Buttered Puto

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 recipe uses ordinary flour, instead of rice flour or ground rice. This makes this recipe easier to prepare. In addition, the other ingredients used in this recipe are so common that you could find them in any grocery store.

You will notice that I was using colorful plastic molds in the video. I got them from the Philippines — in the flea market. These molds are hard to find outside of the Philippines, but I tried to experiment on similar products and the best that I found online were the Silicone Mini Pinch Bowls. Actually, these are even better because these are made of silicon which means that it can withstand high amount of heat.

Try this delicious Buttered Puto Recipe.

Buttered Puto
Nutrition Information
  • Serves: 8
  • Serving size: 8
    Prep time: 
    Cook time: 
    Total time: 
    • 4 cups flour, sifted
    • 2 cups sugar, sifted
    • 2 1/2 tbsp baking powder
    • 1 cup evaporated milk
    • 2 1/2 cups water
    • 1/8 teaspoon Pandan essence
    • 1/2 cup butter, melted
    • 1 piece egg, raw
    • small slices of cheese
    • 4 cups water (for steaming)
    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 ;) Share and Enjoy!


    Watch the cooking video:


    1. Hello sir, would like to know how many serving did you make with this measurements?
      And thank you for sharing your masarap na recipe. Ang dami ko ng na try lutuin sa recipe nyo sir. :-)
      More power and more recipe to come.

    2. lisa neal says:

      I do want to learn how to make puto from rice. I like the way it’s taste when I was a young, and every morning we ate for breakfast with coconut.

      • lisa neal says:

        Could anyone show how to make puto from rice, please? I tasted some two weeks ago, and I was asking for the recipe, but she said: NO. Maybe someone out there know how to make a homemade puto from rice. Thanks

    3. hello everyone! anybody has the idea what specific ingredient in order to preserve puto cheess in a number of days….pls…your idea is highly appreciated….thank you….

      • add 1/2 teaspoon of potassium sorbate (optional preservative- a mold inhibitor). it is hard to find this nowadays. shelf life of puto w/o preservative is 3-5 days @ room temp. 5-7 days with preservative.

    4. Danica Villagracia says:

      I did choose the microwavable type. grease w/ butter to prevent sticking from molds…Hope I helped u

    5. Rosemarybarrera says:

      Where did ay buy all these materials ?chocolate crinkle/Brazo de Mercedes ricepe

    6. I followed tour recipe but how come my puto didn’t rise? They were flat and gummy.:(

      • I had a similar incident before, and it was caused by low quality baking powder. Please makes sure to use high quality baking powder such as Calumet. Using a low quality baking powder won’t give you a good result.

    7. How many days can this recipe last. Do i have to refrigerate the leftover or they can stay at a room temperature for 3 or 4 days.

    8. mary wong says:

      I just wondering… Do I need to use the measuring cups o can I use the ordinary cups?

    9. just wondering if it will work out if I use the plastic mold and put the paper cups over it and pour the mix into it. have you tried it chef ? or any tips on how to not get the puto to stick in the mold ?

    10. Where can i buy the silicone mini pinch bowl?

    11. Sk3adik says:

      Thank you for the recipe. Also for those looking for silicone mini pinch bowl I substitute with the small portion cups or medicine portion cups. They become bite size. For the steamer I poke some holes on an aluminum pan, place it on top of a smaller pan that have water and then cover it with aluminum. I am able stack up to three pans and placed holes on em, I just got different size pans. i thought this will help others who is looking for alternative.

    12. Meljean Barrion says:

      This will help me to learn more about our Filipino food.
      Thank you and godbless

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