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April 16, 2008

Puto (Steamed Rice Muffins): White, Purple Yam, And Pandan

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Puto
Puto

Several of my readers emailed me or left comments requesting for puto recipes. The last time I made white puto was either a year ago (or maybe 4 months ago?). I made pandan flavored puto just once two years ago. Nobody including me liked the pandan and never made them again.

Today I made both puti and ube but not the pandan flavor. The white puto is the recipe that's widely available online which I made with less sugar, and the ube is adapted from Gene Gonzalez's Little Kakanin Book. I had to make several adjustments because different brands of ube powder have different results. One brand was way too sticky which I suspect has rice flour in it so I threw the package away. I'm happy with the ALTA brand I used today with the consistency, color, and natural ube flavor.

Puto Cups

I aways line my puto cups with round pieces of banana leaves which I pre-cut and store in airtight bags in the freezer. I thaw them in very hot tap water before using. If using banana leaves line the puto cups and stack the cups pressing slightly to prevent the leaves from springing up specially if the leaves are a bit mature and therefore thicker.

Puto Puti

Puto Puti

2 cups rice flour
1 tablespoon baking powder
¾ cups sugar
a pinch of salt
2 cups coconut milk
2 tablespoons water
1 tablespoon anise extract, optional
  • Blend flour, sugar, salt, and baking powder. Add milk and water, and anise extract, if using, mix until smooth. Fill prepared cups 2/3 full and steam in rapidly boiling water for 20 minutes. Serve hot with butter or shredded fresh coconut.
Puto Ube

Puto Ube

½ cup ube powder
1 cup all-purpose flour
1½ tablespoons baking powder
½ cup sugar
1¾ cups fresh milk or coconut milk
  • Mix flours, sugar, and baking powder. Add milk and mix until smooth. Fill prepared puto cups 2/3 full. Steam in rapidly boiling water for 20 -25 mintes. Serve hot with butter.


Puto Pandan

Puto Pandan

1 cup cake flour, sifted
½ cup sugar
1 tablespoon baking powder
1 - 2 pandan leaves, cut into 1-inch pieces
1 cup + 1 tablespoon water
grated cheese, optional
  • Blend water and pandan leaves in a blender. Strain through a coffee filter. Measure pandan water to 1 cup.
  • Mix cake flour, sugar, and baking powder, add pandan water and stir until smooth.
  • Fill prepared cups ½ full. Top with grated cheese, if desired. Steam in rapidly boiling water for 10 minutes.

109 comments:

Ruy said...

Beautiful. I think your home made puto would be great with dinuguan. I'll be going back to this recipe.

Ruy said...

Ok, maybe not the ube puto.
Ube and dinuguan just doesn't seem right.

Sidney said...

One of the culinary discoveries I did in the Philippines!
Another favorite !

Marvin said...

Wonderful oggi! I have always been very hesitant in attempting to bake anything Filipino--I'm not a very good baker. But these looks so good and so easy. Does steaming count as baking? ;p

oggi said...

Ruy, ube puto with dinuguan, why not, they might be good together.:)

Sidney, Filipino puto are the best!

Marvin, for an easier puto making, skip the banana leaves and just oil the cups before filling.
You don't have to be a good baker to make excellent puto.:)

tipidmeals said...

oh wow. the colors are just fantastic. i bet they taste excellent too :-)

oggi said...

tipidmeals thanks! Yes the ube and white do taste excellent.:)

anne said...

ei what if am using the bisquick baking mix,how much ube powder should i put?tenks...

oggi said...

Anne, I have not made ube puto with bisquick. You could perhaps substitute a little less than ½ cup ube powder for 1½ cups of bisquick. Let me know how it turns out.:)

Ashley said...

Hello!
Thanks so much for posting a puto recipe online!
I've been searching a long time for a good puto recipe, and this one has a few different ingredients that I think would make this recipe a lot better!

But I'm wondering, the T stands for teaspoon, right? Because a tablespoon of baking powder just seems really odd...

Thank you~~

Jcka Brightwell said...

Hello!! My name is Jcka from Lake Stvens,WA. Just copied your Rice Puto recipe. Been making/steaming puto made from Bisquick--thought to upgrade my puto. Benn loning the rice puto taste- Thank you so much for sharing your recipe with us. God Bless and keep on cooking...take care--

oggi said...

Ashley, sorry for the very late response.
Yes, T is tablespoon. Most recipes for puto has 3 or more teaspoons for the same amount of rice flour, I guess 1 T is just about right.:)

Jcka, thanks and you are welcome.:)

Anonymous said...

I have read one of the recipes posted online with a photo and the purple color of the supposed to be finished product came out to be green, this is by using the fresh purple yam...will the powder turn green???

oggi said...

Anonymous, I don't believe puto will turn green using either powdered or fresh/frozen ube because the recipe has only rice or all purpose flour, water and baking powder. The only possible thing I could think of that will result in a green muffin is to mix it with something yellow, say eggs? I'm imagining it will look cool though but it won't be purple yam anymore.:-)

Anonymous said...

I'm so thankful I've found your recipe in puto with other variations, I would love to try this at home as first timer mom am sure my husband would love it so much, I've been looking this recipe for so long and thank God your my angel, anyway this is my first time I wrote a comment....thank you so much for this recipe..

Anonymous said...

hi, i was just wondering if you use sweet rice flour or just regular rice four. i've been looking for a good puto recipe and i have a good feeling about your recipe.

oggi said...

Anonymous, regular rice flour. Hope the putos turn out good.:)

Anonymous said...

hello...i try your puto recipe at home my family love it also my friends...am just wondering in making white puto, is it important to use rice flour only or all purpose flour will do?i try all purpose flour but the texture of white puto is like sapin sapin...whats the difference in rice flour to a all purpose flour...will do they differ in texture and the taste?i haven't tried rice flour...

Anonymous said...

i just wanna say thank you so much for the recipe in puto...i tried it at home and my friends love it...am hoping for the reply of my follow up questions there late regarding,all purpose flour and rice flour...

oggi said...

Anonymous, the difference between rice flour and all-purpose (wheat) flour is gluten, rice does not have gluten. As for the flavor, I have not compared them, although the AP flour has a softer more delicate texture than rice flour when the cakes are steamed, which is puzzling because gluten makes bread chewier when baked...I prefer the flavor and texture of the steamed rice flour puto.

I can only guess the reason the puto using wheat flour had the texture of sapin-sapin is too much liquid or not enough baking powder but I'm not a hundred percent sure.:)

Anonymous said...

hi,oggie its me again ms. anonymous first time mom...i love cooking that's why i love your blog, i learned so much about this recipe in puto,i try the ube flavor puto and it taste good even the pandan but i never tried using fresh leaves instead of pandan syrup flavoring as well as the ube instead of using ube powder i used syrup flavoring also..i keep on looking for that ube powder but its not available here in our place in manila....still the the taste good...but the the other one the white puto i failed, i used rice flour but the texture are not so good compare to the ube and pandan which is i used AP flour and cake flour..i follow your proportion in liquid to dry ing. in white puto and the rice flour also but still i failed...is there any of the ingredients do i need to adjust?

Anonymous said...

Where can I purchase those plastic bowls you used to mold the puto...those are awesome!

scribbler said...

ayan sa wakas nakahanap din ako ng puto recipe using rice flour. THe best to. Thanks for sharing.

oggi said...

Scribbler, thanks for visiting. Hope your puto turns out good:)

Anonymous said...

hi! thank u very much for sharing your puto recipes. I finally got the rice puto right - thanks to your recipe! Is it possible for me to use rice flour in the ube puto recipe instead of all purpose flour? And if yes, what would be the measurement for the rice flour and ube powder. Thanks again!

Lisa

oggi said...

Lisa, yes you may substitute rice flour but just eyeball the mixture. It shouldn't be too runny nor too thick. Start with 1 cup rice flour then add more if it's too thin.
Thanks for visiting.:)

Anonymous said...

Hi Oggi. Thank you very very much for your advice! Yes, I did keep an eye on the batter consistency and I finally came up with an excellent ube puto which was moist and cakey. I think I may just have to add a tad bit of purple food coloring to get a perfect ube puto. I have been trying to make the perfect puto for years now and I really need to thank you for this success. Please continue to share your expertise and knowledge with us.

Anonymous said...

Hi Oggi. Thank you very very much for your advice! Yes, I did keep an eye on the batter consistency and I finally came up with an excellent ube puto which was moist and cakey. I think I may just have to add a tad bit of purple food coloring to get a perfect ube puto. I have been trying to make the perfect puto for years now and I really need to thank you for this success. Please continue to share your expertise and knowledge with us.

Lisa from the UK

Trisha said...

Hi! Just to let you know I used this recipe and they made really good puto! I just wish banana leaves are readily available where I'm in. Anyway... thanks for the easy recipe!

Anonymous said...

hi thanks for the recipe.at last i found it.but what do you mean 1T baking powder and 1T WATER .

oggi said...

Lisa, I'm happy your puto turned out good.:)

Trisha, you are welcome.:)

Anonymous, T means tablespoon, C is cup, and t is teaspoon. I got several inquiries about it and I am now writing the whole words for these measurements.:)

Anonymous said...

thank you for answering my inquiries about T

Anonymous said...

I went philippines last month and i ate a lot of goldilocks puto with ube and i realy enjoy the taste how delicious the puto,and now where back home,how i realy missed the puto so i search in internet and i fount it here.Thanks men for your yummy recipe.

Anonymous said...

I just tried making puto for the very first time. Unfortuantely, I used I different recipe that I found long time ago (Sorry =( I really wish I saw this site before I tried it). Well, it didn't turn out too good at all. How do you steam the puto without having a steamer? Thank you for any help. I'm determined to make it right and will definitely use this recipe next time. =)

oggi said...

Anonymous@7/16, you are welcome and enjoy the puto.:)

Anonymous@7/17, I also use a large wok with a domed lid and I place the puto bowls on a perforated pizza pan. They work perfectly for both puto and siopao.

Anonymous said...

Hi!
Thank's for sharing your recipe,I would like to share w/you my recepi of ube roll dont use the ube powder you can buy a real mashed ube and still use your pumkin roll recepi I've done it already it comes out perfect.

janis said...

thanks for sharing this recipe!
posted an entry in my blog using your recipe. perfect!

Anonymous said...

where can i buy the puto molds?

Anonymous said...

On your Puto Puti recipe...when you said 1 T water- does it mean 2 tablespoon of water?

Anonymous said...

I mean when you put 2 T water on your Puto Puti recipe - does it mean 2 tablespoon of water?

Char said...

Hi, I was wondering how to make this if you don't have a steamer? I have a rice cooker, but it doesn't come with the steamer attachment. What would you suggest?

oggi said...

A@7/23, thanks. I'll try that next time.:)

Janis, glad it turned out perfect.:)

A@9/17, I bought the molds from our local Filipino grocery

A&29, T means tablespoon

Char, you can use a perforated pizza pan on top of a wok with a domed lid. Or if you have a Dutch oven and a rack that will fit inside, that will also work.

Anonymous said...

ohmygosh , this makes me really hungry. YUMMMMY!!

Marisunnychan said...

Hi! I am a filipina who has been living in Valencia (Spain) for ages and I am now starting to cook pinoy food! so salamat for the puto recipe! it seems easy so I hope to make them! Just one question if I want to make them using banana leaves how do I fold them so they will contain the mix well, do you put them in the cups and then pour the mix and steam?
Thanks again! Your blog is great!

oggi said...

Mari, thanks and sorry for the late reply.:)

Yes, you put the cut leaves on the cups, press, then stack them for at least half an hour so they will stay put, then fill the cups with the mixture.

If you are using very young, soft, and pliant leaves, which are impossible to get here in the USA, this step would be unnecessary.

Anonymous said...

Thank you so much!!!
Since I left Philippines for about 28 years, I've missed a lot of yummy desserts:-) And nobody can do such a wonderful rice cakes like us "The Filipinos":-))

cherry said...

Hi, I tried making Puto w/ AP flour, yaks, I threw them
all in the garbage . . is it because I did not mix it smoothly? Can we use electric mixer and how many minutes do I have to mix them?

oggi said...

Cherry, for the white puto rice flour is the best, the ube has AP flour but you can use half AP and half rice flour. Pure rice flour somehow does not work well in the ube puto.

I mix puto by hand, never with an electric mixer because it's a very small and easy to mix recipe.

Anonymous said...

wow! heavent sent hi oggie i been looking for recipe for this rice puto for long time but and keep asking for a recipe to someone knows it but they wont give it away... my mom use to make it when i was so little a real rice puto before the rice flour even exixt on the market since my mom cant remember anymore i have to way to ask... i will try this recipe this week im excited to it.... rice puto hmmmmmmm thanks a bunch.....

oggi said...

A, hope they turn out yummy.:)

Anonymous said...

Thanks for this detailed recipe.. I forgot the preparation for this.It was been a years I made home-made rice puto taught by my mom ( I was in 13 years old I think). I miss the home-made rice puto of her..Rice puto is perfect with dinuguan..ohh la la my mouth starts to watering now ha,ha,ha. I am going to make it today the rice puto home-made made from CA lol. I hope it will turn good. hope it will shows smiles on it :D I like something little crack of smile once it is done hehhee.

oggi said...

A, hope they turn out yummy.:)

Sasha said...

Hi Oggi, Like so many, I have been looking for a good recipe for Puto. If I cannot find any Puto cups, is it possible to use small glass prep bowls? Also, can I make these without the banana leaves? Thanks again for posting your recipe, I'm really excited to try it out!!
SB

oggi said...

Sasha, I think glass bowls will do but grease them well. Also, lining with banana leaves is optional.:)

Anonymous said...

Hi oggi! My kids allergic to wheat so been looking for kakanin that are gluten free. Thanks for this puto recipe. The pictures look yummy. Hope i can do your puto recipe just right. More power!

Anonymous said...

Just hope someone would want to try a puto mocha flavor and chocolate flavor hows that???

oggi said...

Anonymous, I can do that!:p

Thanks, it's a great idea.

Anonymous said...

could smeone please post a video, comment, or article on how to steam the puto? i love the bisquick kid, and i can only find recipies where u stea them at the end, please help, thanks!

Anonymous said...

Hi,

Finally, was able to see a good recipe...just wondering is it better to use coconut milk instead of normal milk? and how about the anise extract? does it really give a different taste on the puto? co'z i don't have it...will i still be able to get pretty much the same result?

oggi said...

Anonymous @07/15/2010,

Coconut milk gives a distinct Filipino flavor but you can use milk or plain water. Here is another recipe without coconut milk. This is the more traditional puto I know than the one with coconut milk.

Anise is just an option.

Hope that helps and let me know which one you prefer.:)

Anonymous said...

hello

i tried this recipe to the dot, however, the consistency is not what i expected. i was looking forward to fluffy puto but i got a crumbly result. any tips?

Murasaki Shikibu said...

Is T, teaspoon or tablespoon?

oggi said...

Murasaki, T is tablespoon. I've already rewritten the recipes because a lot of my readers have been asking the same thing.:)

Anonymous said...

fuzzy said ....

I would try this recipe i do like the color
ful of ur puto an i try to add some recipe for
this that make more delicious an i let u know
how it turn out

Anonymous said...

