Venture beyond the usual with these 23 delightful rice puto variations! This beloved Filipino steamed cake gets creative makeovers perfect for home cooks seeking new comfort food adventures. From classic flavors to modern twists, you’ll find inspiration for breakfasts, snacks, and sweet treats that are surprisingly simple to make. Let’s explore these fluffy, versatile delights that might just become your new kitchen favorite.
Classic Steamed Rice Puto
My grandmother’s kitchen always smelled of warm, sweet rice cakes on Sunday mornings, and her Classic Steamed Rice Puto was the star. It’s a Filipino treat I’ve tweaked over the years to be fluffier and easier to make at home, perfect for breakfast or an afternoon snack with coffee. Let’s get steaming!
Serving: 12 pieces | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1 3/4 cups water
– 1/2 cup evaporated milk
– For greasing:
– 1 tablespoon unsalted butter, melted
Instructions
1. In a large mixing bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until fully combined.
2. Gradually pour in 1 3/4 cups water and 1/2 cup evaporated milk while stirring continuously to form a smooth, lump-free batter. Tip: Let the batter rest for 10 minutes to allow the rice flour to hydrate, which helps achieve a tender texture.
3. While the batter rests, prepare a steamer by bringing water to a boil over high heat, ensuring it’s at a rolling boil before steaming.
4. Lightly grease 12 puto molds or muffin cups with 1 tablespoon melted unsalted butter, coating the bottoms and sides evenly to prevent sticking.
5. Fill each mold about 3/4 full with the batter, leaving space for expansion during steaming.
6. Place the filled molds in the steamer, cover tightly with a lid, and steam over medium-high heat for 20 minutes. Tip: Avoid opening the lid during steaming to prevent the puto from collapsing; check for doneness only after 20 minutes by inserting a toothpick—it should come out clean.
7. Carefully remove the molds from the steamer using tongs or oven mitts, and let the puto cool in the molds for 5 minutes before unmolding. Tip: Run a knife around the edges if they stick slightly for easy release.
8. Gently unmold the puto onto a wire rack to cool completely or serve warm.
Puffy and slightly springy to the touch, these puto have a delicate sweetness that pairs wonderfully with savory dishes like dinuguan or a simple pat of butter. For a fun twist, try adding a slice of salted egg or a sprinkle of grated cheese on top before steaming—it’s a game-changer!
Cheesy Rice Puto Delight
Zipping through my recipe archives this chilly February evening, I stumbled upon a gem I perfected during last year’s holiday potluck—a cozy, cheesy Filipino-inspired treat that always disappears first. Honestly, it’s my go-to when I want something comforting yet impressive without spending hours in the kitchen.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the rice batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tbsp baking powder
– 1/4 tsp salt
– 2 cups coconut milk
– 1/2 cup water
For the cheese topping:
– 1 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 350°F and lightly grease 8 small ramekins or a muffin tin with cooking spray—this prevents sticking and ensures easy removal later.
2. In a large mixing bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/4 tsp salt until fully combined, which helps avoid lumps in the batter.
3. Gradually pour in 2 cups coconut milk and 1/2 cup water, stirring continuously with a spatula until the mixture is smooth and free of clumps; I find a gentle fold works best here to keep it airy.
4. Evenly divide the batter among the prepared ramekins, filling each about 3/4 full to allow room for rising during baking.
5. Place the ramekins on a baking sheet and bake at 350°F for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean—this visual cue is key for perfect doneness.
6. Remove from the oven and immediately sprinkle 1 cup shredded cheddar cheese and 1/4 cup grated Parmesan cheese evenly over the hot puto, letting the residual heat melt it into a gooey layer.
7. Allow the puto to cool in the ramekins for 5 minutes before carefully transferring them to a wire rack to cool slightly, which firms them up just enough to handle.
Cheesy Rice Puto Delight emerges with a soft, slightly spongy texture that contrasts beautifully with the melted cheese topping. The subtle sweetness from the coconut milk pairs wonderfully with the savory cheese, making it ideal for serving warm as a snack or alongside a hot cup of coffee for a comforting treat.
