ingredients
- 125 grams All-purpose flour (spooned, leveled, and sifted)
- 1 ½ teaspoons Baking powder (do not substitute for baking soda)
- ¼ teaspoon Salt
- 100 grams Granulated sugar
- 240 grams Dairy-free milk (I used soy)
- 14 grams Vegan butter
- 1 teaspoon Ube extract or pandan extract (optional flavors)
Instructions
- Fill the bottom of the steamer or pan with 2-3 inches of water and bring to a simmer over low heat.
- While you wait for the water to start simmering, combine the all-purpose flour, baking powder, and salt in a medium bowl.
- Then, combine the melted vegan butter, granulated sugar, and dairy-free milk in a large bowl. If using flavors, add them now. Whisk until the sugar has dissolved.
- Pour the dry ingredients into the bowl of the wet ingredients and mix well until the batter is no longer clumpy.
- Place the silicone molds onto the top portion of the steamer, and carefully pour the batter into the silicone molds only about ¾ of the way. Steam for 15-20 minutes or until an inserted toothpick comes out clean.
- Carefully remove the puto from the steamer basket and allow it to cool completely. Then, gently remove the puto from the molds and serve warm.
Notes
- To make multiple flavors in one batch, make the plain batter as follows. Then, divide it equally into two or three separate bowls. Add one teaspoon of the flavors to each, and whisk to combine. Continue to step 5.
- Can I use baking soda to substitute for baking powder? No, because unlike baking powder, baking soda requires an acid to activate which this recipe doesn’t contain.
- Can I use rice flour instead of all-purpose flour? No, this puto recipe in particular is made intended for all-purpose flour. If you use rice flour, the texture and final product will not turn out the same
- Measure your flour correctly. I test my recipes 100% in grams. Incorrectly measured flour is a common reason baked goods fail. I always recommend using a scale for accuracy when baking. It greatly improves your chance for success and lessens room for error.
- If you measure by cups, avoid scooping the measuring cup directly into the flour. It tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Remember, though, that this method is not guaranteed to be accurate.
Josiah says
Absolutely amazing, light and fluffy. Brings back memories of the Philippines!