This modern recipe of Filipino steamed rice cake is an easier and faster take on this traditional snack. Not too sweet, enjoyably squishy, and faintly eggy with soft vanilla notes. This recipe only takes 30 minutes and its the perfect on the go bite! So simple, so yummy.
Happy mid June!
Hey friend welcome back, I hope you’ve been succeeding in your June goals. I consider making this recipe for nights with any Asian cuisine, and I always make it as a post chicken adobo snack. When I first made puto, I was surprised how similar it was to the store bought products. However, it wasn’t consistently cooked through because I have no steamer.
To shorten the cook time, I switched to baking the puto in a mini muffin tray which yielded a preferable result. Ultra spongy but confidently cooked through with a golden brown edge. Slightly sweet, with a great chew; puto modernized.
Detailed Directions
- Preheat oven to 375°: Put the mini muffin tray in at this time.
- In a large bowl, whisk all dry ingredients. In this recipe, there is no rice.
- Whisk in all wet ingredients. You can do this in a separate vessel or make a well in the dry ingredients and mix in the wet ingredients.
- Pour the puto mix into a mini muffin tray and bake for 15-20 minutes. Enjoy! Puto will slight puff up in the oven and edges will turn golden brown. If using a regular sized muffin tray, bake for 30 minutes and prod middle for doneness.
Helpful tools
Stainless steel whisks https://amzn.to/3FOSVAo
12 cup muffin pan https://amzn.to/3STDyJT
Stainless steel bowl https://amzn.to/45p0GHM
Baked puto
Recipe by
Servings
makes 12
Prep time
10 min
Cooking time
20 min
Calories
95 per puto
This baked version of Filipino rice cake comes together in just 30 minutes! Simply mix and bake to have yourself a spongy, tasty, yummy snack.
Ingredients
- 1 cup all purpose flour
- ½ cup white sugar
- 2 teaspoon baking powder
- ½ cup milk
- 1 egg
- 1⁄4 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (or butter)
- 1 teaspoon honey
Directions
- Preheat oven to 375°
- In a large bowl, whisk all dry ingredients.
- Whisk in all wet ingredients.
- Pour the puto mix into a mini muffin tray and bake for 15-20 minutes. Let cool for 10 minutes. Enjoy!
Notes
It would be wise to preheat your muffin tray and moisten it will oil before pouring in the puto mix.
Almond extract or your preferred extract as an alternative to this recipe would be yummy.
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Helpful tools
Stainless steel whisks https://amzn.to/3FOSVAo
12 cup muffin pan https://amzn.to/3STDyJT
Stainless steel bowl https://amzn.to/45p0GHM
Let Conrad Cook 
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