22 Delicious Rice Puto Recipes to Try Today

Looking for a delightful twist on your usual baking adventures? Rice puto—those soft, steamed Filipino cakes—are about to become your new kitchen obsession. Whether you’re craving a sweet snack, a unique breakfast, or a fun project to share with family, these 22 recipes offer something for every taste and skill level. Get ready to explore flavors that will have everyone asking for seconds!

Classic Steamed Rice Puto

C’mon, let’s be real—when was the last time you got genuinely excited about steamed rice cakes? Classic Steamed Rice Puto is about to change that with its fluffy, cloud-like texture and subtly sweet charm that’s basically a hug for your taste buds.

Ingredients

For the Batter:

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1 cup coconut milk
• 1/4 cup water

For Steaming:

• Water (for steamer)
• Cooking spray or banana leaves (for lining molds)

Instructions

1. Pour 2 inches of water into a steamer pot and bring it to a rolling boil over high heat.
2. Lightly spray 8 small puto molds with cooking spray or line them with banana leaves if using.
3. Whisk together 1 cup rice flour, 1/2 cup granulated sugar, and 1 tsp baking powder in a medium bowl until no lumps remain.
4. Gradually pour in 1 cup coconut milk and 1/4 cup water while stirring continuously to form a smooth, thin batter.
5. Fill each prepared mold 2/3 full with batter using a ladle or measuring cup.
6. Arrange filled molds in the steamer basket, leaving 1/2 inch space between each for even steam circulation.
7. Cover steamer tightly with its lid and steam over medium-high heat for 15 minutes.
8. Insert a toothpick into the center of a puto—if it comes out clean, they’re ready; if not, steam 2 more minutes and retest.
9. Remove molds from steamer using tongs and let cool 5 minutes before gently unmolding.

Just imagine biting into these warm, pillowy delights—their delicate sweetness pairs magically with sharp cheeses or a drizzle of coconut caramel for a playful twist. Serve them stacked high like edible mini-towers at your next brunch, and watch them vanish faster than your resolve to skip dessert.

Cheesy Butter Rice Puto

Y’all, prepare to have your taste buds do a happy dance—this Cheesy Butter Rice Puto is the cozy, carb-loaded hug you didn’t know you needed, blending fluffy rice cake vibes with a decadent cheesy-butter finish that’ll make you forget all about your Monday blues. Seriously, it’s like a party in your mouth where everyone’s invited and no one’s leaving early. Trust me, your kitchen is about to become the hottest spot in town.

Ingredients

For the Batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1 1/2 cups whole milk
– 2 large eggs
– 1/2 cup unsalted butter, melted

For the Topping:
– 1 cup shredded cheddar cheese
– 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and lightly grease 12 puto molds or a muffin tin with non-stick spray.
2. In a large bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until no lumps remain.
3. Pour in 1 1/2 cups whole milk, 2 large eggs, and 1/2 cup melted unsalted butter, then stir until the batter is smooth and well-combined.
4. Fill each prepared mold about 3/4 full with the batter, using a spoon or ladle for even distribution.
5. Sprinkle 1 cup shredded cheddar cheese evenly over the top of each batter-filled mold.
6. Drizzle 2 tablespoons melted unsalted butter over the cheese layer for a golden, crispy finish.
7. Bake in the preheated oven at 350°F for 20-25 minutes, or until the puto are puffed, the tops are lightly golden, and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the puto cool in the molds for 5 minutes to set before transferring to a wire rack.
9. Gently run a knife around the edges of each puto to loosen them, then lift out carefully to serve warm.

Whoa, these little gems are irresistibly soft and fluffy with a savory-cheesy crunch that melts in your mouth. Serve them warm as a breakfast treat with a drizzle of honey or stack them high for a playful party appetizer—either way, they’re bound to disappear faster than you can say “more please!”

Ube-Flavored Rice Puto

Whoa, hold onto your taste buds, folks—we’re diving fork-first into a vibrant, purple-hued delight that’s about to steal the spotlight at your next brunch! Ube-Flavored Rice Puto is here to shake up your steamed cake game with its whimsical color and subtly sweet, nutty flavor that’ll have you wondering why you ever settled for plain old muffins. Trust me, this Filipino-inspired treat is so Instagram-worthy, your feed might just break the internet.

