Discover the best homemade Filipino Puto recipe! Learn how to make this easy, authentic, and delicious steamed rice cake with simple ingredients. Perfect for snacks or parties-get tasty tips for perfect puto every time.
Puto or sometimes called Putong Bigas is a traditional Filipino steamed rice cake made from galapong or rice dough. Also referred to as putong puti (white puto) because of its stark white color, it is one of the most popular types of puto in the Philippines.
Puto is a type of kakanin, or “rice cake,” from the Philippines. Filipinos love their sweet desserts like halo halo, leche flan, biko, bibingka, or cassava cake, but puto is actually less sweet in comparison and makes it a great base for different toppings or flavors like cheese, salted egg, or ube.
Puto is a popular Filipino steamed rice cake usually enjoyed as a filling midday snack or as an accompaniment to savory dishes.
Where Americans have cornbread and dinner rolls, Filipinos have puto, a steamed savory cake most often made of rice flour. It’s usually served as a side for stews, especially dinuguan (Filipino pork blood stew), or eaten by itself as a satisfying snack.
Puto is a Filipino steamed cake and one of the many types of kakanin (traditional rice cakes). It's usually served for merienda with savory dishes like pancit or dinuguan. Puto with cheese is a popular variation topped with a slice of quick-melt cheese, which adds a creamy, slightly salty flavor.
My Puto recipe uses all-purpose flour for greater accessibility and uses classic cake ingredients such as egg and baking powder to create the most softest and fluffiest Filipino cakes!