Filipino Puto is a traditional Filipino steamed rice cake that is popular throughout the Philippines. It is a staple in Filipino cuisine and is often enjoyed as a snack, merienda (afternoon snack), or as part of breakfast alongside other Filipino delicacies like tsokolate (hot chocolate).
Key Characteristics of Filipino Puto:
Ingredients:
- Rice Flour: The main ingredient in Puto is rice flour, which gives it its distinctive texture. Traditionally, ground rice called galapong is used, but nowadays, commercially available rice flour is more common.
- Sugar: Typically, Puto is sweetened with sugar, but variations with alternative sweeteners or less sugar are also popular.
- Coconut Milk: Coconut milk adds richness and flavor to Puto. It’s often used instead of or in addition to water to make the batter.
- Leavening Agent: Baking powder is commonly used to help the Puto rise and achieve a fluffy texture.
- Toppings: Puto is often topped with cheese, grated coconut, or salted egg slices, depending on regional variations and personal preferences.
Cooking Method:
- Puto is traditionally steamed, which gives it a soft, moist texture. The batter is poured into small molds, usually made of metal or silicone, that are placed in a steamer basket.
- The steaming process cooks the Puto gently and evenly, ensuring that it remains soft and fluffy.
Varieties:
- Classic White Puto: This is the most common type of Puto, made with rice flour, sugar, coconut milk, and sometimes with a touch of butter or margarine.
- Flavored Varieties: Puto can also come in different flavors such as ube (purple yam), pandan (screwpine leaf), cheese, and even chocolate, each offering a unique twist on the traditional recipe.
- Different Shapes: While round molds are traditional, Puto can also be shaped into rectangular or oval molds depending on the occasion and preference.
Occasions:
- Puto is often served during special occasions and gatherings such as birthdays, fiestas, and holidays like Christmas and New Year’s.
- It is commonly paired with other Filipino snacks like dinuguan (pork blood stew) or eaten alongside hot beverages like tsokolate or coffee.
Texture and Flavor:
- The texture of Puto is soft, moist, and slightly chewy due to the rice flour. It has a delicate sweetness that makes it appealing as a snack or dessert.
- The flavor profile can vary depending on the type of Puto, with some varieties having additional flavors from ingredients like ube, pandan, or cheese.
Overall, Filipino Puto is a beloved delicacy that showcases the Philippines’ rich culinary heritage. Its simplicity in ingredients and cooking method belies the delicious and satisfying treat it offers, making it a favorite among Filipinos of all ages.
Here’s a detailed recipe for Filipino Ube Puto that is zero sugar and paleo-friendly:
Filipino Ube Puto “Rice” Cake Recipe (Sugar-Free, Paleo)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serving Size: Makes about 12-16 pieces
Ingredients
For the Ube Puto Batter:
- 1 cup mashed cooked purple yam (ube)
- 1/2 cup coconut flour
- 1/2 cup blanched almond flour
- 1/2 cup powdered sweetener of choice
- 1/4 cup coconut oil, melted
- 1/4 cup coconut milk, full-fat
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Purple food coloring (optional, for a deeper color)
For Steaming:
- Water, for steaming
- Grated coconut (unsweetened), for topping (optional)
Instructions
Prepare the Ube Puto Batter:
- In a large mixing bowl, combine mashed purple yam, coconut flour, almond flour, powdered erythritol, melted coconut oil, coconut milk, eggs, baking powder, and vanilla extract.
- Mix until well combined and smooth. Add purple food coloring if desired, for a richer ube color.
Prepare Steamer:
- Fill the bottom of a steamer pot with water, making sure it doesn’t touch the steaming rack. Bring the water to a boil over medium-high heat.
Pour Batter into Molds:
- Grease the molds of a puto mold tray or muffin tin with coconut oil.
- Fill each mold about 3/4 full with the Ube Puto batter.
Steam the Ube Puto:
- Once the water is boiling, arrange the filled molds in the steamer basket. Cover with a lid.
Steam the Ube Puto for 15-20 minutes:
- Steam the puto for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Ensure to replenish the water in the steamer as needed to maintain steam throughout the cooking process.
Cool and Serve:
- Remove the steamed Ube Puto from the molds and let them cool on a wire rack.
- Optionally, sprinkle grated coconut on top before serving for added texture and flavor.
Enjoy your Sugar-Free Paleo Filipino Ube Puto!
Notes:
- Purple Yam (Ube): Ensure the ube used is sugar-free and suitable for Paleo diets. You can find pre-cooked and mashed purple yam that fits these criteria.
- Sweetener: Adjust the amount of sweetener to your taste preferences. Erythritol is used here for its low glycemic index and compatibility with Paleo diets.
- Texture: Ube Puto should be soft, moist, and slightly dense, with a subtle ube flavor.
- Topping: Grated coconut is a traditional topping for puto, adding a pleasant texture and flavor contrast.
This Ube Puto recipe offers a delightful twist on the traditional Filipino steamed rice cake, maintaining its classic flavors while being sugar-free and Paleo-friendly. It’s perfect for breakfast, snacks, or as a sweet treat any time of the day!