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Home > Cake Recipes

Puto Cake

BY :Bebs | Published: 11/04/ 2020 | Updated:11/05/ 2020 | 28 Comments

RECIPE VIDEO PRINT
5 from 7 votes
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If ever there is a cake that is truly Filipino inspired, it would be this! Puto Cake is a bigger, softer, and lighter version of Puto topped with salted eggs and cheese.

Soft and Fluffy Puto Cake Recipe

This was such a hit with my family when I shared it with them that it was literally gone after a few minutes only! It was so good, my Papa actually requested this for his birthday cake foregoing the usual ones.

  • What is it?
  • Puto vs Puto Cake
  • Foxy Tips for you!
  • Printable Recipe
  • Puto Cake

What is it?

Puto Cake is basically a softer, fluffier, and more sizable variation of the traditional steamed rice cake. The taste and texture is literally a cross between a puto and a chiffon cake.

Each bite gives off that mildly sweet flavor from the cake combined with the saltiness and creaminess coming from the salted egg and cheese toppings. It is truly a feast for your senses!

Like regular puto, it is commonly paired with a number of savory dishes, most notably, Dinuguan. Personally, pairing it with Pancit Canton or Pancit Bihon reminds me of the numerous birthday parties and fiestas that I have attended in my childhood.

Fluffy Puto Cake

Puto vs Puto Cake

The main differences between a regular Puto and Puto Cake would be their size and texture.

Obviously, puto cake is bigger as you can use either a baking pan or llanera, while the traditional puto uses cupcake like moldings.

Traditional Puto uses "galapong", a slightly fermented rice dough but nowadays, it is much easier to use either rice flour or all-purpose flour. On the other hand, Puto Cake uses cake flour which makes it fluffier and softer, bringing it to that light and airy texture.

This variation also involves making meringue, bringing in another layer of softness and fluffiness to this already soft puto.

Ingredients for Puto Cake

Foxy Tips for you!

This recipe uses a baking pan, however, you can opt to use llanera if you want a smaller sized cake. I advise using parchment paper if using a baking pan, so the Puto does not stick to it.

If you are using a regular metal steamer, make sure to wrap the lid with cheesecloth to prevent the moisture from the steam from dripping on your batter. No need to do this if you are using a bamboo steamer, as the bamboo will absorb the moisture.

It is important to use very low heat when steaming puto to prevent it from forming a dome. Also start with room temperature water. As the temperature slowly rises so will the cake. If the pan heats up too early then the sides will cook and set earlier than the center, thus creating a dome.

To check for doneness, you can use the ever-reliable toothpick test! For those who are not yet familiar with what this is, simply poke a hole in your Puto Cake using a toothpick then slide it out. If it comes out clean, then your Puto Cake is ready to be devoured!

A slice of Puto cake

If you still can't get enough of Puto after this big batch, try making these as well:

Filipino steamed rice cake with cheese
I so love this Puto Cheese recipe. So soft and fluffy and definitely better tasting than the Puto mix you buy in a box but equally easy to make.  You will never think of buying ready mix Puto after trying this!
Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.com
Two of the most loved Filipino dessert in one! Puto Flan (or Leche Puto) is a combo of Leche Flan and Puto! Get this easy recipe and try it now!
Soft and Fluffy Filipino steamed cake

Printable Recipe

Filipino steamed rice cake woth salted egg and cheese toppings.
Print Review

Puto Cake

5 from 7 votes
If ever there is a cake that is truly Filipino inspired, it would be this! Puto Cake is a bigger, softer, and lighter version of Puto topped with salted eggs and cheese.
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Course :Breakfast, Snack
Servings =8
Print Recipe Rate this Recipe

Ingredients
 

BATTER

  • 1 ½ cup cake flour
  • 2 teaspoon baking powder
  • ¼ cup granulated white sugar
  • ⅔ cup fresh milk - or a bit more

Meringue

  • 4 medium egg white
  • ¼ cup granulated white sugar
  • 1 teaspoon cream of tartar optional

Toppings

  • 2 pieces salted egg each cut into thin slices
  • ½ cup cheese grated

Instructions
 

  • Line the bottom of an 8 or 9-inch round springform or removable bottom pan with parchment paper.
  • Sift the cake flour, ¼ cup sugar, and baking powder in a big bowl. Set aside.
  • In a separate big bowl, beat the egg whites at low speed until it becomes bubbly. Add cream of tartar, if using. Continue to beat at low speed until it turns foamy.
  • While beating, still at low speed, gradually add ¼ cup of sugar. Once all sugar is added, increase speed to medium and beat until medium/firm peaks are formed. Set aside.
  • Back to the other bowl, add the milk to the dry ingredients and mix well until it reaches a pancake-like consistency. You may need to adjust the amount of milk to achieve this.
  • Take ¼ of the meringue and add it to the batter. Whisk to lighten the batter so it will not deflate the meringue. Add the rest of the meringue in two to three batches, carefully folding each batch into the batter until well blended. Do not over-fold of the meringue will deflate.
  • Fill the prepared pan with the batter. Add half of the grated cheese then place it in a steamer basket. Cover with the lid.
  • Fill the bottom of the steamer with tap water. Place the steamer basket with the batter on top. Turn the heat on and bring the water to a very gentle simmer over very low heat. Steam for 10 minutes.
  • Remove the lid and add more grated cheese on top. Arrange slices of salted egg as desired. Steam for another 5-10 minutes or until an inserted toothpick comes out clean. Turn off the heat and let it rest and cool down a bit.
  • Remove from pan and transfer to a serving plate.

