18 Delicious Rice Puto Recipes Sweet and Savory

Dive into the delightful world of Rice Puto, a Filipino favorite that’s as versatile as it is delicious! Whether you’re craving something sweet to satisfy your dessert cravings or a savory bite to spice up your snack time, we’ve got you covered with 18 mouthwatering recipes. Perfect for home cooks looking to explore new flavors, these Rice Puto variations promise to bring a taste of the tropics right to your kitchen. Let’s get cooking!

Classic White Rice Puto

Buckle up, buttercups, because we’re diving fork-first into the fluffy, steamy world of Classic White Rice Puto—a Filipino favorite that’s as versatile as your mood on a Monday morning. Perfect for breakfast, dessert, or that 3 PM ‘why not?’ snack, this dish is here to carb-load your soul with joy.

Ingredients

• Rice flour – 2 cups
• Sugar – 1 cup
• Baking powder – 1 tbsp
• Water – 2 cups
• Salt – ½ tsp

Instructions

1. In a large mixing bowl, combine rice flour, sugar, baking powder, and salt. Whisk these dry ingredients together like you’re mixing a potion for eternal fluffiness.
2. Gradually add water to the dry ingredients, stirring continuously to avoid lumps. Think of it as blending the perfect smoothie—no chunks allowed.
3. Let the batter rest for 10 minutes. This isn’t laziness; it’s science. The batter needs time to think about what it’s done and rise to the occasion.
4. Prepare your steamer by bringing water to a boil. If you don’t have a steamer, a colander over a pot of boiling water works too—MacGyver would be proud.
5. Grease your puto molds or small ramekins with a bit of oil. This ensures your puto won’t stick around longer than your in-laws.
6. Fill each mold halfway with batter. They’ll rise like your hopes and dreams, so don’t overfill.
7. Steam for 15 minutes on medium heat. No peeking! Let the steam do its magic without interruption.
8. Insert a toothpick into the center of a puto. If it comes out clean, they’re done. If not, give them another 2 minutes—patience is a virtue.
9. Remove from the steamer and let cool for 5 minutes. They’re hot stuff, both literally and figuratively.

Yum! These puto are delightfully spongy with a subtle sweetness that pairs perfectly with a cup of coffee or a scoop of ice cream for those who like to live dangerously. Serve them warm for that melt-in-your-mouth experience or toast them lightly for a crispy edge that adds a whole new texture game.

Ube Rice Puto

Craving something that’s a feast for the eyes and a party in your mouth? Let’s dive into the whimsical world of Ube Rice Puto, where vibrant purple meets fluffy perfection, and every bite is a little celebration.

Ingredients

• Ube halaya – 1 cup
• Rice flour – 2 cups
• Sugar – ¾ cup
• Coconut milk – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Water – 1 cup

Instructions

1. Preheat your steamer to 200°F, ensuring it’s ready to work its magic on your puto batter.
2. In a large bowl, whisk together rice flour, sugar, baking powder, and salt until they’re best friends.
3. Gradually mix in coconut milk and water, stirring until the batter is smoother than your morning jazz playlist.
4. Fold in the ube halaya gently, as if you’re tucking in a cloud, until the batter turns a dreamy purple.
5. Pour the batter into greased puto molds, filling each only ¾ full to avoid a volcanic eruption during steaming.
6. Steam for 15 minutes or until a toothpick comes out cleaner than your kitchen counters after a deep clean.
7. Let them cool for a hot minute before popping them out of the molds, revealing their fluffy, purple glory.

Munching on these Ube Rice Puto is like biting into a soft, sweet cloud with a hint of coconutty goodness. Serve them stacked high like a purple tower of joy or alongside a cup of coffee for a match made in breakfast heaven.

Cheese Rice Puto

Dive into the world of Filipino desserts with a twist that’ll make your taste buds do a happy dance! Cheese Rice Puto is the fluffy, cheesy, slightly sweet steamed cake you never knew you needed—until now.

Ingredients

• Rice flour – 1 cup
• White sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Water – 1 cup
• Cheddar cheese – ½ cup, grated

Instructions

1. In a large bowl, whisk together rice flour, white sugar, baking powder, and salt until well combined.
2. Gradually add water to the dry ingredients, stirring continuously to avoid lumps. Tip: The batter should be smooth and slightly thick, like pancake batter.
3. Prepare your steamer by bringing water to a boil over medium-high heat. Tip: Make sure the steamer is hot before adding the batter to ensure even cooking.
4. Lightly grease small puto molds or ramekins and fill each halfway with batter.
5. Sprinkle grated cheddar cheese on top of each mold, covering the batter evenly.
6. Steam for 15-20 minutes or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the steamer too often to prevent temperature drops.
7. Remove from the steamer and let cool for 5 minutes before unmolding.

