Puto

Puto Recipe - Traditional Filipino Rice Cake with Coconut Milk and Anise Seeds

Region / culture: Philippines | Servings: 12

Introduction

Puto is a traditional Filipino steamed rice cake that is commonly enjoyed as a snack or dessert. It is a popular dish during special occasions and celebrations in the Philippines. This soft and fluffy rice cake is often topped with grated coconut or butter, adding a delicious flavor to the already sweet treat.

History

Puto has been a staple in Filipino cuisine for centuries. The recipe has been passed down through generations, with each family adding their own unique twist to the dish. Originally made with rice flour, coconut milk, and sugar, puto has evolved over time to include various flavors and toppings.

Ingredients

2 cups of rice flour
0.5 tsp of salt
3 tsp of baking powder
2 cups of coconut milk
1 cup of white sugar
1 tsp of anise seeds (optional)
1 cup of grated coconut (or coconut flakes)

How to prepare

Sift the first four ingredients together.
In a mixing bowl, add coconut milk to the sifted ingredients and blend well to make a smooth mixture.
Add anise seeds and mix thoroughly.
Fill greased muffin pans 0.67 full.
Cook in a steamer for 30 minutes.
Test for doneness by inserting a toothpick or cake tester in the center. Muffins are done when it comes out clean.
Serve hot, topped with grated coconut or butter.

Variations

Add ube (purple yam) or pandan flavoring for a colorful twist.
Top with cheese for a savory-sweet combination.
Use different toppings such as salted egg or leche flan.

Cooking Tips & Tricks

Make sure to sift the dry ingredients together to ensure a smooth and lump-free batter.

- Adding anise seeds is optional, but it adds a subtle licorice flavor to the puto.

- Grease the muffin pans well to prevent the puto from sticking.

- Test for doneness by inserting a toothpick or cake tester in the center. The puto is done when it comes out clean.

Serving Suggestions

Puto can be enjoyed on its own as a snack or dessert. It is often served with grated coconut or butter on top for added flavor.

Cooking Techniques

Steaming is the traditional method of cooking puto, but it can also be baked in the oven for a different texture.

Ingredient Substitutions

You can use all-purpose flour instead of rice flour if needed.

- Almond milk can be used as a substitute for coconut milk for a dairy-free option.

Make Ahead Tips

Puto can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve puto on a banana leaf for a traditional touch, or arrange them on a platter with colorful toppings for a festive look.

Pairing Recommendations

Puto pairs well with hot tea or coffee for a delightful snack.

Storage and Reheating Instructions

Store leftover puto in an airtight container in the refrigerator for up to a week. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of puto contains approximately 180 calories.

Carbohydrates

Each serving of puto contains approximately 25 grams of carbohydrates.

Fats

Each serving of puto contains approximately 8 grams of fats.

Proteins

Each serving of puto contains approximately 2 grams of proteins.

Vitamins and minerals

Puto is not a significant source of essential vitamins and minerals.

Alergens

Puto contains coconut milk and coconut flakes, which may be allergens for some individuals.

Summary

Puto is a delicious Filipino rice cake that is relatively low in protein but higher in carbohydrates and fats. It is a sweet treat that is best enjoyed in moderation.

Summary

Puto is a beloved Filipino rice cake that is easy to make and delicious to eat. With its soft and fluffy texture, sweet flavor, and versatile toppings, puto is a treat that can be enjoyed on any occasion.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was known for her delicious Filipino dishes, and I always looked forward to our cooking sessions together.

As we chatted and sipped on our cups of steaming hot tea, Maria suddenly got up and rummaged through her collection of recipe cards. She then pulled out a worn and stained piece of paper and handed it to me with a mischievous twinkle in her eye.

"This, my dear friend, is the recipe for the most delectable puto you will ever taste," Maria exclaimed.

I looked at the recipe with curiosity. Puto was a traditional Filipino steamed rice cake that I had always enjoyed eating but had never attempted to make myself. The recipe seemed simple enough, with just a few basic ingredients like rice flour, sugar, and coconut milk. Maria assured me that it was easy to make, and I decided to give it a try.

With Maria's guidance, I carefully measured out the ingredients and mixed them together in a large bowl. The batter was smooth and creamy, with a hint of sweetness from the sugar. Maria showed me how to properly grease the molds and pour the batter in, ensuring that each puto would turn out perfectly fluffy and moist.

As we waited for the puto to steam, the kitchen filled with the warm and comforting aroma of coconut milk and rice flour. Maria regaled me with stories of her own grandmother, who had taught her the art of Filipino cooking when she was just a young girl. I listened intently, savoring both the delicious smells and the rich heritage behind this simple rice cake.

When the puto was finally ready, we eagerly opened the steamer and marveled at the sight of the perfectly cooked cakes. They were soft and delicate, with a light golden hue and a slight sweetness that was irresistible. Maria handed me a piece, still warm from the steamer, and I took a bite, savoring the familiar flavors of coconut and rice.

From that day on, puto became a regular treat in my kitchen. I would make it for special occasions, like birthdays and holidays, or simply as a sweet snack to enjoy with my afternoon tea. Each time I made it, I would think of Maria and our shared love for Filipino cuisine, and the memories we had created together in her cozy kitchen.

Over the years, I have experimented with different variations of the recipe, adding my own twist with ingredients like cheese, pandan extract, or ube. But no matter how I choose to make it, the essence of puto remains the same – a simple yet delicious rice cake that brings joy and comfort to those who taste it.

As I sit here now, reminiscing about that fateful day in Maria's kitchen, I can't help but feel grateful for the gift of this recipe. It not only taught me how to make a delicious Filipino dessert but also brought me closer to my dear friend and the rich culinary heritage of my culture.

And so, whenever I make a batch of puto, I do it with love and gratitude, knowing that each bite is a taste of tradition and friendship that will never fade.