If you’ve ever bitten into Fluffy Steamed Rice Cakes (Puto Bigas) at a Filipino family gathering, you know the unbeatable charm of these pillowy-soft, delicately sweet cakes. They’re a joyous treat—cloud-light and tender, yet satisfyingly filling, with just a hint of coconut richness. Whether you’re craving a nostalgic merienda or hoping to introduce a new favorite to friends, Fluffy Steamed Rice Cakes (Puto Bigas) never fail to inspire big smiles and requests for seconds!
Ingredients You’ll Need
Each ingredient for Fluffy Steamed Rice Cakes (Puto Bigas) is simple but thoughtfully chosen to create the perfect texture and flavor. This combination ensures the cakes turn out wonderfully fluffy, subtly fragrant, and gently sweet every time.
- Rice Flour: The secret to that signature light and tender crumb—make sure it’s finely milled for the smoothest texture.
- Salt: Just a pinch enhances all the other flavors and keeps the sweetness in balance.
- White Sugar: Adds just the right amount of sweetness and also helps create a fine, airy crumb.
- Baking Powder: Ensures the cakes rise tall and stay soft; don’t skip it!
- Instant Yeast: Gives the cakes their signature pillowy lift and gentle chewiness.
- Coconut Milk: Brings a lush, tropical flavor that marries beautifully with rice flour.
- Warm Water: Helps to activate the yeast and blend everything into a silky batter.
- Oil: Keeps the cakes moist and tender, making them easy to unmold and eat.
How to Make Fluffy Steamed Rice Cakes (Puto Bigas)
Step 1: Combine the Dry Ingredients
Start by grabbing your biggest mixing bowl—trust me, you’ll want the space to whisk vigorously without making a mess. Whisk together the rice flour, salt, white sugar, baking powder, and instant yeast. This dry blend should look even and feel almost powdery, ensuring every bite is consistently flavored and light.
Step 2: Warm the Coconut Milk and Water
Pour the coconut milk and water into a small saucepan and gently heat until just lukewarm. You’re not aiming for hot (which could kill the yeast!) but a cozy warmth that activates everything. The aroma at this stage is pure comfort—it hints at the tropical flavor the cakes will soon have.
Step 3: Make the Batter
Now, stir the warmed coconut milk and water into your dry ingredients. Add in the tablespoon of oil and get mixing! The batter should come together smoothly and look a bit runny. Don’t worry if it seems thin—that’s exactly what’s going to create that heavenly fluffiness in Fluffy Steamed Rice Cakes (Puto Bigas).
Step 4: Let the Batter Rest
Take a breather while the batter rests for about 10 minutes. During this time, the yeast starts to work its magic, causing little bubbles to form. Give it a gentle stir every few minutes and notice the slight thickening—a sign you’re on the way to truly airy puto.
Step 5: Pour and Proof
Pour the batter into greased molds or a single greased pan, filling them only about three-quarters full to leave room for rising. Let them sit for another 20 minutes so they can puff up further. This patient pause is the secret behind the particularly feathery rise of Fluffy Steamed Rice Cakes (Puto Bigas).
Step 6: Fire Up the Steamer
Five minutes before steaming, get your steamer ready and bring the water to a full boil. For adorable cracked tops (my favorite!), use medium heat. If you’re after a smooth, satin finish, go with a gentle simmer. Either way, line the lid with a clean towel to catch condensation and keep the cakes from getting soggy.
Step 7: Steam to Perfection
Steam the cakes, keeping them covered, for about 15–20 minutes. You’ll know they’re done when a toothpick comes out clean and the tops look glossy. The anticipation as the aroma builds in your kitchen is almost as good as the first bite!
Step 8: Unmold and Enjoy
Let the puto cool just enough so you can handle them comfortably, then gently unmold. Fluffy Steamed Rice Cakes (Puto Bigas) taste amazing warm, but are just as lovely at room temperature—perfect for sharing at any time of day!
How to Serve Fluffy Steamed Rice Cakes (Puto Bigas)
Garnishes
Pile on tradition or your own creative twist! Classic puto is often topped with a slice of salted egg or a sliver of cheese before steaming—it adds a salty pop that contrasts delightfully with the subtle sweetness. Toasted coconut or even a sprinkle of sesame seeds can make them look inviting and extra celebratory.
