19 Delicious Rice Puto Recipes Easy to Make

From fluffy to flavorful, rice puto is a versatile Filipino treat that’s about to become your new kitchen obsession! Perfect for breakfast, dessert, or a sweet snack, these 19 easy-to-make recipes promise to bring a taste of the tropics right to your table. Whether you’re a seasoned baker or trying your hand at steamed cakes for the first time, there’s a puto here with your name on it. Let’s get cooking!

Classic White Rice Puto

Zesty and versatile, Classic White Rice Puto is a Filipino favorite that’s simple to make. Perfect for breakfast or as a snack, its soft texture pairs well with savory or sweet toppings.

Ingredients

• For the batter:
• 2 cups rice flour
• 1 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cups water
• 1/2 cup coconut milk
• For greasing:
• 1 tbsp butter, melted

Instructions

1. Preheat your steamer to 350°F. Ensure the water is boiling before placing the puto molds inside.
2. In a large bowl, whisk together rice flour, sugar, baking powder, and salt until well combined.
3. Gradually add water and coconut milk to the dry ingredients, stirring until the batter is smooth and free of lumps.
4. Lightly grease puto molds with melted butter to prevent sticking.
5. Fill each mold 3/4 full with batter, leaving space for the puto to rise.
6. Steam for 20 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the steamer too early to prevent sinking.
7. Remove from the steamer and let cool for 5 minutes before unmolding.

The Classic White Rice Puto should be soft, slightly chewy, and subtly sweet. Serve warm with grated coconut or a slice of cheese on top for an extra flavor boost.

Ube Rice Puto

Yummy, vibrant, and subtly sweet, Ube Rice Puto is a Filipino steamed cake that’s as pleasing to the eye as it is to the palate. Made with purple yam, this treat is a perfect blend of traditional and modern flavors.

Ingredients

– For the batter: 1 cup rice flour, 1/2 cup sugar, 1 tbsp baking powder, 1/4 tsp salt, 1 cup coconut milk, 1/2 cup ube halaya (purple yam jam), 1/2 tsp ube extract, 2 eggs, 1/4 cup water- For greasing: 1 tbsp melted butter

Instructions

1. In a large bowl, whisk together rice flour, sugar, baking powder, and salt.2. Add coconut milk, ube halaya, ube extract, eggs, and water to the dry ingredients. Mix until smooth. Tip: Ensure no lumps for a smooth texture.3. Let the batter rest for 30 minutes to allow the rice flour to hydrate.4. While the batter rests, prepare a steamer by bringing water to a boil over medium heat.5. Grease puto molds with melted butter to prevent sticking.6. Fill each mold 3/4 full with batter. Tip: Leave space for the puto to rise.7. Steam for 15-20 minutes or until a toothpick inserted comes out clean. Tip: Keep the steamer lid slightly ajar to prevent water droplets from falling on the puto.8. Remove from the steamer and let cool for 5 minutes before unmolding.Just out of the steamer, these puto are soft, fluffy, and have a distinct ube flavor. Serve them warm with a dab of butter or a slice of cheese for a delightful contrast.

Pandan Rice Puto

Rarely does a dessert blend tradition and tropical flair like Pandan Rice Puto. This steamed cake is a Filipino favorite, offering a sweet, fragrant bite.

Ingredients

• For the batter:
  • 2 cups rice flour
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 1 tbsp pandan extract
  • 1/2 tsp salt
• For steaming:
  • Water, as needed

Instructions

1. In a large bowl, combine rice flour, coconut milk, sugar, pandan extract, and salt. Mix until smooth. Tip: Ensure no lumps for a smooth texture.
2. Prepare a steamer by filling it with water halfway. Bring to a boil over high heat.
3. Grease small puto molds or muffin tins with oil. Fill each mold 3/4 full with batter.
4. Place molds in the steamer. Cover and steam for 15 minutes over medium heat. Tip: Keep the water boiling gently to prevent water droplets from falling on the puto.
5. Check doneness by inserting a toothpick; it should come out clean. Tip: Avoid opening the steamer too early to prevent sinking.
6. Remove from steamer. Let cool for 5 minutes before unmolding.

Just out of the steamer, Pandan Rice Puto is soft, slightly chewy, and aromatic. Serve warm with a dab of butter or alongside savory dishes for contrast.

