Soft, airy, and gently sweet, fluffy steamed rice cakes recipe (puto bigas) is one of those timeless Filipino snacks that always brings back memories. Whether you enjoy them as a merienda (afternoon snack), a side to savory dishes, or just a light treat with coffee or tea, these rice cakes never disappoint. Their delicate flavor, gentle bounce, and subtle coconut aroma make them incredibly comforting and surprisingly easy to make from scratch.
When I crave something homemade but not too heavy, this is what I turn to. These rice cakes steam up into puffy little pillows that are almost cloud like. Every bite is moist, slightly chewy, and just sweet enough to satisfy without overpowering. I love making them on a slow afternoon, watching them rise in the steamer like magic. And the best part? No oven required, just a steamer and a few pantry staples.
Why You’ll Love This Puto Bigas
- Fluffy and light: Thanks to rice flour and yeast, they puff up beautifully while staying moist and tender.
- Simple pantry ingredients: You likely have everything already no fancy equipment needed.
- Coconut scented: Coconut milk adds a subtle, tropical richness that makes each bite special.
- Versatile: Serve sweet or savory, plain or topped with cheese, even paired with savory dishes like dinuguan.
Ingredients You’ll Need
- 2 cups rice flour
- ¼ teaspoon salt
- ¾ cup white sugar
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 1 cup coconut milk 🥥
- 1 cup warm water
- 1 tablespoon oil
Tools You’ll Need
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
- Mini muffin molds, silicone cups, or puto molds
- Steamer or large pot with lid and steaming rack
Before You Start
- Warm the water: Make sure it’s warm, not hot, to activate the yeast without killing it.
- Grease the molds: Lightly brush your molds with oil to help the cakes release cleanly after steaming.
- Preheat the steamer: Let it start boiling while your batter rests and rises.
Step by Step to Make Fluffy Steamed Rice Cakes (Puto Bigas)
1: Combine the Dry Ingredients
- In a large mixing bowl, whisk together the rice flour, sugar, baking powder, and salt. This helps distribute everything evenly before the liquid goes in.
- Add the instant yeast last and mix it in thoroughly. This gives the cakes their signature airy rise.
2: Add the Wet Ingredients
- Pour in the coconut milk and warm water, stirring as you go. Use a whisk or spatula to break up any clumps.
- Mix until the batter is smooth and slightly thick, similar to pancake batter. Finally, stir in the tablespoon of oil for a little richness and shine.
3: Let the Batter Rise
- Cover the bowl loosely with a kitchen towel or plastic wrap.
- Let the batter rest in a warm place for 30-45 minutes, or until slightly bubbly and a bit puffed up. It won’t double in size, but it should look active.
4: Prepare the Steamer and Molds
- While the batter rests, get your steamer going. Fill the pot with water and bring it to a gentle simmer.
- Grease your puto molds, silicone cups, or muffin tins lightly with oil so the cakes don’t stick.
- Optional: Line the lid of your steamer with a clean towel before covering to prevent water from dripping onto the cakes.
5: Fill and Steam the Cakes
- Give the risen batter a quick stir to deflate slightly and redistribute.
- Scoop the batter into prepared molds, filling each about ¾ full to allow room to rise.
- Place them in the steamer tray, spaced slightly apart.
- Steam over medium heat for 15-20 minutes. Avoid opening the lid too early, the steam needs to stay trapped.
6: Check and Cool
- To test doneness, insert a toothpick into the center it should come out clean and dry.
- Let the cakes cool slightly before removing them from the molds. They should lift out easily with a gentle push or a small offset spatula.
7: Serve and Enjoy!
- Serve warm or at room temperature. They’re lovely plain or with a pat of butter, cheese on top, or a side of savory stew like dinuguan.
- Pair with coffee, tea, or even iced cocoa for a nostalgic snack experience.
Chef’s Tip: For extra flavor, try topping your puto with sliced cheese or salted egg before steaming. They’ll gently melt into the batter and create a savory sweet contrast.
Storage Tips for Fluffy Steamed Rice Cakes (Puto Bigas)
- Room Temperature: Store in an airtight container for up to 2 days. Keep them covered to prevent drying out.
- Refrigerator: Refrigerate in a sealed container for up to 5 days. To reheat, steam for 5 minutes or microwave in short bursts with a damp towel over them.
- Freezer: Wrap each cake in plastic wrap or store in freezer bags for up to 1 month. Reheat by steaming directly from frozen for 10-12 minutes.
Serving Suggestions
- Classic: Enjoy plain or with a spread of butter or margarine for that bakery style bite.
- With Cheese: Top with a slice of cheddar or salted cheese before steaming for a salty sweet combo.
- Side Dish: Serve alongside Filipino stews like dinuguan, pancit, or even barbecue skewers.
- Dessert Style: Drizzle with coconut jam or sweetened condensed milk for a treat.
FAQs About Fluffy Steamed Rice Cakes (Puto Bigas)
Why did my puto come out dense instead of fluffy?
Most likely the yeast didn’t activate properly. Make sure the water is warm, not hot, and allow the batter enough time to rise before steaming.
Can I make this without yeast?
Yes, but the texture will be more like traditional puto (denser and cakier). Yeast gives these cakes their fluffy, airy bite.
Do I have to use coconut milk?
No you can substitute regular milk or evaporated milk, but the flavor will be more neutral and less rich.
How do I keep the cakes from sticking to the mold?
Lightly grease the molds with oil or butter before filling. Silicone cups are especially good for easy release.
Can I use all purpose flour instead of rice flour?
Rice flour is key for authentic texture. All purpose flour will change the flavor and make the cakes heavier and more bread like.
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