Ingredients

– For the dry mix: 1 cup rice flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/4 tsp salt
– For the wet mix: 3/4 cup coconut milk, 1/4 cup ube halaya (ube jam), 1 large egg, 1 tsp ube extract, 2 tbsp melted unsalted butter
– For steaming: Water (as needed for steamer)

Instructions

1. Pour water into a steamer pot until it reaches 1 inch deep, then bring it to a rolling boil over high heat. Tip: Use a wide, heavy-bottomed pot to maintain steady steam.
2. Whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl until no lumps remain.
3. In a separate bowl, vigorously mix 3/4 cup coconut milk, 1/4 cup ube halaya, 1 large egg, 1 tsp ube extract, and 2 tbsp melted unsalted butter until smooth and uniformly purple.
4. Gently fold the wet mixture into the dry ingredients using a spatula, stirring just until combined to avoid overmixing. Tip: A few small lumps are fine—overworking the batter makes the puto dense.
5. Lightly grease 8 puto molds or muffin cups with butter or oil to prevent sticking.
6. Fill each mold 2/3 full with the batter, tapping the molds gently on the counter to release air bubbles.
7. Carefully place the filled molds into the preheated steamer, ensuring they don’t touch each other.
8. Cover the steamer with a lid and steam over medium-high heat for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep the lid on tight—peeking too often can cause the puto to collapse from temperature drops.
9. Remove the molds from the steamer using tongs and let them cool for 5 minutes before unmolding.
Oh, and get ready for a texture that’s delightfully soft and springy, with a subtle chew from the rice flour that pairs perfectly with the ube’s earthy sweetness. Serve these warm with a drizzle of coconut cream or alongside a scoop of vanilla ice cream for a dessert that’s as fun to eat as it is to make!

Pandan Coconut Rice Puto

Oh, the things we do for that perfect Instagram-worthy dessert! This Pandan Coconut Rice Puto is basically a tropical vacation for your taste buds—fluffy, fragrant, and so ridiculously easy to make, you’ll wonder why you ever bothered with boxed mixes.

Ingredients

For the Batter
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1/2 cup coconut milk
– 1/4 cup water
– 1/4 teaspoon pandan extract
– 1/4 teaspoon baking powder
– 1/8 teaspoon salt

For Steaming
– Cooking spray or vegetable oil for greasing

Instructions

1. Lightly grease 12 puto molds or a muffin tin with cooking spray or vegetable oil.
2. In a medium bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1/4 teaspoon baking powder, and 1/8 teaspoon salt until fully combined.
3. Pour in 1/2 cup coconut milk, 1/4 cup water, and 1/4 teaspoon pandan extract into the dry ingredients.
4. Whisk the mixture vigorously for 2 minutes until the batter is smooth and free of lumps.
5. Fill each prepared mold two-thirds full with the batter.
6. Place a steamer over high heat and bring the water to a rolling boil.
7. Arrange the filled molds in the steamer basket, leaving a little space between each for steam circulation.
8. Cover the steamer and steam the puto over medium-high heat for 15 minutes.
9. Insert a toothpick into the center of a puto; if it comes out clean, they are ready.
10. Turn off the heat and carefully remove the molds from the steamer using tongs.
11. Let the puto cool in the molds for 5 minutes.
12. Gently remove the puto from the molds and transfer them to a wire rack to cool completely.

Craving a bite? These little green gems are springy, subtly sweet, and carry the enchanting aroma of pandan paired with creamy coconut. Serve them warm with a drizzle of coconut caramel or alongside a scoop of ube ice cream for a Filipino dessert showdown that’ll have everyone asking for seconds.

Chocolate Chip Rice Puto

Yikes, you thought rice cakes couldn’t get any better? Meet Chocolate Chip Rice Puto—the fluffy, steamed Filipino snack that just discovered chocolate chips and is never looking back. It’s like your favorite childhood muffin and traditional kakanin had a delicious, slightly confused baby that’s ridiculously easy to make at home.

