20 Fluffy Rice Puto Delicious Recipes

Get ready to indulge in a world of fluffy, delicious, and visually stunning rice puto recipes! Rice puto, a popular Filipino snack, has evolved over time, with creative twists and flavors that will delight your taste buds. From classic white rice puto to innovative flavor combinations like ube, pandan, and coconut milk, we’ve got you covered with our top 20 picks.

In this article, we’ll take you on a culinary journey through the Philippines’ most beloved snack, featuring mouthwatering recipes that are sure to satisfy your cravings. Whether you’re a rice puto enthusiast or just looking for a new twist on an old favorite, we’ve got something for everyone.

Stay tuned as we dive into the wonderful world of rice puto and explore the amazing flavors and textures that make this snack so special!

Classic White Rice Puto

Classic White Rice Puto
Puto is a popular Filipino rice cake that’s soft, fluffy, and utterly delicious. This classic white rice puto recipe yields a batch of tender and flavorful treats perfect for snacks or as accompaniments to your favorite dishes.

Ingredients:

– 2 cups cooked white rice (preferably day-old)
– 1/2 cup sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup coconut milk or evaporated milk
– Vegetable oil for greasing

Instructions:

1. Preheat oven to 350°F (180°C). Grease a non-stick pan or muffin tin with vegetable oil.
2. In a large bowl, combine cooked rice, sugar, flour, salt, and baking powder. Mix well until combined.
3. Add coconut milk or evaporated milk and mix until the batter is smooth and free of lumps.
4. Pour the batter into the prepared pan or muffin tin, filling about 2/3 full.
5. Bake for 20-25 minutes or until the puto are lightly browned on top and cooked through.

Cooking Time: 20-25 minutes

Ube Rice Puto

Ube Rice Puto
Puto is a classic Filipino snack made with rice flour and often flavored with ube (purple yam). This recipe gives the traditional puto a twist by adding sweet and nutty ube flavor to the rice mixture, creating a delicious and Instagram-worthy treat.

Ingredients:

– 1 cup cooked white rice
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup ube halaya (purple yam jam)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg, beaten
– Vegetable oil for brushing

Instructions:

1. Preheat oven to 375°F (190°C). Grease a mini muffin tin with vegetable oil.
2. In a bowl, combine cooked rice, flour, sugar, ube halaya, salt, and baking powder. Mix well.
3. Add the beaten egg and mix until a dough forms.
4. Divide the dough into small portions and shape each portion into a ball. Flatten slightly to fit the muffin tin.
5. Place the puto in the prepared mini muffin tin and brush with vegetable oil.
6. Bake for 15-20 minutes or until golden brown.

Cooking Time: 15-20 minutes

Pandan Rice Pto

Pandan Rice Pto
This pandan rice pudding is a popular Southeast Asian dessert that combines the nutty flavor of pandan with the creamy richness of coconut milk. This simple recipe yields a smooth and comforting treat perfect for any occasion.

Ingredients:

– 1 cup cooked white rice
– 2 cups coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon pandan extract (or 1-2 leaves of fresh pandan)
– 1 tablespoon unsalted butter

Instructions:

1. In a medium saucepan, combine rice, coconut milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
2. Reduce heat to low and simmer for 10-12 minutes or until the pudding has thickened slightly.
3. Remove from heat and stir in pandan extract (or pandan leaves). Let it steep for at least 30 minutes to allow the flavors to meld.
4. Stir in butter until melted and smooth.
5. Serve warm or chilled, garnished with toasted coconut flakes or chopped nuts if desired.

Cooking Time: 20-25 minutes

Cheese-Topped Rice Puto

Cheese-Topped Rice Puto
Puto is a traditional Filipino steamed rice cake that’s perfect for snacks or desserts. Elevate the classic recipe with melted cheese and enjoy a delightful treat.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1/2 cup grated cheddar cheese (or preferred cheese)
– Freshly ground black pepper, to taste

Instructions:

1. Rinse the rice and combine with water, salt, and vegetable oil in a medium saucepan.
2. Cook over medium heat until the rice is tender and fluffy.
3. Remove from heat, fluff with a fork, and let cool slightly.
4. Shape into small balls or molds (about 1 inch in diameter).
5. Place the puto on a steamer lined with parchment paper, leaving some space between each piece.
6. Steam over boiling water for 15-20 minutes or until cooked through.
7. Top each puto with grated cheese and sprinkle with black pepper.
8. Serve warm and enjoy!

Cooking Time: 30-40 minutes (including prep time)

Coconut Milk Rice Puto

Coconut Milk Rice Puto
Puto is a traditional Filipino steamed rice cake that’s often served as a snack or dessert. This recipe adds a creamy twist by incorporating coconut milk, giving the puto a rich and velvety texture.

Ingredients:

– 1 cup uncooked glutinous rice
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 cup coconut milk
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil

Instructions:

1. Rinse the rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine it with sugar, salt, and coconut milk in a large bowl. Mix well until the rice is evenly coated.
3. Heat the vegetable oil in a steamer basket over boiling water.
4. Pour the rice mixture into the steamed basket and cover with a lid.
5. Steam for 20-25 minutes or until the puto is cooked and fluffy.

Cooking Time: 20-25 minutes

Chocolate Rice Puto

Chocolate Rice Puto
Elevate your snack game with this rich and indulgent treat! This chocolatey twist on the classic Filipino puto (steamed cake) combines the comfort of rice flour with the decadence of dark chocolate.

Ingredients:

– 1 cup cooked Japanese-style short-grain rice
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Powdered sugar for dusting (optional)

Instructions:

1. Preheat steamer to high heat.
2. In a mixing bowl, combine cooked rice, flour, sugar, and melted butter. Mix until smooth.
3. Beat in eggs and vanilla extract until well combined.
4. Melt chocolate chips in the microwave or over low heat. Fold into the rice mixture until fully incorporated.
5. Pour batter into greased molds (pudding cups or small ramekins work well).
6. Steam for 12-15 minutes, or until a toothpick inserted comes out clean.
7. Dust with powdered sugar (optional). Serve warm and enjoy!

Cooking Time: 12-15 minutes

Matcha Green Tea Rice Puto

Matcha Green Tea Rice Puto
Experience the unique flavors of Japan and the Philippines with this Matcha Green Tea Rice Puto recipe. These soft, fluffy cakes are infused with the subtle bitterness of matcha green tea and a hint of sweetness.

Ingredients:

– 1 cup Japanese short-grain rice flour
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon matcha powder
– 1/2 cup whole milk, lukewarm
– 1 large egg, beaten
– Vegetable oil for greasing

Instructions:

1. Preheat the steamer.
2. In a bowl, combine rice flour, all-purpose flour, sugar, and salt.
3. Add matcha powder and whisk until well combined.
4. Pour in lukewarm milk and mix until a smooth batter forms.
5. Beat in the egg until fully incorporated.
6. Grease a puto mold or small cups with vegetable oil.
7. Pour the batter into the prepared mold or cups.
8. Steam for 12-15 minutes, or until the cakes are cooked through.

Cooking Time: 12-15 minutes

Mango Rice Puto

Mango Rice Puto
A delicious twist on traditional Filipino puto (steamed rice cakes), these Mango Rice Putos add a burst of tropical flavor to your snack time. Perfect for kids and adults alike, this recipe is easy to make and fun to customize.

Ingredients:

– 2 cups cooked rice
– 1 ripe mango, diced
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup milk
– 1 large egg, beaten
– Vegetable oil for greasing

Instructions:

1. Preheat steamer to high heat.
2. In a bowl, mix together cooked rice, mango, sugar, and salt until well combined.
3. Add baking powder and mix until smooth.
4. Gradually add milk and beaten egg, mixing until a sticky dough forms.
5. Grease puto molds or small cups with vegetable oil.
6. Divide the dough into 4-6 portions, depending on desired size.
7. Place each portion in prepared molds and steam for 15-20 minutes or until firm to touch.

Cooking Time: 15-20 minutes

Strawberry Rice Puto

Strawberry Rice Puto
Puto, a traditional Filipino snack, gets a delicious twist with the addition of sweet strawberries. This Strawberry Rice Puto recipe is an easy and delightful treat perfect for breakfast or as a snack.

Ingredients:

– 1 cup cooked rice
– 1/2 cup strawberry jam
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/4 cup milk
– 1 egg, beaten
– 1 tablespoon vegetable oil
– Fresh strawberries, sliced (optional)

Instructions:

1. In a bowl, combine cooked rice, strawberry jam, sugar, and salt. Mix well.
2. Add milk and beaten egg to the rice mixture. Stir until combined.
3. Heat the vegetable oil in a non-stick pan over medium heat.
4. Pour the rice mixture into the pan and cook for 5-7 minutes, or until the bottom is lightly browned.
5. Flip and cook the other side for another 5-7 minutes, or until golden brown.
6. Serve warm with sliced strawberries on top (optional).

Cooking Time: 15-20 minutes

Puto Bumbong-Inspired Rice Puto

Puto Bumbong-Inspired Rice Puto
This Filipino-inspired rice puto is infused with the sweet and savory flavors of Puto Bumbong, a traditional Filipino rice cake. This easy-to-make recipe is perfect for snack time or as a side dish to accompany your favorite meals.

Ingredients:

– 1 cup cooked rice (preferably day-old rice)
– 1/2 cup water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1/4 teaspoon grated ginger
– 1/4 teaspoon ground pandan leaves (optional)
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder

Instructions:

1. Combine cooked rice, water, salt, and vegetable oil in a mixing bowl.
2. Mix well until the rice is evenly coated with the liquid.
3. Add grated ginger, ground pandan leaves (if using), brown sugar, granulated sugar, and baking powder. Mix until just combined.
4. Pour the mixture into greased molds or mini muffin tin.
5. Steam for 15-20 minutes or until the puto is cooked through and fluffy.

Cooking Time: 15-20 minutes

Bibingka-Style Rice Puto

Bibingka-Style Rice Puto
Experience the warm, comforting flavors of the Philippines with this recipe for Bibingka-Style Rice Puto. These crispy on the outside and soft on the inside rice cakes are infused with the aromatic spices and sweet notes of traditional bibingka cake.

Ingredients:

– 2 cups cooked Japanese-style short-grain rice
– 1/4 cup sugar
– 1/4 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 teaspoon anise extract
– 1/4 teaspoon grated nutmeg
– Vegetable oil for frying

Instructions:

1. Combine cooked rice, sugar, and salt in a bowl. Mix well.
2. Add water, baking powder, anise extract, and nutmeg. Stir until the mixture forms a sticky dough.
3. Knead the dough for 5-7 minutes until smooth and pliable.
4. Divide the dough into small balls and flatten slightly into disks.
5. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat. Fry puto for 2-3 minutes on each side or until golden brown.
6. Drain excess oil with paper towels and serve warm.

Cooking Time: 20-25 minutes

Leche Flan Rice Puto

Leche Flan Rice Puto
A creamy twist on traditional Filipino rice cakes, Leche Flan Rice Puto combines the richness of caramel custard with fluffy rice cake goodness. This unique dessert is perfect for special occasions or as a sweet treat any time of the year.

Ingredients:

– 2 cups cooked Japanese-style rice (preferably day-old)
– 1 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 cup whole milk
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 6-inch round cake pan or mini muffin tin.
2. In a medium bowl, combine cooked rice, sugar, and melted butter. Mix well until combined.
3. In a separate bowl, whisk together eggs, milk, vanilla extract, and salt.
4. Pour the egg mixture into the rice mixture and mix until well combined.
5. Pour the batter into the prepared pan or muffin tin.
6. Bake for 35-40 minutes (20-25 minutes for mini puto) or until a toothpick inserted comes out clean.
7. Let cool completely before serving.

Cooking Time: 35-40 minutes

Puto with Salted Egg

Puto with Salted Egg
Puto, a Filipino steamed rice cake, gets a creamy twist with the addition of salted egg. This simple yet satisfying snack is perfect for any time of day.

Ingredients:
– 1 cup cooked rice
– 1/2 cup water
– 1/4 teaspoon salt
– 2 eggs, hard-boiled and salted
– 1 tablespoon vegetable oil
– Optional: grated cheese or chopped scallions for garnish

Instructions:

1. In a mixing bowl, combine cooked rice, water, and salt. Mix until a sticky dough forms.
2. Shape the dough into small balls, about 1 inch in diameter.
3. Steam the puto over boiling water for 10-12 minutes, or until fluffy and cooked through.
4. Meanwhile, slice the salted eggs into wedges.
5. Serve the steamed puto with a dollop of salted egg on top. Garnish with grated cheese or chopped scallions if desired.

Cooking Time: 20-25 minutes

Puto with Langka (Jackfruit)

Puto with Langka (Jackfruit)
Puto is a traditional Filipino steamed rice cake that pairs perfectly with sweet and tangy langka, also known as jackfruit. This simple recipe combines the two to create a delightful dessert or snack.

Ingredients:

– 1 cup cooked rice
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 cup water
– 1/4 cup langka (jackfruit), diced
– Vegetable oil for greasing

Instructions:

1. In a large mixing bowl, combine cooked rice, sugar, and salt.
2. Add in the water and mix until a sticky dough forms.
3. Divide the dough into small portions and shape into small cylinders.
4. Grease the bottom of a steamer basket with vegetable oil.
5. Place the puto cylinders in the steamer basket and steam over boiling water for 15-20 minutes, or until cooked through.
6. Serve warm with sliced langka on top.

Cooking Time: 15-20 minutes

Puto with Macapuno

Puto with Macapuno
Puto is a classic Filipino steamed rice cake that’s perfect for any occasion. This recipe takes it to the next level by adding sweet and creamy macapuno, a type of young coconut.

Ingredients:

– 2 cups cooked white rice
– 1/4 cup sugar
– 1/2 cup water
– 1/4 teaspoon salt
– 1/2 cup macapuno (young coconut meat)
– 1 tablespoon vegetable oil

Instructions:

1. In a large mixing bowl, combine cooked rice, sugar, and salt. Mix well until the rice is evenly coated.
2. Add in water and mix until a dough forms.
3. Knead the dough for about 5 minutes until it becomes smooth and pliable.
4. Divide the dough into small balls, about the size of an egg.
5. Flatten each ball slightly into a disk shape.
6. Place a tablespoon of macapuno in the center of each puto.
7. Fold the edges over to form a triangle or square shape, making sure to seal the filling inside.
8. Steam the putos for 15-20 minutes or until cooked through.

Cooking Time: 15-20 minutes

Puto with Latik (Coconut Curds)

Puto with Latik (Coconut Curds)
Puto is a traditional Filipino steamed rice cake, often served with a sweet and creamy coconut curd called latik. This classic combination is a beloved treat in many Filipino households.

Ingredients:

For Puto:

– 2 cups cooked rice
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup water

For Latik (Coconut Curds):

– 1 can full-fat coconut milk
– 1 tablespoon vinegar
– 1/2 teaspoon salt

Instructions:

1. Combine rice, sugar, salt, and baking powder in a bowl.
2. Gradually add water to form a smooth batter.
3. Steam the mixture in a cheesecloth-lined steamer basket for 15-20 minutes or until cooked through.
4. For Latik, combine coconut milk, vinegar, and salt in a saucepan. Heat over medium heat, stirring constantly, until the mixture thickens and separates into curds (about 10-12 minutes).
5. Serve Puto with warm Latik drizzled on top.

Cooking Time: 25-30 minutes

Puto with Grated Coconut

Puto with Grated Coconut
Puto is a type of steamed rice cake that is popular in the Philippines, often served as a snack or dessert. Adding grated coconut takes it to the next level, adding a rich and creamy texture.