Ube Rice Puto Fantasy
Venturing into my kitchen on a lazy Sunday, I found myself craving something both nostalgic and vibrant—cue my latest obsession, a Filipino-inspired treat with a colorful twist that’s become my go-to for impressing friends. Honestly, I’ve always loved how ube adds a sweet, earthy depth, and pairing it with rice flour creates a dreamy, fluffy texture that feels like a cozy hug in dessert form.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the batter:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 1/2 cup ube halaya (purple yam jam)
– 2 large eggs
– 1 teaspoon ube extract
– 1 tablespoon vegetable oil
For steaming:
– Water, as needed
Instructions
1. In a large mixing bowl, combine 1 cup rice flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt, whisking them together until fully blended—this ensures no lumps form later. 2. Add 1 cup coconut milk, 1/2 cup ube halaya, 2 large eggs, 1 teaspoon ube extract, and 1 tablespoon vegetable oil to the dry ingredients, then mix with a spatula until the batter is smooth and uniformly purple, scraping down the sides to incorporate everything evenly. 3. Prepare a steamer by filling it with enough water to reach just below the rack, then bring it to a boil over high heat until steam rises vigorously, which usually takes about 5 minutes. 4. Lightly grease 12 puto molds or muffin cups with a bit of extra vegetable oil to prevent sticking, then divide the batter evenly among them, filling each about two-thirds full to allow room for rising. 5. Place the filled molds in the steamer, cover with a lid, and steam over medium heat for 20 minutes, checking at the 15-minute mark by inserting a toothpick into the center—if it comes out clean, they’re done. 6. Carefully remove the molds from the steamer using oven mitts, let them cool in the molds for 5 minutes to set, then transfer to a wire rack to cool completely before serving. 7. Just imagine biting into these soft, pillowy puto—the subtle sweetness of ube melds beautifully with the coconut milk, creating a moist, tender crumb that’s perfect with a hot cup of tea or as a festive centerpiece topped with grated cheese for a savory contrast.
Pandan Flavored Rice Puto
Haven’t you ever stumbled upon a recipe that instantly transported you somewhere tropical? That’s exactly what happened when I first tried making Pandan Flavored Rice Puto—it reminded me of a sunny afternoon at a Filipino bakery, where the sweet, grassy aroma of pandan leaves filled the air. I love how this steamed rice cake combines the comforting texture of traditional puto with a uniquely fragrant twist, making it perfect for a weekend treat or a potluck surprise that always gets compliments.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 1 cup water
– 2 tablespoons pandan extract
– 2 large eggs
For Steaming:
– 12 small puto molds or muffin cups
– Water for steaming
Instructions
1. In a large mixing bowl, combine 2 cups rice flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt, whisking them together until fully blended.
2. Add 1 cup coconut milk, 1 cup water, 2 tablespoons pandan extract, and 2 large eggs to the dry ingredients, then whisk vigorously for about 2 minutes until the batter is smooth and free of lumps.
3. Tip: Let the batter rest for 10 minutes at room temperature to allow the rice flour to hydrate, which helps achieve a softer texture in the final puto.
4. While the batter rests, prepare a steamer by filling it with 2 inches of water and bringing it to a boil over high heat, ensuring it reaches a rolling boil before steaming.
5. Lightly grease 12 small puto molds or muffin cups with cooking spray or oil, then fill each mold about 3/4 full with the batter using a ladle or measuring cup.
6. Place the filled molds in the steamer basket, cover with a lid, and steam over medium-high heat for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Tip: Avoid opening the steamer lid during the first 10 minutes of cooking to prevent the puto from collapsing due to sudden temperature changes.
8. Once cooked, carefully remove the molds from the steamer using tongs or oven mitts, and let them cool in the molds for 5 minutes before transferring to a wire rack.
9. Tip: For an extra glossy finish, brush the tops of the warm puto with a little melted butter or coconut oil after cooling slightly.
10. Serve the puto warm or at room temperature, optionally pairing them with grated coconut or a drizzle of sweetened condensed milk for added richness.
Ultimately, these Pandan Flavored Rice Puto boast a delightfully soft and spongy texture that melts in your mouth, with the pandan lending a subtle, aromatic sweetness reminiscent of vanilla and fresh grass. I often serve them as a colorful addition to brunch spreads, topped with a sprinkle of toasted sesame seeds or alongside a cup of hot tea for a cozy treat.
Coconut Milk Infused Rice Puto
Zesty and aromatic, this Coconut Milk Infused Rice Puto has become my go-to treat for weekend brunches—it’s a Filipino-inspired steamed cake that’s delightfully fluffy and subtly sweet, with a rich coconut flavor that reminds me of tropical getaways. I first tried it at a friend’s potluck and was hooked, so I’ve tweaked it over the years to make it super simple and foolproof, perfect for anyone craving a cozy, homemade dessert without the fuss. Trust me, once you smell that coconut steam wafting through your kitchen, you’ll be making this on repeat!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– For the liquid mixture:
– 1 (13.5-ounce) can coconut milk
– 1/2 cup water
– 1 teaspoon vanilla extract
– For greasing:
– 1 tablespoon unsalted butter, melted
Instructions
1. In a large mixing bowl, combine 2 cups rice flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt, whisking them together until fully blended to ensure no lumps form in the batter.
