Puto

Puto is a cherished Filipino steamed rice cake traditionally made from slightly fermented rice batter. It can be enjoyed on its own or paired with various savory dishes. It belongs to the category of kakanin, which encompasses a variety of indigenous steamed cakes, some of which don’t even utilize rice.

To make traditional puto, you begin by soaking rice overnight to allow for slight fermentation. Then, the rice is ground into a batter called galapong and subsequently steamed. The typical steamer used for puto is round with a cover designed to let the steam condense and drip along the edges. Puto is often sold as large, thick cakes in flat baskets known as bilao, which are lined with banana leaves.

When made properly, puto has a slightly yeasty aroma and a soft, moist texture with a fine, uniform grain. It can be sweetened if enjoyed as a snack, and topped with a variety of delights such as cheese, butter, hard-boiled eggs, meat, or grated coconut.

There are numerous types of puto, including those made with non-traditional ingredients like ube (purple yam), vanilla, or chocolate. Some popular variants include Puto Bumbong, Puto Pandan, Puto Maya, and Puto Flan, each offering unique flavors and characteristics. Modern versions may even include various fillings and toppings to cater to diverse tastes.