Puto is one of the oldest traditional rice cakes in the Philippines. It is also known as Kakanin which is made with all-purpose flour, eggs, and milk. It is usually topped with cheese or salted eggs and cook by steaming. It is often colorful as a result of adding food coloring. In this recipe, the texture of the puto is soft and fluffy.
Commonly, puto is made with plastic cups, which are commonly sold in the Philippines. These cups are usually used for other Rice cakes in the country. Because we don’t have these type of cups, we use silicone molds which can be commonly found in the baking section of most grocery stores. Since the molds are soft and flexible compared to plastic cups, the puto should be steamed over very low heat for about 10 to 11 minutes. If it’s steamed over a high heat, it will have a tendency to crack as opposed to having a smooth top. Depending on the type of flour you use, it is often normal to have a crack on the top, however. For presentation purposes, this is why it is often covered with cheese over the top.
Whatever the physical appearance of the puto, the outcome is nevertheless delicious. If you’re using quick melt cheese, add it 1 minute before the puto has finished steaming. On the other hand, if you’re using another type of cheese, add it halfway through the steaming process. Use the same process for the salted egg.
- 2 cups all purpose flour, sifted
- 1 cup granulated sugar, sifted
- 1 tbsp baking powder, sifted
- 3/4 cup evaporated milk
- 1 cup water
- 4 tbsp butter softened
- 1 egg
- sliced cheddar cheese
- Yield: 20-24
- Time: 40 minutes
- Level: Moderate
- Cuisine: Filipino
(4.5 / 5)
- Sift the flour, sugar, baking powder into a mixing bowl. Whisk until it’s well combined.
- Add the egg, softened butter, evaporated milk, and water. Whisk until it’s smooth with no lumps.
- Fill the silicon molders 3/4 full with the batter. Prepare your steamer.
- Carefully transfer the molds into a steamer. Make sure the cups don’t touch the edges.
- Cover the a lid with a cheese cloth, or any cloth, to adsorb the vapor. Steam the puto over a very low heat for 11 minutes. If you’re not using silicone molds, steam them longer. You will know it’s done when an inserted toothpick comes out clean.
- One minute before the puto has finished steaming, place the cheese over the top. Continue to steam it until the cheese is melted. If you’re not using quick melt cheese, place the cheese on halfway through the steaming process.
- Allow the puto to cool, remove them from the silicone molds, serve them, and enjoy.
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