Fluffy, cheesy, and with a hint of sweetness, these Cheese Rice Puto are perfect for breakfast or as a snack. Serve them warm with a cup of coffee for a delightful treat that’s sure to impress!

Pandan Rice Puto

Today’s the day we dive into the whimsical world of Pandan Rice Puto, a dish that’s as fun to make as it is to say. Trust me, your taste buds are in for a treat with this vibrant, fluffy delight that’s about to become your new obsession.

Ingredients

• Rice flour – 1 cup
• Coconut milk – 1 cup
• Pandan extract – 1 tsp
• Sugar – ½ cup
• Baking powder – 1 tsp

Instructions

1. Preheat your steamer to 200°F, ensuring it’s ready to work its magic on your puto.
2. In a large bowl, whisk together rice flour and sugar until they’re best friends.
3. Add coconut milk and pandan extract to the bowl, stirring until the mixture is smoother than your morning jazz playlist.
4. Sprinkle in baking powder, giving it a gentle mix to avoid any dramatic flour explosions.
5. Pour the batter into greased puto molds, filling each only ¾ full to leave room for their glorious rise.
6. Steam for 15 minutes, or until a toothpick comes out cleaner than your kitchen counter after a deep clean.
7. Let them cool for a hot minute before popping them out of the molds, revealing their fluffy, green splendor.

Dive into these pillowy bites of joy, where the subtle sweetness meets the earthy aroma of pandan in a dance of flavors. Serve them stacked high like a mini green skyscraper or alongside a cup of coffee for a match made in breakfast heaven.

Chocolate Rice Puto

Buckle up, buttercups, because we’re about to dive into the world of Chocolate Rice Puto—a Filipino-inspired steamed cake that’s as fun to make as it is to eat. Imagine biting into a fluffy, chocolatey pillow that whispers sweet nothings to your taste buds. Yeah, it’s that good.

Ingredients

• Rice flour – 1 cup
• Cocoa powder – ¼ cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Water – 1 cup
• Coconut milk – ½ cup

Instructions

1. In a large bowl, whisk together rice flour, cocoa powder, sugar, baking powder, and salt until no lumps remain.
2. Gradually add water and coconut milk to the dry ingredients, stirring until the batter is smooth. Tip: For an extra fluffy texture, let the batter rest for 10 minutes before steaming.
3. Prepare your steamer by bringing water to a boil over medium-high heat. Tip: Make sure the steamer is hot before adding the batter to ensure even cooking.
4. Pour the batter into greased puto molds, filling each only ¾ full to allow room for rising.
5. Steam for 15 minutes or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the steamer lid too often to prevent temperature drops that can affect the rise.
6. Remove from the steamer and let cool for 5 minutes before unmolding.

Moist, chocolatey, and with just the right amount of sweetness, these puto are perfect for breakfast, dessert, or anytime you need a little pick-me-up. Serve them warm with a dollop of whipped cream or a sprinkle of grated cheese for an unexpected twist.

Matcha Rice Puto

Venture into the vibrant world of Matcha Rice Puto, where traditional Filipino meets modern matcha madness in a bite-sized delight that’s as Instagram-worthy as it is delicious. This recipe is your ticket to turning any brunch into a green tea-infused fiesta!

Ingredients

• Rice flour – 1 cup
• Matcha powder – 2 tbsp
• Sugar – ½ cup
• Baking powder – 1 tsp
• Coconut milk – 1 cup
• Water – ½ cup

Instructions

1. Preheat your steamer to 212°F (100°C) and lightly grease your puto molds with oil to prevent sticking.
2. In a large bowl, whisk together rice flour, matcha powder, sugar, and baking powder until no lumps remain.
3. Gradually add coconut milk and water to the dry ingredients, stirring until the batter is smooth and slightly thick. Tip: For an extra smooth batter, let it rest for 10 minutes before steaming.
4. Pour the batter into the prepared molds, filling each only ¾ full to allow room for rising.
5. Steam for 15-20 minutes or until a toothpick inserted into the center comes out clean. Tip: Keep the steamer lid slightly ajar to prevent condensation from dripping onto the puto.
6. Remove from the steamer and let cool for 5 minutes before unmolding. Tip: Run a knife around the edges for easy release if they stick.

