Soft and Fluffy Puto

This soft and fluffy puto is made from flour and not from fermented rice dough. Traditionally, puto is a steamed rice cake. This is normally eaten during snack. It is best served with butter, salted egg and cheese on top.

I remember during college, I never had a week without spaghetti partnered with puto. I was surprised by how those two complement each other. Whether it is with salted egg, cheese or both, I enjoy puto as a snack or whenever I want. Also, you may want to try my famous recipes of Ube Puto or Colourful Mini Puto.

How do you steam puto?

Boil water in a steamer. Fill 3/4 full of batter onto puto moulds or cupcake moulds and place them in the steamer. Puto should be steamed in batches for 15-20 minutes or until the puto has risen or when a toothpick comes out clean. Transfer the cooked puto to a wire rack to cool or eat it warm if you wish.

If you don’t have steamer, don’t worry. You can opt to steam-bake puto in the oven for 18-20 minutes, or until a toothpick comes out clean when inserted. To steam-bake, pour half an inch of the water into a large roasting or baking tray. Arrange the puto in a single layer on a baking rack and place it over the roasting or baking tray. Cover the puto with aluminum foil to stop steam from escaping.

Soft and Fluffy Puto Recipe



1 1/2 cup cake flour

1 1/2 teaspoon baking powder

1/2 cup sugar

3/4 cup water


4 egg whites

1/4 cup sugar


salted egg

grated cheese

How to Make Soft and Fluffy Puto?


  1. MAKE BATTER: In a mixing bowl, sift cake flour, baking powder and sugar. Mix to combine.
  2. Gradually add water while stirring until well-combined and liquidy but not watery. Set aside.
  3. MAKE MERINGUE: In another mixing bowl, beat the eggs in medium speed until frothy. Gradually add sugar while beating the mixture. Continue beating until soft peak forms.
  4. Cut and fold the meringue in the batter mixture, a small amount at a time. Be careful not to overmix.
  5. Carefully pour onto puto moulds, just 3/4 full. You could also use silicone cupcake moulds with liners.
  6. Top with salted eggs and/or cheese.
  7. Place them in a steamer. Put on the steamer lid (with cloth around the lid to prevent moisture from dripping).
  8. Steam for 15-20 minutes or until a toothpick comes out clean.

Serve and enjoy this Soft and Fluffy Puto with family and friends!


  • You can steam puto in a steamer or steam-bake them in the oven. Both work great but will be different slightly in texture. Steaming will give you soft and moist puto but the steam-baked ones will be slightly dense.
  • Do a toothpick test to make sure that the puto is cooked through.
  • Puto can be left in the fridge for up to 3 days in an airtight container.
  • For a soft and fluffier puto, use cake flour. If you don’t have cake flour, you can use this recipe as a substitute: 1 cup of flour minus 2 tablespoons, then add 2 tablespoons of cornstarch or corn flour instead.

Did you make this Soft and Fluffy Puto? Please leave us a comment below.


Bibingka Malagkit (Rice Cake with Coconut Caramel Top)

Bibingka Malagkit (Rice Cake with Coconut Caramel Top) is a traditional Filipino dessert made of glutinous rice, coconut milk and brown sugar.

You can always make Bibingka Malagkit the traditional way, but I find this recipe quick and easy with the same result as the traditional. Cooking the glutinous rice in rice cooker makes it so convenient, then later add the coconut sugar mixture for flavour. Don’t forget to make the coconut caramel top, because that’s what makes Bibingka so sweet and delicious.  

Bibingka Malagkit Recipe



500 grams of glutinous rice  

250 grams of sugar  

100 ml of coconut milk  

1/4 teaspoon salt


100 ml of coconut milk  

200 grams of brown sugar

How to Make Bibingkang Malagkit (Rice Cake with Coconut Caramel on Top?


1. MAKE RICE CAKES: Wash glutinous rice twice with water.Add the same amount of water to the glutinous rice. Cook it in the rice cooker or in a standard pot, as the regular rice.   

2. MAKE COCONUT SYRUP: In a non-stick pan, pour in coconut milk, sugar, and salt. Boil in medium-high heat until thick and bubbly. At this stage, add the cooked glutinous rice into the coconut syrup. Mix well until combined. Place in a greased baking pan, lined with banana leaf, glad wrap, or parchment paper.  

3. MAKE COCONUT CARAMEL SAUCE: In another non-stick pan, pour in coconut milk and brown sugar. Boil in medium-high heat until thick and bubbly, like a caramel sauce. Pour in the sauce to the prepared pan with rice cake. Flatten the top.

4. In a preheated oven of 270 degrees F or 130 degrees C, bake the rice cake for 25 minutes. Cool it completely before serving.

Serve and enjoy this Bibingka Malagkit (Rice Cake with Coconut Caramel Top) with family and friends!


