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It’s Filipino Food Month over here, but in a few days it’s also St. Patrick’s Day. I decided to combine the two and make some Filipino food that’s green.

Puto is a Filipino steamed rice cake, although it can also be made with regular flour. (And before anyone gets all up in arms, I am aware that “puto” means something entirely different in Spanish. So if you and/or the people you’re serving are Spanish speakers, you might want to stick to “steamed rice cakes.”) I made these to be coconut pandan flavored, but they can also easily be made plain coconut, if you can’t get your hands on pandan extract. Bonus! These are gluten-free and vegan. I adapted the Puto Puti recipe found here.

Traditionally, puto is made in small cups placed in a steamer. However, these cups are not readily available to me, so I decided to create an oven hack version in mini muffin cups.

Before you begin, preheat the oven to 300˚ and put a good quart of water on to boil. Place a 9 x 13 pan on the bottom rack of the oven as it preheats.

To start, I combined 1 1/2 cups rice flour (regular white rice flour, not sweet/glutinous rice flour) and 1/3 cup sugar, 1 Tbsp baking powder and a pinch of salt.

Add to this 1 (400 mL) can of coconut milk (regular, not light) and about 2 Tbsp. water, or enough to make sure it does not hold peaks. I think this was a bit thicker than it should have been.

Then, if you can get your hands on it, add about a teaspoon of pandan extract. We could only find a combination buco-pandan, but buco is young coconut, so it works just fine here. Pandan is a leaf that imparts a sort of nutty flavor, and complements rice dishes quite nicely. This extract also has green food coloring included, so it’s perfect for a St. Patty’s day treat. Alternately, if you can come by actual pandan leaves, you could infuse them into the coconut milk beforehand.

Divide into 24 greased mini muffin cups and place in the oven. Carefully pour the boiling water into the 9 x 13 pan to steam the oven up. Bake for 20 minutes.

If you wish, sprinkle some dried coconut on the top right as they come out of the oven. My cakes cracked on top, I think because the batter was a little thick. When I had tested this recipe before, they came out smooth and a bit stickier on top, which is what you get when they’re steamed in a steamer. Still, for a fairly simple alternative, these came out pretty close.

Inside, they’re light, a bit creamy, and delightfully sweet. It’s easy to eat 10 without really noticing… not that I’d know about that, of course. I am a picture of self-control.

Alternately, in a typical Filipino fashion, you can cut up some slices of quick melting cheese and place them on top, returning them to the oven for a minute. I should advise, however, that if you have a typically western palate, you will likely enjoy the coconut topping better. You could also brush them with some melted butter, or just leave them plain. All of those are excellent options, in my opinion.

One additional note: These are definitely best they day they’re made. I found that if they’re stored in an airtight container, the outside gets weirdly wet, but if you leave them out in the open they’ll begin to dry out. This is not a problem, however, since they’re so tasty you’ll want to eat them up immediately.

Coconut Pandan Steamed Rice Cake-- Puto

  • Servings: 24 mini muffins
  • Difficulty: easy
  • Print

Adapted from Oggi’s Puto Puti recipe

Preheat oven to 300˚ and place a 9×13 pan on the bottom rack of the oven as it preheats
Put 1 quart of water on to boil

Ingredients:
1 1/2 cups rice flour (not glutinous or sweet rice flour)
1/3 cup sugar
1 Tbsp baking powder
pinch of salt
1 400mL can full-fat coconut milk
2 Tbsp water (more if needed)
1 tsp pandan (or buco pandan) extract (can omit to make plain coconut puto)
Optional toppings: shredded dried coconut or cheddar cheese

Whisk together rice flour, sugar, baking powder, and salt. Add coconut milk and water, adding more water if needed. Mixture should not hold peaks. Stir in pandan extract. Divide mixture into 24 greased mini muffin cups and place in the oven. Carefully pour the boiling water into the 9×13 pan to steam up the oven. Close oven quickly. Bake for 20 minutes. Top with dried coconut immediately when removed from the oven, if using. If using cheese, cut into strips and make an “X” on the top of each. Return to the oven for a minute or two to melt. Let cool a bit and remove from pan carefully. Cool completely before serving.


22 Comments on Coconut Pandan Steamed Rice Cake (Puto) {Filipino Food Month}

    • Hi Eleanor! You can use butter, oil or cooking spray for greasing it. They should all work quite well. Butter may add a bit of flavor to the final product, so that may help you decide. I’ve personally never objected to a little butter flavor in my food, but that’s a personal preference! I hope you find this recipe to work for you!

    • Hi Tina!
      These are usually cooking in special moulds in a steaming basket, set over boiling water. Since I don’t have that equipment, I used mini muffin tins in the oven. But they still need steam to cook properly. To achieve this, I put a pan in the oven rack below the puto, and put boiling water in it. The boiling water releases steam into the oven during the whole time the puto cooks, allowing them to steam bake.
      Does that answer your question?

  1. Very disappointing. I was so excited when i was preparing ang baking but the taste,not good. Using rice flour made the taste disgusting.

    • I’m so sorry you didn’t like these. Some things aren’t for everyone. They’re a very popular snack in the Philippines, but if you’re not used to those types of foods, I could see why they didn’t live up to your expectations.

    • Hi Angie,
      I did not cover the puto in foil. Closing your oven door quickly after pouring the boiling water in the pan below the muffin tin should create enough steam throughout the oven for the puto to cook properly.

    • Hi Leo!
      The directions as written will steam up the oven. So you preheat the oven to 300F, then when you put the puto in the oven, you put a pan of boiling water in the oven at the same time. This will create steam in the oven as the puto bakes. Does that make sense?

  2. Are you sure its rice flour?and 400 ml of coconut milk?i think 400ml of coconut milk is too much for 1 1/2 cup of rice flour.So upset just waste all my ingredients…turn out to be a horrible puto ever….

    • Oh no, Ana, I’m so sorry this didn’t work for you. Did you use regular rice flour and not glutinous? And did you bake it as written or steam it?
      I haven’t made these in a while, so I’ll try the recipe again and see if it’s still working for me.

    • Yes, Ana I believe 400 ml coconut milk is way too much too… After steaming it it was more like soft soggy – here we call it as ‘kuih’ texture.

        • Sorry for late reply.

          First time baked in oven as instructed- but it was still wet – so extended the baking time few times. Overbaked them till became biscuits instead. My mistake. But these are tasty and very aromatic biscuits. I did enjoy them.

          Second time – tried steaming in traditional way- turned out soft soggy

          Do know how much coconut milk to use if steamed in traditional way?

          • Thanks so much for taking the time to reply! It helps give me an idea of what’s going on. I’m going to be re-trying this recipe again soon as I haven’t made these in a while and see if I can figure out the problems some people are having. I got a new oven, so maybe with a better oven I’ll also have trouble! The recipe I adapted this from used 2 cups rice flour to 2 cups coconut milk and steamed them, so that may work for you. Thank you for commenting!

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