Ingredients

For the dry mixture:

• 2 cups rice flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt

For the wet mixture:

• 1 1/2 cups whole milk
• 2 large eggs
• 2 tbsp melted butter
• 1 tsp vanilla extract

For folding in:

• 3/4 cup semi-sweet chocolate chips

Instructions

1. Whisk together 2 cups rice flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl until no lumps remain.
2. Pour 1 1/2 cups whole milk, 2 large eggs, 2 tbsp melted butter, and 1 tsp vanilla extract into a separate medium bowl.
3. Whisk the wet ingredients vigorously for 45 seconds until fully combined and slightly frothy.
4. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined—do not overmix. Tip: A few small lumps are fine; overmixing makes puto tough.
5. Gently fold in 3/4 cup semi-sweet chocolate chips until evenly distributed throughout the batter.
6. Let the batter rest uncovered on the counter for 20 minutes to allow the rice flour to hydrate.
7. Meanwhile, bring 2 inches of water to a rolling boil in a steamer pot over high heat.
8. Lightly grease 12 puto molds or muffin cups with butter or cooking spray.
9. Fill each mold 2/3 full with batter using a 1/4 cup measuring cup.
10. Place molds in the steamer basket, leaving 1 inch between each for steam circulation.
11. Cover steamer with lid and steam over medium-high heat for 18 minutes. Tip: Place a clean cloth under the lid to prevent condensation drips.
12. Check doneness by inserting a toothpick into the center—it should come out clean with no wet batter.
13. Remove puto from steamer and let cool in molds for 5 minutes before transferring to a wire rack. Tip: Run a butter knife around the edges if they stick.

Who knew steamed rice cakes could be this indulgent? The texture is cloud-soft with little molten chocolate surprises in every bite—serve them warm with a cold glass of milk for maximum comfort food vibes, or get fancy and split them horizontally to make mini ice cream sandwiches.

Mango-Lime Rice Puto

Prepare to have your taste buds do a happy dance—this isn’t your average rice cake! Mango-Lime Rice Puto brings tropical sunshine to your kitchen with its zesty lime kick and sweet mango magic, all wrapped up in a fluffy, steamed delight that’ll make you forget you ever settled for boring snacks.

Ingredients

• For the batter:
  • 1 cup rice flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup coconut milk
  • 1/4 cup water
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
• For the mango topping:
  • 1/2 cup diced ripe mango
  • 1 tbsp granulated sugar

Instructions

1. In a medium bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until no lumps remain.
2. Pour in 3/4 cup coconut milk, 1/4 cup water, 2 tbsp fresh lime juice, and 1 tsp lime zest, then stir until the batter is smooth and slightly thick.
3. Tip: Let the batter rest for 10 minutes to allow the rice flour to hydrate, which results in a softer texture.
4. Grease 8 small puto molds or muffin cups lightly with oil to prevent sticking.
5. Fill each mold 2/3 full with the batter using a spoon or ladle.
6. In a small bowl, toss 1/2 cup diced ripe mango with 1 tbsp granulated sugar until coated.
7. Top each batter-filled mold with 1-2 pieces of the sugared mango, pressing gently so it sinks slightly.
8. Place the molds in a steamer basket, ensuring they aren’t touching.
9. Steam over boiling water for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Keep the steamer lid tightly closed during cooking to avoid steam escape, which ensures even rising.
11. Remove the puto from the steamer and let them cool in the molds for 5 minutes.
12. Gently loosen the edges with a knife and transfer the puto to a wire rack.
13. Tip: For extra lime flavor, brush the warm puto with a mix of 1 tbsp lime juice and 1 tsp sugar after cooling.

Zesty and tender, these puto boast a fluffy crumb that melts in your mouth, with the mango adding juicy bursts of sweetness against the tangy lime backdrop. Serve them warm as a brunch star or chilled for a refreshing treat—either way, they’re a tropical escape on a plate!

Savory Pancit-Topped Rice Puto

Venture beyond breakfast boundaries with this Filipino fusion marvel that combines fluffy rice cakes with savory pancit noodles in a culinary crossover that’ll make your taste buds do a happy dance. It’s like your favorite comfort foods had a delicious baby, and you’re invited to the celebration where sweet meets savory in perfect harmony.