Ingredients:

– 1 cup cooked rice
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup grated coconut
– 1/2 cup water
– Vegetable oil for greasing

Instructions:

1. In a large bowl, combine cooked rice, flour, salt, and sugar. Mix well.
2. Add the grated coconut and mix until well combined.
3. Gradually add the water and mix until a dough forms.
4. Knead the dough for 5 minutes until smooth and pliable.
5. Grease a steamer basket with vegetable oil.
6. Divide the dough into small portions and shape into balls.
7. Place the puto balls in the steamed basket, leaving some space between each ball.
8. Steam over boiling water for 15-20 minutes or until cooked through.

Cooking Time: 15-20 minutes

Puto with Butter Glaze

Puto with Butter Glaze
Puto, a popular Filipino dessert, gets an extra boost of flavor with the addition of a rich butter glaze. This sweet and savory treat is perfect for special occasions or as a snack anytime.

Ingredients:

– 1 cup glutinous rice flour
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup coconut milk
– 1 large egg, beaten
– Vegetable oil for greasing
– Butter glaze (see below)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine glutinous rice flour, all-purpose flour, sugar, and salt.
3. Add coconut milk and beaten egg. Mix until a dough forms.
4. Knead for 5-7 minutes until smooth.
5. Shape into small balls.
6. Grease with vegetable oil and bake for 15-20 minutes or until golden brown.

Butter Glaze:

– 2 tablespoons unsalted butter, softened
– 1 tablespoon granulated sugar

1. Mix until smooth.
2. Brush over warm puto.

Cooking Time: 15-20 minutes

Puto with Muscovado Sugar Topping

Puto with Muscovado Sugar Topping
Puto is a traditional Filipino steamed cake that pairs perfectly with a drizzle of sweet and caramel-like muscovado sugar topping. This recipe combines the two to create a delightful treat that’s sure to satisfy your cravings.

Ingredients:

For the Puto:

– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup coconut milk
– 1 large egg
– 1/4 teaspoon baking powder

For the Muscovado Sugar Topping:

– 1/2 cup muscovado sugar
– 2 tablespoons water

Instructions:

1. In a mixing bowl, combine flour, cornstarch, salt, and granulated sugar.
2. Add coconut milk, egg, and baking powder. Mix until smooth.
3. Pour batter into greased cups or molds.
4. Steam for 15-20 minutes or until cake is cooked through.
5. For the topping, mix muscovado sugar and water until a thick paste forms.
6. Drizzle over warm Puto.

Cooking Time: 15-20 minutes

Puto with Toasted Sesame Seeds

Puto with Toasted Sesame Seeds
Puto is a popular Filipino steamed rice cake that can be enjoyed as a snack or side dish. This recipe adds a nutty twist by incorporating toasted sesame seeds, adding depth and texture to the traditional puto.

Ingredients:

– 1 cup uncooked white rice
– 1/2 cup water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1 tablespoon toasted sesame seeds
– 1 tablespoon sugar (optional)

Instructions:

1. Rinse the rice thoroughly and soak it in water for at least 30 minutes.
2. Drain the rice and combine with salt, vegetable oil, and sesame seeds. Mix well.
3. Steam the mixture in a steamer basket lined with parchment paper over boiling water for about 15-20 minutes or until the puto is cooked and fluffy.
4. Serve warm or at room temperature. If desired, drizzle with sugar before serving.

Cooking Time: 15-20 minutes

Summary

Get ready to indulge in a world of fluffy rice puto recipes! This collection of 20 mouthwatering dishes offers a range of flavors and textures to satisfy your cravings. From classic white rice puto to innovative creations like ube, pandan, and matcha green tea, there’s something for everyone. Add cheese, coconut milk, or chocolate for an extra layer of indulgence. Try unique flavor combinations like mango and strawberry, or pay homage to traditional Filipino treats with puto bumbong-inspired and bibingka-style recipes. With these delicious options, you’ll never get tired of rice puto again!

Leave a Comment