Puto
Soft, pillowy steamed rice cakes with just enough sweetness to work as a snack, a dessert, or the classic side to a bowl of pancit or dinuguan. One of the simplest and most versatile items on the whole Filipino table.
By: Andrew Arcangel | Last Updated: September 27, 2026
Puto's appeal is in the texture: light and spongy, but with enough density to hold up under toppings. It's mildly sweet on purpose, since it's just as often eaten alongside savory dishes as it is on its own as a snack.
What makes puto different
Unlike most rice cakes in this cuisine, puto is leavened rather than dense — baking powder gives it a light rise and open, muffin-like crumb. It's also one of the few Filipino desserts eaten as a savory-food companion nearly as often as a sweet: a piece of puto next to pancit or a bowl of dinuguan is a very common pairing.
Ingredients
- 2 cups rice flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/4 cups coconut milk or water
- 2 large eggs
- 1 tsp vanilla extract
- Grated cheese or salted egg slices, for topping (optional)
Look for finely milled rice flour, not glutinous rice flour, which yields a different, chewier texture.
Instructions
- Combine dry ingredients. Whisk rice flour, sugar, baking powder, and salt together in a large bowl. You'll need 2 cups rice flour1 cup granulated sugar1 tbsp baking powder1/4 tsp salt
- Mix in wet ingredients. Whisk in coconut milk, eggs, and vanilla until the batter is smooth and free of lumps. You'll need 1 1/4 cups coconut milk2 large eggs1 tsp vanilla extract
- Fill the molds. Grease puto molds or a muffin tin and fill each about two-thirds full to leave room to rise.
- Add toppings. Place a slice of cheese or salted egg on top of each if using. You'll need grated cheese
- Steam. Steam over medium heat for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool slightly. Let cool for a few minutes before unmolding — they firm up as they cool.
Tips & variations
- Puto pao: spoon a savory pork or chicken filling into the center of the batter before steaming for a bun-like variation.
- Ube puto: fold in a few tablespoons of ube extract or halaya for a purple version.
- Cheese puto: top each piece with a strip of cheddar cheese right after steaming for a classic sweet-salty finish.
Nutrition estimated per piece
- 90Calories
- 2gProtein
- 2gFat
- 16gCarbs
- 13gSugar
Estimated automatically from this recipe's ingredients; actual values will vary based on brands and exact quantities used.
Frequently asked questions
Can I use regular all-purpose flour instead of rice flour?
All-purpose flour will work in a pinch, but rice flour gives puto its characteristic light, slightly grainy-soft texture that flour alone can't replicate.
Why did my puto turn out dense instead of fluffy?
Old or expired baking powder is the most common cause — check that it's still active, and avoid overmixing the batter once the wet and dry ingredients are combined.
What's the difference between puto and puto bumbong?
Puto bumbong is a separate, deep-purple Christmas-season rice cake made from a different variety of purple rice steamed in bamboo tubes — regular puto is a year-round, everyday snack.
Pairs well with
Pork Menudo
Diced pork and liver in a bright tomato sauce with potatoes and raisins.
Dinuguan
Pork simmered in a savory, vinegar-tinged pork blood stew with chilies.
Pancit Bihon
Thin rice noodles with chicken, shrimp, and vegetables in a light broth.
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