Steam-Free Puto: Baking This Filipino Delight Without A Steamer

Puto is a Filipino steamed rice cake that is a popular snack or dessert. It is traditionally made from ground rice and can be eaten on its own or with toppings such as butter, grated coconut, cheese, or salted egg. While puto is typically cooked in a steamer, it is possible to make it without one by using an improvised steaming setup or by baking it in the oven.

Improvised steaming method

This steaming method may be used if you don’t have a steamer and works well without any special equipment. The main idea is to rest a muffin tin on top of a pan without letting the muffin tin touch the bottom of the pan. With a lid on the pan, the steam from the boiling water in the pan will cook the puto.

Example set up for steaming:

• Fill a 12-inch pan halfway with water and set over high heat.
• Lightly brush a mini muffin tin with vegetable oil.
• Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
• Steam the puto for 5 minutes or until a toothpick inserted in the centre of the puto comes out clean.
• Once the puto is cooked, remove from the pan and allow to cool for at least 30 seconds before removing from the muffin tins.

Use rice flour, not glutinous rice flour

When making puto, it is important to use rice flour, not glutinous rice flour. Glutinous rice flour is often used for mochi and will make your puto very sticky and dense, rather than light and airy. Rice flour is also different from all-purpose flour or cake flour, which can also be used to make puto.

Rice flour is made from ground rice and is available in both sweet (glutinous) and non-glutinous varieties. It is a popular ingredient in Asian cuisines and is commonly used to make dumplings, noodles, and sweets. When using rice flour to make puto, it is important to sift the flour before adding it to the wet ingredients to prevent lumps in the batter.

Glutinous rice flour, on the other hand, is made from glutinous rice, also known as sweet rice or sticky rice. It has a higher content of amylopectin starch, which gives it its sticky texture. While glutinous rice flour can be used in some puto recipes, it is not a suitable substitute for rice flour in all cases.

By using rice flour instead of glutinous rice flour, you can achieve the light and airy texture that is characteristic of traditional puto. This is because rice flour has a lower starch content and produces a less sticky dough. Additionally, rice flour has a more neutral flavour that allows the other ingredients in the puto, such as coconut milk and cheese, to shine through.

In summary, when making puto, it is important to use the correct type of flour to achieve the desired texture and flavour. Rice flour is the best choice for a traditional, light, and airy puto, while glutinous rice flour will result in a denser and stickier cake.

Sift the rice flour and baking powder

Sifting the rice flour and baking powder is an important step in making puto. It helps to remove lumps from the batter, ensuring a smooth and light texture. Here are some detailed instructions on how to do it:

Firstly, prepare your ingredients. You will need rice flour and baking powder. It is important to use regular rice flour, not glutinous or sweet rice flour, as this can affect the texture of your puto. The correct type of rice flour will ensure your puto turns out light and airy, rather than sticky and dense.

Next, you will need a sifter or a fine-mesh strainer. If you don't have either of these, you can use a whisk or a fork, although a sifter or strainer is preferable as they are more effective at removing lumps.

Now, you are ready to start sifting. Place a sheet of parchment paper, foil, or a bowl under your sifter or strainer to catch the flour. Add the rice flour and baking powder to the sifter or strainer and gently tap the side with one hand. The flour should pass through the mesh, leaving any lumps behind. If there is flour remaining in the bottom of the sifter or strainer, use a wooden spoon to push it through.

If you are using a whisk or fork, add the rice flour and baking powder to a dry bowl and whisk vigorously until any lumps are removed and the flour is aerated.

Once you have sifted the rice flour and baking powder, you can add it to the rest of your wet ingredients and continue with your puto recipe!

