Fluffy Steamed Rice Cakes (Puto Bigas) are my go to when I want something warm, soft, and lightly sweet without turning my kitchen into a full baking project. You know those days when you want a snack that feels comforting, but you do not want to wait for an oven to preheat or deal with frosting and layers? This is that recipe for me. Puto is gentle and simple, and once you get the batter right, it is almost impossible not to love. I also like that it feels special even though the steps are easy. 
The Story Behind This Recipe
Hey, I’m Alexandraa! This Fluffy Steamed Rice Cakes (Puto Bigas) was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Fluffy Steamed Rice Cakes (Puto Bigas) are my go to when I want something warm, soft, and lightly sweet without turning my kitchen into a full…
What is Puto?
Puto is a Filipino steamed rice cake that is small, fluffy, and mildly sweet. Think of it as a soft little cake that is steamed instead of baked, so it comes out moist and tender. Some versions are made from fermented rice, and others use rice flour for a faster, everyday approach.
For me, Fluffy Steamed Rice Cakes (Puto Bigas) are all about texture. That airy bite, the gentle sweetness, and the way it pairs with salty things like cheese or even leftovers from breakfast. I grew up seeing puto sold in little plastic containers at markets and outside schools, and it always smelled comforting in a way I cannot explain. It is one of those foods that feels like a hug.
Sometimes I serve these alongside savory rice meals. If you like cozy rice pairings, you might also enjoy best smothered chicken and rice recipe on busy weeknights. 
How to Make Puto with Rice Flour
This is the quicker method that still gives you that classic soft puto feel. Since we are doing Fluffy Steamed Rice Cakes (Puto Bigas) at home, I am focusing on ingredients you can actually find in most grocery stores or Asian shops.
Ingredients you will need
- Rice flour, 1 1/2 cups
- Baking powder, 1 tablespoon
- Sugar, 1/2 cup (adjust to taste)
- Salt, 1/4 teaspoon
- Coconut milk, 3/4 cup (or regular milk if you prefer)
- Water, 1/2 cup (add a little more if batter feels too thick)
- Egg, 1 (optional, but I like the softness it adds)
- Melted butter or neutral oil, 2 tablespoons
- Vanilla, 1 teaspoon (optional but nice)
- Toppings: grated cheese, salted egg slices, or a tiny bit of grated coconut
Simple step by step directions
1) Prep your steamer first. I cannot stress this enough. Bring the water to a steady boil while you mix the batter, so you are not letting baking powder sit too long before steaming.
2) In a bowl, mix rice flour, baking powder, sugar, and salt. Whisk it well so the baking powder is spread out evenly.
3) In another bowl, mix coconut milk, water, egg (if using), melted butter, and vanilla. Pour wet into dry and stir until smooth. The batter should look like a pourable pancake batter, not runny like juice, not stiff like dough.
4) Lightly oil your molds or line them with cupcake liners if that is easier. Fill about 3/4 full. Add toppings right away, especially cheese, so it sticks.
5) Steam on medium heat for about 10 to 12 minutes. Keep the lid wrapped with a clean towel so water does not drip on the cakes.
6) Check doneness with a toothpick. If it comes out clean, you are good.
Let them cool for a few minutes before popping them out. They smell amazing hot, but the texture sets up a bit when they rest.
;
Little side note: if you love fluffy breakfast textures, you might fall into a happy rabbit hole with fluffy Japanese pancakes a cloud on your plate. Totally different vibe, but the same obsession with softness. 
Puto Cooking Tips
Fluffy Steamed Rice Cakes (Puto Bigas) are simple, but a few tiny details make the difference between just okay and wow, why are these so fluffy?
My practical tips for better fluff and texture
Get the steamer hot first. You want steam ready when the batter is ready. If the batter sits too long, the baking powder loses some power.
Use medium heat, not raging high. High heat can cause uneven tops and a tougher texture. Medium steam is your friend.
Do not overmix. Stir until smooth, then stop. Overmixing can make the cakes less tender.
Mind the water droplets. This is the big one. If your lid drips water, you get soggy tops. Wrap the lid with a towel or cloth.
