18 Fluffy Rice Puto Delicious Recipes

Craving a taste of Filipino comfort food with a fluffy twist? Look no further! These 18 Fluffy Rice Puto Recipes are your ticket to soft, pillowy bites that melt in your mouth—perfect for breakfast, snacks, or even dessert. Whether you’re a puto pro or a first-timer, these easy-to-follow recipes will have you steaming up batches of deliciousness in no time. Let’s get cooking!

Classic White Rice Puto

These fluffy, steamed rice cakes are a Filipino favorite—lightly sweet, subtly tangy, and perfect with a cup of coffee or as a snack any time of day.

Ingredients:

• 2 cups rice flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1/2 tsp salt
• Butter or cooking spray, for greasing

Instructions:

1. In a large bowl, whisk together 2 cups rice flour, 1 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
2. Gradually pour in 1 can coconut milk and 1 cup water, stirring until the batter is smooth and free of lumps. Let rest for 10 minutes.
3. Meanwhile, grease small puto molds or muffin tins with butter or cooking spray and fill each about 3/4 full with batter.
4. Steam over boiling water for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before unmolding.

The magic of puto lies in its delicate texture—springy yet melt-in-your-mouth tender, thanks to the coconut milk and gentle steaming.

Tip: For an extra touch, top each puto with a slice of salted egg or grated cheese before steaming!

Ube Rice Puto with Cheese Topping

These fluffy Ube Rice Puto with Cheese Topping are a delightful twist on the classic Filipino snack—naturally purple, subtly sweet, and topped with melty cheese for the perfect salty-sweet bite.

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup coconut milk
• 1/4 cup ube halaya (purple yam jam)
• 1/2 tsp ube extract
• 1 large egg
• 1/2 cup shredded cheddar cheese

1. Preheat the oven to 350°F. Lightly grease a puto mold or mini muffin tin.
2. In a bowl, whisk together 1 cup rice flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 3/4 cup coconut milk, 1/4 cup ube halaya, 1/2 tsp ube extract, and 1 large egg until smooth. Fold into the dry ingredients until just combined.
4. Divide the batter into the molds, filling each 2/3 full. Top each with shredded cheddar cheese (about 1 tsp per puto).
5. Bake for 15–18 minutes until a toothpick inserted comes out clean. Let cool slightly before unmolding.

The vibrant purple hue and gooey cheese topping make these puto as eye-catching as they are addictive—ideal for brunch or an afternoon pick-me-up.

Tip: For extra richness, swap cheddar with quick-melting quesong puti (Filipino white cheese) if you can find it!

Pandan Rice Puto with Coconut Milk

These fragrant Pandan Rice Puto with Coconut Milk are soft, subtly sweet, and infused with the floral aroma of pandan—perfect for a tropical-inspired snack or dessert.

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup coconut milk
• 1/2 cup water
• 1 tbsp pandan extract (or 4 fresh pandan leaves, blended with 1/2 cup water and strained)
• 1/4 cup shredded coconut, toasted (for topping)

1. In a bowl, whisk together 1 cup rice flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt until evenly combined.
2. Gradually stir in 3/4 cup coconut milk, 1/2 cup water, and 1 tbsp pandan extract until the batter is smooth with no lumps.
3. Pour the batter into greased mini muffin tins or puto molds, filling each about 3/4 full. Steam over boiling water for 12–15 minutes until the puto springs back when lightly pressed.
4. Let cool slightly, then sprinkle with toasted shredded coconut before serving.

The delicate pandan fragrance and creamy coconut topping make these puto irresistible—they’re like little bites of sunshine! Tip: For extra vibrancy, add a drop of green food coloring to the batter if using store-bought pandan extract (natural versions are pale).

Chocolate Rice Puto with Buttercream Frosting

These fluffy, steamed Filipino rice cakes get a decadent twist with cocoa and a silky buttercream topping—perfect for satisfying your sweet tooth without turning on the oven.

Ingredients:

• 1 cup rice flour
• 1/4 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk
• 1/2 cup water
• 1 large egg
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. In a bowl, whisk together 1 cup rice flour, 1/4 cup cocoa powder, 3/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt. Gradually stir in 1 cup coconut milk and 1/2 cup water until smooth, then beat in the egg.
2. Pour batter into greased puto molds or small ramekins, filling each 2/3 full. Steam over boiling water for 15 minutes (cover with a lid) until a toothpick inserted comes out clean.
3. While cooling, make the frosting: Beat 1/2 cup softened butter until creamy, then gradually mix in 1 1/2 cups powdered sugar and 1 tsp vanilla extract until fluffy.
4. Pipe or spread frosting onto cooled puto. Serve slightly warm for melty, cake-meets-fudge bliss!