Ingredients

For the rice puto base:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1 cup coconut milk
– 3/4 cup water
– 2 large eggs

For the pancit topping:
– 8 ounces bihon rice noodles
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1 cup shredded carrots
– 1 cup thinly sliced cabbage
– 1/4 cup soy sauce
– 2 tablespoons fish sauce
– 1 teaspoon ground black pepper
– 2 cups chicken broth
– 1 cup cooked chicken, shredded
– 1/4 cup green onions, chopped

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, and 1 tablespoon baking powder until well combined.
3. Add 1 cup coconut milk, 3/4 cup water, and 2 large eggs to the dry ingredients.
4. Mix the batter for exactly 2 minutes until smooth and free of lumps.
5. Pour the batter into the prepared pan, tapping it gently on the counter to remove air bubbles.
6. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
7. While the puto bakes, soak 8 ounces bihon rice noodles in warm water for 15 minutes until pliable, then drain completely.
8. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat.
9. Sauté 3 cloves minced garlic and 1 small diced onion for 2 minutes until fragrant and translucent.
10. Add 1 cup shredded carrots and 1 cup thinly sliced cabbage, cooking for 3 minutes until slightly softened.
11. Stir in the drained rice noodles, 1/4 cup soy sauce, 2 tablespoons fish sauce, and 1 teaspoon ground black pepper.
12. Pour in 2 cups chicken broth and bring to a simmer.
13. Cook the pancit for 8-10 minutes, stirring frequently, until the noodles have absorbed most of the liquid.
14. Mix in 1 cup shredded cooked chicken and 1/4 cup chopped green onions, cooking for 2 more minutes.
15. Remove the puto from the oven and let it cool for 5 minutes.
16. Spread the prepared pancit evenly over the entire surface of the rice puto.
17. Return the pan to the oven and bake for an additional 10 minutes at 350°F to meld the flavors.
18. Let the dish rest for 5 minutes before cutting into squares.

Unbelievably satisfying, this creation delivers the soft, slightly sweet sponge of puto contrasted with the savory, slightly chewy pancit noodles in every bite. The magic happens when the sweet rice cake soaks up just enough of the savory pancit juices without getting soggy. Try serving it cut into generous squares with a sprinkle of crispy garlic chips on top for extra texture, or pack it for a lunch that’ll make your coworkers genuinely jealous.

Leche Flan-Filled Rice Puto

Venture beyond your typical dessert routine with this Filipino-American mashup that’ll have your taste buds doing the cha-cha. Imagine fluffy steamed rice cakes playing host to a silky, caramel-kissed leche flan center—it’s like a party in your mouth where everyone’s invited and nobody wants to leave. This delightful duo proves that sometimes the best culinary creations come from breaking all the rules (and maybe a few eggs).

Ingredients

For the Leche Flan Filling

– 1/2 cup granulated sugar
– 4 large egg yolks
– 1 (14 oz) can sweetened condensed milk
– 1 cup evaporated milk
– 1 tsp vanilla extract

For the Rice Puto Batter

– 2 cups rice flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1/4 tsp salt
– 1 (13.5 oz) can coconut milk
– 3/4 cup water
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and prepare eight 6-ounce ramekins by lightly greasing them with butter or cooking spray.
2. Make the caramel by heating 1/2 cup granulated sugar in a small saucepan over medium heat, swirling occasionally until it turns deep amber in color (about 5-7 minutes).
3. Immediately pour the hot caramel into the bottom of each prepared ramekin, tilting to coat the base evenly—work quickly as the caramel sets fast.
4. In a medium bowl, whisk together 4 large egg yolks until smooth and pale yellow.
5. Gradually whisk in the entire can of sweetened condensed milk until fully incorporated.
6. Slowly stream in 1 cup evaporated milk while continuing to whisk to prevent curdling.
7. Stir in 1 tsp vanilla extract until the flan mixture is completely smooth.
8. Strain the flan mixture through a fine-mesh sieve into a clean pitcher to remove any air bubbles or cooked egg bits.
9. Carefully pour the strained flan mixture over the caramel in each ramekin, filling them about one-third full.
10. Place the ramekins in a large baking dish and create a water bath by pouring hot water into the dish until it reaches halfway up the sides of the ramekins.
11. Bake at 350°F for 20 minutes until the flan edges are set but the centers still jiggle slightly when shaken.
12. While the flan bakes, prepare the puto batter by whisking together 2 cups rice flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt in a large bowl.
13. In a separate bowl, combine the entire can of coconut milk, 3/4 cup water, and 1 tsp vanilla extract.
14. Gradually pour the wet ingredients into the dry ingredients, whisking just until smooth—don’t overmix or your puto will become tough.
15. Remove the partially baked flan from the oven and carefully ladle the puto batter over each flan, filling the ramekins to about 1/4 inch from the top.
16. Return the baking dish to the oven and continue baking at 350°F for another 25-30 minutes until the puto tops spring back when lightly touched.
17. Remove from the oven and let cool completely in the water bath for at least 1 hour before refrigerating for 4 hours or overnight.
18. To serve, run a thin knife around the edges of each ramekin and invert onto serving plates.

