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READY IN 50 mins

Puto

Read Reviews (13)

"This is a fun and easy way to cook this wonderful Filipino cake." — Czy S.

Ingredients Edit and Save

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Measuring All-Purpose Flour

Sugar and Sweeteners

All about Eggs

Original recipe makes 3 dozen Change Servings

4 cups all-purpose flour
2 cups white sugar
1 tablespoon baking powder
6 eggs

1 (12 fluid ounce) can evaporated milk
1 1/2 cups water
2 1/4 cups Edam cheese, shredded

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Directions

Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.
Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.
Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Footnotes

If you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees C) oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.

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yes this is a very fun and easy way to cook,tasty and i love it,although i though puto is from rice.evryone try this and you will love it.i suggest decorate cheeze on it when its about 15mins,it also adds great flavor.i made mine so fluffy the cheeze just sink inside.good luck,enjoy cooking!

—Lilibeth:)

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Most Helpful Critical Review

May 15, 2009

“I cook steamed Puto but not fluffy at all,any idea please let me I followed directions except I use egg white/egg yolk together I used muffin tins as my container for my molds

—lily

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13 Ratings

Mar 08, 2008

i used to make puto but this one is so yummy and soft. it's easy to cook. my hubby and kids love it! thanks for posting this recipe. I am so excited to share it to my friends:)

—ruthee

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Feb 16, 2010

You can disregard the yolk and use 10 white eggs instead. beat it first and then fol in the other ingredients. the cakes will be fluffy and soft. Fillings are also good like hams or dried fruits.

—lynne

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Nov 18, 2007

It was so easy to make. Took 20 minutes in the oven. They were so delicious. I will buy food coloring red and green and make some for Christmas Eve.

—DLUCIO1

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Mar 26, 2010

for fluffy and sticky puto in our province we use rice flour (also known as giniling na bigas) usually made from malagkit rice. You can also make a Cascaron or bitsu-bitsu using rice flour.

—krizy

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Feb 01, 2010

I received this recipe from my mom.... lots of memories from childhood so I now make it for my kids. I used silicone cupcake containers in my steamer. It was great because the cakes popped right out and I didn't have to grease them as I refilled each container to put back into the steamer. As for the person who said hers wasn't fluffy... you may want to check the expiration date on your baking powder. It makes a big difference.

—new2nky

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Aug 17, 2010

easy to make bake it or steam it,taste good too...

—ldperez

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Nutrition

Calories
290 kcal
15%

Carbohydrates
46.1 g
15%

Cholesterol
89 mg
30%

Fat
7.5 g
11%

Fiber
0.8 g
3%

Protein
9.9 g
20%

Sodium
265 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Puto

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 290
Calories from Fat: 67

% Daily Value *
Total Fat 7.5g 11 %
Saturated Fat 4g 20 %
Cholesterol 89mg 30 %
Sodium 265mg 11 %
Potassium 143mg 4 %
Total Carbohydrates 46.1g 15 %
Dietary Fiber 0.8g 3 %
Protein 9.9g 20 %
** Sugars 24.5g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 27 %
Iron 18 %
Thiamin 24 %
Niacin 24 %
Vitamin B6 4 %
Magnesium 6 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.