How To Cook Rice Puto In Oven

Try this fluffy, delicate, and deliciously moist Puto recipe made from rice flour, kokosnoot milk, and carbohydrate. This Filipino steamed rice block is perfect with a hot cup of coffee for a delightful filling snack or breakfast.

Soft and Fluffy Puto or Steamed Rice Cakes

What is Putong Bigas?
Ingredients needed for this Rice Puto Recipe
Secret to fluffy soft Puto Bigas
Tips in cooking this Puto Recipe
To Serve & Store
FAQs
Recipe Video
Puto Recipe
Similar Recipes

What is Putong Bigas?

Putong Bigas or Rice Puto is a traditional rice cake made from galapong or rice dough. Also referred to every bit putong puti (white puto) because of its stark white color, it is one of the most popular types of puto in the Philippines.

This puto recipe is so elementary to make with just a few ingredients and like shooting fish in a barrel-to-follow steps. In a traditional way, puto is fabricated with slightly fermented rice that was soaked overnight. The rice is then ground using stone mills with water and sugar to make the batter known as galapong. Just nowadays, making puto is much simpler when rice flour became easily accessible.

Puto is a popular accessory for savory dishes like Dinuguan (pork claret stew) or pancit (rice noodles), as it gives a slightly sugariness flavour that compliments the said dishes. Y'all can also savour these soft, fluffy, and delicious steamed rice cakes equally an all-twenty-four hours snack with a cup of hot java or chocolate or fifty-fifty as a dessert!

Ingredients needed for this Rice Puto Recipe

Rice Flour - if rice flour is unavailable, you can make your own galapong by soaking rice overnight in water and then making information technology into a batter using a blender. You may as well use all-purpose flour or cake flour, but note that the sense of taste and texture volition be unlike.

White Granulated Sugar. You may also use caster sugar if preferred.

Baking Powder & Instant Yeast - these are used every bit leavening agents. The yeast will give you that fermented rice flavor without the long waiting time.

Coconut Milk - you may utilize whole milk as an alternative if coconut milk is unavailable.

Hot water helps in dissolving the dry ingredients faster.

Oil aids in making the steamed rice cakes moist.

Anise seeds are optional but I recommend y'all endeavor information technology equally they lend a sugariness and licorice flavour.

Clandestine to fluffy soft Puto Bigas

Never skip the resting time. This is very important if you want to have that pillowy soft puto. You will only need to balance it for 20 minutes or up to 30 minutes. You will notice that the batter will get foamy and thick at the 20-minutes mark. At 30 minutes, it becomes more than bubbly and college.

I recommend resting the batter after pouring it on the molds so y'all won't disrupt the rising process past transferring it later, resulting in deflated or flatter rice cakes.

Don't forget to utilize lukewarm liquid to activate the yeast.

Tips in cooking this Puto Recipe

Make sure the steamer water is humid before placing the prepared puto molds in the steamer basket.
To avoid condensation water from dripping onto the steamed rice cakes, cover the steamer lid with a make clean kitchen towel or cheesecloth.
If you want a cracked top on your puto, cook under medium-high estrus. For an fifty-fifty and smooth top, cook over low heat. Yous may accept to adjust the cooking time though.
You may utilize silicone molds for piece of cake release of the puto.
Avoid opening the steamer lid until the cooking time is washed. To check the doneness of the rice block, insert a toothpick in the eye; if it comes out make clean, the steamed cake is done.

Step by step photos on how to cook puto.

To Serve & Store

Serve Putong puti with a hot loving cup of chocolate or coffee for a delicious midday snack or breakfast. Make it as a complementary side for Dinuguan, Pancit, or Sopas.

Place leftovers in an airtight container and refrigerate for up to 3 days or freeze for upwards to two months.

Reheat in the steamer for about 3 to 5 minutes until softened or pop in the microwave for a few seconds.

Putong Puti or Putong Bigas made from rice flour.

FAQs

Why is my puto not fluffy?

You may have overmixed the concoction making the air bubbles that make the puto fluffy disappear. Another reason may be the baking powder or instant yeast that yous used.

Why is my puto soggy?

H2o droplets from the steam will brand the puto soggy. Make sure to line or comprehend the steamer hat with a cloth or kitchen towel.

Plain puto and puto with anise cooked in a steamer.

Make this puto recipe at present and let the states know how it turns out!

Recipe Video

Soft and fluffy Puto using rice flour.

2 cups rice flour
¼ teaspoon salt
¾ cup white saccharide
2 teaspoons baking pulverization
2 teaspoons instant yeast
i cup kokosnoot milk
one cup hot water
i tablespoon oil
ane teaspoon anise seeds and a flake more than for topping (optional)

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

Combine all dry ingredients in a big mixing bowl.
1 loving cup coconut milk, 1 loving cup hot water

Mix coconut milk and hot water to make it lukewarm. You can also combine both and heat to lukewarm. Add this to the dry ingredients.
1 tablespoon oil, i teaspoon anise seeds and a fleck more for topping

Add oil and anise seeds, if using, and mix, using a spatula or whisk, until completely blended. The texture will exist a flake runny at this point.
Let it residual for ten minutes and then gently mix several times, y'all volition notice that the texture becomes thicker.
Transfer the mixture to the molds or pan and let it remainder for another 20 minutes.
5 minutes before the batter is ready, prepare the steamer. Fill up the bottom pot with enough water and bring to boil. If you desire to have the cracked top, use medium oestrus, Lower the temperature to depression to bring the h2o to a gentle simmer to get a smoothen pinnacle .
Identify the mold in the steamer handbasket and encompass with the hat, lined with material. Steam for 15-20 minutes or until inserted toothpick comes out make clean.
Remove the mold from heat and permit it cool down a chip before unmolding.

Calories: 212 kcal Carbohydrates: 38 yard Protein: iii g Fatty: 6 chiliad Saturated Fat: four g Polyunsaturated Fat: 1 1000 Monounsaturated Fat: 1 yard Trans Fatty: ane g Sodium: 55 mg Potassium: 156 mg Fiber: 1 g Sugar: xiii thousand Vitamin A: 1 IU Vitamin C: 1 mg Calcium: 38 mg Iron: 1 mg