Tip: For extra flair, top with grated chocolate or toasted coconut before the frosting sets.

Cheesy Rice Puto with Grated Cheddar

This cheesy rice puto is a fluffy, slightly sweet Filipino steamed cake with a savory cheddar twist—perfect for breakfast or as a snack with coffee.

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup coconut milk
• 1/2 cup water
• 1 large egg
• 1/2 cup grated cheddar cheese, plus extra for topping

1. In a bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. Add 3/4 cup coconut milk, 1/2 cup water, and 1 large egg. Mix until smooth, then fold in 1/2 cup grated cheddar cheese.
3. Pour batter into greased puto molds or small ramekins, filling each 3/4 full. Top with extra grated cheddar.
4. Steam over boiling water for 15–18 minutes, or until a toothpick inserted comes out clean.

The contrast of the tender, slightly sweet rice cake and the sharp melted cheddar makes this irresistible. Serve warm for the best texture!

Tip: For extra richness, swap water with evaporated milk.

Matcha Green Tea Rice Puto

These fluffy, steamed rice cakes get a vibrant upgrade with earthy matcha and a hint of coconut—perfect for a subtly sweet breakfast or afternoon snack.

Ingredients

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 tbsp matcha green tea powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup coconut milk
• 1/4 cup water
• 1 tsp vanilla extract

Instructions

1. In a bowl, whisk together 1 cup rice flour, 1/2 cup sugar, 1 tbsp matcha powder, 1/2 tsp baking powder, and 1/4 tsp salt until no lumps remain.
2. Gradually stir in 3/4 cup coconut milk, 1/4 cup water, and 1 tsp vanilla extract until smooth. Let the batter rest for 10 minutes.
3. Pour the batter into greased puto molds or small ramekins, filling each 3/4 full. Steam over boiling water for 15–18 minutes, or until a toothpick inserted comes out clean.
4. Cool slightly before unmolding. Serve warm for the best texture—the edges will be tender, with a springy, cake-like center.

Tip: For extra richness, swap water with more coconut milk. If your matcha is bitter, add an extra 1 tbsp sugar to balance it.

Buko Pandan Rice Puto

These fluffy, fragrant steamed cakes combine the tropical flavors of coconut and pandan for a subtly sweet Filipino treat that’s perfect with coffee or as an afternoon snack.

Ingredients:

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup coconut milk
• 1/4 cup buko (young coconut) strips
• 1/2 tsp pandan extract
• 2 drops green food coloring (optional)

Instructions:

1. Prep the steamer: Fill a wide pot with 2 inches of water and bring to a boil over medium heat. Lightly grease 12 small puto molds or muffin tin cups.
2. Mix dry ingredients: In a bowl, whisk together rice flour, 1/2 cup sugar, 1/2 tsp baking powder, and 1/4 tsp salt until no lumps remain.
3. Add wet ingredients: Pour in coconut milk, 1/2 tsp pandan extract, and food coloring (if using). Stir until smooth, then fold in buko strips.
4. Steam: Divide batter into molds, filling each 3/4 full. Arrange in a steamer basket, cover with a tight lid, and steam over boiling water for 15 minutes or until a toothpick inserted comes out clean.

The pandan’s floral aroma and the buko’s delicate chew make these puto irresistibly unique—they’re like little clouds of coconutty goodness!

Tip: For extra richness, top each puto with a thin slice of salted egg before steaming.

Strawberry Rice Puto with Fresh Berries

These fluffy, berry-studded rice cakes are a delightful twist on classic Filipino puto—perfect for brunch or an afternoon treat!

Ingredients:

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup coconut milk
• 1/4 cup mashed ripe strawberries (about 4 medium berries)
• 1/2 cup fresh mixed berries (blueberries, raspberries, or sliced strawberries)
• Butter or oil, for greasing

Instructions:

1. Preheat steamer over medium heat. Lightly grease 6 small ramekins or puto molds with butter.
2. In a bowl, whisk together rice flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt. Stir in 3/4 cup coconut milk and mashed strawberries until just combined (small lumps are okay).
3. Divide batter evenly among molds, filling each halfway. Top each with a few fresh berries (about 1 tbsp per mold).
4. Steam for 15–18 minutes, covering with a cloth under the lid to prevent condensation. Puto is done when a toothpick inserted comes out clean.
5. Let cool 5 minutes before unmolding. Serve warm with extra berries.

