Putong Puti: Steamed Rice Cakes of the Philippines

My earliest memory of Putong Puti is intertwined with the humid Manila air and the bustling marketplace near my Lola’s (grandmother’s) house. Each morning, vendors would set up their stalls, the scent of freshly steamed rice cakes mingling with the aroma of tropical fruits and savory meats. Lola would always buy a handful for us – their snowy white domes, slightly sweet and subtly tangy, were the perfect accompaniment to our morning coffee. The soft, airy texture practically melted in my mouth, a simple yet comforting treat that always felt like a warm hug from home. Even now, decades later and continents away, the taste of Putong Puti instantly transports me back to those cherished moments.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: Approximately 12 (depending on mould size)
• Dietary Type: Gluten-Free

Ingredients

• 240 g rice flour
• 300 ml water
• 130 g sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon Eno salt (fruit salt)

Equipment Needed

• Mixing bowl
• Whisk
• Steamer (bamboo or metal)
• Chinese teacups or small moulds (heat-proof)
• Measuring cups and spoons

Instructions

1. In a mixing bowl, combine the rice flour, water, sugar, baking powder, and salt.
2. Using a whisk, mix all ingredients together until the sugar is completely dissolved and the batter is smooth. Ensure there are no lumps.
3. Rest the batter for 15-20 minutes. This allows the rice flour to fully hydrate, resulting in a better texture.
4. While the batter rests, prepare your steamer. Fill the steamer with water, ensuring it doesn’t touch the bottom of the steaming rack. Bring the water to a rolling boil.
5. Grease the insides of your Chinese teacups or small moulds lightly with oil. This will prevent the puto from sticking.
6. Just before steaming, thoroughly mix the Eno salt (fruit salt) into the batter using the whisk. This is crucial for achieving the light and airy texture. The batter will slightly bubble.
7. Immediately pour the batter into the prepared Chinese teacups or moulds, filling them about three-quarters full. This allows room for the puto to rise during steaming.
8. Carefully place the filled moulds into the steamer. Make sure they are spaced apart to allow for proper steam circulation.
9. Steam over high heat for 15-20 minutes, or until the puto are cooked through. To check for doneness, insert a toothpick into the center of one of the puto; if it comes out clean, they are ready.
10. Once cooked, remove the puto from the steamer and let them cool slightly before unmoulding.
11. Serve warm.

Expert Tips & Tricks

• Don’t overmix: Overmixing the batter after adding the Eno salt can deflate it, resulting in denser puto. Mix just until the Eno salt is incorporated.
• Steam is key: Ensure your steamer is producing a strong, steady stream of steam throughout the cooking process. A weak steamer can lead to dense, undercooked puto.
• Use high-quality rice flour: Different brands of rice flour can have varying textures and absorbency. Experiment with different brands to find one that works best for you. Glutinous rice flour will not work for this recipe.
• Room Temperature Matters: Make sure all your ingredients are at room temperature for a more cohesive mix.
• Mould Alternatives: If you don’t have Chinese teacups, you can use small ramekins or even muffin tins lined with cupcake liners.
• Flavor Infusions: Experiment with adding a drop or two of your favorite extract, such as vanilla or almond, to the batter for a subtle flavor boost.
• Colored Puto: To make colorful puto, add a few drops of food coloring to the batter before adding the Eno salt.

Serving & Storage Suggestions

Serve Putong Puti warm, either plain or with savory dishes such as dinuguan (pork blood stew), pancit (noodles), or adobo (meat stewed in soy sauce and vinegar). They can also be enjoyed as a snack with a sprinkle of grated coconut or a dollop of butter.

To store leftovers, allow the puto to cool completely, then place them in an airtight container. They can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, steam them for a few minutes until warmed through or microwave them briefly (be careful not to overcook them).

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (approximate)
Calories	180 kcal	9%
Total Fat	0.5g	1%
Saturated Fat	0.1g	1%
Cholesterol	0mg	0%
Sodium	350mg	15%
Total Carbohydrate	40g	13%
Dietary Fiber	0.7g	3%
Sugars	16g	N/A
Protein	1.8g	4%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Cheese Puto: Add small cubes of cheddar cheese to the batter before steaming for a savory twist.
• Ube Puto: Incorporate ube (purple yam) extract and a touch of purple food coloring for a vibrantly colored and flavored puto.
• Pandan Puto: Infuse the water with pandan leaves for a fragrant and subtly sweet flavor. Simmer a few pandan leaves in the water for about 10 minutes, then remove the leaves and use the flavored water in the recipe.
• Vegan Puto: This recipe is already naturally vegan, as it does not contain any animal products.
• Sweetness Adjustment: Reduce the amount of sugar if you prefer less sweetness.

FAQs (Frequently Asked Questions)

Q: Why are my puto dense and not fluffy?
A: This could be due to several factors, including using old baking powder, not resting the batter long enough, overmixing the batter after adding the Eno salt, or not having a strong enough steam.

Q: Can I make this recipe without Eno salt?
A: Eno salt is a key ingredient for achieving the light and airy texture of puto. While you can try substituting it with more baking powder, the results may not be the same.

Q: How do I prevent the puto from cracking on top?
A: Cracking is often caused by steaming at too high a heat. Reduce the heat slightly and ensure the moulds are not overcrowded in the steamer to allow for even steam circulation.

Q: Can I use different types of flour?
A: It is recommended to use rice flour for the best results as it is essential for the characteristic texture of Putong Puti. Substituting other flours may alter the taste and texture significantly.

Q: How do I know when the puto are cooked through?
A: Insert a toothpick into the center of a puto; if it comes out clean, they are ready. You can also gently press the top of a puto; if it springs back, it is likely cooked through.

Final Thoughts

Putong Puti, in its simple elegance, is a testament to the beauty of Filipino cuisine. This recipe is more than just a set of instructions; it’s a connection to a rich culinary heritage, a taste of home, and a celebration of shared moments. I encourage you to try making these delightful steamed rice cakes and share them with your loved ones. Don’t be afraid to experiment with variations and add your personal touch. I’d love to hear about your experiences and any creative twists you come up with. Serve them alongside your favorite Filipino dishes or simply enjoy them as a sweet treat – either way, I hope they bring you as much joy as they bring me.