May 9, 2010


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The puto recipe in the KULINARYA guidebook is slightly different from the more popular recipes. It doesn't have coconut milk but has instead cooked rice added to the soaked rice. Using uncooked rice makes the recipe a bit involved with an added step of straining the blended mixture in a cheesecloth or fine sieve. The procedure uses greased plastic wrap to line muffin cups which is also time consuming.

The flavor of simple plain rice and sugar is very good and I really like it but I am not going to use raw rice and plastic wrap again. I prefer the easier to use rice flour and my puto molds lined with banana leaves.

adapted from from KULINARYA: A Guidebook to Philippine Cuisine
1 cup rice
1 cup water
1 tablespoon cooked rice
½ cup sugar
1 tablespoon baking powder
plastic wrap
oil for brushing plastic wrap
  • Wash rice and soak in water for at least 5 hours. Add the cooked rice. Put the rice in a blender. Add enough soaking water to reach the level of rice. Blend for 1½ minutes.
  • Pour the blended rice into a bowl and add the rest of the water, sugar, and baking powder. Mix until smooth. Using cheesecloth or a very fine sieve, strain the mixture into another bowl.
  • Brush the plastic wrap with oil, line each well of muffin pan or 1¾ inch puto molds. Trim the wrap so that each one fits snugly into each well or mold. Pour 2 tablespoon of the mixture into each well or mold. Steam on high heat for 15 minutes, undisturbed.
  • Remove muffin pan or molds from steamer and let cool. When cooled, pull up each puto using the plastic wrap, discard plastic. Serve with butter or grated coconut.
  • For puto pandan: Wash 6 pandan leaves, cut into 1 inch pieces, mix with the water, and blend. Strain and use the water to soak the rice. Add a drop of green food dye if desired.


Joy said...

I have never heard this version. That is a nice way to make it without coconut milk.

Anonymous said...

I love the bright green of your puto pandan - so spring-like and happy!

Juliana said...

Oh! I never had these...they look so pretty and tasty...nice photo, love the colors :-)

Oggi said...

LJM, thanks.:)

Joy, I was surprised that I love this version without coconut milk and its fragrant "rice aroma" too.:)

Midge, thanks. I was worried because I accidentally added too much green food dye.:)

Juliana, thanks.:)

yoj said...

what kind of rice? is it rice flour or regular rice?

Oggi said...

Yoj, regular rice.

Anonymous said...

Do you have to drain the rice before draining?

Oggi said...

A, if you want to. I just use a slotted spoon.

Anonymous said...

Thanks (: I meant "do you have to drain the rice before blending" sorry! Hahah thanks for this recipe!

Anonymous said...

Hi Oggi,

Do you have to wait for 5 hrs to soak the rice if you are using rice flour?


Oggi said...

No need to soak, just mix with water but I can't give the exact measurements. Here is another recipe but you have to make adjustments as this one has coconut milk. Hope that helps.

Anonymous said...

what kind of plastic wrap do i have to use? i have no idea.thanks

Oggi said...


I wasn't too happy with using plastic wrap but if you want to try, Saran would be the best.

Anonymous said...

I have been steaming for more the 15 minutes & it's sticky on top...what did I do wrong??

Oggi said...

Anonymous 1/1/13
I have no idea why.:(

shyller said...

Hi im just wondering what kind of plastic wrap is to be used? Thanks

Oggi said...

Saran Wrap is best.

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