Dessert
Classic Filipino Puto with Grated Coconut
About this dish
A soft, fluffy steamed rice cake that takes me right back to my Lola's kitchen. Every Sunday morning, the smell of puto would fill the house, and she'd serve it with freshly grated coconut and a cup of strong coffee.
This recipe honors her tradition—simple ingredients, gentle steam, and a topping that adds texture and sweetness. Perfect for breakfast or merienda.
Ingredients
UK and US measurements are both included for every recipe.
Rice flour
grain250 g
Imperial measurement: 2 cups
Granulated sugar
other100 g
Imperial measurement: 1/2 cup
Baking powder
other10 g
Imperial measurement: 2 teaspoons
Water
liquid240 ml
Imperial measurement: 1 cup
Freshly grated coconut
fruit120 g
Imperial measurement: 1 cup
Salt
herb1 g
Imperial measurement: 1/4 teaspoon
Method
Prepare the steamer
5 minutesFill a steamer pot with water and bring to a boil. Line the steamer basket with cheesecloth or banana leaves if using. Grease 12 small muffin molds or puto molds with a little oil.
Mix dry ingredients
2 minutesIn a large bowl, whisk together the rice flour, sugar, baking powder, and salt until evenly combined.
Add water
2 minutesGradually pour in the water while stirring continuously to avoid lumps. Mix until you have a smooth, slightly thick batter.
Rest the batter
10 minutesCover the bowl and let the batter rest for 10 minutes. This helps the rice flour absorb the water and yields a softer puto.
Fill molds
3 minutesPour the batter into the greased molds, filling each about 3/4 full.
Steam the puto
20 minutesPlace the molds in the steamer, cover with a clean cloth to prevent condensation dripping, and steam over medium heat for 15 to 20 minutes until a toothpick inserted comes out clean.
Cool and top
5 minutesRemove the puto from the steamer and let them cool in the molds for 5 minutes. Then turn out onto a plate and top each with a generous spoonful of grated coconut.
Equipment
- Steamer pot with lid
- Muffin molds or puto molds (12)
- Large mixing bowl
- Whisk
- Toothpick
Nutrition facts
Tips
- For extra flavor, add a few drops of pandan extract to the batter for a fragrant, vibrant green puto.
- If you don't have fresh coconut, use unsweetened desiccated coconut rehydrated with a little water.
- Make sure the water in the steamer is boiling vigorously before you put the puto in, a steady steam is key to a fluffy texture.
- Leftover puto can be stored in an airtight container at room temperature for up to a day, but they are best enjoyed fresh.
Serving suggestions
- Serve warm or at room temperature with additional grated coconut on the side. Enjoy with coffee or hot chocolate for breakfast or as an afternoon snack.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.