My Puto recipe uses all-purpose flour for greater accessibility and uses classic cake ingredients such as egg and baking powder to create the most softest and fluffiest Filipino cakes!

Table of Contents

Ingredients

*The Recipe Card below includes all the full measurements for these ingredients!

All-purpose flour: While the traditional recipe of Puto utilizes fermented rice, all-purpose flour is a widely accessible ingredient that will taste just as great.

Eggs: As with most cake batters, egg will give our Puto that needed structure and stability.

Milk, Powdered milk: Puto is known for its mellow sweetness and milky flavor. My family likes to use a combination of both fresh milk and powdered to give our cake added richness and an intense milk taste.

Sugar: To give the cake sweetness.

Unsalted butter: Butter provides an added richness and keeps the Puto light and tender.

Baking powder: A leavening agent to provide the cake with lift, and keep it airy.

Cheese: Slices of cheese are commonly added on top of Puto to provide a contrast of salty and savory flavor. In the Philippines, it’s typical to use processed cheese, such as Eden or Velveeta cheese. You could also use cheddar cheese.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Mix together the eggs, milk, and unsalted butter in a bowl. Sift in the flour, sugar, powdered milk, and baking powder.

Spoon the batter into your puto molds.

Steam for about 15 minutes to cook. You may also add slices of cheese for a classic Puto Cheese version.

Cooking Tips

Sift your dry ingredients: Sifting ensures that no large clumps of the dry ingredients make its way into your batter. This will lead to a lighter batter consistency and better distribution of ingredients.

Don’t over mix your batter: This recipe calls for flour, which, when over mixed, can begin to form elastic gluten strands that can make your puto tough, dense, and chewy -the opposite of what we want!

Steam your puto properly: Keep the water at a medium boil as opposed to a strong boil. Try to avoid driving water on top of the puto batter, as this can cause uneven rising.

Grease your molds if necessary: A little butter or oil brushed on the sides can prevent your puto from sticking too much to your mold.

Feel free to add other flavourings and toppings: Puto is super customizable! Visit special Filipino shops and you’ll see a variety of different ways Puto can be made. Here some recommendations:

Extracts (Ube, Pandan, or vanilla): Add a teaspoon of the extracts at a time to reach your desired flavor intensity.
Ube Halaya: Commonly known as ube “jam” (you can find my recipe here), you can swirl this in with the batter for a special treat.
Salted Egg (maalat na itlog): For a sweet and salty flavor combination, you can add slices of salted egg near the end of steaming to prevent it from sinking to the bottom.

FAQs (Frequently Asked Questions)

Where do I get Puto molds?

Traditional Puto molds resemble tiny muffins tins, which measure around 2-3″ in diameter, and can be found in some Filipino convenience stores. If you have no luck, you can always try to purchase them off Amazon or instead use mini muffin/tart cups or tins that are relatively around the same size of 2-3 inches.

How do I store leftovers?

Keep the puto stored in an airtight container or by wrapping them in plastic wrap. They can last for up 3-4 days inside the refrigerator. To soften, you can re-warm the puto briefly in the microwave or by steaming gently.

Can I freeze leftover Puto?

You can freeze cooked Puto for up to 3 months. To warm, let it thaw until softened in the refrigerator, then re-heat in the microwave or the steamer until warmed.

Can I make the batter ahead of time?

You can definitely prepare the batter a day ahead, just be sure to steam it as soon as you can (the leavening effects of the baking powder lessens the longer the batter sits). To store the batter, keep it in the fridge, covered, and pour into your molds when ready to steam. If the batter has been sitting for some time, expect that the final cake may not be as fluffy or lifted as a fresh batch.

Can I double the ingredients?

Yes, you can double or even triple these ingredients to make a larger batch of Puto!

Why didn’t my Puto rise?

If your puto failed to rise, it can be due to either poor quality or expired baking powder and/or too low and inadequate heat. Be sure to use fresh, still good baking powder to maximize its leavening effects. An adequate amount of steam and heat is also necessary for proper rising, so you may need to increase the heat for the next batch.

If you loved this recipe, check out these other classic Filipino dishes: