Buttered Puto Recipe

Buttered Puto is a variation of the famous steamed rice cake, Puto. This steamed mini cakes are usually eaten as dessert but most prefer to have them during breakfast(with hot coffee or chocolate) or mid-afternoon snack (usually eaten with dinuguan or blood stew). If you are looking for an easy puto recipe that you can follow, this is the one for you.

This Puto recipeĀ uses ordinary flour instead of rice flour (not even galapong) and is so easy prepare. The ingredients used in this recipe are so common that you could find them in any grocery store (you just need to have the molds and steamer to get everything done).

Try this delicious Buttered Puto Recipe.


Puto Recipe


  • 4 cups flour, sifted
  • 2 cups sugar, sifted
  • 2 1/2 tbsp baking powder
  • 1 cup evaporated milk
  • 2 1/2 cups water
  • 1/2 cup butter, melted
  • 1 piece egg, raw
  • small slices of cheese
  • 4 cups water (for steaming)

Watch the cooking video:

Cooking Procedure

  1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
  2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
  3. Pour the mixture in individual molds
  4. If you are using non – quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
  5. Pour the water in the steamer.
  6. Arrange the molds in the steamer then steam for about 20 minutes
  7. If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes
  8. Remove from the mold and arrange in a serving plate
  9. Serve either hot or cold. This goes well with dinuguan šŸ˜‰ Share and Enjoy!

Number of servings (yield): 8

Published by

Vanjo Merano

I blog about Filipino and Asian food and recipes.

103 thoughts on “Buttered Puto Recipe”

  1. ano ung cloth n gngmit?at ska po ung moulds?anong pong alternate n pwd gmitin dun at ska ung pandan essence?thanks po

  2. ginawa ko to. mananam nmn. pero hindi naging puto tingnan. parang kutsinta ang resulta… ano mali ko dun?

  3. i just made putong puti today for the first time it turns out so yummy!! THank you panlasang pinoy!!!

  4. Thanks for sharing this awesome recipes. Five Star ang Panlasa! Thanks so much… And now I can start learning different recipes and feed myself some goodies. Keep up the good work!

  5. This turned out amazing! Thank you for sharing this recipe! I’m always happy to add more Filipino food to my recipe book! <3

  6. hi! could you please inform me or tell me where to buy the plastic baking cup of puto. i really want to order some so that i could try to make puto.

  7. thanks for the recipe, it was great! replaced the essence with vanilla, then substituted whole milk instead of evap.

  8. good day. Im planning on making this recipe and I just want to ask if its possible if I can bake this using an oven instead o steaming it?..thank you.

  9. Hello Panlasang Pinoy

    I tried this recipe of yours, but the putos did not rise up. What should I do?

    Thanks for the help!

  10. Hi,

    I was wondering what is the measurement of the Pandan Essence do i need ?? I am making them for my daughters birthday… I have the Mccormick Pandan Essence .. So if anyone can help me, I will be very greatfull… thank you!

  11. hi kuya can i use organic rice flour in making buttered puto instead of all purpose flour?thank you….

  12. Can you substitute sweet rice flour for the all-purpose flour or use a blend or do you have to adjust the ratios? I’d like to try and make something really authentic but it seems that most people are using flour nowadays – does it taste the same? I’ve never been in the position where I was able to sample one made with rice flour and one made with AP flour side by side. Will they come out the same or is the AP flour more likely to rise and get that nice domed shape? Thank you so much for posting this recipe!!

  13. Does anyone know how many drops of Pandan Essence should be diluted in the water? Your answer is much appreciated. Thank you!

  14. For those in Canada, I found a very similar mold in Dollarama. It’s made of metal so more durable.

  15. HI! I just tried your recipe today and i loved it, specially my kids…only, i used vanilla extract because i don’t have pandan essence also used fresh milk instead of water… and it worked out just fine.

    I love your website and hope to see more new recipes…Thank you very much…

  16. I finally cooked the Maja blanca from ur recipe and i am very thankful to you ifinally did a good job with it. my friends at work now always want ma to cook it everytime we have potlock.. thank you once again..

  17. hi kuya,its me joy.I will trying to cook your buttered puto tomorrow.I hope next time you can have a recipe how to make hopia.Thanks a lot!!!i really like cooking and i will try all your recipe posted here.

  18. Kuya,

    I just really, really want to leave a comment. Your videos are very easy to follow. I will try cooking your orange chicken tomorrow and the puto next weekend. Thanks a lot!

  19. hi kuya, thnks 4 sharing ur recipe!your knowledge when it comes with any kind of pilipino food!YOUR so great thats big help 4 us that we didnt know how to make it step by step thnks so much! and god bless to panlasang pinoy..:))mwuah

  20. natry ko for the first time itong recipe mo kuya, pinagtatawanan ako ng nanay ko when she tasted it she was like, where did you get your recipe, ayon tawa naman kaming lahat……..
    Thank you for sharing your recipes kuya…..

  21. can i use muffin pans? i don’t have the moulds. if i can, do i grease it or just let it be?

