Filipino steamed rice cakes or “putong bigas” are a beloved Filipino delicacy. Made from rice flour and coconut milk with a touch of sweetness. Savor the delectable delight of puto for breakfast or as a snack!
This putong bigas recipe is a delightful process of trial and error, as I tweak the recipe and cooking time to achieve the perfect texture and taste. The satisfaction of creating such a delectable treat from scratch was truly rewarding.
The process is pretty easy using only a few ingredients that you can buy at groceries or Asian stores. It’s a perfect snack or a side to savory dishes like dinuguan. These delicacy are great when craving strikes for Filipino “kakanin”.
What Is Filipino Puto?
Classic Filipino steamed rice cake, also known as “puto” or putong puti, is a popular traditional delicacy in the Philippines. This type of rice cake is made from a fermented rice batter or galapong that is steamed to create a soft and fluffy texture. It is typically white in color but you can spice it up by adding food color like ube (purple yam) or annatto seeds.
The traditional way to make putong bigas, rice is soaked overnight is grounded into a smooth batter. This batter is then mixed with sugar, water, and a small amount of yeast or baking powder for fermentation or leavening. The mixture is left to ferment for a few hours, which gives the puto its distinct taste and texture.
The batter is poured into individual puto molds or silicone molds, and then steamed in a steamer until fully cooked. The result is a light and spongy rice cake that is slightly sweet and often served as a snack or dessert.
Enjoy it on its own or try serving it with grated coconut, butter, or salted eggs on top for added flavor. It is great for breakfast or merienda (afternoon snack) and is a staple in Filipino celebrations and gatherings.
Notes On Some Ingredients
Rice Flour: This is the main ingredient used to make the rice cake. It is different from glutinous rice flour and cannot be inter-changed. You may also use all-purpose flour or cake flour, but the result has a different taste and texture.
Coconut Milk: Coconut milk or cream adds richness and flavor to the rice cake. You can either use freshly squeezed coconut milk or canned coconut milk.
Sugar: Sweetness is an essential element in Filipino rice cakes. You can use white sugar, caster sugar, depending on your preference.
Salt: This helps enhance the flavor of the other ingredients.
Baking Powder: Serves as a leavening agent and provides the rise of the cakes.
Water: Water is needed to make the rice cake batter and adjust the consistency. The amount of water may vary depending on the recipe.
Flavorings: Some recipes call for flavorings such as pandan extract or vanilla extract to enhance the taste of the rice cake.
Toppings (optional): Common toppings include grated coconut, latik, sesame seeds, cheese or salted egg slices.
Banana Leaves (optional): These are optional and used as liners for the molds to give the treats a more traditional look.
Amiable Cooking Tips
Use ordinary rice soaked in water overnight if rice flour is not readily available. Tip in the softened rice and the water in a blender to make a thick batter.
Steam the rice cakes: Place the molds or steamer tray into the steamer pot, ensuring that there’s enough space between them for the steam to circulate.
Cover the pot with a tight-fitting steamer lid wrapped in cheesecloth or clean kitchen towel and steam the rice cakes over medium heat for about 15-20 minutes or until set.
Test for doneness: To check if the rice cakes are done, insert a toothpick or a skewer into the center. If it comes out clean, the rice cakes are ready. If not, continue steaming for a few more minutes.
When using ordinary rice, drain the soaked rice and grind it in a food processor or a traditional stone grinder until it forms a fine, smooth paste. Add a little water if needed to achieve the desired consistency.
Grease molds with neutral tasting oil to easily release rice cakes after steaming.
How To Serve And Store
To serve, enjoy putong bigas at room temperature or slightly warm. You can serve them as a snack, dessert, or part of a meal.
To Store, Freshly made rice cakes are typically best when consumed within a day or two. Allow cool completely before storing. Place the rice cakes in an airtight container or wrap them tightly with plastic wrap. This helps prevent them from drying out or absorbing unwanted odors.
Store the rice cakes in a cool, dry place, away from direct sunlight and heat sources. Avoid storing them in the refrigerator, as it can dry them out faster.
Reheat in a steamer for 3 to 5 minutes or heat in a microwave for a couple of seconds.
You May Also Like
Biko Kalamay – Sweet, sticky rice cake made with glutinous rice, coconut milk, and brown sugar.
Inutak – A delicious Filipino kakanin that’s great as a dessert or a snack, it’s one of the best sticky rice cakes!
Kutsinta – Chewy, sticky rice cakes that are great as “merienda” or snacks!
Steamed Rice Cake (Putong Bigas)
Filipino steamed rice cakes or "putong bigas" are a beloved Filipino delicacy. Made from rice flour and coconut milk with a touch of sweetness. Savor the delectable delight of puto for breakfast or as a snack!
Pour cup of water and coconut cream then stir until fully incorporated and free of lumps.
1 cup water, 200 ml coconut cream
Prepare 18 pcs. of puto molds by greasing with vegetable oil or butter.
Fill the molds with rice flour batter making sure not to over-fill to avoid spillage.
Boil enough water in a steamer in medium-high heat. When water boils, arrange molds in the steamer and steam for 15-20 mins. or until inserted toothpick comes out clean.
Remove from steamer, and allow to cool down completely. Once cool-to-the-touch, release puto from molds and arrange in a serving plate.
Serve and enjoy as breakfast or snack. Bon appetit!