Hi Oggie,
I'm originally from Guam and we have a coconut alcohol or beer recipe but I can't find a very good one online. Do you have a similar filipino version? Really want to make these! Thanks!

oggi said...

Hi A@11/2/10,

I've read about the coconut toddy (tuba?) puto called Cebu torta.

Is this Torta recipe the one you are looking for? Let me know how it turns out.

I'd love to have one of those coconut alcohol if only to make this kind of puto.:)

Anonymous said...

Oggi,

This is a great tasting recipe. However, my Puto crambles. Why?

oggi said...

Anon @11/18/10,

Which one, the white? I can't tell why. I have used this formula many times without any problems but will make it again in the next few days.

elaine said...

I LOVE YOU!! I've been looking for the "real" puto recipe--with the rice flour. Everyone keeps giving me the Bisquick recipe or the oone with AP flour. Rice flour is the real way to do puto. I cannot thank you enough! I followed the recipe and made them today and they were perfect! My Greek-Filipino son loves it. I was wondering, what do you think of adding food coloring to the white puto? I was thinking of using red or green for Christmas? What would you recommend? Thank you again!

oggi said...

Elaine, I'm glad the recipe worked great. What a neat idea to add red and green food dye. For the green you can probably use the buco-pandan for both flavor and color. I would prefer the red ones plain without any flavoring.:)

elaine said...

Me again!
How about cheese? What would you recommend with rice flour-made puto?

oggi said...

I use regular or sharp cheddar; or you can use kesong puti if you can find or are willing to make some.;p

Anonymous said...

Hi Oggi,
Love your puto recipe but what i missed is the MANAPLA PUTO from Negros Occidental. They are shinny all around (not sticky) and very spongy. Do you have a recipe for that? I would appreciate it if you can post it on your site. Thanks!

oggi said...

Oh, I have been searching for puto Manapla recipe for 4 years now but so far have been unsuccessful. These were my absolute favorite back in the Philippines. We used to get them from a house along Reposo Street (now N. Garcia) in Makati. Your description is spot on and now I really really miss them. If you find the recipe first, please email me.:)

Danica said...

Hi, I just want to say that I love you.
I've been trying to find a good puto recipe...my mother doesn't know how to make them but a friend of hers does and I grew tired of asking about getting some or the recipe,
so yes, you are awesome.
:)

Anonymous said...

I was wondering if it needs to cover up with foil since it wasn't mentioned. I appreciate it.

oggi said...

Danica, thanks.:)

Anon, no; it wasn't mentioned because steaming any food always requires a lid. For puto the lid should be slightly domed so as not to touch the puto. Hope that helps.:)

Anonymous said...

can i use glutinous rice flour? yun kasi ang nakuha ko sa gorcery... ann

Anonymous said...

ok lang ba gamitin ang glutinous rice flour instead of rice flour...anung difference kung glutinous rice flour ang gagamitin --- ann

oggi said...

Ann,

No, you can't use glutinous rice flour or you'll end up with something like kalamay. If you have regular rice, soak it in water then grind in blender. The recipe is here. You you have to adjust the liquid though.

AkoCDarna said...

hi. just wondering how many puto were you able to make with the recipe. this is just so i'll know how many cute lalagyan i need to make this ;p thanks

oggi said...

AkoCDarna,
Love your name.:)
I can't remember how many this recipe makes. I would guess about 30, more or less.

Anonymous said...

Been looking for a recipe for this for YEARS since I had some at a party. I didn't know what it was called though so that made it tough! I'm a little nervous about trying to cook with rice flour though since I've read that there are many different kinds. Am I likely to find the right kind at an average grocery store or do I need to go into Chinatown? (I don't know of an area around here that has a large Filipino population so that's probably the only Asian market I'd be able to find.) Does "regular rice flour" always mean the same thing? Thanks! --Tara

oggi said...

@Anonymous
Any Asian store carries rice flour and I've seen Bob's Red Mill brand of rice flour at the baking aisles of regular grocery stores. This puto recipe calls for (regular white) rice flour, not glutinous rice. Make sure the package doesn't say glutinous, sweet, or sticky rice or you'll end up with very sticky puto.

