Steaming Soft And Sweet Puto With Rice

Puto is a traditional Filipino steamed rice cake, made from galapong or rice dough. It is usually served as a snack or breakfast, often accompanied by coffee or hot chocolate. The traditional way of making puto involves using slightly fermented rice, done by soaking it overnight. The rice is then ground using stone mills with some water and sugar to make the batter. However, nowadays, puto is much simpler to make as rice flour is easily accessible.

How to make the batter

Ingredients

• Rice flour (not glutinous rice flour)
• White granulated sugar (caster sugar can also be used)
• Baking powder
• Coconut milk (or whole milk)
• Hot water
• Oil
• Salt (optional)
• Instant yeast (optional)
• Anise seeds (optional)
• Food colouring (optional)
• Egg (optional)
• Tapioca (optional)

Method

• Combine the dry ingredients (rice flour, sugar, baking powder, salt, instant yeast, and anise seeds) in a large mixing bowl.
• In a separate bowl or jug, mix the coconut milk and hot water. Add this to the dry ingredients.
• Add the oil and anise seeds (if using) and mix until completely blended. The texture will be a bit runny at this point.
• Let the batter rest for 10 minutes, then gently mix several times. You will notice that the texture becomes thicker.
• Transfer the mixture to moulds or a pan and let it rest for another 20 minutes.

Tips

• For a more traditional version, you can make the batter with galapong (fermented rice batter). To do this, combine rice flour and water, cover, and leave at room temperature overnight.
• If you want to add cheese, cut it into small squares and place on top of the moulds before steaming. For Quickmelt cheese, add it with two minutes of steaming time left.
• For a cracked top, use medium heat. For an even and smooth top, cook over low heat.
• To prevent the puto from sticking to the moulds, you can grease them with butter or use silicone moulds.

How to prepare the steamer

Preparing the steamer is a crucial step in making puto, Filipino steamed rice cakes. Here's a step-by-step guide on how to get your steamer ready:

• Select the Right Steamer: Choose a steamer that is large enough to accommodate the number of puto you plan to make. You can use a traditional bamboo steamer or a modern steamer with multiple tiers. If you don't have a steamer, you can create a makeshift steamer by placing a tray at the bottom of a large pot and covering it with a lid.
• Prepare the Steamer Basket: Place the steamer basket in the bottom part of the steamer. Ensure that the basket is securely positioned and can support the weight of the puto molds.
• Use Silicone Molds: It is recommended to use silicone mini muffin molds for making puto. These molds are easy to fill, steam, and remove the puto from. You can purchase mini silicone muffin molds or cut a regular-sized mold in half to fit your steamer.
• Grease the Molds (if needed): If you are using tin or glass molds instead of silicone molds, it is essential to grease the insides of the molds before filling them with the puto batter. Use a pastry brush to lightly brush melted butter or non-stick cooking spray onto the molds. This step ensures that the puto will release easily from the molds after steaming.
• Prepare the Steamer Lid: To prevent condensation from dripping onto the puto during steaming, wrap the lid of the steamer with cheesecloth or any cotton material. This step is crucial, as dripping condensation can affect the texture and appearance of the puto.
• Fill the Steamer with Water: In the bottom part of the steamer, add water and bring it to a boil. Make sure you have enough water to last throughout the steaming process. The water level should be below the steamer basket to ensure the molds don't come into contact with the water.
• Arrange the Filled Molds: Once your puto batter is ready, fill the molds up to about 3/4 full. Carefully arrange the filled puto molds in a single layer on the steamer basket. Place the steamer basket back into the bottom part of the steamer, ensuring it is securely positioned.
• Start Steaming: Cover the steamer with the prepared lid and start the steaming process. The steaming time may vary depending on the size of your molds, but it typically ranges from 5 to 15 minutes. Check for doneness by inserting a toothpick into the center of the puto; if it comes out clean, your steamed rice cakes are ready!

Remember to always handle the steamer with caution, as the steam can cause burns. Now that your steamer is prepared, you can move on to the next step of steaming the puto according to your chosen recipe.

How to cook the puto

How to cook Puto (Filipino Steamed Rice Cakes)

Puto is a traditional Filipino delicacy, usually enjoyed as a filling midday snack or as an accompaniment to savoury dishes such as dinuguan (pork blood stew), pancit (rice noodles), or sopas.

Ingredients:

• Rice flour
• White granulated sugar (caster sugar can also be used)
• Baking powder
• Instant yeast
• Coconut milk (whole milk can be used as an alternative)
• Hot water
• Oil
• Anise seeds (optional)
• Salt
• Tapioca (optional)
• Cheese (optional)
• Food colouring (optional)

Utensils:

• Mixing bowl
• Whisk or wooden spoon
• Steamer
• Small cupcake pans or moulds
• Cheesecloth or clean kitchen towel
• Toothpicks

Method:

Firstly, combine all the dry ingredients in a large mixing bowl. In a separate bowl, mix the coconut milk and hot water, then add this to the dry ingredients. Next, add the oil and anise seeds (if using) and mix until everything is combined. Leave the mixture to rest for 10 minutes, then gently mix several times—you will notice the texture thickening. Transfer the mixture to your moulds or pan and leave to rest for a further 20 minutes.

Five minutes before the batter is ready, prepare your steamer by filling the bottom pot with water and bringing it to the boil. If you want your puto to have a cracked top, use medium heat; if you prefer a smooth top, use low heat. Place the moulds in the steamer basket, ensuring the water is boiling first, and cover with the lid, lined with a cloth or kitchen towel. Steam for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.

Remove the moulds from the heat and leave to cool before unmoulding. Serve warm, as puto is best enjoyed fresh. It can be enjoyed on its own, or with grated coconut, cheese, or dinugan.

Tips:

• If you want to make the traditional version of puto, you can combine the rice flour and water, cover, and leave at room temperature overnight.
• If you want to add cheese, cut it into small squares and place on top of the moulds before steaming. If using Quickmelt cheese, add it with two minutes of steaming time left.
• To prevent your puto from being soggy, cover the steamer lid with a cloth or kitchen towel to avoid water droplets falling onto the cakes.
• For a colourful twist, you can add food colouring to the batter. Common colours for puto are lime green, yellow, or purple.

How to remove the puto from the moulds

Once your puto are cooked, you'll need to remove them from the steamer and the moulds. It's best to let them cool a little before you do this. They should still be warm, but cool enough to handle. If you remove them from the moulds while they are still hot and soggy, you will disfigure them.

If you are using silicone moulds, the puto should pop right out. If not, carefully turn the mould upside down and gently ease the puto out. You can also use a butter knife to gently loosen the edges.

How to serve the puto

Puto is a versatile Filipino dish that can be served as a dessert or a side. It is best served fresh and warm, but it can also be stored in an airtight container in the fridge for a few days.

Traditionally, puto is served with dinuguan, a pork blood stew. It is also commonly paired with other savoury dishes such as pancit or sopas.

As a dessert, puto is a great base for different toppings or flavours like cheese, salted egg, or ube. It can also be served with other sweet Filipino desserts like halo halo, leche flan, biko, bibingka, or cassava cake.

If you want to serve puto with other steamed buns, you can try mantou, char siu bao, or siopao.

Frequently asked questions