Discover 6 Delicious Puto Varieties: Your Ultimate Recipe Guide!

Puto, the soft, fluffy, and slightly sweet steamed cake, holds a special place in Filipino cuisine. Often enjoyed as a snack, dessert, or accompaniment to savory dishes, Puto comes in a delightful array of flavors. This ultimate guide will walk you through making six of the most beloved Puto varieties: Classic, Cheese, Ube, Pandan, Chocolate, and Macapuno. Whether you’re a seasoned baker or a curious beginner, these Puto recipes are designed to be easy to follow, bringing the taste of the Philippines right to your kitchen.

Quick Overview

• Main topic: Filipino Puto (steamed cakes) recipes
• Best for: Snacks, desserts, potlucks, traditional Filipino food lovers
• Number of recipes: 6
• Prep style: Steaming
• Reader benefit: Easy-to-follow guide for making diverse Puto flavors at home

Recipe 1: Classic Puto

The foundation of all Puto varieties, Classic Puto is cherished for its simple, delicate flavor and incredibly soft texture. It’s the perfect base to enjoy on its own or with a sprinkle of grated coconut.

Servings: 12-15 pieces

Prep time: 20 minutes

Cook / chill / rest time: 20-25 minutes (steaming)

Ingredients:

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 cup full-fat milk
• 1/2 cup water
• 2 large egg whites
• 1/4 teaspoon cream of tartar (optional, for whiter Puto)
• 1/2 teaspoon vanilla extract (optional)
• Vegetable oil for greasing molds

Instructions:

1. Grease puto molds (or small ramekins) with vegetable oil and set aside. Prepare your steamer by filling it with water and bringing it to a boil.
2. In a large bowl, whisk together the sifted flour, sugar, and baking powder until well combined.
3. In a separate bowl, combine milk, water, and vanilla extract (if using).
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine.
5. In a clean, dry bowl, beat the egg whites with cream of tartar (if using) until soft peaks form.
6. Gently fold the beaten egg whites into the Puto batter in two additions until fully incorporated, maintaining as much air as possible.
7. Pour the batter into the prepared molds, filling each about 3/4 full.
8. Arrange the molds in the steamer, leaving space between each. Steam for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Ensure the steamer lid is wrapped with a cloth to prevent water from dripping onto the Puto.
9. Remove from the steamer, let cool slightly, then carefully unmold.

Storage / Serving / Usage Note: Serve warm or at room temperature. Store leftover Puto in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.

Recipe 2: Cheese Puto

Cheese Puto is a crowd favorite, combining the soft texture of traditional Puto with the rich, slightly salty tang of cheese on top. It’s a perfect balance of sweet and savory.

Servings: 12-15 pieces

Prep time: 25 minutes

Cook / chill / rest time: 20-25 minutes (steaming)

Ingredients:

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 cup full-fat milk
• 1/2 cup water
• 2 large egg whites
• 1/4 teaspoon cream of tartar (optional)
• 1/2 teaspoon vanilla extract (optional)
• 1/2 cup cheddar cheese, cut into small rectangular slices or grated
• Vegetable oil for greasing molds

Instructions:

1. Follow steps 1-7 from the Classic Puto recipe for preparing the molds, steamer, and batter.
2. Fill the prepared molds about 3/4 full with batter.
3. Place one slice or a pinch of grated cheddar cheese on top of each Puto before steaming.
4. Arrange the molds in the steamer and steam for 20-25 minutes, or until a toothpick inserted comes out clean and the cheese is melted.
5. Remove from steamer, let cool slightly, then unmold.

Storage / Serving / Usage Note: Best served warm when the cheese is soft and gooey. Store leftovers in an airtight container in the refrigerator and reheat gently before serving.

Recipe 3: Ube Puto

Ube Puto gets its beautiful purple hue and earthy, sweet flavor from ube (purple yam). It’s a visually striking and delicious variation that’s a must-try for ube lovers.

Servings: 12-15 pieces

Prep time: 25 minutes

Cook / chill / rest time: 20-25 minutes (steaming)

Ingredients:

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 cup full-fat milk
• 1/2 cup water
• 2 large egg whites
• 1/4 teaspoon cream of tartar (optional)
• 1-2 tablespoons ube extract or ube flavoring
• (Optional) 1/4 cup ube halaya (purple yam jam) or grated coconut for topping
• Vegetable oil for greasing molds

Instructions:

1. Follow steps 1-3 from the Classic Puto recipe for preparing molds and dry ingredients.
2. In the wet ingredients (milk, water), stir in the ube extract until fully dissolved and the mixture has a uniform purple color.
3. Continue with steps 4-7 from the Classic Puto recipe, incorporating the ube-infused wet ingredients into the dry, then folding in egg whites.
4. Pour the ube Puto batter into the prepared molds. If using ube halaya, you can place a small dollop on top of each Puto before steaming.
5. Steam for 20-25 minutes until cooked through.
6. Remove from steamer, let cool slightly, then unmold. Garnish with grated coconut if desired.

Storage / Serving / Usage Note: Ube Puto is delightful served warm or at room temperature. Store in an airtight container for freshness.

Recipe 4: Pandan Puto

Pandan Puto offers a fragrant, slightly grassy, and sweet flavor profile from the tropical pandan leaf. Its vibrant green color makes it an appealing treat.

