Puto is the Filipino term for “Rice Cake” and is cook by steaming. Puto are usually white and round and can vary greatly in size. It is usually served with fresh grated coconut.
Puto is usually eaten as a merienda - a light meal or snack especially in the afternoon, but can also be eaten for breakfast with coffee or hot chocolate but it is best served with "Dinuguan" (Pork blood stew) as a hefty afternoon merienda.
By adding local ingredients like ube (purple yam) or pandan slightly change the flavor and color of the humble puto, but this will required more work and a revision of the recipe. The best way to have flavored puto is to use essence which are also tinted to the color relative to the flavor like pandan essence flavor gives you a light green puto and an ube essence gives you a light purple puto. And of course, adding food colouring can be added but still keep the original flavor.
The original puto that I know of, is made of galapong (soaked ground rice), But there are now many variations of this recipe ranging from the type of rice used to the method of how it is prepared. You will also find that different regions in the Philippines cook puto in varied ways, some of the recipes have been passed from one generation to another, but still there are some secrets that were never revealed when ask for the recipe of their soft and yummy puto.
To be successful in cooking puto, whether you are using the galapong - (soak ground rice), rice flour, all-purpose flour or self-raising flour you have to practice - make it several times before you will successfully mastered the art of puto steaming.
Making and selling puto is a hit business opportunity in the Philippines, it is a favorite snack to both young and old, they can be seen in almost every occasion such as birthdays, baptismal, fiestas, Christmas and even end up in corporate meetings table or in simple gathering of friends and families.
Packs of colored putos are sold in the market, in school canteen, restaurants and you can even find them beautifully displayed in the food court of large shopping mall.
For those people who would like to have an extra income, making and selling puto is a good business opportunity. Once you have mastered the recipe, they are easy to make, they require very little capital and are affordable, but like any other business, patience and hard work are needed.
I don’t know how to make puto using rice but I have cooked puto using all-purpose flour or self raising flour which turn out good and yummy.
I have tried a few recipes from cookbooks, some given by family and friends, made few adjustments, add color and flavor, some experiments turn out good but some are real disaster. if you are looking for a recipe try this one.
- 2 cups self Raising Flour
- 2 eggs
- 1 1/2 cup fresh milk
- 1 cup sugar
- 1 tsp vanilla essence
- Shift the self raising flour in a bowl.
- Add and mix all the remaining ingredients in a bowl using an electric mixer but if an electric beater is not available use a wooden spoon.
- Brush a bit of butter on the molds to prevent the puto from sticking.
- Pour the mixture into puto molds about 3/4 full.
- Top with cheese slices or slices of salted eggs (Itlog na maalat)
- Arrange the molds in the steamer.
- Steam cook for 15-20 minutes only.
- Cool before removing from the molds.
Instant Puto Mix
- The texture of the puto will depend on how you mix the batter, the mixture should be mix moderately to have a finer texture.
- To prevent condensation, place a Calico fabric (katsa) or even an old teatowel between the pan and the cover. - The cloth will catch the steam and prevent the condensation from falling into the puto which will prevent them from rising properly.
Edwin Alcantara from California on October 27, 2019:
I'm feeling nostalgic. Will try this out. Thanks for sharing.
earthbound1974 from Bicol, Philippines on October 02, 2013:
It's so mouth-watering, kabayan. You should also see of the hubs by travel man featuring traditional rice cake o the galapong puto.
Shaine on February 17, 2013:
I tried so many recipes but I failed. Your recipe is simple and it turns out as expected. Will keep your recipe for sure ...thanks a lot
Vero on December 02, 2012:
I like puto,,especially w/cheeze ...YUMMY
edgarjimenez on November 08, 2012:
I try this recepe before of course its quite defferent with steam rice muffins (puto) but this is also try to put some adobo in it
julius quintia on November 07, 2012:
cherie ann on May 28, 2012:
i like puto so much....
Fema aurelio on February 26, 2012:
Even though it's time consuming, I rather make rice puto,It taste way better than using flour. eating it with dinuguan or pancit is so yummy!
