Putong Puti Recipe (Filipino Steamed Rice Cakes) » Indonesia Eats

HomeCulturePutong Puti Recipe (Filipino Steamed Rice Cakes)December 1, 2011683ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

One of the popular snack cakes Filipinos love is called “Puto”, which translates to rice cake. It’s also called “Putong Puti” or white rice cake, a description of what it is. Made simply from white rice that’s been soaked overnight, then ground to a thick batter, it’s the easiest snack to make. Once the “galapong”, rice batter is ready, sugar is added to sweeten and it is steamed on banana leaves for a few minutes. The result is a scrumptious, hearty rice snack, fragrant from the banana leaves that encase it. And if available, a few tablespoons of freshly grated coconut make this rice cake simply superb!

PUTONG PUTI
Filipino Steamed Rice Cakes

Ingredients:
2 cups rice, soaked
3 teaspoons baking powder
1 and ½ cups granulated sugar
½ teaspoon salt

Methods:
1. Wash the rice. Soak the rice overnight in about 2 cups water.

2. The next day, drain the rice grains. Place in a food processor with about ½ cup of the water used for soaking. Process till rice becomes a fine batter, which is called “galapong”. Repeat twice if needed.

3. You should have 2 cups rice “galapong”. To this, add sugar, salt and baking powder. Blend well.

4. Pour into non-stick tart molds, about two-thirds full. Arrange in a bamboo steamer and steam for 30 minutes or till done. Test “puto” for doneness, with a toothpick. Water under steamer must be boiling briskly.
5. When “puto” is cooked, allow to cool on the counter for 5 minutes. Turn over quickly, and carefully on a platter.

Optional: Serve with freshly grated coconut as topping for the “puto” or rice cake. In the Philippines, grated coconut can be bought at the markets. Or else fresh coconuts are harvested from trees in one’s backyard, and the fresh meat is grated just before using on rice cakes.

See also >>  Tahu Bacem Recipe (Javanese MarinatedTofu) » Indonesia Eats

Indonesia Eats Notes:
* Filipino Puto Bumbong is similar to Indonesian Putu Bambu; a steamed rice cake is made by steaming it in bamboo pipe and making a very loud and unique sound during the cooking process.

* Filipino Puto Pandan is similar to Indonesian Putu Ayu (Pretty Putu).

* Kerala and Tamil Iddiyappam is similar to Indonesian Putu Mayang and Malaysian Putu Mayam.

There are many different Filipino puto depends on the area and ingredients.

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleSrikaya Jam Recipe (Coconut and Eggs Jam)Next articleRempah Daging Recipe (Indonesian Coconut Meat Patty)Indonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. Asian In America » Blog Archive » PUTONG PUTI: Steamed White Rice Cakes - Filipino Flavors & More December 1, 2011 At 9:01 PM[…] And in fact, Pepy graciously invited me to come visit her blog and share a recipe. For the complete Putong Puti recipe, head on over to my friend Pepy’s blog INDONESIA EATS. While there, go and savor some of […]Reply
  2. Elizabeth @Mango_Queen December 1, 2011 At 9:08 PMWhat a great collaboration of cultures we have, Pepy! I ‘m thrilled at the many similarities between Indonesia and the Philippines. And gosh, I’m amazed at your info about the huge Filipino population in Winnipeg. I can just imagine the many available Filipino ingredients in your supermarkets. Thanks for inviting me to guest post, Pepy. What a great honor to share our culture with you, especially during the holidays! Cheers to us!Reply
  3. Tika Hapsari Nilmada December 1, 2011 At 9:15 PMGreat post ! I made this months ago, but I failed. The recipe is slightly different from what I tried. I used coconut milk (now I know why I failed, it was the coconut milk !!). Mine turned out like kue mangkok !! :pThanks to Elizabeth for sharing the recipe.Reply
  4. wok with ray December 2, 2011 At 9:13 PMHi Pepy,I stumbled upon your site thru Asian in America’s blog. I like your site and I am going to be your new follower. Have a great day. 🙂~ ray ~Reply
  5. Jeannie December 3, 2011 At 6:06 AMThis looks interesting, I don’t think I have eaten these little steamed cakes before!Reply
  6. Rajah Bantugan December 5, 2011 At 11:27 AMThe -ng word ending in the word “putong” stands for “nga” and is analogous to Malay “yang”Reply
  7. tigerfish December 5, 2011 At 1:54 PMThese steamed rice cakes are similar to some I have tried back in Asia. But I believe what I’ve tried are Chinese steamed cakes? Thanks for sharing.Reply
  8. Nasi Lemak Lover December 7, 2011 At 2:14 AMThis is very similar like Chinese steamed rice cake..but we use lazy way by replacing rice with rice flour. I bet your version sound better rice aroma! Thanks for sharing.Reply
  9. Magic of Spice December 7, 2011 At 3:09 PMThese rice cakes look wonderful, I don’t think I have had a version like this…looks delicious though 🙂Reply
  10. Jeanette December 9, 2011 At 6:17 AMThese rice cakes remind me of some steamed rice cakes my mom used to make for Chinese New Year’s. What kind of rice did you use? It looks like long grain white rice.Reply
  11. Elizabeth @Mango_Queen December 9, 2011 At 1:03 PMGood question on the type of rice. For this Putong Puti, I used regular long grain white rice we had at home, which I used daily for our meals. This is a favorite rice cake among Filipinos because it is affordable, ingredients are easy to find, and though it needs an overnight soaking, the process is quite simple. Steam it, then when you eat, put butter on top and it’s YUMMY!Reply
  12. Durian Pancake | Indonesia Eats February 19, 2012 At 7:07 PM[…] had Betty before in Indonesia Eats with her Putong Puti. Today is my time in Asian in America and I’m very honored; thank you, Betty! I first had no […]Reply
  13. food delicious | Pearltrees April 1, 2012 At 4:15 PM[…] 2. The next day, drain the rice grains. Place in a food processor with about ½ cup of the water used for soaking. Process till rice becomes a fine batter, which is called “galapong”. Repeat twice if needed. 3. Putong Puti | Indonesia Eats […]Reply
  14. Shagu December 13, 2013 At 8:59 AMThe origins of all putto/puttu can be traced to south india where three inche tall steamed rice cakes called putta (steamed with coconut scrapings) are eaten with vegetarian or non-vegetarian gravies but most often with ripe banana, sugar and a little butter all lightly mashed with fingers and eaten. DELICIOUS. Healthier versions are those made with atta (wholemeal flour)Reply
  15. Bali Tour February 3, 2015 At 7:07 PMThanks for the recipei will try to make it 😀Reply
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