Expect pure magic when you slice into these beauties—the fluffy, slightly chewy rice puto gives way to that impossibly smooth flan center, all swimming in a pool of golden caramel. Serve these chilled for maximum contrast between the cool, creamy flan and the tender cake, or get fancy by garnishing with toasted coconut flakes for extra texture. Either way, prepare for your dessert game to level up significantly.

Matcha Green Tea Rice Puto

Ever had that moment when your taste buds can’t decide between dessert and a zen garden? Enter Matcha Green Tea Rice Puto—the fluffy, steamed Filipino cake that’s basically a spa day for your mouth, blending earthy matcha with sweet, pillowy goodness. It’s the snack that whispers ‘treat yourself’ while wearing a vibrant green cape.

Ingredients

• For the batter:
  • 1 cup rice flour
  • 1/2 cup granulated sugar
  • 1 tablespoon matcha powder
  • 1 teaspoon baking powder
  • 1 cup coconut milk
  • 1 large egg
• For greasing:
  • 1 tablespoon melted butter

Instructions

1. Grease 6 puto molds or muffin tin cups evenly with the melted butter using a pastry brush.
2. In a medium bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 tablespoon matcha powder, and 1 teaspoon baking powder until no lumps remain.
3. Pour in 1 cup coconut milk and crack in 1 large egg, then whisk vigorously for 2 minutes until the batter is smooth and slightly frothy. Tip: Sift the matcha powder first to avoid clumps and ensure a vibrant green hue.
4. Fill each prepared mold two-thirds full with the batter using a ladle or measuring cup.
5. Place a steamer rack over a pot filled with 1 inch of water, bringing it to a rolling boil over high heat.
6. Arrange the filled molds on the steamer rack, cover with a lid, and steam for 15 minutes over medium heat. Tip: Keep the lid on tightly to prevent steam escape, which ensures even rising.
7. Check for doneness by inserting a toothpick into the center of a puto—if it comes out clean, they’re ready.
8. Remove the molds from the steamer and let cool for 5 minutes before gently unmolding. Tip: Run a knife around the edges for easy release if they stick.

Light as a cloud with a subtle earthy kick, these puto boast a tender crumb that melts on the tongue. Serve them warm with a drizzle of coconut cream or pair with savory dishes like pancit for a delightful contrast—either way, they’re bound to steal the spotlight at your next gathering.

Caramel-Swirled Rice Puto

Venture beyond your usual dessert suspects and meet the Filipino-American mashup that’s about to hijack your snack game: caramel-swirled rice puto. Imagine fluffy, steamed rice cakes with ribbons of gooey caramel weaving through every bite—it’s like your favorite coffee cake and sticky bun had a wildly delicious baby. Trust me, your taste buds will throw a party, and everyone’s invited.