SALMA on October 22, 2011:
Iorr on October 20, 2011:
I've been wanting to make puto. I was glad to see you have puto recipe online but why self raising flour instead of rice? I will try that anyway..... Thank you!
novy liza on September 01, 2011:
wow nmn ang srap ng puto? kso ass. nmin nyan yng puto tps smaan ng ktsinta tyaka yng nyog uhmmmmm? srap non deliciuos shabasta hhahahahahhahh thaks n lng ? we love you/
MARCEL GONZALEZ on August 23, 2011:
THE REAL PUTO IS MADE OF RICE. THE US PUTO IS NOT AS GOOD AS THE ORIGINAL PUTO MADE IN THE PHILIPPINES.I MIGHT AS WELL EAT A PANCAKE IF THE RICE IS NOT AVAILABLE TO MAKE PUTO. PUTO MADE OF FLOUR IS AMERICAN WAY. IT'S AN IMITATION. MM DEL ROSARIO IS CORRECT.
Neth muena on August 16, 2011:
Thank u...good luck and more power to the Group...God Bless..love Neth
matilda on August 11, 2011:
meron po ba kayong recipe ng puto calasiao?
jamiesweeney from Philadelphia, PA on August 08, 2011:
Puto... I Like it.
jp on July 09, 2011:
i like the taste of puto on your left upper hand portion of the image above. i dont know what it is called.
loysi724 on March 24, 2011:
I love puto especially with our native pansit, but you are right MMdelrosario, grinding rice is labor intensive and no way i will do it here in toronto. Instead of rising flour, my son tried the hotcake mix and turned out nice and really good. He gave his recipe to me and I did it well, luv it.
Liz agus on March 07, 2011:
like this recipe but do you have the rice version? Used to ea the rice one when my mom bought it from her friend. Like to try making it.
jojokaya from USA on March 02, 2011:
looks delicious. Gonna try this recipe
PaperNotes on December 08, 2010:
Those who have not tasted puto is missing a great food! A homemade puto that my daughter and I make is made from hot cake mix that i add with slices of cheese and salted egg then cooked in a steamer.
PaperNotes on August 16, 2010:
Yummy hub!I suppose the ingredients for home made puto depends on the taste and texture of the rice cakes that you want. Though galapong is really labor intensive, as you may describe it, I think that rice cakes made with galapong are the best. If you want instant but still very tasty rice cakes, you can use those hotcake mixes, pour the batter into puto molds then to with salted eggs and cheese before cooking in a steamer. Believe me, they are also great tasting puto!
cat on July 16, 2010:
If the issue is that it is labor intensive to grind the rice why not use rice flour instead of the flour? Won't that work out just as well?
50 Caliber from Arizona on April 22, 2010:
I'm with Micky Dee, they look great and since they are flour I have the ingredients to make them and I'm going to give them a try. Now as for the name "Puto" don't use that term for something to eat in Mexico, I laughed out loud, and if your interested just Google "Puto" and "Mexico" and you'll find in that language why I was laughing.
Micky Dee on April 22, 2010:
These look wonderful! I am so hungry now! Thanks!
prettydarkhorse from US on April 17, 2010:
wow, I missed this delicacy, am here in the US now and I can buy here at Asian stores but then they are not the same as ours in the Philippines, Thank you, Maita
MM Del Rosario (author) from NSW, Australia on April 17, 2010:
Hi Bing, i think you that puto is the Calasiao Puto - well known for its melt-in-the-mouth feeling. Masarap talaga....
Thanks for the visit.
bingskee from Quezon City, Philippines on April 16, 2010:
i am not a fan of colored putos. there is a type in pangasinan that i love the most. i forgot what it's called.
Ann Nonymous from Virginia on April 16, 2010:
Cool recipe...they look good!
_cheryl_ from California on April 15, 2010:
OMG! The second I read your title, I was instantly craving some, I LOVE puto! I've eaten these since I was a kid. Now you've got me thinking of other great filipino treats like Halo-Halo! Thanks for the recipe, I'll have to try it. =)
MM Del Rosario (author) from NSW, Australia on April 15, 2010:
The original puto recipe use rice it is called "galapong" - soaked grouand rice, but because the process of grinding the rice is labor intensive and time consuming, we resort to other alternatives which is flour, a lot of people still used rice but on this recipe I use flour.
Thank you for visiting and I hope this answer your question.
rosariomontenegro from NEW YORK on April 15, 2010:
I just don't understand. If putos are rice cakes how come your recipe only has Self Raising Flour, which is wheat? I don't see the rice there.
The idea of making rice cakes is very tempting that's why I'm asking for more explanations. Thank you.
Lilia on April 14, 2010:
Thank you. I did a lot of tricks and recipe on the web it turns to garbage. I did exactly your recipe and it turns so good. when i was studying my mom selling puto but I did not tired to learn because I was so busy studying which is where I am now. Again thank you.