Discover the delicious flavors of the Philippines with this easy-to-make Puto Rice Flour recipe! Made with fluffy rice flour and coconut milk, it’s a perfect snack or dessert. Customize with your favorite toppings.
Puto
Puto is a type of steamed rice cake that is popular in the Philippines. It is typically made from rice flour, coconut milk, sugar, and baking powder. Puto can be enjoyed as a snack or as a side dish with savory dishes.
To make Puto, rice flour is mixed with coconut milk and sugar to form a smooth batter. Baking powder is then added to the batter to help the cakes rise when steamed. The batter is then poured into small molds, which are typically made from banana leaves or silicone, and steamed for around 20 minutes.
Puto can be served plain or with toppings such as grated coconut, cheese, or salted egg. It can also be enjoyed with savory dishes such as adobo, a popular Filipino dish made with meat, soy sauce, and vinegar.
Puto is a versatile and delicious dish that is enjoyed throughout the Philippines and beyond. If you’re looking for a tasty and easy-to-make snack or side dish, give Puto a try!
Can you use rice flour to make puto?
Yes, rice flour is a common ingredient used in making puto, a type of Filipino steamed cake. In fact, using rice flour is one of the traditional ways of making puto.
To make puto with rice flour, you will also need some sugar, baking powder, and water. You can also add coconut milk for a richer flavor and texture. Mix the ingredients together to form a smooth batter, and then pour the batter into greased puto molds. Steam the molds for about 15-20 minutes, or until the puto is fully cooked and springy to the touch.
There are also variations of puto that use other types of flour, such as all-purpose flour or glutinous rice flour. However, rice flour is a great option if you want to make a gluten-free version of puto.
What is the best flour for puto?
- Rice flour: This is the traditional flour used for making puto in the Philippines. Rice flour produces a light and fluffy texture, and is gluten-free.
- All-purpose flour: This is a common flour used in baking, and can also be used to make puto. However, puto made with all-purpose flour may be denser than those made with rice flour.
- Glutinous rice flour: This flour is also commonly used in making puto, and can produce a chewy and sticky texture. It is not the same as regular rice flour, as glutinous rice flour contains a higher percentage of starch.
- Cake flour: This is a fine and soft flour that is often used in making cakes and pastries. Using cake flour can produce a tender and delicate texture for your puto.
Why is my puto not fluffy?
- Ingredient Proportions Matter: Achieving fluffy puto begins with the right balance of ingredients. Too much flour or not enough leavening agents like baking powder can lead to dense and flat puto. Ensure accurate measurements and follow a trusted recipe to strike the perfect balance.
- Leavening Agent Freshness: Baking powder, a crucial component for puto’s rise, loses potency over time. If your puto isn’t fluffy, it’s possible that your baking powder is outdated. Always check the expiration date and consider using fresh baking powder to ensure optimal fluffiness.
- Overmixing Dilemma: Overmixing the batter can lead to tough puto. When you overmix, you activate gluten in the flour, which can result in a dense texture. Mix the batter just until the ingredients are combined to maintain the airy quality of your puto.
- Batter Consistency and Texture: The consistency of your puto batter plays a pivotal role. If the batter is too thick, it might hinder proper rising. Conversely, an overly thin batter can cause puto to collapse while baking. Aim for a smooth and slightly thick batter for the best results.
- Room for Expansion: Puto needs space to rise and expand during baking. Overfilling the molds can lead to constrained growth, resulting in a less fluffy outcome. Fill the molds only two-thirds full to allow ample room for the puto to rise.
- Precise Oven Temperature: Baking puto at an incorrect temperature can impact its fluffiness. A temperature that’s too low might cause slow and uneven rising, while a temperature that’s too high can cause the puto to rise too quickly and then collapse. Invest in an oven thermometer to ensure accuracy.
- Avoid Frequent Oven Opening: Opening the oven door frequently during baking can cause temperature fluctuations and disrupt the puto’s rise. Try to resist the temptation to peek too often and let the puto bake undisturbed for the best texture.
- Proper Cooling and Storage: After baking, allow the puto to cool completely before removing them from the molds. This helps retain their structure and prevents them from deflating prematurely. Store leftover puto in an airtight container to maintain their fluffiness.
Best Puto Rice Flour Recipe
Servings: 6 Preparation: 10 minutes Cooking time: 25 minutes Calories: 108 Fat: 0.3g
Ingredients
- 2 cups rice flour
- 2 teaspoons baking powder
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup grated cheddar cheese
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- Cheese slices, for toppings
Instructions
- In a large bowl, combine rice flour, baking powder, sugar, and salt.
- Mix in water gradually and stir until smooth.
- Add the grated cheese, melted butter, egg, and vanilla extract. Stir until well combined.
- Grease the puto molds with oil or butter and place cheese slice on each mold.
- Pour the mixture into the prepared molds, filling each mold about 2/3 full.
- Place the puto molds into a steamer and steam for 20-25 minutes or until a toothpick inserted comes out clean.
- Once cooked, remove the molds from the steamer and let it cool for a few minutes.
- Carefully remove the puto from the molds and transfer them onto a serving plate.
Nutrition:
- Calories: 108
- Total Fat: 0.3 g
- Saturated Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 7 mg
- Total Carbohydrates: 24 g
- Dietary Fiber: 0.5 g
- Sugars: 0 g
- Protein: 1.5 g
More delicious Recipes:
Would you like to join our Pinterest page, where many delicious and simple recipes are shared every day?
Ingredients
- 2 cups rice flour
- 2 teaspoons baking powder
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup grated cheddar cheese
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- Cheese slices, for toppings
Instructions
- In a large bowl, combine rice flour, baking powder, sugar, and salt.
- Mix in water gradually and stir until smooth.
- Add the grated cheese, melted butter, egg, and vanilla extract. Stir until well combined.
- Grease the puto molds with oil or butter and place cheese slice on each mold.
- Pour the mixture into the prepared molds, filling each mold about 2/3 full.
- Place the puto molds into a steamer and steam for 20-25 minutes or until a toothpick inserted comes out clean.
- Once cooked, remove the molds from the steamer and let it cool for a few minutes.
- Carefully remove the puto from the molds and transfer them onto a serving plate.
If you like our recipe, would you please support us by sharing it?