Add coconut milk

Adding Coconut Milk to Puto

Coconut milk is a key ingredient in puto, a traditional Filipino steamed rice cake. The combination of rice flour and coconut milk results in soft, fluffy, and tasty treats. Here is a step-by-step guide on how to add coconut milk to your puto recipe:

Step 1: Prepare the Dry Ingredients

Begin by gathering your ingredients, which include rice flour, baking powder, and sugar. It is important to use regular rice flour and not glutinous or sweet rice flour, as this will affect the texture of your puto. Measure out the required amounts of each ingredient. Combine them in a large mixing bowl and whisk until they are well distributed and there are no lumps.

Step 2: Add the Coconut Milk

Now, it's time to add the star ingredient—coconut milk! You will need a can of regular coconut milk, not the light variety. For a standard puto recipe, a 13.5-ounce or 400 mL can should be sufficient. If you are making a larger batch, adjust the amount of coconut milk accordingly.

Pour the coconut milk into the mixing bowl with the dry ingredients. You can also add water at this stage to adjust the consistency of the batter. Use a whisk or a spatula to combine the wet and dry ingredients until you have a smooth, well-blended batter.

Step 3: Refrigerate the Batter (Optional)

At this point, you have the option to cover the batter and refrigerate it overnight. This extra step is recommended by some cooks as it results in a softer and less crumbly texture for your puto. However, if you are short on time or prefer to cook the batter immediately, you can proceed to the next step.

Step 4: Prepare the Steamer

Puto is traditionally cooked in a steamer. If you have a bamboo or silicone steamer, prepare it by adding water to the bottom part and bringing it to a boil. If you don't have a steamer, don't worry! You can use a cooking pot with a steaming rack or even bake your puto in an oven, though you may need to adjust the cooking time and temperature.

Step 5: Fill the Puto Molds

Lightly grease the insides of your puto molds with non-stick cooking spray or brush them with melted butter. You can use silicone, tin, or glass molds, depending on what you have available. Pour the puto batter into the molds until they are about three-quarters full. If you are using a large mold, fill it to about 0.67 full.

Step 6: Steam the Puto

Carefully arrange the filled puto molds in a single layer on the steamer basket or rack. Place the basket over the boiling water and cover the steamer. Steam the puto for approximately 15 to 20 minutes. The cooking time may vary depending on the size of your molds, so keep an eye on them to ensure they don't overcook.

Step 7: Check for Doneness

To check if your puto is ready, insert a toothpick or cake tester into the center of one of the cakes. If it comes out clean, without any batter sticking to it, your puto is done! Remove the steamer from the heat and allow the puto to cool slightly before removing them from the molds.

Step 8: Serve and Enjoy

Puto is best enjoyed fresh and warm. You can serve it as a sweet snack or dessert, pairing it with grated coconut, butter, or even cheese for a savoury-sweet combination. If you have any leftovers, store them in an airtight container in the refrigerator for up to a week.

Feel free to experiment with different flavours and toppings, such as ube (purple yam), pandan extract, or salted egg. Get creative and enjoy the delicious taste of Filipino cuisine right in your own kitchen!

Use silicone mini muffin moulds

Using silicone mini muffin moulds is the easiest way to cook puto without a steamer.

First, preheat your steamer over medium heat on the stove.

Next, prepare the puto mixture. In a large mixing bowl, whisk the egg whites, water, and coconut milk until fully incorporated. Sift the rice flour and baking powder over the wet ingredients. Use a whisk to mix all the ingredients together. Finally, pour the sugar into the batter and mix to combine.

Once the mixture is ready, scoop it into the silicone mini muffin moulds until they are about 3/4 of the way full. Place the moulds into the steamer and cover with a lid.

Steam the puto for around eight minutes. Then, remove the lid and check if the puto is fluffy and firm. If you want to add cheese, cut the cheese into small 1/2 inch slices and place on top of the puto. Cover with the lid and allow the cheese to melt for about 30 seconds.

Remove the puto from the steamer and let it sit in the moulds for 30 seconds to cool before removing them. Serve immediately.

Puto is best enjoyed fresh, but it can also be stored in an airtight container in the fridge for a few days.

Frequently asked questions