Puto (Rice Cakes)

This post is for my paternal grandma who recently passed away. She used to make puto for me and my siblings and cousins when we were kids whenever we come for a visit. I realized now how it must have been tedious for her to make a batch of puto or anything really at the time. She lived in farm and didn’t have the conveniences that our modern kitchens now have like blender for one (she had a stone grinder instead) she didn’t even have piped water supply, nor electricity until later in her life but she’s always happy to have us around and always made us something special to eat. Part of the fun in visiting her in the farm before was helping her tend to farm animals and pumping water until clear water comes out of the water pump, she and lolo (grandpa) used to reward us a penny for a batya ( vat) of clean and clear water…

Bye lola, you’ll always be in our hearts!


This is actually the first time I made puto, I was surprised that it’s quite easy to make..


Puto is the equivalent of dinner rolls, it’s usually paired with savory dishes especially <em>dinuguan </em>( pork blood stew)


..but it is also good on its own, slathered with butter while still warm…hmmn..( now, why didn’t I take a picture of that?!)  I want mine with cheese


…burnt puto; my timer didn’t go off and I totally forgot that I was cooking something, but surprise, surprise, when I tasted it, it’s yummy, in fact my family  liked it better too than the actual puto..lol (I had to hide these two for some  photo op) ;P


Pandan puto..I just used pandan essence, so much easier than using real pandan (srewpine) leaves. Puto is best eaten freshly made; it spoils easily esp on hot humid days, you may keep leftovers in the fridge (or freeze them) and reheat in steamer, but personally I find leftover puto doesn’t taste as good.. better make in small quantity so there’ll be no leftovers   

PUTO (Rice Cakes/Muffins)
adapted from Kulinarya A Guidebook to Philippine Cuisine

1 cup rice
1 cup water
1 tablespoon cooked rice
1/2 cup white sugar
1 tablespoon baking powder
oil for brushing pans

cheese, sliced into small pieces; optional (this is not included in the original recipe, I just love cheese,  everything taste better with cheese 😉  )

Wash rice and soak in water for at least 5 hours; add the cooked rice.

Pour the soaked rice in the blender and add some water used for soaking until it reaches the level of the rice. Blend for 1 1/2 minutes only.

Pour into a bowl and add the rest of the ingredients; mix until smooth. Strain mixture into another bowl.
Brush muffin pans with oil then pour about 2 tablespoons of batter into each muffin well.

Place muffin pan in a steamer and steam over high heat for about 15 minutes. Make sure that you don’t open the steamer during the cooking process.

Thanks for your time..happy weekend! 🙂

10 Responses to "Puto (Rice Cakes)"

  1. gracey   August 21, 2012 at 1:11 am

    i’d definitely try this, seem easy peasy! just one thing, the recipe calls for 1 cup water, is this the water i use to soak the rice? thanks!

    • Olive   August 23, 2012 at 5:59 pm

      Hi Gracey!:)
      Yes, that water is for soaking the rice before you grind it. Thanks for dropping by!

  2. Karen   November 8, 2011 at 9:12 pm

    what happens if you dont have a muffin pan. i have a steamer but its not wide enough for a muffin pan either. is there something else we can use like small metal bowls?

    • Olive   November 8, 2011 at 9:35 pm

      @Karen- Yes, of course you may use those, even ceramic or any small hard plastic cups, no need to buy a bigger steamer or mini muffin pans 🙂

  3. jo   October 15, 2010 at 6:50 pm

    Hi Olive,
    I’ve been looking for a puto recipe and this looks easy. Did you use regular rice or was it glutinous rice ?

    • Olive   October 16, 2010 at 6:13 am

      Hi Jo,
      just regular rice 🙂

  4. Ram   October 1, 2010 at 1:15 pm

    Do you know what the rice does for the Puto? Thanks.

    • Olive   October 2, 2010 at 8:46 am

      Hi Ram!

      I’m sorry but I’ve no idea, I was wondering about it myself too but since it was my first time to make puto, I just followed the recipe, it wasn’t explained in the book either..but I’ve made puto again without adding cooked rice and didn’t notice any difference in taste or texture.. thank you 🙂

      I’ll make an update once I found the answer 🙂

  5. Joy   September 6, 2010 at 8:36 pm

    Great recipe. I love puto and I only had the opportunity to make it a couple of times.

  6. MaryMoh   September 4, 2010 at 3:46 am

    These look very moist and delicious. Thanks very much for sharing.


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