Puto is a tasty Filipino steamed cake that’s sweet, airy, and fluffy. These are delightful as a quick breakfast, afternoon snack, or even for dessert!

Table of Contents

Puto is something you’d see in almost in every Filipino potluck or party. Growing up, I’d observe my parents, and my other Titos and Titas, eating Puto alongside their plates filled with savory dishes.

I initially thought it was odd, thinking, why I would want to pair such a delicious cake with, say, Pancit? But giving it a try anyways, dipping my Puto with a side of dinuguan (pork blood stew), I ended up loving it.

The combination of slightly sweet and the airy texture of the cake made it the perfect vehicle to accompany anything savory. It just made sense.

While you can eat Puto as an accompaniment to other savory Filipino dishes, you can also eat Puto on its own as a quick snack or dessert. Either way is equally correct and delicious.

Making puto is also incredibly simple. Nowadays, you can purchase premade Puto mixes from the store (similar to those pancake mix boxes). They’re convenient, accessible, and some brands honestly taste great.

That being said, there is definitely still something special when preparing Puto from scratch. It’s easy to prepare, and I personally find the fresh homemade texture and flavor to be much more tasty.

What is Puto?

Puto is a Filipino steamed cake that’s typically eaten for merienda (snack) or dessert. It has a mellow sweetness that makes it a great base for pairing it with other dishes such as salted egg or more commonly dinuguan (Filipino pork blood stew).

Traditionally, the earliest form of Puto was made with fermented rice. This was further simplified when rice flour became readily available.

As a disclaimer, this recipe uses all-purpose flour. I initially developed this recipe in mind back in 2023 as to cater to the majority who had difficulty accessing rice flour in their cities. My mom also made it this way, and it was pretty tasty.

Puto (Filipino steamed cakes) over banana leaves

Puto is very much like a blank canvas. I personally love eating puto plain with a side of coffee, but you can customize it to however you want depending on your preference.

Some, for example, like adding other flavourings into the batter, such pandan or ube extract to give it some variety and added color.

Others, which is more popular, add a thin slice of cheese on top (sometimes even shredded) to make the classic variation: Puto cheese.

Puto Molds

Traditional Puto molds resemble tiny muffins tins, which measure around 2-3″ in diameter.

The ones I used in particular were my mother’s, which she had purchased from a Flea market in the Philippines. If you’re in the West, your best chance of finding authentic molds would be in some Filipino groceries. I’ve also seen them pop up in other Asian supermarkets, but you might have to poke around your area for them.

If you have no luck, you can always try to purchase them off Amazon.

Alternatively, you could also use mini muffin/tart cups or tins that are relatively around the same size of 2-3 inches.

Some have asked if you could use bigger molds, as to make a larger cake version of Puto. I have not personally tried it (though it does sound delicious), so I’d suggest adjusting the baking times to ensure doneness of the cake.

Ingredients

All-purpose flour: While the traditional recipe of Puto utilizes fermented rice, all-purpose flour is a widely accessible ingredient that will taste just as great.

Eggs: As with most cake batters, egg will give our Puto that needed structure and stability.

Milk, Powdered milk: Puto is known for its mellow sweetness and milky flavor. My family likes to use a combination of both fresh milk and powdered to give our cake added richness and an intense milk taste.

Feel free to use evaporated milk or even plant-based milk as substitutes, if you prefer.

Sugar: To give the cake some sweetness.

Unsalted butter: Butter provides an added richness and keeps the Puto light and tender.

Baking powder: A leavening agent to provide the cake with lift, and keep it airy.

Cheese: Slices of cheese are most commonly added on top of Puto to provide a striking contrast in flavor. In the Philippines, it’s more common to use some kind of processed cheese, such as Kraft Eden. You can also find this same brand in most Filipino groceries in the West, though a pretty good substitute for it would be Kraft Velveeta.

You may also use slices of Cheddar or Gouda as good substitutes if you can’t find either.

Instructions

In a bowl, add in the eggs, milk, and unsalted butter. Mix until smooth.

Sift in the flour, sugar, powdered milk, and baking powder. Gently whisk until combined; minor lumps in the batter are okay (avoid over-mixing the batter to prevent a dense puto).

Spoon the batter into your puto molds about 3/4 of the way full.

Steam the puto for 15 minutes until risen and cooked all the way through.

If you’d like to add cheese, place the cheese slices after 13 minutes and continue steaming for an additional 2 minutes until melted.

Let cool slightly before removing from their molds. Enjoy warm!

Tips for Success

Sift your dry ingredients: Sifting ensures that no large clumps of the dry ingredients make its way into your batter. This will lead to a lighter batter consistency and better distribution of ingredients.

Do not over mix your batter: This recipe calls for flour, which, when over mixed, can begin to form elastic gluten strands that can make your puto tough, dense, and chewy -the opposite of what we want!

Storage

Puto is best enjoyed immediately (within the day) to take advantage of its airy and fluffy texture.

Otherwise, storing the puto in an airtight container inside the fridge can help elongate its life for up to 2-3 days.

You can re-heat the puto from the fridge in order to soften it by either microwaving it for about 10-15 seconds or steaming for 3-5 minutes.

FAQs (Frequently Asked Questions)

What brand of cheese is best to use?

Any soft, melty cheese can work. Authentic Puto commonly consists of slices of Kraft Eden cheese. Another good substitute is Velveeta (more common in the West).

You may also go for Cheddar or Gouda if you have difficulty finding them.

Can I make the batter ahead of time?

You can definitely prepare the batter a day ahead. Keep the Puto batter in the fridge, covered, and pour into your molds when you’re ready to steam.

Do note that the leavening effects of the baking powder may lessen the longer the batter sits, so expect that the final Puto outcome may not be as fluffy or lifted as a fresh batch.

Can I freeze leftover Puto?

You can freeze leftover cakes and simply thaw, then re-heat in the microwave or the steamer until warmed. The texture may not be the same as freshly-baked, but I’m sure it would still be tasty!

Can I add other flavorings?

Yes, you definitely can! You may add a couple drops (around 1-2 teaspoons) of any extract of your choice to the batter.

Some of the most popular flavorings include Ube extract, Pandan extract, or Vanilla.

If you loved this recipe, check out these other classic Filipino dishes: