Putong Bigas Recipe

Filipino steamed rice cakes with a soft, fluffy texture and a slightly sweet taste.

Course Side Dish, Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 126kcal

Author Nora Rey

Cost $3-$4

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

US Customary - Metric

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.

Nutrition