Cheese Topped Rice Puto

Let’s dive into making Cheese Topped Rice Puto, a Filipino steamed rice cake that’s subtly sweet and topped with melted cheese.

Ingredients

• For the batter:
  • 2 cups rice flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 cup water
  • 1 cup coconut milk
• For the topping:
  • 1 cup grated cheddar cheese

Instructions

1. In a large bowl, combine rice flour, sugar, and baking powder.
2. Gradually add water and coconut milk to the dry ingredients. Mix until smooth.
3. Fill greased puto molds ¾ full with the batter.
4. Steam the molds over boiling water for 15 minutes. Cover the steamer to trap the steam.
5. Sprinkle grated cheddar cheese on top of each puto after the 15-minute mark.
6. Continue steaming for another 5 minutes or until the cheese melts.
7. Remove from the steamer and let cool for 5 minutes before unmolding.

Just out of the steamer, these puto are soft, slightly chewy, and the cheese adds a salty contrast. Serve them warm with a hot beverage or as a snack any time of the day.

Chocolate Rice Puto

Got a sweet tooth craving something unique? Chocolate Rice Puto is a Filipino steamed cake with a twist, combining the traditional rice cake with rich chocolate flavor.

Ingredients

• For the batter:
  • 2 cups rice flour
  • 1 cup cocoa powder
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups coconut milk
  • 1/2 cup water
• For steaming:
  • Water (as needed)

Instructions

1. In a large bowl, sift together rice flour, cocoa powder, sugar, baking powder, and salt.
2. Gradually add coconut milk and water to the dry ingredients, whisking until smooth. Tip: Ensure no lumps for a smooth texture.
3. Prepare a steamer by filling it with water and bringing to a boil over medium-high heat.
4. Lightly grease puto molds or small ramekins with oil. Fill each mold 3/4 full with the batter.
5. Steam the puto for 15-20 minutes, or until a toothpick inserted comes out clean. Tip: Keep the steamer covered to prevent water from dripping onto the puto.
6. Remove from the steamer and let cool for 5 minutes before unmolding. Tip: Run a knife around the edges for easy release.

Offering a moist, fluffy texture with a deep chocolate flavor, these puto are perfect served warm with a drizzle of condensed milk or alongside a scoop of vanilla ice cream.

Mango Rice Puto

Just when you thought rice cakes couldn’t get any better, here comes Mango Rice Puto. This Filipino-inspired treat combines the sweetness of mango with the soft, chewy texture of puto for a delightful snack or dessert.

Ingredients

– For the batter: 2 cups rice flour, 1 cup sugar, 1 cup coconut milk, 1/2 cup water, 1 tsp baking powder
– For the topping: 1 ripe mango, diced, 1 tbsp sugar

Instructions

1. Preheat your steamer to 350°F.
2. In a large bowl, mix rice flour, sugar, coconut milk, water, and baking powder until smooth.
3. Pour the batter into small puto molds, filling each only halfway to allow room to rise.
4. Steam for 15 minutes. Tip: Ensure the steamer is at a steady boil before adding the molds for even cooking.
5. While steaming, toss diced mango with sugar in a small bowl.
6. After 15 minutes, open the steamer and quickly top each puto with the sugared mango.
7. Steam for another 5 minutes. Tip: Avoid opening the steamer too often to prevent temperature drops.
8. Remove from heat and let cool for 5 minutes before unmolding. Tip: Use a butter knife to gently loosen the edges if they stick.
Zesty mango pieces add a fresh contrast to the sweet, fluffy puto. Serve warm for the best texture, or chill for a firmer bite.

Coconut Rice Puto

Just when you thought rice cakes couldn’t get any better, here comes Coconut Rice Puto. This Filipino favorite is a sweet, fluffy treat that’s perfect for any time of the day.

Ingredients

• For the batter:
  • 2 cups rice flour
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
• For steaming:
  • Water, as needed
  • Banana leaves or parchment paper, for lining

Instructions

1. In a large bowl, whisk together rice flour, coconut milk, sugar, baking powder, and salt until smooth. Tip: Ensure there are no lumps for a smoother texture.
2. Prepare your steamer by filling it with water and bringing it to a boil over medium-high heat.
3. Line your puto molds with banana leaves or parchment paper. Tip: Lightly oil the liners to prevent sticking.
4. Pour the batter into the prepared molds, filling each about 3/4 full.
5. Steam for 15-20 minutes or until a toothpick inserted comes out clean. Tip: Keep the steamer covered to maintain consistent heat.
6. Remove from the steamer and let cool slightly before serving.