2. In a separate medium bowl, pour in 1 (13.5-ounce) can coconut milk, 1/2 cup water, and 1 teaspoon vanilla extract, stirring gently with a spoon until the mixture is smooth and uniform.
3. Tip: Use full-fat coconut milk for a richer flavor and creamier texture—it makes all the difference in this recipe!
4. Slowly pour the liquid mixture into the dry ingredients, whisking continuously to avoid clumps and create a smooth, pourable batter with the consistency of pancake batter.
5. Let the batter rest at room temperature for 10 minutes to allow the rice flour to hydrate, which helps achieve a lighter, fluffier texture after steaming.
6. While the batter rests, prepare a steamer by filling it with 2 inches of water and bringing it to a boil over high heat, ensuring it’s ready for steaming.
7. Grease 12 puto molds or muffin cups with 1 tablespoon melted unsalted butter, coating them evenly to prevent sticking and make removal easier after cooking.
8. Tip: If you don’t have puto molds, standard muffin tins work just fine—just adjust the steaming time slightly based on their size.
9. Fill each greased mold about 3/4 full with the batter, using a ladle or measuring cup for even distribution and consistent results.
10. Place the filled molds in the steamer, cover with a lid, and steam over medium-high heat for 20 minutes, maintaining a steady boil without lifting the lid to prevent heat loss.
11. After 20 minutes, insert a toothpick into the center of a puto—if it comes out clean, they’re done; if not, steam for an additional 2-3 minutes until fully cooked through.
12. Tip: Avoid over-steaming, as it can make the puto dense; check doneness promptly at the 20-minute mark for the best texture.
13. Carefully remove the molds from the steamer using oven mitts, let them cool in the molds for 5 minutes to set, then transfer the puto to a wire rack to cool completely.
Warm and inviting, these Coconut Milk Infused Rice Puto boast a soft, springy texture with a delicate sweetness that pairs beautifully with a cup of coffee or tea. I love serving them slightly warm, topped with a sprinkle of grated coconut or a drizzle of honey for an extra touch of indulgence—they’re perfect for sharing at gatherings or enjoying as a comforting solo treat!
Mango Rice Puto Paradise
Ever since I stumbled upon a vibrant mango stall at my local farmers’ market last summer, I’ve been dreaming of ways to weave that sweet, tropical flavor into more of my baking. This Mango Rice Puto Paradise is my latest obsession—a fluffy, steamed Filipino-inspired cake that’s surprisingly simple to make and always disappears in minutes at my family gatherings.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tbsp baking powder
– 1/4 tsp salt
– 1 1/2 cups coconut milk
– 1/2 cup water
– 2 large eggs
For the Mango Topping:
– 1 ripe mango, peeled and diced into 1/2-inch pieces
– 1 tbsp fresh lime juice
Instructions
1. In a large mixing bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/4 tsp salt until fully combined.
2. Add 1 1/2 cups coconut milk and 1/2 cup water to the dry ingredients, stirring gently with a spatula to form a smooth batter—tip: avoid overmixing to keep the puto light and airy.
3. Crack 2 large eggs into the batter and whisk vigorously for about 1 minute until the mixture is uniform and slightly frothy.
4. Prepare a steamer by bringing 2 inches of water to a rolling boil over high heat, then reducing to medium heat to maintain a steady steam.
5. Lightly grease 12 puto molds or a muffin tin with cooking spray, then fill each mold 3/4 full with the batter using a ladle or measuring cup.
6. In a small bowl, toss 1 ripe mango, diced, with 1 tbsp fresh lime juice to prevent browning and enhance flavor.
7. Evenly distribute the mango pieces on top of the batter in each mold, pressing them lightly just below the surface—tip: this helps the fruit stay moist during steaming.
8. Place the filled molds in the steamer, cover tightly with a lid, and steam for 20 minutes over medium heat, or until a toothpick inserted into the center comes out clean.
9. Carefully remove the molds from the steamer using oven mitts, and let the puto cool in the molds for 5 minutes to set—tip: cooling slightly makes them easier to unmold without breaking.