Out of the steamer, these Matcha Rice Puto emerge fluffy and moist with a delicate matcha flavor that’s not too overpowering. Serve them warm with a dollop of coconut cream or alongside your morning coffee for a matcha moment that’s anything but basic.

Coconut Rice Puto

Kickstart your culinary adventure with this Coconut Rice Puto, a delightful Filipino treat that’s as fun to make as it is to eat. Perfect for those who love their desserts with a side of whimsy and a dash of coconutty goodness.

Ingredients

• Rice flour – 2 cups
• Coconut milk – 1 cup
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your steamer to 200°F, ensuring it’s ready to go before you start mixing.
2. In a large bowl, whisk together rice flour, sugar, baking powder, and salt until well combined.
3. Gradually add coconut milk to the dry ingredients, stirring continuously to avoid lumps. Tip: For an extra smooth batter, let it rest for 10 minutes before steaming.
4. Pour the batter into greased puto molds, filling each only halfway to allow room to rise.
5. Steam for 15 minutes or until a toothpick inserted comes out clean. Tip: Keep the steamer lid slightly ajar to prevent water droplets from falling onto the puto.
6. Remove from the steamer and let cool for 5 minutes before unmolding. Tip: Run a knife around the edges for easy release if they stick.

Mmm, the result? Soft, fluffy puto with a subtle coconut flavor that’s just begging to be paired with a hot cup of coffee or, for the adventurous, a scoop of vanilla ice cream on the side.

Mango Rice Puto

Mango Rice Puto is the tropical twist your dessert game didn’t know it needed—until now. Imagine the fluffy, dreamy texture of traditional puto, but with a sweet, sunny mango surprise in every bite. It’s like summer decided to crash your kitchen party, and honestly, we’re here for it.

Ingredients

• Rice flour – 1 cup
• Mango puree – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Coconut milk – ½ cup
• Water – ½ cup

Instructions

1. Preheat your steamer to 350°F—no lazy steaming, we want those putos perfectly fluffy.
2. In a bowl, whisk together rice flour, sugar, and baking powder like you’re mixing up a potion for deliciousness.
3. Pour in the mango puree, coconut milk, and water, then stir until the batter is smoother than your weekend plans.
4. Grease your puto molds with a whisper of oil—this little step is your secret weapon against sticky situations.
5. Fill each mold ¾ full with batter, because these babies rise like they’ve got something to prove.
6. Steam for 15 minutes, or until a toothpick comes out cleaner than your conscience after eating just one.
7. Let them cool for a hot minute before popping them out, unless you enjoy playing with fire (or steam).

Chewy, sweet, and with a hint of tropical flair, these Mango Rice Putos are a textural dream. Serve them warm with a drizzle of coconut cream for that extra ‘wow’ factor, or enjoy them as is—because sometimes, simplicity is the ultimate sophistication.

Strawberry Rice Puto

Zesty and vibrant, this Strawberry Rice Puto is like a party in your mouth where everyone’s invited—especially your sweet tooth. Perfect for those who think breakfast should double as dessert, this Filipino-inspired delight is a fluffy, fruity twist on the classic rice cake that’ll have you sneaking seconds before you even realize it.

Ingredients

• Rice flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Strawberries – ½ cup, pureed
• Water – ¾ cup
• Coconut milk – ½ cup

Instructions

1. Preheat your steamer to 200°F and grease your puto molds with a light coating of oil to prevent sticking.
2. In a large bowl, whisk together the rice flour, sugar, baking powder, and salt until well combined.
3. Add the strawberry puree, water, and coconut milk to the dry ingredients, stirring until the batter is smooth and free of lumps.
4. Fill each mold ¾ full with the batter, leaving room for the puto to rise.
5. Steam the puto for 20 minutes or until a toothpick inserted into the center comes out clean.
6. Let the puto cool in the molds for 5 minutes before gently removing them to avoid breaking.

Now, these little gems are as light as a cloud with a subtle sweetness that plays perfectly with the tartness of the strawberries. Serve them warm with a dollop of whipped cream or alongside your morning coffee for a breakfast that feels like a treat. No matter how you enjoy them, they’re sure to disappear faster than you can say ‘more please.’