  • I like to cook glutinous rice in water and finish it off in coconut milk and sugar mixture. It is easier that way. I found it tricky to cook glutinous rice with coconut milk – it takes time and sometimes I end up with uncooked rice. Cooking the glutinous rice in the rice cooker gives me a perfectly cooked sticky rice.
  • Salt helps balance the sweetness and richness of the rice cake.
  • Feel free to adjust the sweetness of the caramel sauce by adding less sugar.

Did you make this Bibingka Malagkit (Coconut Caramel Top)? Please leave a comment below. 


Tteokbokki (Hot and Spicy Rice Cakes)

My first experience eating Tteokbokki is really quite fun. The enthusiasm in finishing one bowl of this hot and spice rice cakes is there, but my lips, throat all the way down to my intestines, probably up to my stomach.

It was good and filling but oh my gosh, it was too hot for me to handle. Koreans eat this dish like it isn’t hot. I know it because I’ve been watching a lot of Korean Dramas where the characters eat all the time. This is also one of the reasons why I’m getting into Korean dishes.

For dinner, I made Tteokbokki, a Korean hot and spicy rice cakes that is made basically of rice cakes, and hot pepper paste in anchovy and kelp broth.


1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes)
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
⅓ cup hot pepper paste
1 tablespoon hot pepper flakes
1 tablespoon sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled (optional)
½ pound fish cakes (optional)

1. Pour water in the shallow pot (you could use pan if not available), add anchovies and kelp. Boil for 15 minutes over medium to high heat. Do not cover. Remove the anchovies and kelp from the pot and set aside. You can eat them as is if you want to, otherwise you can discard them.

2. In a small bowl, mix together the hot pepper paste, hot pepper flakes and sugar.

3. Add the rice cakes, hot pepper paste mixture, green onions and the optional fish cakes. You can also add the hard boiled eggs at this time. By now, the stock should have evaporated and left you with 2 1/2 cups.

4. Using a wooden spoon, stir the rice cakes until it’s soft and the sauce thickens, about 10-15 minutes.

5. Remove from the heat and serve hot.

6. Serve Tteokbokki (Hot and Spicy Rice Cakes) and enjoy with family and friends!


If you’re using fresh rice cakes, cooking time is faster.
If using frozen rice cakes, thaw it out and soak in cold water before cooking.


Ube Puto

This vibrant ube puto which is originated from the Philippines can be enjoyed any time of the day, usually during breakfast or snacks (meryenda). Topped with cheese to get that sweet-salty combination.


2 cups all purpose flour or plain flour
1 cup white granulated sugar
2 Tbsp baking powder
1 Large egg
4 Tbsp butter, melted
¾ cup fresh milk or evaporated milk
1 cup water
1 Tsp ube food color
1 tsp ube flavoring
sliced cheese for toppings


1. Using the lower part of the steamer, bring water to a boil.

2. In a large bowl, combine the dry ingredients (flour, sugar and baking powder). Mix well.

3. Add the egg. Mix with a wire whisk or a mixer if available.

4. Slowly add milk and beat until smooth. Add water and beat continuously until the batter is smooth and thin in texture.

5. This time add the melted butter and ube food coloring and flavor.

6. Stir until all is mixed up well.

7. Fill puto molds with batter up to ¾ full.

8. Arrange molds in the first layer on steamer rack, cover with cloth and place over steamer. If you have second layer, you can steam them at the same time. Don’t forget to put cloth on each layer so the moisture won’t drip on the puto.

9. Lower heat to medium and let puto steam for 8-10 minutes or until toothpick test comes out clean.

10. Turn off the heat and top each puto with sliced cheese. Cover the steamer for about 1 minute to melt the cheese.

11. Cool the puto before removing the molds.

12. Before eating the puto, spread butter or margarine if desired.

13. Serve and enjoy with family and friends!


Modern Way of Making Puto Bumbong – A Christmas Filipino Delicacy



2 cups of glutinuous rice
3/4 cups of Jasmine rice
1 cup of Thai black sweet rice

Materials Needed:
paper towels
silicone ice molds

For Topping:
white sugar
grated coconut
sesame seeds (optional)

1. Put all the rice in a bowl.
2. Rinse them under cold water to get all impurities out.
3. Soak it overnight (at least 12 hours).
4. Drain the water.
5. Pour 1-2 cups drained rice in the blender with 2 tbsp. of water. Speed up the blender to grind the rice completely.
6. Repeat procedure number 5 until all the mixture is well-grounded.

7. Take 2 pcs. of paper towel.
8. Pour 1/2 cup to 1 cup of the mixture in the middle of the paper towel.
9. Fold the sides of the paper towel to pat dry the mixture.
10. When the mixture is already dried, it will look like a clay (playdough).
11. Combine them all together and wrap the clay with 2 pcs. of paper towel. Put something heavy on top of the clay to squeeze more liquid out.

12. Leave it to dry for 1 to 2 hours.
13. Break the clay apart and grate it with a grater until it turns into crumbs.
14. Put butter on the silicone ice mold.

15. Crumble the damp rice paste with your fingers and fill the molds loosely.
16. Steam in boiling water for 12 minutes or less. Check for the texture.