  22. Hi kuya,
    Thanks, I learned so much about cooking from your website, even my friends & family said that im gettin better w/ my cooking skills. Do you have the recipe for ube cake or mocha cake? Maybe next time you can post it.Thanks again!

  23. theresa, I cannot answer your question since I haven’t tried using oven for this recipe. If you followed the exact procedures though, maybe I can help. :)

  24. I thought konting crack lang rochelle. Did’nt you over steam it? I’ll try to make more puto using this recipe to recreate your scenario para malaman natin yung cause.

  25. hello kuya,

    i have tried making dis puto,,msrap xa pero bkit nagkacrack xa sa top,,pro yung sa video mo,it was so plain. bkit po gnun?

  26. What if I only want to make a little can I divide all the measurements in half? How about the egg, you only require 1 raw egg, what will happen if I will also use 1 egg to half measurements of all the engridients? You also didn’t mention what kind of flour to be use. I assume it’s All Purpose Flour? I would highly appreciate if you could let me know. Thank you so much for all the recipes here in your website, I learned so much cooking and my husband loved everything. Mor power to Panlasang Pinoy and more new recipes please.

    Best regards,

  27. Hi, May i ask if i can use a self-rising flour? i want to make chicken empanada and puto but the problem is i can’t find baking powder here in netherlands..I tried your sweet and sour pork and my husband loved it:)Thanks with your shared recipes:)

    1. hope that you can give the measurement of the pandan essence. thanks & more power to you.

  28. Vanjo, thank you for this recipe. looks like, this is easier to make than siopao. i will definitely make some of this. Thanks again!

    1. You can make your own evaporated milk at home – it’s easy. Just put milk on the stove in a saucepan and heat it on low until it’s reduced in volume by about half. It works great, and I think it tastes better than canned.

  29. hi, just want to say i really enjoy ur site. thanks a lot. i cooked heaps of ur recipe. thumbs up!

  30. Lorene, the one that I used came from the Philippines;It was sent to me by my mom. I believe that she got that from Divisoria.

    Are you in the US? I found some similar silicon molds in Walmart a few months ago. Maybe you want to give it a try.

  31. elvria, which cup are you referring to – the unit of measure in the ingredient or the container of the puto? If its the unit of measure, I’m using a standard US measuring cup.

  32. i will definitely try this…can i use rice flour instead of all purpose flour? also, where can i buy like your molds?

    thanks for sharing your recipes!

  33. Pahak, did you cover the small cups with cloth? If not that might have caused it. Possible din na kulang yung cooking time (since we all use different stoves) you may want to add a few more minutes to it.

  34. Kuya,
    Hi, u know what, i modified ur recipe? instead of 2 1/2 cup of water, i made it just 1 cup, and add more milk to it. wow…its reallly delishh!!!!thnx for sharing ur recipe..with ur help, i made perfect puto! my kids loved it, eps. for breakfast..
    pls., if u dont mind, can u post the “arrozcaldo” or lugaw, pinoy style? thank you po in advance…Merry Christmas n rin sa lahat sa inyo jan….


  35. hi, thanks so much for sharing your recipes..its a great help! I have already made a compilation of your recipes and share it with my sister and friends..they’re now an avid fan of your recipes too..great job!!! Keep it up!!

  36. i have no steamer, is it ok to steam it using the regular oven? and can i use shredded cheese on the top?

  37. Hi kuya!Just tried this recipe for my friend’s house warming and its the best! this is what im lookin’ for..very simple yet yummy.. I use round aluminum foil container to mold my puto and its a bit yellowish since the egg yolk here is almost orangy but it came out perfectly. I put cheese on my first batch and salted eggs on my next. I need to scout all of the malls here to find mold though. Thank you so much po for being so generous to share your recipe! God bless..


  38. Hi kuya tnx for another wonderful recipe….God bless and more power looking forward for a new recipe…..

  39. HELLO

    I coudnt find pandan essence anywhere :-( can i use something else?


  40. where can i buy pandan essence and it doesnt say the quantitiy. any other substitute for it?

  41. wow… thank you so much for posting this recipe. please pretty please post the chinese pork humba recipe and buko pandan if possible.. thank you…

    1. Hi! I tried this recipe twice and both time it seems like my puto is very doughy. I don’t know what I’m doing wrong.. I’ve made puto before but form a box and would like to try something “from scratch”. Please please please help me as I want to bring this to our Family Christmas Party. TY in advance!

  42. thanks for the reply. i will try to find it at the asian store, if not, at the us army base. you still didnt tell me the quantity you need for the pandan essence when you make the puto. it doesnt say anything on your ingredients list. you may have to add it there. thanks.

  43. i downloaded ur video and im step by step learning all our fave recipe, im starting to try ur puto but the part that you put water ( pandan essence dissolve in water) was not included in the list of ur ingredients (exact measurement). may i know how many cups of water and pandan essence ang ilalagay q… thanks po! your a great help to those who want to learn to cook and bake….

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