This Putong Bigas Recipe is a popular Filipino delicacy that is made of slightly fermented rice batter poured into puto molds with banana leaves liners and then steamed to deliciousness!
Love Filipino Rice Desserts? Try my Easy Suman Malagkin (Steamed Rice Wrapped in Banana leaves), Biko (Filipino Sweet Sticky Rice), Filipino Champorado (Sweet Rice Porridge), and the classic Maja Blanca!
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What is Putong Bigas?
Putong Bigas (Steamed Rice Cake), also known as putong puti or rice puto, is one of the popular Filipino kakanin or delicacies and a famous snack food of Bicolanos that is made mainly of rice flour or ground rice.
Traditionally, it is made from rice grains soaked in water overnight then ground with stone mills into a smooth rice batter called galapong. The fermented rice batter is then steamed in a banana-lined bamboo platters or banana leaf liners.
These steamed rice cakes are usually enjoyed as a filling midday snack or eaten alongside savory viands, most notably the dinuguan.
The term puto is derived from the Malay word puttu, which literally means “portioned.” It is traditionally white in color but nowadays, it has many flavor variants like ube (purple yam), salted egg, muscovado, queso (cheese), and pandan.
These fluffy, moist and delicious steamed rice cakes are great for snacks, potlucks or dessert!
Substitutions
- Feel free to substitute whole milk with plant-based milk, coconut milk, or evaporated milk.
- If rice flour is unavailable, you may use all-purpose flour or the ordinary rice like jasmine rice soaked in water overnight then liquefy the softened rice and the water in the blender to make a thick batter.
- You may use silicone molds for this dish. If you’re using tin or glass molds, make sure to brush with oil or spray with non-stick cooking spray the insides of the molds. Or you can use aluminum molds for an easy gift idea.
Storage
After it's steamed, it can be frozen for up to 3 months, and defrosted and heated up in the microwave. Make sure to use an airtight container.
Top Tips
- The consistency of the batter should not be too thick so that it will not become hard. If it is too thick, add more water. Also, make sure that it is not too thin which will make the puto soggy.
- To achieve a smooth batter, strain the mixture through a cheesecloth before pouring it into the molds to remove lumps.
- Boil water in the steamer basket before placing the molds to ensure even cooking.
- Use a clean kitchen towel to cover the steamer lid to prevent water from dripping onto the puto while steaming.
- Feel free to adjust the steam time according to the size of the molds. Insert a toothpick in the center of the cake to check the doneness; if it comes out clean, the steamed cake is done.
- A few minutes before it's done steaming, garnish it with grated cheese or butter.
Ingredients
Listed below are all the ingredients you will need:
- rice flour
- sugar
- baking powder
- salt
- whole milk or plant-based milk
- water
- vanilla extract
Instructions
In a large mixing bowl, add rice flour, white sugar, baking powder, salt, and mix until well combined. Next, add in whole milk, water, and vanilla extract and stir until fully blended. Cover with cling wrap and refrigerate for 15 minutes:
Place a banana leaves liner into the 5-ounces puto molds. Pour the batter into the mold halfway through:
Steam the puto for 15 minutes or until the toothpick comes out clean when inserted. Remove from the steamer and allow it to cool before serving:
Tadaaaaah! Pair this with any savory dishes and enjoy this simple yet delicious steamed rice cake with the most fluffy texture ever!
Also, check out my current favorite Filipino recipe, Leche Flan.
Frequently Asked Questions
Best Putong Bigas Recipe
Ingredients
Dry Ingredients:
- 3½ cups rice flour
- 1½ cups granulated sugar
- 1½ tablespoons baking powder leveled
- ¼ teaspoon salt
Wet Ingredients:
- 1¾ cups whole milk
- 1 cup water
- ½ teaspoon vanilla extract
Instructions
Prepare the Dry Mixture:
- In a large bowl, combine the rice flour, granulated sugar, baking powder, and salt. Mix until well combined.
Add the Wet Ingredients:
- Pour in the whole milk, water, and vanilla extract. Stir the mixture until it is fully blended and smooth.
Chill the Batter:
- Cover the bowl with cling wrap and refrigerate the batter for 15 minutes.
Prepare the Molds:
- Line 5-ounce molds with banana leaves.
Steam the Putong Bigas:
- Pour the batter into the molds, filling them halfway.
- Steam the putong bigas for 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Remove the putong bigas from the steamer and allow them to cool before serving.
Becky says
Can you use baking powder and yeast at the same time? For example with this puto bigas you put 6 3/4 tsp baking powder. Can you use half baking powder and the other half is yeast? Or which one is better to use? Thank you!
Lainey says
Hi Becky,
Unfortunately, no. Yeast will only react to regular flours such as all-purpose flour, bread flour, or any other flour that contains Gluten. If you use yeast in rice flour, it won't rise at all. And sorry for the delayed response! Sometimes I miss a comment. 😥
Mai O says
Is the baking powder ratio is correct? Seems like 6¾ tsp is too much. It didn't come up good on mine. It has a bitter taste didn't any of it. That was alot of work and a waste.
Lainey says
Hi Mai,
Yes, it's correct. Make sure to level out the baking powder and don't pack it in- it will result in a bitter Putong Bigas. Also, I simplified the baking powder measurements to make it easier to follow. I'm so sorry it didn't work out for you though. 😥
Maddy says
Hi! To make this using soaked rice, how much rice do I soak in how much water?
Lainey says
Hi, Maddy! Just soak 3.5 cups of rice in enough water to fully submerge it (about double the rice cups) for at least 4 hours or overnight. Sorry for the delayed response!
Claire M says
Tried this and it was a hit!
Ellah H says
This is soo good. always a hit when i bring to my family events. thanks lainey. 😬