Side Dishes
These lovely cakes pair beautifully with anything savory, making them a festive companion for hearty Filipino favorites like dinuguan (savory pork stew) or pancit (stir-fried noodles). They also shine alongside a cup of coffee or hot chocolate for a quick yet special snack.
Creative Ways to Present
Make your Fluffy Steamed Rice Cakes (Puto Bigas) the star of the table with some playful presentation! Arrange them in pretty cupcake liners, stack them in towers for a modern take, or serve on banana leaves for a traditional feel. Getting creative with the shapes and toppings makes them even more irresistible, especially for guests and little ones.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, Fluffy Steamed Rice Cakes (Puto Bigas) can be stored in an airtight container at room temperature for a day, or in the fridge for up to three days. Just let them cool completely before stashing—this prevents sogginess and keeps each bite as fluffy as the first.
Freezing
These cakes freeze surprisingly well! Pack cooled cakes in a freezer-safe bag, separating layers with parchment to prevent sticking. They’ll stay fresh for up to a month—just remember to thaw in the fridge or re-steam whenever your cravings hit.
Reheating
To recapture that fresh-from-the-steamer tenderness, reheat Fluffy Steamed Rice Cakes (Puto Bigas) by steaming them for a few minutes or microwaving in short bursts, with a damp paper towel on top to prevent drying out. They’ll be deliciously soft and inviting all over again.
FAQs
Can I use all-purpose flour instead of rice flour?
While you can try, rice flour is the heart of this recipe—it creates that unique fluffiness and subtle chew. Using all-purpose flour will give you a different texture and won’t quite capture the spirit of authentic Fluffy Steamed Rice Cakes (Puto Bigas).
What molds are best for steaming puto?
Traditional puto molds made of aluminum or silicone work beautifully, but you can also use muffin tins, ramekins, or even small cups. Just be sure to grease them well so the cakes pop out easily!
How do I know the batter is ready to steam?
The batter will look slightly runny at first, but after resting and stirring, it should thicken slightly and show bubbles from the yeast. You’ll notice it holding its shape better—a sure sign it’s ready to pour and proof.
Why do my rice cakes come out dense or gummy?
This is usually due to over-mixing or not allowing enough resting time for the yeast to work. Be gentle when stirring after the initial mix, and make sure to give the batter enough time to rise before steaming for perfectly fluffy results.
Can I make a vegan version of Fluffy Steamed Rice Cakes (Puto Bigas)?
Absolutely! This recipe is naturally vegan since it uses coconut milk and oil instead of dairy or eggs—just double-check your ingredients to make sure they’re all plant-based. The flavors and texture stay delightful!
Final Thoughts
I can’t encourage you enough to give Fluffy Steamed Rice Cakes (Puto Bigas) a try—they’re joyful to make, even more joyous to share, and always disappear faster than you’d expect! Whether for a special occasion or a cozy afternoon snack, they’re sure to win hearts and spark conversations around your table.
Print
Fluffy Steamed Rice Cakes (Puto Bigas) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 rice cakes
- Category: Dessert
- Method: Steam
- Cuisine: Filipino
- Diet: Vegetarian
Description
Learn how to make delicious Fluffy Steamed Rice Cakes, also known as Puto Bigas, a Filipino favorite. These soft, sweet treats are perfect for breakfast or as a snack with a cup of tea.
Ingredients
Dry Ingredients:
- 2 cups rice flour
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
Liquid Ingredients:
- 1 cup coconut milk
- 1 cup warm water
- 1 tablespoon oil
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together rice flour, salt, sugar, baking powder, and instant yeast.
- Prepare Batter: Warm the coconut milk and water until just lukewarm, then stir into the dry mixture. Add oil and mix until smooth; the batter will be slightly runny.
- Rest and Thicken: Let the batter rest for 10 minutes. Stir gently a few times to notice how it thickens.
- Fill Molds: Pour the batter into molds or a greased pan. Let it sit for another 20 minutes.
- Prep Steamer: Five minutes before steaming, fill your steamer with water and bring to a boil. For cracked tops, steam over medium heat. For a smooth top, reduce to a gentle simmer.
- Steam Cakes: Steam the cakes, covered with a cloth-lined lid, for 15–20 minutes or until a toothpick inserted comes out clean.
- Cool and Serve: Cool the cakes slightly before unmolding. Enjoy warm or at room temperature!
Notes
- You can top these rice cakes with cheese for a savory twist.
- Experiment with different molds for fun shapes.
Nutrition
- Serving Size: 1 rice cake
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
