Filipino Puto is a classic and beloved steamed rice cake that’s a staple in Filipino cuisine. It’s often enjoyed as a snack or dessert, and it comes in various forms and flavors across different regions of the Philippines. Here’s a general overview of Filipino Puto:
Basic Ingredients
The basic ingredients for Filipino Puto typically include:
- Rice Flour: The main ingredient, providing the base for the cake’s texture.
- Sugar: Usually white granulated sugar, although some variations may use brown sugar or coconut sugar.
- Baking Powder: To help the Puto rise and become fluffy during steaming.
- Salt: Enhances the flavor of the Puto.
- Water: To create the batter consistency.
- Coconut Milk or Evaporated Milk: Adds richness and flavor. Coconut milk is more common in traditional recipes.
- Eggs: To provide structure and moisture to the cake.
Varieties of Filipino Puto
- White Puto: The most basic type, made with plain rice flour, sugar, and baking powder. It has a light, fluffy texture and is often served with grated coconut or cheese on top.
- Puto Cheese: This variation includes grated cheese mixed into the batter and sprinkled on top before steaming. It adds a savory and salty contrast to the sweetness of the Puto.
- Puto Maya: A regional variation often found in Visayan cuisine, Puto Maya is made with glutinous rice (sticky rice) and coconut milk, giving it a denser and chewier texture compared to regular Puto.
- Puto Bumbong: Another unique variation often served during Christmas season, Puto Bumbong is made from purple glutinous rice (pirurutong) and steamed in bamboo tubes, giving it a distinctive shape and flavor.
Preparation and Serving
- Mixing: The ingredients are combined to form a smooth batter, which is then poured into small molds or banana leaves (for Puto Bumbong).
- Steaming: The filled molds are placed in a steamer and cooked until they rise and become firm. Steaming ensures the Puto cooks evenly and retains its fluffy texture.
- Toppings: Once cooked, Filipino Puto may be topped with grated coconut, cheese, or salted eggs for added flavor and texture.
Filipino Puto is a versatile and comforting treat that reflects the cultural diversity and culinary creativity of the Philippines. It’s enjoyed year-round and often served during celebrations, gatherings, and special occasions.
Creating a Filipino Puto dessert that is keto-friendly and sugar-free involves replacing traditional rice flour and sugar with low-carb alternatives while maintaining the fluffy texture and delicious flavor.
Here’s a detailed recipe for Keto-friendly, Sugar-Free Filipino Puto (Steamed Rice Cake):
Filipino Puto Steamed Rice Cake Recipe (Keto, Sugar-Free)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Ingredients
- 1 cup coconut flour
- 1/4 cup almond flour
- 1/2 cup powdered sweetener
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup full-fat coconut milk
- 1/4 cup water
- 3 large eggs
- 1 teaspoon vanilla extract
- Coconut oil or non-stick cooking spray, for greasing the molds
Optional Toppings:
- Grated coconut (unsweetened), for sprinkling on top
Equipment Needed:
- Puto molds or silicone cupcake molds
Instructions
Prepare the Puto Mixture:
- In a large mixing bowl, whisk together the coconut flour, almond flour, powdered sweetener, baking powder, and salt.
Combine Wet Ingredients:
- In a separate bowl, whisk together the coconut milk, water, eggs, and vanilla extract until well combined.
Mix Wet and Dry Ingredients:
- Gradually pour the wet ingredients into the dry ingredients, stirring until smooth and well incorporated. The batter should be thick but pourable. If too thick, add a little more water, 1 tablespoon at a time.
Prepare Puto Molds:
- Lightly grease the puto molds or silicone cupcake molds with coconut oil or non-stick cooking spray.
Fill the Molds:
- Fill each mold about 3/4 full with the puto batter. Tap the molds gently on the counter to remove any air bubbles.
Steam the Puto:
- Arrange the filled molds in a steamer basket or steamer rack. Make sure the water in the steamer is boiling before placing the molds inside.
- Steam the puto over medium-high heat for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Once cooked, remove the puto from the steamer and let them cool in the molds for a few minutes.
- Carefully unmold the puto and transfer them to a serving plate.
Optional Toppings:
- Sprinkle grated coconut (unsweetened) on top of the puto before serving, if desired.
Tips:
- Puto is traditionally served warm or at room temperature. They can be stored in an airtight container in the refrigerator for a few days. Reheat gently before serving, if desired.
- Experiment with different flavors by adding grated cheese on top or mixing in grated coconut into the batter for variety.
Nutritional Information (per serving, based on 12 servings):
- Calories: 90 kcal
- Total Fat: 6g
- Total Carbohydrates: 6g (Net Carbs: 3g)
- Fiber: 3g
- Protein: 3g
Note: Nutritional values are approximate and may vary based on specific ingredients used.*
Enjoy these Keto Puto as a delightful snack or dessert that captures the traditional flavors of Filipino cuisine while fitting into a low-carb, sugar-free lifestyle!
This keto-friendly and sugar-free version of Puto retains the light and fluffy texture of traditional Filipino Puto while being suitable for those on a low-carb or ketogenic diet. Enjoy these delightful treats as a snack or dessert, perfect for any occasion!
