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19 December 2011

Mini Puto

We have been requested to "bring a plate" (a local phrase which means 'bring food to share') at the end of Simbang Gabi (Night Mass customary during Christmas), so I thought of cooking some mini puto which is quite appropriate, I should note, because rice cakes are quite popular at this time of the year.

I already have another version of mini puto in this blog, but that one has some eggs in it which makes the rice cake a bit dense.  I want something light this time around, and this recipe hits the mark.

Just like the previous recipe, I used macaroon moulds, perfect for finger-food serving size.  But you can definitely go for bigger moulds if you want to (and adjust the cooking time perhaps to half an hour).  Also if you would like to serve this with Dinuguan, just skip the cheese and you're good to go.  You will need a steamer for this recipe.

500 ml coconut cream (or coconut milk)
2 cups rice flour
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup white sugar
cheddar cheese

Cut the cheddar cheese into strips, in a size fit enough to comfortably fit on top of the puto.  In my case, I used the pre-sliced cheese, which made it easy to just cut these into small rectangles.

Sift the dry ingredients together (rice flour, salt, baking powder, sugar).
Next, add the coconut cream.  I suspect coconut milk will do just fine too if you do not have coconut cream.
Mix thoroughly until smooth.
Pour into the moulds.  I used a tablespoonful for each.
Steam for 20-25 minutes then remove from heat.  Don't forget your gloves! (I have other tips on how to use a bamboo steamer if you have these).  To make sure the puto is cooked, insert a toothpick into one of these goodies.  If the toothpick pulls out clean, then it's cooked.  Then use the same timing for the rest of the batch.

While the puto is still hot, lay the cheese strip on top of each, which will make the cheese melt slightly.  Let the puto cool down before attempting to remove from the moulds.
This recipe yields 64 pieces mini-puto.  Yum!


  1. I followed your recipe and it turned out into the "sapin-sapin" texture. Matter of fact, it tasted just like the white part of the sapin sapin. It tasted good though.

    Your recipe calls for rice flour. I used Mochiko sweet rice flour. Did I use the wrong one?

  2. Hi. Apparently Mochiko (or in this case, sweet rice flour) has a higher starch content than rice flour, which could be the reason for its difference in texture from my result. I read about it here: http://www.thekitchn.com/whats-the-difference-rice-flou-137190