Servings: 12-15 pieces

Prep time: 25 minutes

Cook / chill / rest time: 20-25 minutes (steaming)

Ingredients:

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 cup full-fat milk
• 1/2 cup water
• 2 large egg whites
• 1/4 teaspoon cream of tartar (optional)
• 1-2 tablespoons pandan extract or flavoring
• (Optional) Grated coconut for topping
• Vegetable oil for greasing molds

Instructions:

1. Follow steps 1-3 from the Classic Puto recipe for preparing molds and dry ingredients.
2. In the wet ingredients (milk, water), stir in the pandan extract until fully dissolved and the mixture has a uniform light green color.
3. Continue with steps 4-7 from the Classic Puto recipe, incorporating the pandan-infused wet ingredients into the dry, then folding in egg whites.
4. Pour the pandan Puto batter into the prepared molds.
5. Steam for 20-25 minutes until cooked through.
6. Remove from steamer, let cool slightly, then unmold. Garnish with grated coconut if desired.

Storage / Serving / Usage Note: Enjoy pandan Puto fresh. Store in an airtight container for up to 2 days at room temperature.

Recipe 5: Chocolate Puto

For the chocolate lovers, Chocolate Puto brings a delightful cocoa twist to the classic steamed cake. It’s a comforting and indulgent treat.

Servings: 12-15 pieces

Prep time: 25 minutes

Cook / chill / rest time: 20-25 minutes (steaming)

Ingredients:

• 1 3/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder, sifted
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 cup full-fat milk
• 1/2 cup water
• 2 large egg whites
• 1/4 teaspoon cream of tartar (optional)
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips (optional, for topping or mixing in)
• Vegetable oil for greasing molds

Instructions:

1. Follow step 1 from the Classic Puto recipe.
2. In a large bowl, whisk together the sifted flour, cocoa powder, sugar, and baking powder until well combined.
3. In a separate bowl, combine milk, water, and vanilla extract.
4. Gradually add the wet ingredients to the dry, mixing until just combined.
5. Fold in the beaten egg whites as in the Classic Puto recipe. If using chocolate chips, you can gently fold them into the batter now or sprinkle them on top.
6. Pour the chocolate Puto batter into the prepared molds.
7. Steam for 20-25 minutes until cooked through.
8. Remove from steamer, let cool slightly, then unmold.

Storage / Serving / Usage Note: Chocolate Puto is wonderful warm. Store in an airtight container at room temperature.

Recipe 6: Macapuno Puto

Macapuno Puto combines the soft texture of Puto with the unique, chewy, and sweet strings of macapuno (a special type of coconut sport). It’s a tropical treat that adds an extra layer of texture and flavor.

Servings: 12-15 pieces

Prep time: 25 minutes

Cook / chill / rest time: 20-25 minutes (steaming)

Ingredients:

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 cup full-fat milk
• 1/2 cup water
• 2 large egg whites
• 1/4 teaspoon cream of tartar (optional)
• 1/2 teaspoon vanilla extract (optional)
• 1/2 cup sweetened macapuno strings, drained
• Vegetable oil for greasing molds

Instructions:

1. Follow steps 1-7 from the Classic Puto recipe for preparing the molds, steamer, and batter.
2. Fill the prepared molds about 3/4 full with batter.
3. Place a small amount of drained macapuno strings on top of each Puto before steaming.
4. Arrange the molds in the steamer and steam for 20-25 minutes until cooked through.
5. Remove from steamer, let cool slightly, then unmold.

Storage / Serving / Usage Note: Macapuno Puto is best enjoyed fresh to appreciate the macapuno’s texture. Store in the refrigerator for longer freshness.

Simple Tips for Best Results

• Do Not Overmix: Overmixing the batter can lead to dense Puto. Mix until just combined for a light and airy texture.
• Proper Steaming: Ensure your steamer is at a rolling boil before adding the Puto. Wrap the steamer lid with a cloth to prevent condensation from dripping onto the Puto, which can cause them to become soggy.
• Grease Molds Well: Lightly oiling your molds will ensure easy unmolding without damaging your Puto.
• Don’t Overfill: Fill molds only 3/4 full to allow room for the Puto to rise beautifully.
• Experiment with Toppings: While these recipes include specific toppings, feel free to try others like salted egg, grated cheese, or condensed milk.

FAQ

What makes Puto so light and fluffy?

The combination of baking powder and carefully folded egg whites creates air pockets in the batter, resulting in Puto’s signature light and fluffy texture.

Can I make Puto without a special steamer?

Yes, you can use any large pot with a tight-fitting lid and a steaming rack. Just ensure the water doesn’t touch the bottom of your Puto molds.

How do I know when the Puto is done steaming?

Insert a toothpick into the center of a Puto. If it comes out clean, your Puto is ready. The surface should also look set and slightly domed.

Final Thoughts

These 6 delicious Puto varieties offer a fantastic journey into Filipino culinary traditions. From the comforting simplicity of Classic Puto to the exotic flavors of Ube and Pandan, and the rich additions of Cheese, Chocolate, and Macapuno, there’s a Puto recipe for everyone. Making these Filipino steamed cakes at home is a rewarding experience that brings joy to any occasion. Enjoy exploring these wonderful flavors!