Rich in coconut flavor, these puto are delightfully soft with a slight chewiness. Serve them warm with a dab of butter or a sprinkle of grated coconut for extra indulgence.

Puto Flan with Rice Flour

Some might think combining puto and flan is ambitious, but this recipe proves it’s not only possible but delicious.

Ingredients

• For the flan:
  • 1 cup sugar
  • 4 large eggs
  • 1 can (14 oz) condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 tsp vanilla extract
• For the puto:
  • 2 cups rice flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 cup water
  • 1/2 cup coconut milk

Instructions

1. Preheat oven to 350°F. Prepare a 9-inch round baking pan by lightly greasing it.
2. For the flan, melt 1 cup sugar in a saucepan over medium heat until golden. Pour into the baking pan, tilting to coat the bottom evenly. Tip: Work quickly as the sugar hardens fast.
3. In a bowl, whisk together eggs, condensed milk, evaporated milk, and vanilla extract until smooth. Pour over the caramelized sugar in the pan.
4. For the puto, mix rice flour, 1 cup sugar, and baking powder in a bowl. Gradually add water and coconut milk, stirring until smooth. Tip: Ensure no lumps for a smooth texture.
5. Carefully pour the puto mixture over the flan layer in the pan. Tip: Do this slowly to prevent mixing the layers.
6. Place the pan in a larger baking dish. Fill the outer dish with hot water halfway up the sides of the pan to create a water bath.
7. Bake for 50-60 minutes or until a toothpick inserted into the puto layer comes out clean.
8. Remove from oven and let cool. Refrigerate for at least 4 hours before inverting onto a plate.

Once inverted, the puto flan reveals a creamy flan base topped with a soft, cake-like puto layer. Serve chilled for a refreshing contrast between the sweet, caramelized flan and the lightly sweet puto.

Buko Pandan Rice Puto

Absolutely a tropical delight, this Buko Pandan Rice Puto combines the creamy texture of coconut with the fragrant aroma of pandan, steamed to perfection.

Ingredients

• For the batter:
  • 2 cups rice flour
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 1/2 tsp pandan extract
  • 1/2 tsp baking powder
• For the topping:
  • 1/2 cup young coconut strips
  • 1/4 cup condensed milk

Instructions

1. In a large bowl, mix rice flour, coconut milk, sugar, pandan extract, and baking powder until smooth.
2. Pour the batter into greased puto molds, filling each only 3/4 full to allow rising.
3. Steam over boiling water for 15 minutes on medium heat. Tip: Cover the steamer lid with a cloth to prevent water droplets from falling on the puto.
4. Remove the puto from the steamer and let cool for 5 minutes before adding the topping.
5. Top each puto with young coconut strips and a drizzle of condensed milk. Tip: For extra flavor, lightly toast the coconut strips before topping.
6. Serve warm or at room temperature. Tip: Pair with a hot cup of coffee for a perfect breakfast or snack.

Zesty and moist, these puto offer a chewy texture with a sweet, creamy finish. Try serving them on banana leaves for an authentic Filipino touch.

Strawberry Rice Puto

Looking for a unique twist on traditional Filipino snacks? Strawberry Rice Puto combines sweet strawberries with the classic steamed rice cake for a delightful treat.

Ingredients

• For the batter:
  • 2 cups rice flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 cup coconut milk
  • 1/2 cup water
• For the strawberry mixture:
  • 1 cup fresh strawberries, diced
  • 2 tbsp sugar

Instructions

1. In a bowl, mix rice flour, sugar, and baking powder.
2. Add coconut milk and water to the dry ingredients. Stir until smooth.
3. Let the batter rest for 30 minutes to thicken slightly.
4. While the batter rests, combine diced strawberries and sugar in a separate bowl. Set aside for 10 minutes.
5. After resting, gently fold the strawberry mixture into the batter.
6. Prepare a steamer by bringing water to a boil over medium heat.
7. Grease puto molds or small ramekins with oil.
8. Fill each mold 3/4 full with the batter.
9. Steam for 15-20 minutes, or until a toothpick inserted comes out clean.
10. Remove from steamer and let cool for 5 minutes before unmolding.