The natural sweetness of strawberries and coconut milk makes these puto irresistibly tender, while the fresh berries add a juicy pop in every bite.

Tip: For extra flair, drizzle with condensed milk or sprinkle shredded coconut on top!

Mango Rice Puto with Caramel Drizzle

This tropical-inspired Mango Rice Puto with Caramel Drizzle is a sweet, fluffy Filipino treat with a fruity twist—perfect for breakfast or dessert!

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 cup ripe mango purée (about 2 medium mangoes)
• 1/2 cup coconut milk
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup water
• 1/4 cup brown sugar (for caramel drizzle)
• 2 tbsp unsalted butter (for caramel drizzle)
• 2 tbsp heavy cream (for caramel drizzle)

1. Preheat steamer over medium heat. Grease small puto molds or muffin tins.
2. In a bowl, whisk together rice flour, granulated sugar, baking powder, and salt. Add mango purée and coconut milk, stirring until smooth.
3. Fill molds 3/4 full with batter. Steam for 15–18 minutes until a toothpick inserted comes out clean.
4. Meanwhile, make the caramel: In a saucepan over medium heat, melt butter and brown sugar, stirring until dissolved. Simmer 2 minutes, then stir in heavy cream and cook 1 more minute until thickened.
5. Drizzle warm caramel over cooled puto. Serve immediately.

The juicy mango keeps these steamed cakes incredibly moist, while the toasty caramel adds a decadent finish. Tip: For extra flair, top with toasted coconut flakes or fresh mango slices!

Taro Rice Puto with Purple Yam Flavor

These fluffy, vibrant puto cakes get their gorgeous purple hue from ube (purple yam) and a subtle earthy sweetness from taro—perfect for a unique twist on a Filipino classic.

Ingredients:

• 1 cup rice flour
• 1/2 cup grated purple yam (ube), steamed and mashed
• 1/2 cup grated taro, steamed and mashed
• 3/4 cup granulated sugar
• 1 cup coconut milk
• 1/2 cup water
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• Butter or oil, for greasing

Instructions:

1. In a bowl, whisk together rice flour, baking powder, and salt. Set aside.
2. In another bowl, combine mashed purple yam, taro, sugar, coconut milk, water, and vanilla extract until smooth.
3. Gradually fold the wet mixture into the dry ingredients until just combined (don’t overmix).
4. Grease puto molds or small ramekins with butter, then fill each 3/4 full with batter.
5. Steam over boiling water for 15–18 minutes, or until a toothpick inserted comes out clean.
6. Let cool slightly before unmolding. Serve warm or at room temperature.

The natural sweetness of ube and taro shines here, while steaming keeps these cakes incredibly moist—no dry, crumbly texture in sight!

Tip: For extra richness, swap water with more coconut milk and top each puto with a sprinkle of grated cheese before steaming.

Pumpkin Rice Puto with Cinnamon Sugar

These fluffy, steamed pumpkin cakes are a cozy twist on Filipino puto, with warm cinnamon sugar adding a sweet, spiced crunch.

Ingredients

• 1 cup rice flour
• ½ cup pumpkin puree
• ¾ cup coconut milk
• ⅓ cup granulated sugar
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt
• 2 tbsp melted butter, plus extra for greasing
• 2 tbsp brown sugar
• ½ tsp ground cinnamon

Instructions

1. Grease 8 small ramekins or puto molds with butter and set aside. Fill a steamer pot with 2 inches of water and bring to a simmer over medium heat.
2. In a bowl, whisk together rice flour, pumpkin puree, coconut milk, granulated sugar, baking powder, vanilla extract, salt, and 2 tbsp melted butter until smooth.
3. Divide batter evenly among molds, filling each ¾ full. Steam for 15 minutes, or until a toothpick inserted comes out clean.
4. While steaming, mix brown sugar and cinnamon in a small bowl. Let puto cool slightly, then sprinkle generously with cinnamon sugar.

The pumpkin keeps these cakes extra moist, while the cinnamon sugar topping caramelizes slightly for a delightful contrast.

Tip: For extra flair, top with a dollop of whipped cream or a drizzle of condensed milk.

Puto Bumbong Style Rice Puto

This vibrant purple rice cake is a festive Filipino favorite, steamed to fluffy perfection with a hint of coconut and muscovado sweetness.

