Putong Bigas are Filipino steamed rice cakes that are slightly tangy and sweet, with a soft and fluffy texture. Traditionally made from galapong-a fermented rice dough-this recipe simplifies the process by using rice flour, making it more approachable while maintaining its classic taste.
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What are Putong Bigas?
Putong Bigas are soft and slightly chewy steamed rice cakes made by soaking rice overnight and grinding it into galapong-a fermented rice dough. Nowadays, this process is simplified by using rice flour and yeast, achieving a similar texture and subtly tangy flavor.
The recipe uses the tangzhong method, where a portion of the flour is pre-cooked with water to gelatinize the starches. This technique prevents the cakes from becoming overly dense or packed as they absorb and retain more moisture. The result is a lighter, fluffier texture that elevates the simple rice cake to a more tender and enjoyable treat.
Ingredients you'll need
Notes and substitutions
- Rice flour: Use regular rice flour, not glutinous or sticky rice flour. If unavailable, you can use regular rice. Simply soak it in water, then grind it into a smooth batter.
- Instant yeast: A type of yeast that's quick-acting and doesn't require proofing before use. It's mixed directly into dry ingredients, making it convenient and time-saving. If using active dry yeast instead, you'll need to activate it first. Dissolve the yeast in a bit of warm coconut milk and add about a tablespoon of sugar.
- Coconut milk: It adds moisture, richness, and a creamy texture due to its high fat content. If it's unavailable, or if you want a less rich result, water can be used as a full or partial substitute.
- Optional toppings: Traditional toppings include cheese and salted egg, or grated coconut or pat of butter after steaming.
How to make this recipe
Step 1: Prepare the batter
In a large bowl, combine 2 cups of rice flour, ⅔ cup of sugar, 1 teaspoon instant yeast, ½ teaspoon kosher salt (use half for table salt), and 1 (13.5-oz) can of coconut milk. Mix until a smooth batter forms.
For extra aroma , feel free to add 1 teaspoon of vanilla extract or a few drops of pandan extract at this point.
Step 2: Prepare the tangzhong
In a small saucepan, mix ½ cup of rice flour and 1½ cups of water until smooth. Cook over medium-low heat, stirring constantly, for 6-8 minutes or until the mixture thickens into a paste. Remove from the heat.
Step 3: Add the tangzhong
Add the thickened rice flour paste or roux, then mix it into the batter until homogenous and smooth.
PRO TIP: Tangzhong adds moisture to the dough, which results in a softer, fluffier texture. This method cooks a portion of the flour with water beforehand, allowing the flour to absorb more liquid and retain it throughout cooking.
Step 4: Proof the batter
Cover the bowl with a clean kitchen towel or plastic wrap and set it aside in a warm, draft-free area. Allow the batter to proof for about 1 hour.
During this time, it should become bubbly and increase in volume, indicating that the yeast is active and the batter is ready for the next step.
Step 5: Prepare the molds
For aluminum molds, lightly grease them for easy removal of the puto. Use a small piece of butter or a paper towel with a bit of oil to coat them. Silicone molds don't usually need greasing due to their non-stick nature, but you can lightly oil them for extra assurance.
If using banana leaves, rinse and dry them first. Then, quickly heat each leaf over a flame to make them pliable. Cut them into rounds that fit the molds, for added flavor and to prevent sticking.
Step 6: Fill the molds
Position the molds in the steamer basket. Gently stir the proofed batter, then fill the molds to ¾ full, or a bit more for thicker cakes. If desired, top each with a slice of salted egg or cheese.
Step 7: Steam
Bring water in a steamer to a boil over medium-high heat. Once boiling, place the basket into the steamer.
Steam over steady medium-high heat for 18-20 minutes, until the top shows cracks and a toothpick inserted into the center comes out clean.
It's important not to open the steamer too early, as this can affect the cooking process. To prevent water condensation from dripping onto the cakes, wrap the steamer lid with a cloth.
Step 8: Cool and unmold
Allow your Putong Bigas to cool slightly before removing from molds.
Serve your Putong Bigas warm or at room temperature. They are best enjoyed fresh, plain or topped with grated coconut or butter. It's also a popular pairing with Dinuguan. You can keep them at room temperature for a day; after that, refrigerate for up to a week and reheat before serving.
Recipe FAQs
Yes. However, it's important to note that while baking powder will provide lift, it does not contribute to the fermentation process. This means you won't achieve the slightly tangy taste that comes from the traditional fermentation of the rice batter. The texture and flavor might be slightly different from the classic version. Generally, a small amount of baking powder, about 1 teaspoon, is adequate for the recipe.
Puto can collapse due to a few reasons. Overmixing adds too much air and weakens the structure. Too high steaming heat causes it to rise and collapse quickly. Opening the steamer lid too soon can also make it collapse from sudden temperature change. Over-fermenting the batter weakens it as well. To prevent this, mix the batter just enough, steam it on a steady medium-high heat without opening the lid too early.