Perfectly fluffy with bursts of strawberry sweetness, these puto are best served warm. Try them with a dollop of whipped cream for an extra indulgent treat.

Matcha Green Tea Rice Puto

Just when you thought puto couldn’t get any better, here comes Matcha Green Tea Rice Puto. This twist on the classic Filipino snack is as vibrant in flavor as it is in color.

Ingredients

• For the batter:
  • 1 cup rice flour
  • 1/2 cup sugar
  • 1 tbsp matcha green tea powder
  • 1 cup coconut milk
  • 1/2 cup water
  • 1 tsp baking powder
• For steaming:
  • Water, as needed

Instructions

1. In a large bowl, whisk together rice flour, sugar, and matcha powder until no lumps remain.
2. Gradually add coconut milk and water to the dry ingredients, stirring until the batter is smooth.
3. Add baking powder to the batter and mix well. Let the batter rest for 10 minutes to allow the baking powder to activate.
4. Prepare a steamer by filling it with enough water to steam for 20 minutes without drying out. Bring the water to a boil over high heat.
5. Pour the batter into greased puto molds, filling each only halfway to allow room for rising.
6. Steam the puto for 15 minutes over medium heat, or until a toothpick inserted into the center comes out clean.
7. Remove the puto from the steamer and let them cool slightly before unmolding.

Kick your snack game up a notch with these fluffy, aromatic puto. The matcha adds a subtle bitterness that balances the sweetness perfectly. Serve them warm with a dab of butter or a slice of cheese for an extra indulgent treat.

Puto with Salted Egg

A classic Filipino snack, Puto with Salted Egg combines soft, steamed rice cakes with the rich, savory taste of salted egg. Perfect for breakfast or merienda, this dish is a delightful contrast of textures and flavors.

Ingredients

For the Puto:

• 2 cups rice flour
• 1 cup sugar
• 1 tbsp baking powder
• 1 cup water
• 1/2 cup coconut milk

For the Topping:

• 2 salted eggs, sliced
• 1/4 cup grated cheese

Instructions

1. In a large bowl, mix rice flour, sugar, and baking powder.
2. Add water and coconut milk to the dry ingredients. Stir until smooth.
3. Pour the batter into small molds, filling each only halfway.
4. Place a slice of salted egg on top of each mold.
5. Steam the puto for 15 minutes over medium heat. Tip: Ensure the water is boiling before steaming to cook evenly.
6. After steaming, sprinkle grated cheese on top. Tip: Use a toothpick to check if the puto is done; it should come out clean.
7. Let the puto cool for 5 minutes before removing from molds. Tip: Run a knife around the edges for easy release.

Enjoy the soft, fluffy texture of the puto paired with the creamy, salty kick of the salted egg. Serve warm with a cup of coffee for a comforting snack.

Puto with Langka (Jackfruit)

Oftentimes, the best treats come from combining simple ingredients with bold flavors. This puto with langka recipe is a perfect example, blending the soft, steamed rice cakes with the sweet, tropical taste of jackfruit.

Ingredients

• For the batter:
  • 2 cups rice flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 1/2 cups coconut milk
  • 1/2 cup water
• For the topping:
  • 1 cup ripe langka (jackfruit), chopped
  • 1/4 cup sugar

Instructions

1. In a large bowl, mix rice flour, sugar, and baking powder.
2. Gradually add coconut milk and water, stirring until smooth. Let the batter rest for 10 minutes to activate the baking powder.
3. Prepare a steamer by bringing water to a boil over medium heat.
4. Fill puto molds halfway with batter. Tap molds gently to remove air bubbles.
5. Steam for 10 minutes. Tip: Keep the lid slightly ajar to prevent water from dripping onto the puto.
6. While steaming, mix chopped langka with sugar in a small bowl.
7. After 10 minutes, open the steamer and top each puto with the langka mixture.
8. Continue steaming for another 5 minutes, or until a toothpick inserted comes out clean.
9. Remove from heat and let cool for 5 minutes before unmolding. Tip: Run a knife around the edges for easy release.

Enjoy these puto with langka warm for the best texture—soft and slightly chewy with bursts of sweet jackfruit. For an extra treat, serve with a drizzle of coconut cream.