Ingredients

– For the rice cakes: 2 cups rice flour, 1 cup granulated sugar, 1 tbsp baking powder, 1/4 tsp salt, 1 1/2 cups whole milk, 2 large eggs, 1/4 cup melted unsalted butter
– For the caramel swirl: 1/2 cup packed light brown sugar, 1/4 cup heavy cream, 2 tbsp unsalted butter, 1/2 tsp vanilla extract

Instructions

1. Preheat your steamer over medium-high heat, ensuring the water is boiling steadily before you begin.
2. In a medium bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/4 tsp salt until no lumps remain.
3. In a separate bowl, beat 2 large eggs lightly, then stir in 1 1/2 cups whole milk and 1/4 cup melted unsalted butter until fully combined.
4. Pour the wet ingredients into the dry mixture and whisk gently just until smooth; avoid overmixing to keep the texture airy.
5. For the caramel, combine 1/2 cup packed light brown sugar, 1/4 cup heavy cream, and 2 tbsp unsalted butter in a small saucepan over medium heat.
6. Cook the caramel mixture, stirring constantly, for 3–4 minutes until it thickens slightly and bubbles gently around the edges.
7. Remove the caramel from heat and stir in 1/2 tsp vanilla extract; let it cool for 2 minutes to avoid scrambling the batter.
8. Lightly grease 12 puto molds or muffin cups with butter or non-stick spray to prevent sticking.
9. Fill each mold two-thirds full with the rice cake batter using a spoon or ladle.
10. Drizzle 1 tsp of the warm caramel over each portion, then use a toothpick to swirl it in a figure-eight pattern for even distribution.
11. Place the filled molds in the preheated steamer, cover tightly, and steam for 15–18 minutes until a toothpick inserted comes out clean.
12. Carefully remove the puto from the steamer and let them cool in the molds for 5 minutes before transferring to a wire rack.

Zesty and tender, these puto boast a cloud-like crumb with caramel pockets that ooze sweetness in every forkful. Serve them warm with a drizzle of extra caramel or alongside a scoop of vanilla ice cream for a cozy twist—they’re so good, you might just forget to share.

Jackfruit and Coconut Rice Puto

Fabulous food adventurers, prepare to meet your new obsession—a tropical twist on Filipino classic that’ll have your taste buds doing the cha-cha. Jackfruit and Coconut Rice Puto swaps out the usual for sweet, fragrant jackfruit and creamy coconut, creating a steamed cake so good, you might just forget your own name.

Ingredients

For the batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 (13.5 oz) can coconut milk
– 1/2 cup water
– 1 tsp baking powder

For the jackfruit mixture:
– 1 cup ripe jackfruit, finely chopped
– 1/4 cup brown sugar

Instructions

1. In a large mixing bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, and 1 tsp baking powder until fully combined.
2. Pour in 1 (13.5 oz) can coconut milk and 1/2 cup water, then whisk vigorously for 2 minutes until the batter is completely smooth with no lumps.
3. Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes to allow the rice flour to fully hydrate.
4. While the batter rests, combine 1 cup finely chopped ripe jackfruit with 1/4 cup brown sugar in a small bowl, mashing lightly with a fork to release the jackfruit’s natural juices.
5. Gently fold the jackfruit mixture into the rested batter using a spatula until evenly distributed.
6. Lightly grease 12 puto molds or muffin tin cups with coconut oil or non-stick spray.
7. Fill each mold 3/4 full with the batter, leaving room for expansion during steaming.
8. Place the filled molds in a steamer basket over rapidly boiling water, making sure the water level stays 1 inch below the basket.
9. Cover the steamer with a tight-fitting lid and steam over medium-high heat for 25 minutes.
10. Check for doneness by inserting a toothpick into the center of a puto—it should come out clean with no wet batter clinging to it.
11. Remove the steamer from heat and let the puto sit in the covered steamer for 5 minutes to prevent collapsing from sudden temperature changes.
12. Carefully remove the puto from the molds using a small offset spatula or butter knife.

Unbelievably soft and springy with pockets of caramelized jackfruit throughout, these little cakes deliver a tropical one-two punch. Serve them warm with a drizzle of coconut cream for extra indulgence, or pack them for a picnic—they travel surprisingly well and won’t last long anyway!

Spicy Jalapeño Rice Puto

Craving something that kicks your taste buds awake while keeping things delightfully unexpected? Meet Spicy Jalapeño Rice Puto—the fluffy, steamed Filipino treat that decided to pack some heat and personality, because plain rice cakes are so last season. This little number combines comforting sweetness with a fiery jalapeño punch, making it the perfect snack for anyone who likes their desserts with a side of adventure.