Pumpkin Rice Puto

Craving something sweet, steamy, and slightly unconventional? Let’s dive into the world of Pumpkin Rice Puto, where traditional Filipino meets your fall fantasies in a bite-sized delight. This isn’t just any snack; it’s a fluffy, pumpkin-spiced hug for your taste buds.

Ingredients

• Rice flour – 1 cup
• Pumpkin puree – ½ cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Water – ¾ cup
• Salt – ¼ tsp

Instructions

1. Preheat your steamer to 200°F, ensuring it’s ready to work its magic on your puto batter.
2. In a large bowl, whisk together rice flour, sugar, baking powder, and salt until they’re best friends.
3. Add pumpkin puree and water to the dry ingredients, mixing until the batter is smoother than your morning coffee.
4. Pour the batter into greased puto molds, filling each only ¾ full to avoid a volcanic eruption during steaming.
5. Steam for 15 minutes. Tip: Resist the urge to peek; steam is shy and needs privacy to do its job.
6. Check doneness by inserting a toothpick. If it comes out clean, your puto is ready to party.
7. Let them cool for 5 minutes before demolding. Tip: A butter knife can be your best friend here, sliding around the edges for a clean release.
8. Serve warm. Tip: For an extra flair, top with a sprinkle of grated coconut or a dollop of butter.

These Pumpkin Rice Puto are the perfect blend of moist, fluffy, and subtly sweet, with a hint of pumpkin that’s just right. Try pairing them with a hot cup of coffee for a breakfast that feels like a hug, or serve them as a unique dessert that’ll have everyone asking for seconds.

Sweet Corn Rice Puto

Today’s the day we ditch the dull and dive into the delightful with Sweet Corn Rice Puto, a dish that’s as fun to make as it is to eat. Trust me, your taste buds will thank you for this fluffy, corn-kissed adventure.

Ingredients

• Rice flour – 1 cup
• Sweet corn kernels – 1 cup
• Sugar – ½ cup
• Water – 1 cup
• Baking powder – 1 tsp

Instructions

1. Preheat your steamer to 200°F, because we’re about to get steamy.
2. In a bowl, mix rice flour, sugar, and baking powder like you’re the boss of batter.
3. Add water gradually, stirring until the mixture is smoother than your pickup lines.
4. Fold in the sweet corn kernels gently, because nobody likes a rough mix.
5. Pour the batter into greased molds, filling only ¾ full to avoid a volcanic eruption.
6. Steam for 20 minutes or until a toothpick comes out cleaner than your conscience.
7. Let them cool for 5 minutes, because patience is a virtue, especially with desserts.

Here’s the scoop: these puto are so light and fluffy, they might just float away. The sweet corn adds a pop of joy in every bite, making them perfect for breakfast or as a sneaky snack. Serve them warm with a dab of butter or a sprinkle of sugar for that extra oomph.

Bibingka Style Rice Puto

Zesty and zippy, our Bibingka Style Rice Puto is the lovechild of your favorite Filipino desserts, ready to jazz up your snack time with minimal fuss and maximum flavor. Imagine the cozy, coconutty whispers of bibingka getting a fluffy makeover in puto form—yes, it’s as delightful as it sounds.

Ingredients

• Rice flour – 2 cups
• Coconut milk – 1 cup
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Egg – 1
• Banana leaves – for lining

Instructions

1. Preheat your oven to 350°F and line your molds with banana leaves for that authentic aroma.
2. In a bowl, whisk together rice flour, sugar, baking powder, and salt until no lumps remain.
3. Pour in the coconut milk and crack in the egg, then mix until the batter is smooth. Tip: Overmixing can lead to tough puto, so stop once everything is just combined.
4. Fill each mold ¾ full with batter. Tip: Leaving space allows the puto to rise beautifully without spilling over.
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Tip: The tops should be slightly golden but still soft to the touch.
6. Let them cool for 5 minutes before unmolding to keep their shape intact.

Now, these little clouds of joy boast a tender crumb with a hint of caramelized edges, thanks to the banana leaves. Serve them warm with a dab of butter or a slice of cheese on top for a salty-sweet twist that’ll have everyone reaching for seconds.

Leche Flan Rice Puto

Ladies and gents, brace your taste buds for a dessert mashup that’s about to rock your world—Leche Flan Rice Puto, where the creamy dreaminess of flan meets the fluffy charm of puto in a match made in dessert heaven.

