Sift the rice flour and baking powder over the wet ingredients to prevent lumps in your batter.Glutinous rice flour is often used for mochi and can make your puto very, very sticky and dense as opposed to light and airy. There is a big difference between rice flour and glutinous (sweet) rice flour and you cannot substitute one for the other. Use rice flour, not glutinous or sweet rice flour.One important thing to remember is, since rice flour has a tendency to be lumpy, you need to sift the rice flour and baking powder over the wet ingredients to prevent a lumpy batter.
While it was interesting in learning the traditional method, I do like using this shortcut recipe by using rice flour instead. In the past, I have tried to make puto the traditional way by fermenting rice in water overnight and blending it to make a batter with sugar. While traditionally puto is made from a fermented rice batter, these days you can find puto recipes that aren’t fermented or recipes that don’t even include rice. It’s pretty versatile because they are eaten as a dessert, but also as a side with savory foods like dinuguan. Filipinos love their sweet desserts like halo halo, leche flan, biko, bibingka, or cassava cake, but puto is actually less sweet in comparison and makes it a great base for different toppings or flavors like cheese, salted egg, or ube. Puto is a type of kakanin, or “rice cake,” from the Philippines. The word puto comes from the Malay word “puttu,” which means “portioned.” This makes sense considering most of the time, puto is made in mini muffin or cupcake molds that are around one to one and half inches–the perfect portion if you ask me. With this recipe, you can have fresh, homemade puto in under 45 minutes (or less)! Where does puto originate? While there are plenty of premade puto cake mix boxes you can buy at local Filipino grocery stores, making puto at home is actually fairly easy. As a kid, there was always puto served on the dessert table at our family parties (or boodle fights) and they were always the perfect bite-sized pieces to sneak before dinner would start. This puto recipe will give you airy, light and slightly sweet steamed rice cakes which are a Filipino classic.
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