Ingredients:

• 1 cup glutinous rice flour
• 1/2 cup ube powder (purple yam)
• 1/2 cup coconut milk
• 1/4 cup muscovado sugar (packed)
• 1/4 tsp salt
• Banana leaves (cut into 4×4-inch squares), for lining
• Grated coconut and extra muscovado sugar, for serving

Instructions:

1. In a bowl, whisk together glutinous rice flour, ube powder, 1/4 cup muscovado sugar, and 1/4 tsp salt. Gradually stir in 1/2 cup coconut milk until a thick, smooth batter forms.
2. Line small steamer baskets or ramekins with banana leaves, then fill each halfway with batter.
3. Steam over boiling water for 15 minutes until firm and slightly glossy. A toothpick inserted should come out clean.
4. Serve warm with a sprinkle of grated coconut and a dusting of muscovado sugar.

The magic here? Banana leaves infuse the cakes with an earthy aroma while keeping them irresistibly moist.

Tip: No steamer? Use a colander set over a pot of simmering water, covered with a lid.

Leche Flan Rice Puto with Caramel Sauce

This Filipino-inspired dessert combines the creamy richness of leche flan with the fluffy texture of rice puto, all drizzled with a luscious caramel sauce—perfect for satisfying your sweet tooth!

Ingredients:

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup evaporated milk
• 1/4 cup brown sugar (for caramel sauce)
• 2 tbsp water (for caramel sauce)

Instructions:

1. Preheat oven to 350°F and grease a 9-inch round pan or individual puto molds.
2. In a bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt. Add 1 cup coconut milk, 2 eggs, and 1 tsp vanilla extract, mixing until smooth.
3. Pour batter into the prepared pan, then gently pour 1/2 cup evaporated milk over the top (do not stir).
4. Bake for 30–35 minutes until the top springs back when touched. Let cool slightly.
5. Meanwhile, make the caramel: In a small saucepan, melt 1/4 cup brown sugar and 2 tbsp water over medium heat, swirling occasionally until deep amber (about 5 minutes). Drizzle over the flan puto before serving.

The magic here? The evaporated milk sinks to form a custardy layer, while the rice flour keeps the puto light and tender. Serve warm for the best texture!

Tip: For extra flair, top with shredded coconut or a sprinkle of toasted sesame seeds.

Puto Pao with Sweet Meat Filling

These fluffy Puto Pao with Sweet Meat Filling are a delightful Filipino twist on steamed buns—soft, slightly sweet, and stuffed with a savory-sweet meat filling that’s downright addictive.

• For the dough: 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1/4 tsp salt, 3/4 cup water, 1/4 cup evaporated milk, 1 tbsp melted butter
• For the filling: 1/2 lb ground pork, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp oyster sauce, 1/2 tsp black pepper, 1/2 small onion (minced), 2 cloves garlic (minced), 1 tbsp vegetable oil

1. Make the filling: Heat vegetable oil in a pan over medium. Sauté garlic and onion until soft, 2 minutes. Add ground pork and cook until browned, 5 minutes. Stir in soy sauce, brown sugar, oyster sauce, and black pepper. Simmer until thickened, 3 minutes. Let cool.
2. Prepare the dough: Whisk flour, sugar, baking powder, and salt in a bowl. Add water, evaporated milk, and melted butter; mix until smooth. Rest for 10 minutes.
3. Assemble: Spoon 1 tbsp dough into greased muffin molds. Add 1 tsp filling, then top with another 1 tbsp dough to cover.
4. Steam: Place molds in a steamer lined with a cloth. Steam over boiling water for 15 minutes until firm and springy.

The magic? That contrast of fluffy, cake-like dough against the sticky-sweet meat filling—it’s a bite-sized revelation.

Tip: For extra shine, brush the steamed buns with a little melted butter before serving.

Blueberry Rice Puto with Cream Cheese Glaze

These fluffy, steamed rice cakes are studded with juicy blueberries and topped with a tangy cream cheese glaze—perfect for breakfast or an afternoon snack!

Ingredients

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup coconut milk
• 1/4 cup water
• 1/2 cup fresh blueberries (plus extra for garnish)
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tbsp milk

Instructions

1. In a bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt. Gradually stir in 3/4 cup coconut milk and 1/4 cup water until smooth. Fold in 1/2 cup fresh blueberries.
2. Pour batter into greased puto molds or small ramekins, filling each 2/3 full. Steam over boiling water for 15 minutes, or until a toothpick inserted comes out clean.
3. While the puto cools, beat 4 oz cream cheese, 1/4 cup powdered sugar, and 1 tbsp milk until smooth. Drizzle over the puto and top with extra blueberries.

