Puto (Filipino Steamed Rice Cakes)
User Reviews
5
Puto (Filipino Steamed Rice Cakes)
Description
Puto uses a batter combining egg whites, water, coconut milk, rice flour, baking powder, and sugar. The batter is mixed until smooth, then spooned into mini muffin molds about three-quarters full. Steaming for about eight minutes produces small, puffed rice cakes with a soft, moist texture. Cheese slices placed on top near the end melt slightly, adding a savory note that contrasts the sweet cake base.
The cakes’ delicate airy nature relies on steaming instead of baking, creating a moist, slightly chewy consistency. They are often served immediately to preserve freshness and softness. This snack pairs well with savory dishes or as a light treat.
Storing puto overnight at room temperature is not recommended due to moisture and spoilage risk; refrigeration is preferable for keeping them a few days. Using weight measurements for ingredients gives more accurate results, especially when scaling the recipe. Removing the steamed cakes from molds shortly after cooling helps maintain their shape and texture.
Ingredients
- 1 egg white
- ½ c water
- ½ c coconut milk
- 1 c rice flour
- 2 tsp baking powder
- ½ c white sugar
- Velveeta cheese optional, cut into slices
Instructions
- Preheat your steamer over medium heat on the stove.
- In a large mixing bowl, whisk the egg whites, water, and coconut milk until fully incorporated.
- Sift the rice flour and baking powder over the wet ingredients. Use the whisk to mix all the ingredients together.
- Pour the sugar into the batter and mix to combine.
- Scoop the puto mixture into mini muffin molds to about ¾ of the way up. Place the molds into the steamer and cover with a lid.
- Steam for 8 minutes and remove the lid to see if the puto is fluffy and firm. If you would like to add cheese, cut the cheese into small ½ inch slices and place on top of the puto. Cover with the lid and allow it to melt for about 30 seconds. Remove when the cheese has slightly melted.
- Remove the puto from the steamer and let sit in the molds for 30 seconds to cool before removing them from the molds. Serve immediately.
Notes
- Puto is best eaten immediately for maximum fluffiness and airy texture.
- Store leftovers in the refrigerator for a few days; avoid leaving at room temperature overnight due to moisture and molding risk.
- Weight measurements are included for accuracy; use volumetric measures with caution when scaling.
- Remove puto from molds after cooling briefly to maintain structure and ease of serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24mini cakes
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 44.9kcal | 2% |
| Carbohydrates | 8.6g | 3% |
| Protein | 0.5g | 1% |
| Fat | 1.1g | 2% |
| Saturated Fat | 0.9g | 5% |
| Sodium | 31.7mg | 1% |
| Potassium | 15.9mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 4.7g | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 17.2mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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