10. Gently run a knife around the edges of each puto and transfer them to a wire rack to cool completely before serving.
Creating this dessert feels like a little tropical escape in my kitchen, with its soft, pillowy texture and bursts of juicy mango in every bite. Consider serving these warm with a drizzle of coconut cream for an extra indulgent treat, or pack them for a picnic—they’re just as delightful at room temperature.
Calamansi Zest Rice Puto
Last weekend, I was craving something sweet but not too heavy, and my mind wandered to the vibrant Filipino desserts I grew up loving. That’s when I decided to put a citrusy twist on a classic—Calamansi Zest Rice Puto, a steamed rice cake that’s light, fluffy, and bursting with tangy flavor. It’s the perfect little treat to brighten up any afternoon, and I love how the aroma fills the kitchen as it steams, reminding me of cozy family gatherings.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the batter:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 2 tablespoons calamansi zest (from about 4-5 calamansi fruits)
– 1 teaspoon vanilla extract
– For greasing:
– 1 tablespoon vegetable oil
Instructions
1. In a large mixing bowl, combine 1 cup rice flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt, whisking until fully blended to avoid lumps in the batter.
2. Add 1 cup coconut milk, 2 tablespoons calamansi zest, and 1 teaspoon vanilla extract to the dry ingredients, stirring gently with a spatula until the mixture is smooth and uniform—overmixing can make the puto dense, so stop as soon as it’s combined.
3. Lightly grease 12 puto molds or muffin cups with 1 tablespoon vegetable oil using a brush, ensuring even coating to prevent sticking after steaming.
4. Fill each prepared mold about 3/4 full with the batter, tapping the molds lightly on the counter to remove any air bubbles for a more even texture.
5. Place the filled molds in a steamer basket over boiling water, cover with a lid, and steam over medium-high heat for exactly 20 minutes—test doneness by inserting a toothpick into the center; it should come out clean.
6. Carefully remove the steamed puto from the steamer and let them cool in the molds for 5 minutes before transferring to a wire rack to avoid breaking.
Delightfully soft and airy, these puto have a subtle tang from the calamansi zest that pairs beautifully with the creamy coconut undertones. Serve them warm with a drizzle of honey or alongside a cup of tea for a refreshing snack that’s sure to become a new favorite.
Banana Leaf Wrapped Rice Puto
Finally, after years of trying to recreate my Lola’s (grandmother’s) favorite merienda snack from memory, I’ve perfected this Banana Leaf Wrapped Rice Puto recipe—it’s the ultimate cozy, steamed treat that fills my kitchen with the most nostalgic, sweet aroma. I love making these on lazy Sunday afternoons, often while reminiscing about how she’d always sneak me an extra piece, still warm from the steamer. Trust me, the extra step of wrapping them in banana leaves is totally worth it for that subtle, earthy fragrance.
Serving: 12 pieces | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Batter
– 2 cups rice flour
– 1 cup granulated sugar
– 1 ½ cups coconut milk
– ½ cup water
– 1 tsp baking powder
– ¼ tsp salt
For Wrapping & Steaming
– 12 pieces banana leaves, cut into 6×6 inch squares
– Water for steaming
Instructions
1. In a large mixing bowl, combine 2 cups rice flour, 1 cup granulated sugar, 1 ½ cups coconut milk, ½ cup water, 1 tsp baking powder, and ¼ tsp salt. Tip: Whisk until completely smooth with no lumps, which usually takes about 2-3 minutes—this ensures an even texture.
2. Let the batter rest at room temperature for 10 minutes to allow the rice flour to fully hydrate.
3. While the batter rests, prepare 12 pieces of banana leaves by briefly passing each 6×6 inch square over an open stove flame for 5-10 seconds until pliable. Tip: This step prevents the leaves from tearing when folded and releases their aroma.
4. Fold each banana leaf square into a small cup or cone shape, securing the edges with toothpicks if needed.
5. Fill each banana leaf cup about ¾ full with the batter.
6. In a large steamer pot, bring 2 inches of water to a rolling boil over high heat.
7. Arrange the filled banana leaf cups in the steamer basket, leaving a little space between them for steam circulation.
8. Cover the steamer and steam over medium-high heat for 25 minutes. Tip: Avoid opening the lid during steaming to prevent the puto from collapsing.