Tangzhong makes Putong Bigas softer and fluffier by precooking some of the flour with water. This gelatinizes the starches, allowing the flour to absorb more liquid and retain it during cooking, resulting in a moister cake.
Yes, if banana leaves are unavailable, you can steam Putong Bigas in greased aluminum or silicone molds. Banana leaves add a distinct flavor, but they're not essential.
Yes, Putong Bigas freezes well. Wrap them in plastic wrap and store in a freezer bag. Thaw at room temperature and reheat by steaming for a few minutes or until warm throughout.
Try more puto varieties
- Puto Kutsinta: A sticky, jelly-like version with lye water, typically brown or orange, served with grated coconut on top.
- Puto with Cheese: Soft and fluffy steamed cakes with creamy, melty cheese.
- Puto Flan: A combination of puto and Leche Flan, where a layer of caramel custard sits atop the steamed cake.
- Puto Maya: Originating from the Visayas, this is glutinous rice cooked in coconut milk, often served with ripe mangoes and hot chocolate.
- Puto Pao: Steamed rice cakes with a savory filling, usually pork asado or chicken.
- Puto Seko: A dry, cookie-like version of puto with a crumbly texture.
- Puto Mamon: A softer, sponge cake-like variant with egg whites, often flavored with vanilla or citrus zest for a light, airy texture.
- Puto Cheese: A popular variation of puto with melty cheese on top.
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📖 Recipe
Putong Bigas Recipe
Equipment
- 16 puto molds (or muffin molds)
- Steamer
Ingredients
For the dough:
- 2 cups rice flour see note
- ⅔ cup granulated sugar
- 1 teaspoon instant yeast sub: active dry yeast; see note
- ½ teaspoon kosher salt (use half for table salt)
- 1 (13.5-oz) can coconut milk sub: water; see note
- Vanilla extract or pandan extract optional
- Grated coconut, cheese, salted egg, or butter optional toppings
- Banana leaves as liners optional
For the tangzhong:
- ½ cup rice flour
- 1½ cups water
Instructions
- In a large bowl, combine 2 cups of rice flour, sugar, instant yeast, salt, and a can of coconut milk. Mix until a smooth batter forms.For extra aroma , feel free to add 1 teaspoon of vanilla extract or a few drops of pandan extract at this point.
- In a small saucepan, mix ½ cup rice flour and 1½ cups water until smooth. Cook over medium heat, stirring constantly, for 6-8 minutes or until the mixture thickens into a paste. Remove from the heat.
- Add the thickened rice flour paste and mix it into the batter until homogenous and smooth.PRO TIP: Tangzhong adds moisture to the dough, which results in a softer, fluffier texture. This method cooks a portion of the flour with water beforehand, allowing the flour to absorb more liquid and retain it throughout cooking.
- Cover the bowl with a clean kitchen towel or plastic wrap and set it aside in a warm, draft-free area. Allow the batter to proof for about 1 hour. During this time, it should become bubbly and increase in volume.
- Lightly grease your aluminum molds for easy removal of the puto. Silicone molds don't usually need greasing due to their non-stick nature, but you can lightly oil them for extra assurance.If using banana leaves, rinse and dry them first. Then, quickly heat each leaf over a flame to make them pliable. Cut them into rounds that fit the molds, for added flavor and to prevent sticking.
- Bring water in a steamer to a boil over medium-high heat.
- Position the molds in the steamer basket. Gently stir the proofed batter, then fill the molds to ¾ full, or a bit more for thicker cakes. If desired, top each with a slice of salted egg or cheese.
- Once the water is boiling, place the steamer basket into the steamer. Steam over steady medium-high heat for 18-20 minutes, until the top shows cracks and a toothpick inserted into the center comes out clean.It's important not to open the steamer too early, as this can affect the cooking process. To prevent water condensation from dripping onto the cakes, wrap the steamer lid with a cloth.
- Allow them to cool slightly before removing from molds.
- Serve warm or at room temperature, plain or topped with grated coconut or butter.
Notes
- Rice flour: Use regular rice flour, not glutinous or sticky rice flour. If unavailable, you can use regular rice. Simply soak it in water, then grind it into a smooth batter.
- Instant yeast: A type of yeast that's quick-acting and doesn't require proofing before use. It's mixed directly into dry ingredients, making it convenient and time-saving. If using active dry yeast instead, you'll need to activate it first. Dissolve the yeast in a bit of warm coconut milk and add about a tablespoon of sugar.
- Coconut milk: It adds moisture, richness, and a creamy texture due to its high fat content. If it's unavailable, or if you want a less rich result, water can be used as a full or partial substitute.
- Optional toppings: Traditional toppings include cheese and salted egg, or grated coconut or pat of butter after steaming.
Noah says
Delicious!!!
Nora Reyes says
Thank you, Noah!