Puto with Macapuno

Mouthwatering and subtly sweet, Puto with Macapuno is a Filipino steamed rice cake that’s perfect for any time of the day. This version is enriched with macapuno strings for a delightful texture contrast.

Ingredients

• For the batter:
  • 2 cups rice flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups water
  • 1/2 cup coconut milk
• For the topping:
  • 1/2 cup macapuno strings

Instructions

1. In a large bowl, whisk together rice flour, sugar, baking powder, and salt until well combined.
2. Gradually add water and coconut milk to the dry ingredients, stirring until the batter is smooth and free of lumps.
3. Let the batter rest for 10 minutes to allow the baking powder to activate, resulting in a fluffier texture.
4. Prepare a steamer by filling it with water and bringing it to a boil over medium-high heat.
5. Lightly grease small puto molds or muffin tins and fill each halfway with the batter.
6. Top each mold with a teaspoon of macapuno strings, gently pressing them into the batter.
7. Steam the puto for 15-20 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the steamer and let cool for 5 minutes before unmolding.

Just out of the steamer, these puto are soft, fluffy, and slightly sticky with bursts of sweet macapuno. Serve them warm with a cup of coffee for a comforting snack or as a sweet ending to a meal.

Puto with Leche Flan

Mornings in the Philippines often begin with a sweet treat, and today we’re sharing one that’s both familiar and comforting – a classic combination of two beloved desserts. Puto, or steamed rice cakes, paired with creamy leche flan is a match made in heaven.

Ingredients

• 1 cup all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 1/2 cup whole milk, lukewarm
• 2 large eggs
• 2 teaspoons active dry yeast
• 1/2 cup vegetable oil
• For the Leche Flan:
• 3 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 teaspoon vanilla extract

Instructions

1. Mix flour, sugar, and salt in a large bowl.
2. In a separate bowl, whisk together lukewarm milk, eggs, yeast, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until smooth.
3. Strain the batter into a clean cloth or cheesecloth lined steamer basket. Steam for 20-25 minutes, or until puffed and cooked through.
4. Meanwhile, preheat oven to 350F (180C). In a separate bowl, whisk together egg yolks, sweetened condensed milk, and vanilla extract. Pour into small ramekins and place in a baking dish. Add hot water to come halfway up the sides of the ramekins.
5. Bake for 25-30 minutes or until edges are set and centers still slightly jiggly.
6. Remove puto from steamer and let cool on a wire rack. Once cooled, split in half horizontally using a serrated knife to create a flat surface.
7. To assemble, place a scoop of leche flan on top of the puto, followed by another layer of puto. Dust with powdered sugar if desired.

This dessert is all about contrast – the light, airy texture of the puto provides a perfect base for the rich, creamy leche flan. The caramelized sugar on top adds a nice textural element and a touch of sweetness. For an added twist, try serving with fresh fruit or whipped cream!

Puto with Cheese and Ube Halaya

Savoring the flavors of the Philippines in our kitchens, we bring you a classic dessert with a twist – Puto with Cheese and Ube Halaya. This steamed rice cake is infused with the sweetness of ube halaya and topped with a rich cheese layer.

Ingredients

• For the puto:
• 1 cup all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons ube halaya (purple yam jam)
• For the cheese topping:
• 1 cup shredded cheddar cheese
• 1/4 cup unsalted butter, softened

Instructions

1. Mix flour, sugar, baking powder, and salt in a large bowl.
2. Add melted butter, eggs, and ube halaya to the dry ingredients. Mix until well combined.
3. Preheat a steamer basket over boiling water. Pour puto mixture into small cups or molds.
4. Cook for 12-15 minutes or until a toothpick inserted comes out clean.
5. Mix softened butter and shredded cheddar cheese in a separate bowl.
6. Once the puto is cooked, top each cake with a spoonful of the cheese mixture.

Important Notes:
When steaming the puto, make sure the water level is below the bottom of the steamer basket to prevent water from seeping into the cakes.
To ensure even cooking, rotate the puto cakes halfway through the steaming time.
The ube halaya adds a unique flavor and color to the puto. If you can’t find ube halaya, you can substitute with a combination of purple yam puree and sugar.

The result is a moist and fluffy puto topped with a rich, creamy cheese layer. The sweetness of the ube halaya complements the savory flavor of the cheese perfectly. Try serving it as a snack or dessert at your next gathering!

