Fluffy Steamed Rice Cakes (Puto Bigas)

These fluffy steamed rice cakes, known as Puto Bigas, are one of my favorite traditional Filipino treats. Light, subtly sweet, and gently steamed until soft and pillowy, they’re perfect as a snack, breakfast bite, or a savory pairing with dishes like dinuguan or pancit. Made from rice soaked and ground into batter, this version celebrates the simplicity and authenticity of classic Filipino rice cakes.

Why You’ll Love This Recipe

I love Puto Bigas because it’s naturally gluten-free, lightly sweet, and incredibly satisfying without being overly rich. The texture is what makes it special—soft, airy, and slightly chewy, with a delicate rice flavor that shines through. It’s also a wonderfully nostalgic treat if I grew up with Filipino food, and a fun way to try something new if I didn’t.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White rice (long-grain or jasmine), soaked overnight

• Water (for grinding and steaming)

• Sugar

• Baking powder

• Salt

• Coconut milk (optional for creamier flavor)

• Banana leaves or muffin molds for steaming

Directions

1. I rinse the rice thoroughly, then soak it in water overnight until softened.

2. The next day, I drain the rice and blend it with just enough fresh water (or coconut milk) to create a smooth, thick batter.

3. I pour the batter into a bowl and stir in sugar, baking powder, and salt until fully combined.

4. I let the batter rest for 30 minutes while I prepare my steamer and line molds or ramekins with banana leaves if I’m using them.

5. I pour the batter into the molds, filling each about ¾ full to allow room for rising.

6. I steam the cakes over medium heat for about 15–20 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cakes cool slightly before unmolding and serving warm or at room temperature.

Servings and timing

This recipe makes about 10–12 small rice cakes. It takes about 10 minutes to prep, overnight soaking time, and 15–20 minutes to steam.

Variations

Sometimes I top the batter with a slice of salted egg or cheese before steaming for a savory-sweet contrast. I’ve also added ube extract or pandan flavoring to the batter for a colorful twist. For a richer texture, I replace part of the water with coconut milk.

Storage/Reheating

I store leftover Puto Bigas in an airtight container at room temperature for a day or in the fridge for up to 3 days. To reheat, I steam them for a few minutes or microwave them with a damp paper towel to bring back the softness.

FAQs

Can I use rice flour instead of soaking whole rice?

Yes, I’ve made a shortcut version using rice flour. The texture is slightly different but still soft and delicious. I mix rice flour with water or coconut milk to make the batter.

Why is my puto dense or heavy?

I make sure not to overmix the batter after adding baking powder, and I allow the batter to rest before steaming to let the leavening do its work.

Can I freeze puto?

Yes, once they’re fully cooled, I wrap them tightly and freeze for up to a month. I reheat by steaming straight from frozen or thawing overnight and microwaving.

Can I use molds without banana leaves?

Absolutely. I often use silicone muffin cups or ramekins if I don’t have banana leaves. Just make sure to lightly grease them to prevent sticking.

What do I serve puto with?

I love eating it as is, but it’s traditionally served with savory dishes like dinuguan (pork blood stew), pancit, or even grilled meats.

Conclusion

Puto Bigas is a beloved Filipino steamed rice cake that’s soft, fluffy, and full of comforting flavor. With simple ingredients and gentle steaming, I get a treat that’s perfect any time of day—sweet or savory. Whether I’m reconnecting with a traditional recipe or exploring something new, these rice cakes are a delicious bite of heritage and heart.