17. Remove with a BBQ skewers or a plastic chopstick onto banana leaves.
18. Spread butter all over and serve with coconut and plenty of sugar (sesame seeds – optional).

Merry Christmas!

Filipino Cassava Cake

So I have 2 packages of grated cassava in my freezer and I got 2 coconut milk in can, 1 condensed milk, and 1 evaporated milk in my pantry, aha… I knew right away that I can make a cassava cake for afternoon tea. Here’s how to make a Filipino cassava cake.



2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar


Preparing the batter:

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
4. Pre -heat oven for 350 degrees Fahrenheit  for 10 minutes then put-in the baking tray with batter and bake for 1 hour.


1 can coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp cheese, grated
1 piece raw egg


Preparing the Topping:

1.  Combine the sugar and flour and put-in the heated saucepan.
2.  Pour-in the condensed milk then mix thouroughly.
3.  Add the cheese while stirring constantly.
4.  Pour the coconut milk and stir constantly for 10 minutes
5. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
6. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
7. Glaze the topping with the egg white (you may use a basting brush for this step)
8. Broil the Cassava cake until color turns light brown.
9. Garnish with grated cheese and serve.

Share and enjoy with family and friends!
Source: Panlasang Pinoy


Colorful Mini Puto

Colourful Mini Puto is a steamed rice cakes, usually seen during celebrations in the Philippines and normally as a snack. But this recipe is not composed of rice cakes, rather I used all-purpose flour with butter, sugar and egg whites.

I made a colourful mini puto for my daughter’s second birthday party. It was a hit because of its taste and festive colours. It’s buttery and soft that makes you want to eat more. It was fun eating them because of its bite-size and I must say that it is very attractive too, don’t you think? My kids love them and that makes me so happy.

Colourful Mini Puto Recipe


4 cups flour, sifted

2 cups sugar, sifted

2 1/ 2 tablespoon baking powder

1 cup evaporated milk

2 1/2 cups water

1/2 cup butter, melted

1 piece egg, raw

small slices of cheese

food colouring (pink, purple, yellow and green)

4 cups water (for steaming)

How to Make Colourful Mini Puto?


1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.

2. Add the butter, evaporated milk, egg, and water. Mix all the ingredients thoroughly.

3. Separate the mixture equally into 5 bowls for 5 different colours (purple, yellow, pink, green, and white). You can put one food colouring for each bowl.

4. Pour the mixture in individual moulds. I used Mini Egg Tart Molds Small Pie Muffin Cupcake Pans Tins Dishes Round Non-Stick Baking Cups Bakeware for Cake Cookie Cheesecake Pudding Aluminum Mould 12 Pcs

5. If you are using non-quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming.

6. Pour the water in the steamer.

7. Arrange the moulds in the steamer then steam for about 20 minutes

8. If you are using quick melt cheese, remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes.

9. Remove from the mould and arrange in a serving plate.

Share and enjoy this Colourful Mini Puto with family and friends!


  • Store leftovers in an airtight container and leave in the fridge for up to 3 days.
  • You can also steam-bake this recipe for 20-25 minutes or until toothpick test comes clean.
  • If you want to reheat this Colourful Mini Puto, it’s better to re-steam them rather than reheating it in the microwave.
  • When steaming puto, make sure to put a cloth around the lid of the steamer to avoid moisture going to the puto. Otherwise, you can put foil on top of the moulds.

Did you try this Colourful Mini Puto? Pleave leave us a comment below.


Sapin Sapin


3/4 cup glutinous rice flour
1/4 cup rice flour
1 1/4 white sugar
1 can condensed milk
2 cans coconut cream
2 tbsp ube jam
purple food coloring
orange food coloring


1. Combine all the ingredients except the ube jam and the food colorings.
2. Mix them together until well-combined.
3. Divide the mixture equally into three separate bowls.
4. Combine ube jam and purple food coloring in the first bowl, mix until well-blended.
5. Combine orange food coloring in the second bowl, mix until well-blended.
6. Leave the third bowl as is.
7. Place cling wrap in an 8″ round pan and pour the purple layer then steam for 30 minutes.
8. Get the pan out of the steamer and pour in the next layer then steam for 30 minutes.
9. Do the same thing in the last layer.
10. Cool completely. Top with latik and serve.

Share and enjoy with family and friends!


Microwave: Very Easy Pichi Pichi


1 1/2 cups grated cassava
1 cup sugar
food coloring
1/2 tsp lye water or lihiya
1 bundle pandan leaves (boiled in 2 cups water, reduced to one cup then cooled), or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water
grated coconuts for topping


1. Mix the sugar and pandan flavored water until sugar is dissolved. Put in the cassava. Add lye water, drop by drop while mixing. Add the food coloring.
2. Pour in the mixture to a microwaveable bowl. Microwave for 20 minutes (check every 5 minutes and stir).
3. Scoop the mixture out using a spoon. Make a ball then coat it with grated coconut. Voila! A very easy to cook Pichi Pichi