Filipino Puto: Steamed Rice Cakes with Cheddar Cheese
Soft, lightly sweet Filipino rice cakes topped with cheddar cheese
Puto is a beloved Filipino steamed rice cake traditionally enjoyed as a snack or alongside savory dishes. This simple version combines rice flour and creamy coconut milk to create tender little cakes finished with cheddar cheese. For a festive fall or Halloween gathering, you can add a touch of food coloring for a colorful twist.
Ingredients
For the puto
- 2 cups rice flour (not glutinous rice flour)
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon vanilla extract (optional)
For the topping
- Cheddar cheese, thinly sliced or grated
- Butter or oil, for greasing the molds
Optional Halloween variation
- A few drops of food coloring in orange, green, or purple
I
nstructions
1. Prepare the steamer.
Fill the steamer with water and bring it to a gentle boil. Wrap the lid with a clean kitchen towel to help prevent condensation from dripping onto the cakes. Keep the towel securely away from the heat.
2. Prepare the molds.
Lightly grease small puto molds or mini muffin molds with butter or oil.
3. Combine the dry ingredients.
Sift the rice flour, sugar, baking powder, and salt into a large mixing bowl.
4. Mix the wet ingredients.
In a separate bowl, whisk together the coconut milk, water, and vanilla extract, if using.
5. Make the batter.
Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps. If making colorful puto, divide the batter into separate bowls and add a small amount of food coloring to each.
6. Fill the molds.
Pour the batter into the prepared molds, filling each about three-quarters full to allow room for the cakes to rise.
7. Steam the cakes.
Arrange the molds in the steamer basket. Cover and steam over medium-low heat for approximately 8–12 minutes for small molds, or until a toothpick inserted into the center comes out clean. Larger molds may require additional time.
8. Add the cheddar cheese.
When the cakes are cooked, remove them from the steamer. While they are still hot, sprinkle grated cheddar over each cake or place a small slice on top. The warmth will soften the cheese. If you prefer the cheese fully melted, return the cakes to the steamer for another minute or two.
9. Cool and serve.
Let the puto cool for a few minutes before carefully removing them from the molds. Serve warm or at room temperature.
FoodTrients Tips
- Choose the right flour: Use regular rice flour, not glutinous rice flour, which produces a different texture.
- Adjust the sweetness: This recipe makes lightly sweet cakes, but you can experiment with reducing the sugar slightly. Because sugar can affect texture, test any adjustment before serving these at an event.
- Try a festive presentation: Orange, green, or purple puto can add a playful Halloween touch. Food coloring is entirely optional.
- Enjoy the cheese topping: Cheddar provides a savory contrast to the subtly sweet rice cakes. Add it while the puto is warm for the best result.
Recipe note: Steaming time and yield depend on the size of your molds. Check that the centers are fully cooked before removing the cakes from the steamer.
