**Puto & Childhood Memories 🌞🍃**

Before summer ends, I can’t help but think back to my childhood summers spent with my lola.

Summer came and went so quickly, and now I find myself getting ready for the fall season. But before summer ends, I can’t help but think back to my childhood summers spent with my lola. She was always in the kitchen, cooking something special, and one of my favorite treats she made was puto—those soft, fluffy steamed rice cakes that always felt like love in every bite.

Now, whenever I steam a batch at home, it instantly takes me back to those carefree days filled with warmth, comfort, and family. Sometimes I enjoy them plain, sometimes with a little cube of cheese in the middle, just for that extra surprise. Either way, puto has become my go-to snack, especially as the seasons shift and life gets a little busier.

What is Puto?

Puto is a classic Filipino steamed rice cake that’s soft, fluffy, and lightly sweet. It’s often enjoyed as a merienda (afternoon snack), but it’s just as perfect with coffee in the morning, tucked into lunchboxes, or served warm straight from the steamer.

This recipe is simple, quick, and versatile—you can keep it plain, or add cheese in the middle for that irresistible sweet-and-savory combo.

Ingredients

(Makes about 12–14 small puto)

1 cup rice flour (or all-purpose flour if you can’t find rice flour)
1 cup white sugar (you can reduce to ¾ cup if you prefer less sweet)
2 tsp baking powder
¼ tsp salt
1 cup water
1 large egg
2 tbsp melted butter (or vegetable oil)
½ tsp vanilla extract (optional)

Optional filling/topping:

Small cubes of cheese (for the center) or grated cheese for topping

Instructions

Step 1: Prepare Your Steamer

Fill your steamer with water and bring it to a boil.
Lightly grease your puto molds (silicone cups or small heatproof containers work well).

Step 2: Make the Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix water, egg, melted butter, and vanilla.
Gradually add the wet ingredients to the dry ingredients, whisking until smooth. The batter should be slightly thick but pourable.

Step 3: Assemble the Puto

Pour the batter into your molds, filling them about ¾ full.
If adding cheese in the middle, pour halfway, place a cube of cheese, then cover with more batter until ¾ full.

Step 4: Steam the Puto

Place the molds in your steamer, leaving space between them.
Cover the steamer lid with a clean kitchen towel (to prevent water from dripping onto the puto).
Steam over medium heat for 10–12 minutes, or until a toothpick inserted comes out clean.

Step 5: Serve & Enjoy

Let the puto cool slightly before removing from molds.
Top with extra cheese if desired, and serve warm with coffee, hot chocolate, or as a sweet bite in between meals.

Tips & Substitutions

Rice flour vs. all-purpose flour: Rice flour gives a softer, more traditional texture, while all-purpose flour makes the puto slightly denser but still delicious. Use whichever you have on hand.
Dairy-free option: Swap the butter for coconut oil or vegetable oil. This adds a light, subtle flavor and keeps the recipe plant-based.
Cheese or no cheese: For a fun twist, add a cube of cheese in the middle or sprinkle grated cheese on top before steaming. You can also leave it plain for a simple, classic version.
Make it colorful: Add a few drops of ube, pandan, or food coloring to the batter for a festive look.
Kid-friendly: Mix in rainbow sprinkles before steaming, or let little ones help place the cheese cubes—it makes snack time extra fun!
Storage tip: Store leftover puto in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave or steamer before serving.

xoxo,

MC

Filipino Puto