Ingredients

For the batter:
– 2 cups rice flour
– 1 cup granulated sugar
– 1 tbsp baking powder
– 1/4 tsp salt
– 1 1/2 cups whole milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
For the spicy twist:
– 2 fresh jalapeños, finely chopped (seeds removed for milder heat)
– 1 tsp vanilla extract
For steaming:
– Water for steaming
– Non-stick cooking spray

Instructions

1. In a large mixing bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/4 tsp salt until fully combined.
2. Add 1 1/2 cups whole milk, 2 large eggs, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract to the dry ingredients.
3. Whisk the mixture vigorously for 2 minutes until smooth and free of lumps.
4. Fold in 2 finely chopped jalapeños until evenly distributed throughout the batter.
5. Let the batter rest at room temperature for 15 minutes to allow the rice flour to hydrate.
6. While the batter rests, fill a steamer pot with 2 inches of water and bring to a rolling boil over high heat.
7. Lightly spray 12 puto molds or muffin tin cups with non-stick cooking spray.
8. Pour the batter into the prepared molds, filling each cup 3/4 full.
9. Place the filled molds in the steamer basket, ensuring they don’t touch each other.
10. Cover the steamer with a tight-fitting lid and steam over medium-high heat for 20 minutes.
11. Check for doneness by inserting a toothpick into the center of a puto—it should come out clean.
12. Carefully remove the steamed puto from the molds using a small offset spatula.
13. Transfer the puto to a wire rack to cool for 5 minutes before serving.

Buttery soft with just the right amount of springy resistance, these little cakes deliver a sweet initial bite that gives way to a slow-building jalapeño warmth. Serve them warm with a cold glass of milk to tame the heat, or get fancy by splitting them and filling with cream cheese for a sweet-spicy sandwich situation that’ll have everyone asking for your secret.

Banana and Chocolate Rice Puto

Jazz up your snack game with this Filipino-American fusion that’s about to make your taste buds do a happy dance. Banana and Chocolate Rice Puto—think fluffy, steamed rice cakes with a tropical twist and a chocolatey surprise that’ll have you forgetting all about boring muffins. It’s the kind of treat that says, “I’m fancy, but I also know how to have fun.”

Ingredients

For the batter:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 3/4 cup mashed ripe bananas (about 2 medium bananas)
– 1/2 cup coconut milk
– 1 large egg

For the chocolate swirl:
– 1/4 cup semi-sweet chocolate chips
– 1 tbsp unsalted butter

Instructions

1. In a medium bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
2. Add 3/4 cup mashed ripe bananas, 1/2 cup coconut milk, and 1 large egg to the dry ingredients.
3. Whisk the mixture vigorously for 2 minutes until the batter is smooth and free of lumps.
4. In a microwave-safe bowl, combine 1/4 cup semi-sweet chocolate chips and 1 tbsp unsalted butter.
5. Microwave the chocolate mixture on high for 30 seconds, then stir until completely melted and smooth.
6. Pour the banana batter into 8 greased puto molds or muffin cups, filling each about 2/3 full.
7. Drizzle 1 tsp of the melted chocolate mixture over the batter in each mold.
8. Use a toothpick to gently swirl the chocolate into the batter for a marbled effect.
9. Place the molds in a steamer basket over boiling water, ensuring the water level is 1 inch below the basket.
10. Cover the steamer with a lid and steam the puto over medium heat for 15 minutes.
11. Insert a toothpick into the center of a puto—if it comes out clean, they are ready.
12. Remove the molds from the steamer and let the puto cool for 5 minutes before unmolding.

Deliciously tender with a moist crumb, these puto boast a sweet banana flavor that’s perfectly balanced by rich chocolate swirls. Serve them warm with a drizzle of caramel sauce for a decadent breakfast, or pack them in lunchboxes for a midday pick-me-up that’s anything but ordinary.

Vanilla-Infused Rice Puto

Zesty, vanilla-kissed, and impossibly fluffy—this isn’t your average rice cake. Vanilla-Infused Rice Puto brings a fragrant, steamed delight to your table that’s as fun to make as it is to devour, proving that sometimes the simplest ingredients create the most magical bites. Get ready to steam your way to snack heaven!

