Fluffy Steamed Rice Cakes

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Here’s a full, rich, beautifully written version of your Fluffy Steamed Rice Cakes (Puto Bigas) — with introduction, ingredients, instructions, methods, history, formation, lovers, and a warm conclusion, just the way you asked 🌸🍚

🌸 Fluffy Steamed Rice Cakes (Puto Bigas)

🧁 Introduction

Soft, airy, lightly sweet, and wonderfully fragrant — Puto Bigas is one of the most loved traditional Filipino steamed cakes. Made from rice flour and coconut milk, these cloud-like cakes are enjoyed for breakfast, merienda (snack time), or paired with savory dishes. Their delicate crumb and gentle sweetness make them comforting, nostalgic, and impossible to eat just one.

This recipe creates fluffy, well-risen puto with that signature cracked or smooth top depending on how you steam them. Best of all, it’s simple, affordable, and beginner-friendly.

🥣 Ingredients

Dry Ingredients

  • 2 cups rice flour
  • ¾ cup white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons instant yeast
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup coconut milk
  • 1 cup warm water (lukewarm, not hot)
  • 1 tablespoon oil

👩‍🍳 Instructions

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

  • Rice flour
  • Sugar
  • Baking powder
  • Instant yeast
  • Salt

Make sure everything is evenly distributed.

Step 2: Add the Liquids

Warm the coconut milk and water until just lukewarm.
Pour them into the dry mixture and stir gently until smooth.

Add the oil and mix again.
✔️ The batter should be slightly runny, similar to pancake batter.

Step 3: First Rest (Activation Stage)

Let the batter rest for 10 minutes.
After resting, gently stir once or twice — you’ll notice it thickening slightly as the yeast activates.

Step 4: Second Rest (Rising Stage)

Pour the batter into lightly greased molds or a pan.
Let it sit for 20 minutes to allow gentle fermentation and air bubbles to form.

Step 5: Steam the Cakes

Prepare your steamer 5 minutes before cooking.

✔️ Line the lid with a cloth to prevent water drops.

Steaming Options:

  • For cracked tops: Steam over medium heat
  • For smooth tops: Steam over low, gentle heat

Steam for 15–20 minutes, or until a toothpick comes out clean.

Step 6: Cool & Serve

Let the puto cool slightly before removing from molds.
Serve warm or at room temperature.

🍽️ Cooking Methods

✔️ Traditional Steaming

Best method for authentic texture and flavor.

✔️ Pan Steaming

Use a wide pan with a rack and tight lid — perfect if you don’t have a steamer.

✔️ Mini Cup Method

Use silicone cupcake molds for evenly sized, fluffy cakes.

📜 History & Origin

Puto is one of the oldest Filipino rice-based foods, dating back to pre-colonial times when rice was fermented naturally and steamed in banana leaves. Over time, the recipe evolved with the addition of sugar, coconut milk, and leavening agents.

Today, Puto Bigas is enjoyed across the Philippines:

  • With dinuguan
  • As a breakfast cake
  • During fiestas and celebrations
  • As a comfort snack with coffee or tea

🧬 Formation & Texture

✔️ Light and airy
✔️ Slightly sweet
✔️ Moist but not sticky
✔️ Soft crumb with gentle bounce

The yeast + baking powder combination gives it lift without making it dense, while coconut milk adds richness and aroma.

❤️ Who Loves This Recipe?

✔️ Kids – soft, sweet, and fun to eat
✔️ Seniors – easy to chew and digest
✔️ Home bakers – simple and reliable
✔️ Coconut lovers – rich, tropical flavor
✔️ Snack lovers – perfect anytime treat

🌟 Final Thoughts

Fluffy Steamed Rice Cakes (Puto Bigas) are proof that simple ingredients can create something truly special. Whether you enjoy them plain, with cheese on top, or paired with savory dishes, this recipe delivers comfort, tradition, and joy in every bite.

Once you try this, it will become a regular favorite in your kitchen 💛

If you’d like, I can also give you:

  • 🧀 Cheese Puto version
  • 🍫 Chocolate Puto
  • 🥥 Extra coconut-rich version
  • 🧁 Mini party-style puto

Just tell me!

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