Puto (Filipino Steamed Cakes)

My Puto recipe uses all-purpose flour for greater accessibility and uses classic cake ingredients such as egg and baking powder to create the most softest and fluffiest Filipino cakes!

For a classic puto cheese, go for slices of Velveeta, Eden, or cheddar, or gouda chese!

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 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 and Substitutions

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.

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 commonly added on top of Puto to provide a contrast of salty and savory flavor. In the Philippines, it’s typical to use processed cheese, such as Eden or Velveeta cheese.

• Substitutes: Other cheeses, you can use include gouda, cheddar. Some have experimented with mozzarella and cream cheese, though I haven’t personally tried these myself. Feel free to omit the cheese altogether if you’re not a fan of adding it to the cake.

Substitution Notes

I’ve added this section as there were many FAQs (frequently asked questions) for ingredient substitutes for this recipe.

*As a disclaimer, I haven’t personally tried any of these methods, though I’ve compiled some of the most common substitutes cooks have used for Puto in the past. At the end of the day, baking/steaming is always a science -what you change in the recipe will ultimately affect its final texture and appearance!

• Butter: Many have had success with using oil in place of butter, though the richness and butteriness may be lost from the puto. Further, the puto may rise higher, and it may have a coarser crumb texture.
• Milk: Evaporated milk seemed to come up multiple times if it can be used as a substitute. Some have had success, but do note that because evaporated milk has a higher fat and sugar content, the puto can become more dense in texture and browned in color.
• Flour: Some have asked if using rice flour, bread flour, and self-rising flour are okay to use. In short -they can be used in a pinch, but because flour forms the body of the batter, changing the type of flour will definitely affect the puto’s final texture. Some have reported success with these substitutes as well.

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 to allow room for rising.

Bring your steamer to a medium boil. 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.

Insert a toothpick into the centre of the puto, if it comes out clean with a few loose crumbs, it should be ready to go. Let cool slightly before removing from their molds. Enjoy warm!

Cooking Tips

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!

Steam your puto properly: Keep the water at a medium boil as opposed to a strong boil. Try to avoid driving water on top of the puto batter, as this can cause uneven rising.

Grease your molds if necessary: A little butter or oil brushed on the sides can prevent your puto from sticking too much to your mold.

Feel free to add other flavourings and toppings: Puto is super customizable! Visit special Filipino shops and you’ll see a variety of different ways Puto can be made. Here some recommendations:

• Extracts (Ube, Pandan, or vanilla): Add a teaspoon of the extracts at a time to reach your desired flavor intensity.
• Ube Halaya: Commonly known as ube “jam” (you can find my recipe here), you can swirl this in with the batter for a special treat.
• Salted Egg (maalat na itlog): For a sweet and salty flavor combination, you can add slices of salted egg near the end of steaming to prevent it from sinking to the bottom.

FAQs (Frequently Asked Questions)

How do I store leftovers?

Keep the puto stored in an airtight container or by wrapping them in plastic wrap. They can last for up 3-4 days inside the refrigerator.

To soften, you can re-warm the puto briefly in the microwave or by steaming gently.

Can I freeze leftover Puto?

You can freeze cooked Puto for up to 3 months. To warm, let it thaw until softened in the refrigerator, then re-heat in the microwave or the steamer until warmed.

Can I make the batter ahead of time?

You can definitely prepare the batter a day ahead, just be sure to steam it as soon as you can (the leavening effects of the baking powder lessens the longer the batter sits).

To store the batter, keep it in the fridge, covered, and pour into your molds when ready to steam. If the batter has been sitting for some time, expect that the final cake may not be as fluffy or lifted as a fresh batch.

Can I double the ingredients?

Yes, you can double or even triple these ingredients to make a larger batch of Puto!

Can I use bigger molds?

If you use bigger molds (larger than 3″ in diameter), be sure to account for a longer steaming time to ensure proper doneness. Poke the cake with a toothpick and if it comes out clean with a few crumbs, it should be good to go!

Is there a non-steamer method?

Though I haven’t personally tried this myself, you may try gently baking the puto in a water bath at 350 F. Check on the doneness of the puto after about 10-12 minutes or-so by using a toothpick inserted in the centre. If it comes out clean with a few loose crumbs, it should be good to take out!

Why didn’t my Puto rise?

If your puto failed to rise, it can be due to either poor quality or expired baking powder and/or too low and inadequate heat.

Be sure to use fresh, still good baking powder to maximize its leavening effects. An adequate amount of steam and heat is also necessary for proper rising, so you may need to increase the heat for the next batch.

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

• Taho (Filipino Tofu Dessert)
• Soy Marinated Filipino Short Ribs
• Tortang Talong (Filipino Eggplant Omelet)
• Bistek (Filipino Beefsteak)