9. After 25 minutes, insert a toothpick into the center of a puto—it should come out clean to indicate doneness.
10. Carefully remove the puto from the steamer and let them cool in the banana leaves for 5 minutes before unwrapping.
Gladly, these puto turn out delightfully soft and spongy with a gentle sweetness from the coconut milk, making them perfect for pairing with a hot cup of coffee or tea. I sometimes serve them topped with a sprinkle of grated coconut or a dab of butter for an extra indulgent twist—they’re always a hit at potlucks!
Pineapple Rice Puto Surprise
Ever since my trip to Hawaii last summer, I’ve been obsessed with blending tropical flavors into my everyday cooking—and this Pineapple Rice Puto Surprise is my latest kitchen experiment gone right! It’s a sweet, fluffy Filipino-inspired steamed cake with a juicy pineapple twist that’s perfect for breakfast or dessert, and I love how it fills my home with a warm, comforting aroma. Trust me, it’s easier to make than you might think, even if you’re new to steaming desserts.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 1/2 cup water
– 2 large eggs
For the pineapple topping:
– 1 cup crushed pineapple, drained
– 2 tablespoons brown sugar
Instructions
1. In a large mixing bowl, combine 2 cups rice flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt, whisking until evenly blended—this ensures no lumps in your batter.
2. Add 1 cup coconut milk, 1/2 cup water, and 2 large eggs to the dry ingredients, mixing gently with a spatula until smooth; avoid overmixing to keep the texture light.
3. Prepare a steamer by filling it with water and bringing it to a boil over high heat, then reduce to medium to maintain a steady steam.
4. Lightly grease 12 small puto molds or muffin cups with cooking spray, filling each about 3/4 full with the batter using a ladle.
5. In a small bowl, mix 1 cup drained crushed pineapple with 2 tablespoons brown sugar, then spoon about 1 teaspoon of this mixture onto the center of each batter-filled mold.
6. Place the molds in the steamer, cover tightly with a lid, and steam for 25 minutes over medium heat; check at 20 minutes by inserting a toothpick—it should come out clean when done.
7. Carefully remove the molds from the steamer using oven mitts, and let the puto cool in the molds for 5 minutes before transferring to a wire rack.
8. Serve warm or at room temperature.
Resulting in a soft, slightly chewy texture with bursts of sweet pineapple in every bite, these puto are delightful on their own or paired with a hot cup of coffee. For a fun twist, try drizzling them with a bit of caramel sauce or topping with toasted coconut flakes—they’re sure to disappear fast at any gathering!
Anise Seed Infused Rice Puto
Haven’t we all had those cozy afternoons when a warm, subtly sweet snack just hits the spot? I stumbled upon this Anise Seed Infused Rice Puto while digging through my grandma’s old recipe box—it’s a Filipino steamed rice cake with a fragrant twist that’s become my go‑to for casual gatherings. Trust me, that hint of licorice‑like aroma makes it unforgettable.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon anise seeds
– 1 ½ cups whole milk
– 2 large eggs
– 1 teaspoon baking powder
– ¼ teaspoon salt
For steaming:
– Water (as needed for steamer)
– 1 tablespoon neutral oil (like vegetable oil) for greasing
Instructions
1. In a small saucepan, combine 1 cup whole milk and 1 tablespoon anise seeds. Heat over medium‑low heat until it just begins to simmer, about 3–4 minutes, then remove from heat and let steep for 10 minutes to infuse the flavor—strain out the seeds and discard them.
2. In a large mixing bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon salt until evenly combined.
3. In a separate bowl, lightly beat 2 large eggs, then pour in the anise‑infused milk and the remaining ½ cup whole milk, whisking until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring with a spatula until you have a smooth, lump‑free batter—tip: avoid over‑mixing to keep the puto tender.
5. Fill a steamer pot with about 1 inch of water and bring to a boil over high heat. Lightly grease 12 puto molds or muffin cups with 1 tablespoon neutral oil.
6. Evenly divide the batter among the greased molds, filling each about ¾ full. Place the molds in the steamer basket, cover tightly with a lid, and steam over medium‑high heat for 20–25 minutes, or until a toothpick inserted into the center comes out clean—tip: keep the lid on the entire time to prevent sogginess.
7. Carefully remove the molds from the steamer and let the puto cool in the molds for 5 minutes before gently unmolding.
8. Serve warm or at room temperature. Tip: for extra flair, sprinkle a pinch of anise seeds on top before steaming.
Buttery‑soft with a delicate crumb, these puto carry a warm, aromatic note from the anise that pairs beautifully with a cup of coffee or tea. I love serving them slightly warm, maybe with a dab of butter or a drizzle of honey for a touch of sweetness—they’re perfect for breakfast or an afternoon pick‑me‑up.