Annapet said...

Thanks, Oggi! I could not find my puto recipe, and I remember you make puto! You saved the day.

Anonymous said...

i love it taste really yummmmmy. tnx for sharing this recipe....mhuwahhhh

RALFAJORA RNPHD said...

RISE & FALL. I followed this recipe. While steaming it was rising nicely. Then it falls. How can i keep it from falling.

Oggi said...

Ralfajora;
I don't really know why and how to correct it. Get another box of baking powder perhaps...also don't peek while they are cooking.

Anonymous said...

hallo oggi!i´m so happy that i came across w/your puto recipe,i`m wishing so long na ma-perfect ko na ang puto and i did it!sarap talaga and it so simple to cook,pati ang husband kong puti maraming nakain,once again thank you....viele grüße!

Murasaki Shikibu said...

Is this normal rice flour or glutinous rice flour? When I use glutinous rice flour, I get Mochi, not Puto. Basically they won't rise properly.

Thanks.

Murasaki Shikibu said...

Sorry - I just read all the comments and you specifically have stated not to use glutinous rice flour. Thank you!

Cooking Blogger said...

Oggi, just a clarification, when you use rice flour, do you have to let it sit for a while? And why don't you use rice flour for ube and pandan puto? Just thought I would ask before I make my own. Thanks

Oggi said...

Cooking Blogger, no need to let it sit. I used rice flour once for ube puto and they weret very heavy and sticky. I've never tried it again with rice flour but might make some though. I have tried pandan with rice flour which tasted better than the flour puto.

Anonymous said...

what brand of baking powder did u use in making the white puto? i tried your recipe today but i didnt get the texture as shown here. it tasted good though, i got the rice flour flavor w/c i am looking for but it is more dense as i expected. how will i get that sponge like texture? pls. advise...thank you.

Oggi said...

Either Rumford or Clabber Girl. Use a newly opened tin of baking powder. Good luck!

Anonymous said...

hello i just want to know what does( A 1/2 cup means).. thank you

Anonymous said...

How many Puto Ube pieces does this recipe make?

C.M.

Happy Mums said...

I follow your recipe and measurement, but my puto didnt puff up... Must be the rice flour i use?

Anonymous said...

hi oggi! your recipe looks so yummy. i'll try this. for the Puto Puti is it ok instead of 2 cups coconut milk, i'l use instead of 2 cups evaporated milk? will the texture change? thank you and more power!

Oggi said...

Yes, why not use evap milk. I'll suggest replacing 2 tablespoons with vegetable or coconut oil. Let me know how the puto turns out.:)

Anonymous said...

Thanks for the rice puto recipe. I tried it a few times already applying your riceputo recipe. The first time was quite successful as far as appearance and taste are concerned. The next few times was not as good as the first time. because the typical cracks on top were no longer there. What could be the reason for this?

Edna Olivas said...

Oggi thanks for sharing w/ your delish recipes ..i would like to try this ..i luv puto !

Anonymous said...

I have been looking for the puto recipe that reminded me of the parties back home, and I have been unsuccessful...until now. The puto pandan recipe (minus the pandan) is THE recipe that could never find. Thank you so much!!!

Vicky Lasmarias said...

Do you have recipe for puto Binan?

Oggi said...

Vicky
Sorry, I don't have the recipe. I've been looking also for many years now. I remember It has a different texture with very close and soft crumb. If you find the recipe let me know.:)

Rocky said...

Violet and white are nice color combination for puto. It looks really nice!

Anonymous said...

how about the sushi puto

Oggi said...

Huh? What's sushi puto?

Darrin Wendland said...

I just cheat and use the White King brand puto mix, can find it here in central California US, I have made chocolate puto by just adding some Nestle Quick to the flower mix, works great. Maybe one day I will make some from scratch, I'm sure they will be better.

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