It’s been said that this Puto Recipe actually originated from Japan and other countries in Asia such as Thailand, Malaysia, Indonesia, and China but it is a favorite in the Philippines too. Puto is a steamed rice cake that also has a lot of versions. You will often see it topped with Cheese. The Puto Recipe has been a frequent sight during festivities in the Philippine household like the Bibingka and already considered as a Filipino Food. It can also be served as a simple snack or as a food to go when you need something to eat when you can’t have a real meal yet. Puto, being made from rice can make you feel full when hunger suddenly strikes.
Puto Recipe and Variations
Through the years, there had been variations on the Puto Recipe. It now comes in different flavors and even the shapes and colors have evolved. In the past, it was just plain steamed rice cake with no additional flavors. The color was just white but in recent years, Puto became colorful too; pink, green, violet and yellow. Of course, this just makes it more enticing to try. Who wouldn’t be eager to try something so colorful? Even the aroma of Puto is mouth-watering because of the additional flavors that everyone will surely love. Pandan leaves can be added while steaming the Puto to come up with the wonderful aroma and taste of the Puto-Pandan. There’s also the Ube-Puto and latest craze; the Puto Pao wherein there are meat fillings just like the Siopao. Another famous variety is the Puto Biñan; one of the all-time favorites.
- 2 cup All-Purpose Flour
- 4 tsp. baking powder
- ½ tsp. refined salt
- 1 and ½ cups white sugar
- 4 large fresh eggs
- 1 cup evaporated milk
- ½ tsp. vanilla extract
- ¾ cup water
- Cheese ( for Toppings)
- Food coloring (optional)
- Sift the dry ingredients - flour, baking powder, sugar, and salt. into a bowl. Make sure they are thoroughly sifted. Set aside.
- Beat eggs then add milk, vanilla extract, and water. Mix thoroughly.
- Gradually pour dry mixture to wet mixture whipping continuously. Mix thoroughly until texture is smooth and soft until all lumps are gone.
- If you opt for food color, separate the mixture then add the color (and essence/flavor). Mix well.
- Pour into your desired mold and top with cheese.
- Place in a steamer and cook for 10-15 minutes.
- Remove from the steamer and let it cool.
- Best Serve with Dinuguan.
The traditional method of preparation and cooking takes about a few hours. They used to place a sheet of “Katsa” over the ring of the steamer then the rice batter will be poured on it directly. Others use banana leaf as a substitute for “Katsa”. When cooked it will be placed in “Bilao” and divided into pieces. But nowadays, preparing and cooking puto doesn’t take that long anymore. It’s easier and faster now because it’s mostly just baked. Some are shaped like cupcakes while some are shaped like stars. The shape varies too and it will just depend on the one preparing it which to choose. If there are kids in the house, you can use the molds that will excite them and make them enjoy eating puto more.
The most famous combination of the Puto Recipe is the “Dinuguan”. Puto with Salted Egg is also one delicious variety. If you’re serving Filipino cuisine, it would be nice to have Kutsinta, Biko, Puto-Bumbong, Bibingka, Cassava Cake, and Sapin-Sapin to partner with your Homemade Puto Recipe. The best drink to partner with this is sago and Gulaman. It will complement each other and your guests will absolutely love this after eating the Filipino dishes you have served them. It’s the best part after having the main course; eating the dessert. Puto is also healthy because it contains protein and fiber. So you can enjoy eating puto while getting the health benefits it gives. Don’t Forget to Like our Facebook Page for more Filipino Foods Ideas and Recipes. Salamat!!