Absolutely! Here’s a comprehensive, full-sized recipe for Fluffy Steamed Rice Cakes (Puto Bigas)—complete with history, detailed ingredients, preparation methods, cultural context, and even why people love it so much. This version can serve a large group (makes around 40–50 pieces depending on mold size), making it great for parties, family gatherings, or food business ideas.
Fluffy Steamed Rice Cakes (Puto Bigas)
Soft, airy, lightly sweet, and purely nostalgic—these traditional steamed rice cakes are a Filipino favorite, perfect for merienda, breakfast, or fiestas.
🍚 Introduction
Puto Bigas (also known simply as “puto”) is a type of traditional Filipino steamed rice cake made from ground rice flour. Soft, fluffy, and delicately sweet, it pairs beautifully with savory dishes like dinuguan (pork blood stew) or is enjoyed on its own as a snack. Unlike Western-style cakes, puto is steamed rather than baked, resulting in a light, pillowy texture with subtle coconut flavor—simple yet satisfying.
This version uses modern ingredients like instant yeast and baking powder for consistent fluffiness, while still honoring the classic rice base and coconut richness. The combination of tradition and convenience makes this recipe a staple for both everyday cravings and special occasions.
📜 Brief History of Puto
The word “puto” comes from the Indian word “puttu”, which refers to steamed rice cakes, showing the dish’s Southeast Asian roots. Introduced during ancient trade periods, Filipinos have since localized it using indigenous ingredients like coconut milk and fermented rice batter.
Traditionally, puto was made by soaking rice, grinding it into galapong (fermented rice batter), and steaming in banana-lined bamboo molds. Over time, instant rice flour and yeast have made the process easier, without compromising on taste or texture.
🧾 Ingredients (Yields ~40–50 pieces)
- 8 cups rice flour
- 1 teaspoon salt
- 3 cups white sugar (adjust to taste)
- 8 teaspoons baking powder
- 8 teaspoons instant yeast
- 4 cups coconut milk
- 4 cups warm water (not hot!)
- 4 tablespoons neutral oil (e.g., canola or vegetable)
Optional Toppings: Cheese slices, salted egg slices, or grated coconut.
🥣 Instructions
1. Combine the Dry Ingredients
In a large mixing bowl, whisk together:
- 8 cups rice flour
- 1 teaspoon salt
- 3 cups white sugar
- 8 teaspoons baking powder
- 8 teaspoons instant yeast
2. Warm the Liquids
In a saucepan, warm the 4 cups coconut milk and 4 cups water until just lukewarm (around 100°F / 38°C). Do not boil. Stir in 4 tablespoons oil.
3. Mix the Batter
Gradually pour the warm liquid into the dry ingredients. Mix until smooth and lump-free. The batter should be slightly runny—similar to pancake batter.
4. Let It Rest
Cover and let the batter rest for 10–15 minutes. Stir gently a couple of times during this period. You’ll notice it thickening slightly due to yeast activity.
5. Prepare Molds
Grease individual puto molds or muffin cups with oil. Fill each mold 2/3 full to allow room for rising.
Let the filled molds rest for another 20 minutes in a warm area to allow light fermentation and better rise.
🔥 Steaming Method
Prepare the Steamer:
- Fill your steamer base with water and bring to a boil.
- Wrap the lid with cloth to prevent condensation from dripping onto the cakes.
For Desired Texture:
- Cracked tops (classic puto style): Steam over medium-high heat.
- Smooth tops (modern look): Steam over gentle simmer.
Steam the Cakes:
- Steam for 15–20 minutes, or until a toothpick inserted comes out clean.
- If using toppings like cheese or salted egg, place them halfway through steaming.
❄️ Cooling and Serving
- Allow to cool slightly before unmolding to prevent breakage.
- Serve warm or at room temperature.
- Store in an airtight container for up to 3 days at room temp or 5–7 days refrigerated.
❤️ Why People Love Puto Bigas
- Soft, fluffy, and nostalgic – brings back childhood memories.
- Naturally gluten-free thanks to rice flour.
- Flexible for both sweet and savory pairings (try with dinuguan, pancit, or hot chocolate).
- A crowd-pleaser at birthdays, fiestas, baptisms, and even as food giveaways.
🧑🍳 Pro Tips from Puto Lovers
- Try adding pandan or vanilla essence for aroma.
- Top with queso de bola for holiday flair.
- Use banana leaves to line your molds for an extra-traditional touch.
- No molds? Pour batter into a large round greased tin and slice like a cake after steaming!
✨ Conclusion
Puto Bigas is more than just a snack—it’s a beloved symbol of Filipino warmth, tradition, and culinary creativity. This scaled-up recipe lets you bring that joy to more people, whether you’re cooking for a big family, sharing with neighbors, or starting a kakanin business. With simple ingredients and heartfelt preparation, you’ll turn rice flour into memories.
If you’d like this recipe in PDF format, or need a scaled-down version, business pricing, or printable labels, just let me know!