Adjust thickness if needed. If your batter is too thick, you will get dense cakes. Add a tablespoon of water at a time until it pours nicely.
“I tried your method with the towel on the lid and the difference was huge. My puto finally came out fluffy instead of wet on top. My kids finished the whole batch.”
If you are serving puto as part of a bigger meal, I also keep a rice dish in the rotation like baked onion beef fried rice for something savory and filling.
Serving Suggestions and Storage Instructions
Puto is one of those snacks that works in a lot of moments. Breakfast, afternoon merienda, or even as a side to salty dishes. I like mine warm with cheese on top, but there is room to play.
- Classic topping: grated cheese right before steaming so it melts into the top
- Sweet option: a tiny drizzle of condensed milk after steaming
- Traditional feel: serve with grated coconut on the side
- With coffee or tea: honestly my favorite quiet snack
Storage is easy, but timing matters because rice based cakes can dry out.
To store: Cool completely, then place in an airtight container. Keep at room temp for 1 day, or refrigerate for up to 3 days.
To reheat: Steam again for 3 to 5 minutes or microwave with a damp paper towel for about 15 to 25 seconds. Steaming brings back the best texture.
To freeze: Yes, you can. Freeze in a single layer first, then bag them. Reheat by steaming straight from frozen for around 7 to 10 minutes.
And if you are in a dessert mood after, something like butter pecan cupcakes with caramel filling is obviously a sweeter, richer treat, but it is fun for parties when you want options.
Where does Puto Originate?
Puto is widely known as a Filipino staple, and it shows up in so many forms across the Philippines. Some are tiny bite sized cakes sold in markets, some are larger, some are made with ube, pandan, or cheese, and some are made the more traditional way using soaked rice that is ground and sometimes fermented.
Historically, steamed rice cakes exist all over Asia, but Filipino puto has its own identity now, especially with the local twist of pairing it with savory dishes like dinuguan. If you ever get the chance to eat puto from a local vendor, you will notice how each place has its own texture and sweetness level. That is part of the charm.
In my home kitchen, I stick to the rice flour method most days because it is reliable and fast, but I still think about the older methods with a lot of respect. It is food history you can taste.
Common Questions
1) Why did my puto turn out dense?
Most of the time it is thick batter or old baking powder. Make sure the batter pours easily and your baking powder is fresh.
2) Can I make this without coconut milk?
Yes. Use regular milk or even a mix of milk and water. Coconut milk gives a slightly richer flavor, but it is not required.
3) How do I stop the tops from getting wet?
Wrap the steamer lid with a clean towel and avoid high heat. Condensation is the usual culprit.
4) Can I make Fluffy Steamed Rice Cakes (Puto Bigas) without egg?
You can. The egg helps with softness, but you can skip it and add a splash more liquid if the batter feels too thick.
5) What molds should I use?
Any small heat safe cups work. Silicone molds, metal puto molds, or cupcake liners in ramekins all do the job.
A little reminder before you steam your next batch
If you take anything from this post, let it be this: keep your steam steady, protect the batter from drips, and do not overthink it. Fluffy Steamed Rice Cakes (Puto Bigas) are meant to be simple and comforting, not stressful. If you want extra reading from cooks who really love this snack, check out Puto (Filipino Steamed Rice Cakes) – Hungry Huy and Puto Puti (Steamed Rice Cake) – Kawaling Pinoy for more variations and tips. Try a cheesy batch first, then experiment with pandan or ube once you feel confident. You have got this, and your kitchen is about to smell so good.
Fluffy Steamed Rice Cakes
Ingredients
Method
- Prep your steamer first. Bring the water to a steady boil while you mix the batter.
- In a bowl, mix rice flour, baking powder, sugar, and salt. Whisk well.
- In another bowl, mix coconut milk, water, egg (if using), melted butter, and vanilla. Pour wet into dry and stir until smooth.
- Lightly oil your molds or line them with cupcake liners. Fill about 3/4 full and add toppings immediately.
- Steam on medium heat for about 10 to 12 minutes. Keep the lid wrapped with a towel.
- Check doneness with a toothpick; if it comes out clean, they are ready.
- Let them cool for a few minutes before popping them out.
