Puto is a sweet and spongy dessert from the Philippines, and it is very popular for breakfast, snacks, or it can also be eaten at any time of the day.
I remember when I was younger in Batangas and waking up to the sound of Puto vendor squizzing a ‘putpot‘ and shouting ‘Puuutooooooo.’ I was so excited to buy Puto and would ask for additional shredded coconut for my Puto.
Rice flour for Homemade Puto
For this recipe, I used rice flour that I bought from the Asain store. If you don’t have stock of rice flour, you can use your regular rice grains then:
- Soaked them in water overnight, or at least 5 hours.
- Pour the soaked rice into the blender and add some water used for soaking until it reaches the rice level. Blend for 1,5 minutes only.
- Pour into a bowl and add the rest of the ingredients.
I will share how I make my Rice Puto at home, and all you need to do is grab those ingredients and tools today.
You will need:
- 230 grams (2 cups) rice flour
- 200 ml of coconut milk
- 1/2 cup water
- 1/2 cup whole milk
- 150 grams (3/4 cup) granulated white sugar
- 1 tbsp baking powder
- oil for brushing puto molders
- Preheat the steamer and grease the puto molders.
- In a bowl, mix rice flour, coconut milk, water, and milk. Mix well until the mixture is smooth. Leave at room temperature for 24 hours, or at least 5 hours.
- After 24 hours or 5 hours, take the rice mixture, and add sugar and baking powder. Mix again until smooth. You can also strain the mixture into another bowl if you want.
- Pour about 2 tablespoons of batter into each greased puto molders.
- Place puto molders in a steamer and steam for 30 minutes. Cover the steamer with a kitchen towel or ‘katsa‘ before putting on the lid. To check if the puto is already cooked, insert a toothpick into the center of each puto; it should come out clean.
- Remove the puto from the mold and serve. Enjoy!