Ingredients

• Rice flour – 2 cups
• Eggs – 4
• Condensed milk – 1 can (14 oz)
• Evaporated milk – 1 can (12 oz)
• Sugar – 1 cup
• Water – 1 cup
• Baking powder – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round pan.
2. In a saucepan, melt 1/2 cup of sugar over medium heat until it turns into a golden caramel, then quickly pour it into the greased pan, tilting to coat the bottom evenly. Tip: Work fast but carefully—caramel waits for no one and it’s hotter than your last summer fling.
3. In a bowl, whisk together the eggs, condensed milk, and evaporated milk until smooth. Pour this over the caramel in the pan.
4. In another bowl, mix the rice flour, remaining 1/2 cup sugar, baking powder, and water until you get a smooth batter. Tip: Lumps are a no-go here; a smooth batter means a smoother puto.
5. Gently pour the rice flour mixture over the milk mixture in the pan. Tip: Do this slowly to keep the layers distinct—no mixing unless you’re into surprises.
6. Cover the pan with foil and bake for 50 minutes. Then, remove the foil and bake for another 10 minutes or until a toothpick inserted comes out clean.
7. Let it cool completely before flipping onto a plate to reveal the glorious layers.

What you’ve got here is a dessert that’s a textural marvel—silky flan atop a soft, cakey puto, with a caramel sauce that’s the cherry on top. Serve it chilled for a refreshing twist or warm for a comforting treat that’ll have everyone asking for seconds.

Salted Egg Rice Puto

Kickstart your culinary adventure with this twist on a classic Filipino snack that’s about to make your taste buds do a happy dance. Salted Egg Rice Puto is the love child of savory and sweet, perfect for those who like their snacks with a side of surprise.

Ingredients

• Rice flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salted eggs – 2, finely chopped
• Coconut milk – 1 cup
• Water – ½ cup

Instructions

1. Preheat your steamer to 212°F and lightly grease your puto molds.
2. In a large bowl, whisk together rice flour, sugar, and baking powder until well combined.
3. Gradually add coconut milk and water to the dry ingredients, stirring until the batter is smooth. Tip: The consistency should be similar to pancake batter—not too thick, not too runny.
4. Fold in the chopped salted eggs gently into the batter. Tip: Reserve a few pieces for topping to add a visual appeal and extra bursts of flavor.
5. Pour the batter into the prepared molds, filling each only ¾ full to allow room for rising.
6. Steam for 15 minutes or until a toothpick inserted in the center comes out clean. Tip: Avoid opening the steamer too soon to prevent the puto from collapsing.
7. Let the puto cool for a few minutes before unmolding.

Moist, fluffy, and with the occasional salty punch from the eggs, these puto are a delightful contrast of textures and flavors. Serve them warm with a drizzle of coconut caramel sauce for an extra indulgent treat or enjoy them as is for a quick, satisfying snack.

Adobo Rice Puto

Now, let’s dive into a dish that’s as fun to make as it is to say—Adobo Rice Puto! This quirky twist on a classic Filipino snack combines the savory depth of adobo with the fluffy, cakey goodness of puto, creating a bite-sized treat that’s sure to steal the show at any gathering.

Ingredients

• Rice flour – 2 cups
• Sugar – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Water – 1 ½ cups
• Adobo sauce – ½ cup

Instructions

1. Preheat your steamer to 200°F and grease your puto molds with a light coating of oil to prevent sticking.
2. In a large bowl, whisk together the rice flour, sugar, baking powder, and salt until well combined.
3. Gradually add the water and adobo sauce to the dry ingredients, stirring until the batter is smooth and free of lumps. Tip: For an extra fluffy texture, let the batter rest for 10 minutes before steaming.
4. Fill each puto mold about ¾ full with the batter, leaving room for expansion.
5. Steam the puto for 20 minutes or until a toothpick inserted into the center comes out clean. Tip: Keep the steamer lid slightly ajar to prevent water droplets from falling onto the puto.
6. Remove the puto from the steamer and let them cool for 5 minutes before unmolding. Tip: Run a knife around the edges of the molds for easy release.

Vibrant with the rich, tangy flavors of adobo, these puto are delightfully moist with a tender crumb. Serve them warm with a drizzle of extra adobo sauce for an irresistible savory-sweet combo that’ll have everyone reaching for seconds.

Spicy Rice Puto

Feeling adventurous in the kitchen? Let’s spice up your snack game with a twist on the classic Filipino favorite that’ll have your taste buds doing the cha-cha. This Spicy Rice Puto is not your grandma’s puto—unless your grandma is into bold flavors and a little heat, in which case, lucky you!