Puto with Mango and Cream Cheese

You’ll love this Filipino-inspired dessert that’s perfect for warm summer nights. Puto with Mango and Cream Cheese is a sweet treat that combines the fluffiness of steamed cakes with the creaminess of cheese and the juiciness of fresh mango.

Ingredients

• For the puto:
• 1 cup all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• For the cream cheese topping:
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon unsalted butter, softened
• 2 teaspoons vanilla extract
• For the mango topping:
• 2 ripe mangos, diced

Instructions

1. Mix flour, sugar, baking powder, and salt in a large bowl.
2. Add softened butter and mix until the batter resembles coarse crumbs.
3. In a separate bowl, whisk eggs and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
4. Pour the puto batter into a greased 12-cup muffin tin and steam for 10-15 minutes or until cooked through.
5. Mix softened cream cheese, granulated sugar, butter, and vanilla extract in a bowl until smooth. Spread on top of warm puto cakes.
6. Serve immediately with diced mango and whipped cream if desired.

The combination of the fluffy puto cake, creamy cheese topping, and sweet fresh mango is sure to delight your taste buds. To add an extra layer of flavor, try drizzling a bit of honey or syrup over the top before serving.

Puto with Chocolate Chips

Considering the Filipino-American fusion trend in modern baking, we’re taking a classic steamed cake and elevating it with rich chocolate chips.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk, room temperature
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Mix flour, sugar, and baking powder in a bowl.
2. In another bowl, whisk together butter, eggs, milk, and vanilla extract until smooth.
3. Gradually pour the wet ingredients into the dry ingredients and mix until combined.
4. Add chocolate chips and fold gently to distribute evenly.
5. Preheat a steamer basket with boiling water for 10 minutes.
6. Spoon the mixture into 6-8 small cups or molds, filling about 3/4 of each cup.
7. Cover the cups with plastic wrap and steam for 12-15 minutes, or until a toothpick inserted comes out clean.
8. Let cool in the steamer basket for 5 minutes before transferring to a wire rack to cool completely.

Puto with Chocolate Chips have a light, fluffy texture with a subtle sweetness from the cake and a burst of flavor from the melted chocolate chips. They’re perfect as an afternoon snack or dessert. You can also serve them alongside a scoop of vanilla ice cream for an indulgent treat.

Puto with Peanut Butter

Aromatic steamed cakes filled with creamy peanut butter goodness – a classic Filipino twist on traditional desserts.

Ingredients

• For the Puto:
• 1 cup all-purpose flour (120g)
• 2 cups granulated sugar (400g)
• 4 large eggs, at room temperature
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• For the Peanut Butter Filling:
• 1/2 cup creamy peanut butter (120g)
• 2 tablespoons unsalted butter, softened

Instructions

1. Preheat the steamer basket over boiling water and prepare a large bowl of cold water for cooling.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
3. In a separate large mixing bowl, using an electric mixer, beat eggs until light and fluffy (about 3-4 minutes).
4. Add the dry ingredients to the egg mixture and mix until just combined; being careful not to overmix.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
6. When ready, preheat the steamer basket by placing it over boiling water for about 10-12 minutes. While waiting, prepare the peanut butter filling.
7. In a small bowl, mix together peanut butter and softened butter until smooth and creamy.
8. Using a piping bag or a plastic bag with a corner cut off, fill each puto mold with the egg mixture (about 2-3 tablespoons) and top with a dollop of peanut butter filling.
9. Carefully place the filled molds in the preheated steamer basket and steam for 12-15 minutes or until a toothpick inserted comes out clean.
10. Remove from heat, let cool in the steamer basket for 5 minutes before transferring to a wire rack to cool completely.

The resulting puto should have a fluffy interior and a soft, slightly crispy exterior. The peanut butter filling adds a rich and creamy contrast to the light and airy cake. These are perfect as a snack or dessert on their own, but can also be served with fresh fruits or a drizzle of honey for added flavor and visual appeal.

Conclusion

Filling your kitchen with the aroma of freshly baked rice puto is just a click away! This roundup of 19 mouth-watering recipes offers something for every taste. Try one (or two, or three…) and let us know which ones become your new favorites! Share your thoughts in the comments below and pin this article to try later.

Bella Bacinos