Puto are Filipino Steamed Rice Cakes — and the varieties are as plentiful as the many regions of the Philippines. This version, traditionally made with ground rice that had been soaked in water overnight, is easy to make with at home with rice flour. (In a pinch, cake flour works, too.)
Puto (Filipino Steamed Cakes) in a bamboo steamer lined with banana leaves.
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4.6 from 10 votes
Course Snack
Cuisine Filipino
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 mini cakes
Calories 31kcal
Author Liren Baker


  • melted coconut oil or cooking spray
  • 1 cup rice flour (plain, not glutinous) or substitute cake flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg white
  • 3/4 cup light coconut milk
  • 1/4 cup water


  • Prepare a small mini muffin pan or individual silicone muffin molds by lightly brushing with coconut oil or cooking spray.
  • In a small bowl, whisk together the rice or cake flour, sugar, baking powder, and salt.
  • In a separate medium bowl, whisk the egg white until it is light and frothy.
  • Add the coconut milk and water to the egg white and whisk until blended.
  • Fold in the flour mixture to the liquids and whisk the batter until just smooth.
  • Bring a steamer with water to running boil.
  • Working in batches, fill the prepared mini muffin pans or molds about 3/4 full with batter and place in the steamer. Steam for 5 minutes, or until the puto have risen and are firm to the touch.
  • Transfer the puto to a wire rack to cool. Gently remove from the molds and enjoy warm or at room temperature.



Calories: 31kcal | Carbohydrates: 6g | Sodium: 21mg | Potassium: 21mg | Sugar: 2g | Calcium: 8mg
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