FermenteaWhere food goes to change
Modern adaptation
Puto puti
Putong bigas is a rice-flour Filipino steamed cake made with coconut milk and baking powder, then served as a snack or alongside savoury dishes.
Puto is a broad Filipino steamed-cake family. This recipe follows Kawaling Pinoy's putong bigas made from prepared rice flour, coconut milk and baking powder. The author recommends chilling the batter overnight for texture but says it can also be steamed without that rest. The rest is refrigerated and does not turn this formula into a fermented batter.
The same source distinguishes traditional putong puti made by soaking and grinding rice into galapong, which ferments before steaming. It also notes wheat-flour versions. Those methods have different ingredients and processes; neither is represented by this measured rice-flour batch.
The source's recipe card lists 10 minutes of steaming, while the detailed instructions say about 15 minutes or until a toothpick inserted in the centre comes out clean. This method retains that disagreement and follows the more detailed instruction with its doneness check. The author suggests serving the cakes plain or with dinuguan, pancit palabok or chicken sopas.
Kawaling Pinoy describes puto as a popular Filipino steamed rice cake and distinguishes this rice-flour method from the broader family: it describes traditional putong puti made from soaked rice ground to fermented galapong, as well as wheat-flour versions. This recipe uses prepared rice flour and baking powder, not fermented rice batter or wheat.
Yield 36 cakes · Scaling: source batch only
Uncooked flour can carry harmful germs; tasting the batter before steaming is unsafe.
Hazard sourceOpening a covered steamer releases hot steam that can scald.
Hazard sourceDo not taste raw batter. Steam the cakes as directed until a toothpick inserted in the centre comes out clean; wash hands, bowls, utensils and surfaces after handling the flour and batter.
Control sourceKeep the mixed batter refrigerated overnight. Refrigerate cooked leftovers in a covered container within 2 hours and use within 3 days, following the recipe's storage note and USDA leftover guidance.
Control sourceDo not taste uncooked rice-flour batter. Open the steamer away from your face to avoid hot steam.
The recipe page describes this as a Filipino steamed rice cake without a more precise place association.
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Kawaling PinoyMethod · Geography · History
Puto Puti (Steamed Rice Cake)The measured rice-flour formula yields three dozen cakes and uses 4 cups rice flour, 1 1/2 cups sugar, 2 tbsp baking powder, 1/2 tsp salt, 2 cups water and one 13.5 oz can of coconut milk.
The method combines and strains the batter, refrigerates it overnight for texture, fills molds three-quarters full and steams for about 15 minutes or until a toothpick comes out clean.
The page distinguishes this rice-flour chemically raised version from fermented galapong putong puti and wheat-flour puto. The card says 10 minutes while the method text says about 15 minutes; the difference is not silently resolved.
The page recommends airtight refrigerated storage for up to 3 days and suggests serving with dinuguan, pancit palabok or chicken sopas.
Cited in: One rice-flour version of puto
Centers for Disease Control and PreventionSafety
Raw Flour and DoughUncooked flour and batter can carry harmful germs; do not taste raw batter and wash hands, bowls, utensils and surfaces after handling flour or dough.
Cited in: One rice-flour version of puto
USDA Food Safety and Inspection ServiceSafety
How do I handle leftovers safely?Refrigerate cooked leftovers within 2 hours at 40°F or below; use them within 3–4 days.
Cited in: One rice-flour version of puto