Ingredients

• Rice flour – 2 cups
• Coconut milk – 1 cup
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Red chili flakes – 1 tbsp

Instructions

1. Preheat your steamer to 200°F and grease your puto molds with a light coating of oil to prevent sticking.
2. In a large bowl, whisk together the rice flour, coconut milk, sugar, baking powder, and salt until smooth. Tip: For an extra fluffy texture, sift the dry ingredients first.
3. Gently fold in the red chili flakes, adjusting the amount to suit your heat preference. Tip: The flakes will bloom in the steam, releasing their spicy goodness throughout the puto.
4. Fill each mold ¾ full with the batter, allowing room for the puto to rise. Tip: Overfilling can lead to spillage and uneven cooking.
5. Steam for 20 minutes or until a toothpick inserted into the center comes out clean. The puto should be firm to the touch and slightly springy.
6. Let the puto cool in the molds for 5 minutes before transferring to a wire rack to cool completely.

Who knew a little heat could transform a humble snack into a showstopper? These Spicy Rice Puto are delightfully moist with a kick that builds with each bite. Serve them warm with a dollop of butter for a melt-in-your-mouth experience, or pair with a cold glass of milk to tame the spice.

Garlic Rice Puto

Alright, let’s dive into the world of Garlic Rice Puto, a dish that’s as fun to make as it is to say five times fast. This Filipino favorite is the perfect blend of garlicky goodness and fluffy rice cake magic, guaranteed to make your taste buds do a happy dance.

Ingredients

• Rice flour – 2 cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Garlic – 4 cloves, minced
• Water – 1 ½ cups
• Coconut milk – 1 cup
• Salt – ½ tsp

Instructions

1. Preheat your steamer to 350°F. Tip: A rolling boil is your best friend here, so make sure your steamer is ready to go before you start mixing.
2. In a large bowl, whisk together rice flour, sugar, baking powder, and salt until well combined. Tip: Sifting the dry ingredients can help avoid lumps for a smoother batter.
3. Add water and coconut milk to the dry ingredients, stirring until the batter is smooth. Tip: The consistency should be similar to pancake batter—not too thick, not too runny.
4. Fold in the minced garlic, ensuring it’s evenly distributed throughout the batter.
5. Pour the batter into greased puto molds, filling each about ¾ full to allow room for rising.
6. Steam for 20 minutes or until a toothpick inserted into the center comes out clean. Tip: Resist the urge to peek too early; patience ensures even cooking.

Crunchy on the outside, soft and fluffy on the inside, this Garlic Rice Puto is a textural dream. Serve it warm with a side of spicy vinegar for dipping, or get creative by topping it with a slice of cheese for a salty-sweet twist.

Herbed Rice Puto

Delightfully fluffy and fragrant, this Herbed Rice Puto is about to become your new favorite snack. Imagine biting into a soft, steamed cake that’s packed with herby goodness—yes, it’s as magical as it sounds.

Ingredients

• Rice flour – 1 cup
• Baking powder – 1 tsp
• Sugar – ½ cup
• Salt – ¼ tsp
• Water – 1 cup
• Fresh herbs (basil, thyme, rosemary) – 2 tbsp, finely chopped

Instructions

1. In a large bowl, whisk together rice flour, baking powder, sugar, and salt until well combined.
2. Gradually add water to the dry ingredients, stirring continuously to avoid lumps. Tip: For extra smooth batter, let it rest for 10 minutes before steaming.
3. Fold in the finely chopped fresh herbs until evenly distributed throughout the batter.
4. Prepare your steamer by bringing water to a boil over high heat. Lightly grease small puto molds or ramekins.
5. Fill each mold ¾ full with batter. Tip: Leaving space allows the puto to rise beautifully without overflowing.
6. Steam for 15 minutes on medium-high heat or until a toothpick inserted comes out clean. Tip: Keep the steamer lid slightly ajar to prevent water droplets from falling onto the puto.
7. Remove from the steamer and let cool for 5 minutes before unmolding.

Absolutely irresistible when warm, these Herbed Rice Puto boast a tender texture and a savory-sweet flavor profile. Serve them with a dollop of butter or alongside your morning coffee for an herby twist to your breakfast routine.

Conclusion

We hope this roundup of 18 delicious rice puto recipes, both sweet and savory, inspires your next kitchen adventure. Whether you’re a seasoned cook or just starting out, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the joy of cooking. Happy baking!