Ingredients

For the Batter

• 2 cups rice flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 2 large eggs
• 2 teaspoons vanilla extract

For Steaming

• Water (for steaming)
• Non-stick cooking spray

Instructions

1. Spray 12 puto molds or muffin tin cups generously with non-stick cooking spray.
2. In a large bowl, whisk together 2 cups rice flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until no lumps remain.
3. In a separate medium bowl, beat 1 1/2 cups whole milk, 2 large eggs, and 2 teaspoons vanilla extract with a whisk until fully combined.
4. Pour the wet ingredients into the dry ingredients and whisk just until the batter is smooth—do not overmix to keep the texture light.
5. Fill a steamer pot with 1 inch of water and bring it to a rolling boil over high heat.
6. Divide the batter evenly among the prepared molds, filling each about 3/4 full to allow room for rising.
7. Carefully place the filled molds into the steamer, leaving a little space between them for steam circulation.
8. Cover the steamer with a lid and steam the puto over medium-high heat for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the molds from the steamer using tongs and let the puto cool in the molds for 5 minutes.
10. Gently run a knife around the edges of each puto and transfer them to a wire rack to cool completely.

Oh, the joy of biting into these cloud-like cakes! They’re springy and moist with a sweet vanilla aroma that fills the room. Serve them warm with a dab of butter or alongside savory dishes like pancit for a perfect sweet-and-salty combo.

Ginger and Honey Rice Puto

Venture beyond your usual snack routine with this ginger and honey rice puto that’ll make your taste buds do a happy dance—it’s like fluffy clouds decided to get spicy and sweet on you! This Filipino-inspired steamed cake brings the warmth of ginger and the golden kiss of honey to create something truly magical in your muffin tin. Get ready to impress yourself with how something so simple can taste so spectacular.

Ingredients

For the Batter

• 2 cups rice flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 3/4 cups whole milk
• 3 large eggs
• 1/4 cup melted unsalted butter

For the Flavor Infusion

• 1/4 cup honey
• 2 tablespoons freshly grated ginger

Instructions

1. Whisk together 2 cups rice flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt in a large bowl until thoroughly combined.
2. In a separate bowl, beat 3 large eggs until pale and frothy, about 2 minutes of vigorous whisking.
3. Pour 1 3/4 cups whole milk and 1/4 cup melted unsalted butter into the beaten eggs, stirring until fully incorporated.
4. Combine the wet ingredients with the dry ingredients, mixing just until no flour streaks remain—don’t overmix or your puto will be tough!
5. Stir in 1/4 cup honey and 2 tablespoons freshly grated ginger until evenly distributed throughout the batter.
6. Let the batter rest for 15 minutes to allow the rice flour to hydrate properly—this creates that signature soft texture.
7. Meanwhile, prepare your steamer by bringing water to a rolling boil and lightly greasing 12 muffin cups with butter.
8. Fill each muffin cup 3/4 full with batter, leaving room for expansion during steaming.
9. Steam the puto over medium-high heat for 20 minutes with the lid securely on—no peeking or you’ll lose precious steam!
10. Test doneness by inserting a toothpick into the center of a puto; it should come out clean with no wet batter clinging to it.
11. Remove the puto from the steamer and let them cool in the pan for 5 minutes before transferring to a wire rack.

Unbelievably soft with a subtle spicy kick from the ginger that’s perfectly balanced by honey’s floral sweetness, these little cakes are texture heaven. Serve them warm for breakfast with your coffee, or get fancy and top them with a dollop of whipped cream and extra grated ginger for an afternoon treat that’ll make you feel like a culinary rockstar.

Conclusion

Brimming with creative possibilities, these 22 rice puto recipes showcase just how versatile and delightful this Filipino treat can be. We hope this collection inspires you to try something new in your kitchen! Don’t forget to leave a comment telling us which recipe was your favorite, and if you enjoyed this roundup, we’d be so grateful if you’d share it on Pinterest for fellow food lovers to discover.

Lorraine Koller