Chocolate Rice Puto Treat
Sometimes, the best recipes come from happy accidents in the kitchen, like the time I tried to make traditional Filipino puto but only had chocolate powder and leftover rice flour. The result was this delightful Chocolate Rice Puto Treat, a soft, slightly sweet steamed cake that’s become my go-to for a quick, comforting snack. It’s surprisingly simple and always brings back that cozy feeling of experimenting with what you have on hand.
Serving: 12 pieces | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– For the dry mixture:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking powder
– For the wet mixture:
– 1 cup water
– 1/4 cup melted unsalted butter
– 1 large egg
Instructions
1. In a large mixing bowl, combine 1 cup rice flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1 tsp baking powder, whisking them together until no lumps remain. Tip: Sifting the dry ingredients can help achieve a smoother batter for a more even texture.
2. In a separate medium bowl, whisk together 1 cup water, 1/4 cup melted unsalted butter, and 1 large egg until fully blended and slightly frothy.
3. Pour the wet mixture into the dry mixture, stirring gently with a spatula until just combined into a smooth batter, being careful not to overmix to keep the puto light and airy.
4. Prepare a steamer by bringing water to a boil over high heat, then reducing it to a steady simmer. Tip: Make sure the steamer lid is tight-fitting to prevent steam from escaping, which ensures even cooking.
5. Lightly grease 12 puto molds or a muffin tin with butter or cooking spray, then fill each mold about 3/4 full with the batter using a spoon or ladle.
6. Place the filled molds in the steamer, cover with the lid, and steam over medium heat for 20 minutes. Tip: Check for doneness by inserting a toothpick into the center of a puto; if it comes out clean, they are ready.
7. Carefully remove the molds from the steamer using oven mitts, and let the puto cool in the molds for 5 minutes before transferring them to a wire rack to cool completely.
Generally, these chocolate rice puto have a soft, spongy texture with a rich cocoa flavor that’s not too sweet, making them perfect for an afternoon treat. I love serving them warm with a dollop of whipped cream or alongside a cup of coffee for a simple yet satisfying dessert that always disappears quickly!
Matcha Green Tea Rice Puto
Sometimes, the best recipes come from happy accidents in the kitchen, like the time I tried to make classic Filipino puto and ended up whisking in a scoop of my favorite matcha powder. Suddenly, I had a batch of vibrant, earthy-sweet steamed cakes that felt both comforting and new. It’s become my go-treat for quiet afternoons or when I want to impress friends with something a little different.
Serving: 12 pieces | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Batter:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon high-quality matcha powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup full-fat coconut milk
– 1 large egg
– 1 tablespoon melted unsalted butter, cooled
For Steaming:
– Water, for the steamer
Instructions
1. Fill the bottom of a steamer pot with 1 inch of water and bring it to a rolling boil over high heat. (Tip: Make sure your steamer lid fits snugly to trap steam effectively.)
2. In a large mixing bowl, sift together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon matcha powder, 1 teaspoon baking powder, and 1/4 teaspoon salt until well combined and free of lumps.
3. In a separate medium bowl, whisk 1 cup full-fat coconut milk, 1 large egg, and 1 tablespoon melted unsalted butter until smooth and fully incorporated.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until no dry streaks remain, being careful not to overmix. (Tip: A few small lumps are okay; overmixing can make the puto dense.)
5. Lightly grease 12 small puto molds or a muffin tin with butter or oil, then divide the batter evenly among them, filling each about 3/4 full.
6. Place the filled molds in the steamer basket, cover with the lid, and steam over medium-high heat for exactly 20 minutes. (Tip: Do not open the lid during steaming, as it can cause the cakes to collapse.)
7. After 20 minutes, turn off the heat and carefully remove the steamer from the pot. Let the puto cool in the molds for 5 minutes before gently unmolding them.
Nothing beats the soft, pillowy texture of these warm puto, with the matcha lending a subtle bitterness that balances the sweetness perfectly. I love serving them fresh with a drizzle of coconut caramel or alongside a hot cup of tea for a cozy treat that always feels special.
Conclusion
Exploring these 23 delightful rice puto variations opens up a world of sweet, fluffy possibilities for your kitchen. We hope you find a new favorite to bake and share with loved ones. Don’t forget to leave a comment telling us which recipe you tried first and pin this roundup to your Pinterest boards to save for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
