Steamed Rice Cake

Puto (Poo-toh), or steamed rice cake, is a very common go-to snack for Filipinos. Growing up, I wasn’t fond of eating these because of the grainy texture. Luckily, I found a recipe that makes them airy and velvety smooth, kinda like chiffon cakes.


Steamed Rice Cake
Yield: 1 1/2 dozen
Prep time: 10 minutes
Cook time: 20 minutes

3 cups all-purpose flour, sifted
1 1/4 cups granulated sugar, divided
2 tablespoons baking powder
1 1/2 cups milk
7 large egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup cheddar cheese, grated

1. Line silicone cupcake molds with paper liners. Set aside.
2. In a large bowl, whisk the dry ingredients together: flour, 3/4 cup sugar, and baking powder. Slowly stir in the milk and mix with a wooden spoon or spatula until smooth. Set aside.
3. In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed until frothy. Gradually add the remaining 1/2 cup of sugar until stiff and glossy.
4. Gently fold in the flour mixture into the beaten egg whites until combined.
5. Scoop 1/4 cup of batter into prepared molds. Sprinkle the top with cheese.
6. Steam in rapidly boiling water for 20 minutes. Remove from molds and serve warm.

Recipe adapted from Oggi


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