Friday, 20 January 2012

Puto - Steamed (Rice) Cakes

Usually, what we have back in the Philippines as kakanins (a collective term for snacks made with kanin (rice), particularly malagkit (glutinous) rice; or native delicacies) are the ones made of ground rice. But the one I'm going to write about is made of flour. I actually learned this from my sister who used to be so crazy about making these little steamed cakes when we were younger.

Here's my recipe:

  1. Grease small cake, puto molds, or ramekins for use in a steamer
  2. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter.
  3. Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.
  4. Steam until a toothpick inserted in the center of one of the putos comes out clean, about 20 minutes. Remove from steamer and place the cheese on top just in time to make it melt a bit.
  5. Cool on a wire rack and serve warm or at room temperature.
This yields around 20 pieces (big plastic ramekins used).

Freshly made

This kakanin is so easy to make. You just need a steamer (the rice cooker steamer would do), the easy-to-find ingredients and you're good to go! :)


  1. I don't why my mine always crack at the top tsk tsk Yours really looks good , a perfect dome shape ;)

  2. Haha I dunno about the crack. About the dome shape, my sister said the steam should be very hot before putting in the ramekins :D thanks for the compliment Tita Lis. Will visit your blog the soonest! I'm so busy. Char! :P