Nutrition

Calories: 184kcalCarbohydrates: 31gProtein: 7gFat: 3gSaturated Fat: 2gCholesterol: 10mgSodium: 80mgPotassium: 245mgFiber: 1gSugar: 14gVitamin A: 104IUCalcium: 121mgIron: 1mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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  1. ma mergyn says

    June 21, 2021 at 7:24 pm

    hi! if i'll use cold milk, does it have any effect to the texture?..

    Reply
    • Bebs says

      June 21, 2021 at 11:14 pm

      It should be ok.

      Reply
  2. Nikki says

    May 14, 2021 at 9:20 pm

    Can i use coconut milk instead of fresh milk?

    Reply
    • Bebs says

      May 15, 2021 at 2:08 am

      Hi Nikki, it will taste different but I do not see why not.

      Reply
  3. Jaypee querol says

    May 03, 2021 at 8:35 pm

    5 stars
    Thank you so much ma'am...I will try this recipe

    Reply
  4. Macky says

    April 26, 2021 at 11:31 pm

    Hello,

    Can I bake this using baine marie method?

    Thanks

    Reply
    • Bebs says

      April 29, 2021 at 2:35 am

      Sure you can...

      Reply
  5. Candy says

    March 17, 2021 at 9:38 pm

    5 stars
    Great recipe! My kids loved the puto cake I made.

    Reply
    • Bebs says

      March 23, 2021 at 1:37 am

      That is great, Candy! Thanks for the 5 stars.

      Reply
  6. LT says

    February 14, 2021 at 7:08 pm

    5 stars
    I made it yesterday. It was perfect! Thanks for sharing your recipe.

    Reply
    • Bebs says

      May 21, 2021 at 2:59 pm

      Short but sweet, thanks so much for the 5 stars.

      Reply
  7. Wendell Llaneta says

    December 16, 2020 at 6:49 pm

    5 stars
    Hi Ms. Bebs!
    I just want to ask how many llanera would this recipe make?
    Thank you and stay safe.

    Reply
    • Bebs says

      December 27, 2020 at 12:57 am

      About 3 big ones or 4 regular ones.

      Reply
      • Aileen says

        January 04, 2021 at 4:24 am

        Hi. if using llanera how many minutes of steaming? happy new year!

        Reply
      • Aileen says

        January 17, 2021 at 3:57 am

        Hi. if using llanera, is it the same time of steaming them?

        Reply
        • Bebs says

          May 16, 2021 at 1:52 am

          If it is smaller then you might need to shorten the cooking time.

          Reply
      • Aileen says

        January 17, 2021 at 4:03 am

        Hi Bebs if using llanera how many minutes of steaming? Can I use muffin silicone cups and for how long is the steaming time? Thanks for sharing wonderful recipes!

        Reply
        • Bebs says

          May 20, 2021 at 11:00 am

          Hi Aileen this will work on whatever size you want, but, yes, the cooking time will vary. The smaller the container the shorter time it needs. You just have to do the toothpick test to know if it is done.

          Reply
  8. Kim says

    December 12, 2020 at 4:17 pm

    5 stars
    What size of baking pan and how many of it can this recipe make? If using llanera, how many llanera of puto cake can this recipe make? Thank you. 🙂

    Reply
    • Bebs says

      December 27, 2020 at 12:56 am

      Hi Kim, as mentioned in the recipe, use a 8 ot 9-inch round pan. If using llanera, about 3 large ones or 4 regular-sized ones.

      Reply
  9. Catherine Ross Co says

    December 10, 2020 at 1:27 pm

    Can I bake in oven instead of steamer?

    Reply
    • Bebs says

      December 27, 2020 at 12:56 am

      Sure, you can bake it in a water bath (bain-marie).

      Reply
      • Wilma says

        May 18, 2021 at 3:55 am

        if bain-marie at what temperature in F & for how long please? thank you

        Reply
        • Bebs says

          May 19, 2021 at 10:32 am

          Bake on a preheated oven at 170°C for 30-40 minutes or until an inserted toothpick comes out clean.

          Reply
  10. Joy says

    November 11, 2020 at 4:01 pm

    5 stars
    I made the puto cake and it was delicious. It was very close to the texture of the regular puto. Next time I will make the dinuguan to partner with it.
    Thank you!

    Reply
    • Bebs says

      November 14, 2020 at 12:39 am

      Try our other puto recipe too, like the Puto Cake. But I have to admit this one is still my fave..

      Reply
  11. Espie Hartshorne says

    November 05, 2020 at 8:35 am

    Hi Bebs,
    Just a question on your Puto Cake instructions, you mentioned place the prepared pan with batter mix into the steamer basket, do I need to simmer first the water in low heat then put the batter mix in, just like what you have in your puto cheese recipe.
    I will make this on my coming birthday.
    Thanks, kabalen and stay safe.

    Espie

    Reply
    • Bebs says

      November 05, 2020 at 12:44 pm

      Hi Espie, no, this time you turn on the heat once when all are in place. This is to prevent the pan from heating up too early cooking the sides of the puto much earlier before the center part or else it will create a dome.

      Reply

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