The contrast of the sweet, pillowy rice cakes with the creamy, slightly tart glaze makes every bite irresistible. Plus, steaming keeps them wonderfully moist!

Tip: For extra flavor, swap half the water with blueberry juice or add a pinch of lemon zest to the batter.

Champorado Rice Puto with Cocoa Powder

This Champorado Rice Puto with Cocoa Powder is a cozy Filipino-inspired twist on classic steamed rice cakes—think chocolatey, slightly sweet comfort in every bite!

• 1 cup glutinous rice (sticky rice)
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 (13.5 oz) can coconut milk
• 1/2 cup water
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp baking powder

1. Rinse the glutinous rice under cold water until the water runs clear. Drain well.
2. In a medium pot, combine the rice, coconut milk, water, and salt. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low, cover, and cook for 15 minutes until the rice is tender and liquid is absorbed.
3. Remove from heat and stir in the sugar, cocoa powder, vanilla extract, and baking powder until fully combined. Let cool for 10 minutes.
4. Lightly grease a puto mold or muffin tin. Fill each cavity 3/4 full with the rice mixture.
5. Steam over boiling water for 20 minutes (cover with a lid) until the puto springs back when touched. Let cool slightly before serving.

The magic here? The rich cocoa melds with the coconut milk for a dessert that’s decadent yet subtly earthy—perfect with a hot coffee or as an afternoon pick-me-up.

Tip: For extra flair, top with grated coconut or a drizzle of condensed milk while still warm.

Graham Cracker Rice Puto with Honey Drizzle

These fluffy, slightly sweet rice cakes get a cozy twist with crushed graham crackers and a golden honey finish—perfect for breakfast or an afternoon treat.

Ingredients:

• 1 cup rice flour
• 1/2 cup crushed graham crackers (about 4 full sheets)
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk
• 1/2 cup water
• 1 tbsp melted butter
• 2 tbsp honey, plus extra for drizzling

Instructions:

1. Prep: Grease a puto mold or muffin tin with butter and preheat a steamer over medium-high heat.
2. Mix dry ingredients: In a bowl, whisk together rice flour, crushed graham crackers, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Combine wet ingredients: In another bowl, stir coconut milk, water, 1 tbsp melted butter, and 2 tbsp honey until smooth.
4. Batter up: Pour wet ingredients into dry ingredients and whisk until just combined (small lumps are okay).
5. Steam: Fill molds 3/4 full, cover steamer, and steam for 15–18 minutes until a toothpick comes out clean.
6. Finish: Cool for 5 minutes, then drizzle with extra honey while warm.

The graham crackers add a subtle toasty depth to these pillowy puto, while the honey drizzle ties everything together with floral sweetness.

Tip: For extra texture, sprinkle a pinch of crushed graham crackers on top before steaming.

Pinipig Rice Puto with Toasted Rice Topping

This Pinipig Rice Puto with Toasted Rice Topping is a delightful Filipino-inspired treat—lightly sweet, fluffy, and crowned with a crunchy, nutty finish that’ll have you reaching for seconds.

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk
• 1/2 cup water
• 1/4 cup pinipig (toasted flattened rice), plus 2 tbsp for topping
• 1/4 tsp vanilla extract

1. Preheat the oven to 350°F. Grease a 9-inch round pan or line with parchment paper.
2. In a bowl, whisk together rice flour, 1/2 cup sugar, baking powder, and 1/4 tsp salt. Gradually stir in coconut milk, water, and vanilla extract until smooth. Fold in 1/4 cup pinipig.
3. Pour the batter into the prepared pan. Sprinkle the remaining 2 tbsp pinipig evenly over the top.
4. Bake for 25–30 minutes, until the edges pull away and a toothpick inserted comes out clean. Let cool slightly before slicing.

The magic here? That double dose of pinipig—mixed into the batter for texture and toasted on top for a fragrant crunch. Serve warm with coffee for the ultimate merienda (snack time) vibe.

Tip: For extra toasty flavor, dry-roast the pinipig topping in a skillet over medium heat for 1–2 minutes before sprinkling it on the batter.

Conclusion

With 18 fluffy rice puto recipes, there’s a delightful treat for every occasion! Whether you’re new to Filipino cuisine or a seasoned home cook, these easy-to-follow recipes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the joy—pin it on Pinterest for others to discover!