This recipe is steamed puto made from ground ordinary rice instead of the usual flour. There are many varieties of rice used in cooking. Don’t use the glutinous rice which is the variety usually used in cooking kakanin or other native delicacies like suman. Use only ordinary rice. Gone are the days that you can only grind the rice with the old fashion stone grinder. If you have a blender, you can grind almost anything including the soaked rice to make the putong bigas.
Delicious Putong Bigas Recipe
Putong Bigas, also known as Putong Puti, is a delightful Filipino steamed rice cake that stands out from the rest. Instead of the usual flour, this recipe uses ground ordinary rice, making it a unique and delightful treat. In this recipe blog post, we’ll guide you through the steps to create this mouthwatering dish that’s perfect for any occasion.
Choosing the Right Rice
Before we dive into the recipe, it’s essential to select the right type of rice. While there are numerous rice varieties available, avoid using glutinous rice commonly used in making kakanin or suman. For Putong Bigas, stick to ordinary rice. Gone are the days when you had to rely on old-fashioned stone grinders. If you have a blender, you can easily grind the soaked rice to perfection.
Soaking the Rice
Start by soaking the rice overnight in 3 cups of water. This step allows the rice to absorb moisture, making it easier to grind later on. Once soaked, drain the rice using a strainer.
Blending the Rice
Now, it’s time to transform your soaked rice into a thick batter. Place the soaked rice in a blender and add 1 cup of water from the soaked rice. Blend until you achieve the desired consistency.
Sweetening the Batter
In a mixing bowl, transfer the ground rice and add sugar. Mix thoroughly until the sugar completely dissolves into the batter. This step adds a delightful sweetness to the Putong Bigas.
Adding the Magic Touch
To give your Putong Bigas its signature fluffy texture, add baking powder to the batter. Mix gently until the baking powder is fully dissolved and well combined with the batter. Be cautious not to overmix; the key is achieving the perfect balance.
Perfecting the Consistency
It’s crucial to maintain the right batter consistency. If it’s too thick, your Putong Bigas may become hard, resembling cuchinta. On the other hand, if it’s too thin, the result might be soggy. Adjust the consistency by adding more water if necessary.
The Waiting Game
Cover your mixing bowl with cling wrap or wax paper and allow the batter to ferment. This waiting period is essential for the baking powder to react with the batter, enhancing its flavor and texture. Give it approximately 4 hours for this magical transformation.
Stirring It Up
After the four-hour fermentation period, gently stir the batter. To make it easier to pour into molds, transfer the batter to a pitcher.
Prepping the Molds
Traditionally, Putong Bigas is cooked in molds lined with banana leaves. However, if banana leaves are not available, you can grease the molds with cooking oil or butter. This step ensures that your Putong Bigas won’t stick to the molds.
Steam Time
Now it’s time to cook your Putong Bigas to perfection. Fill the molds with the batter, filling them approximately 2/3 full. To prevent water from the steam from dripping onto your Putong Bigas, wrap the lid of the steamer with a piece of cloth.
The Steamy Finale
Arrange your filled molds in a steamer and let them steam for about 30 minutes. You’ll know they’re ready when a toothpick inserted into the center of a puto comes out dry.
Enjoy Your Homemade Putong Bigas
Congratulations, you’ve successfully made your very own Putong Bigas or Putong Puti! This Filipino rice cake is a delightful blend of flavors and textures, making it a favorite treat for both young and old. Serve it as a snack or dessert, and watch as your loved ones savor every bite.
Putong Bigas is a versatile dish that can be enjoyed on various occasions. Whether you’re celebrating a special event or simply craving a sweet and satisfying snack, this recipe is sure to hit the spot.
Wrapping-Up
Making Putong Bigas is a delightful culinary adventure that showcases the rich flavors and traditions of Filipino cuisine. With the right ingredients and a little patience, you can recreate this beloved dish in the comfort of your own kitchen. So, gather your ingredients, follow the steps, and treat yourself and your loved ones to a batch of homemade Putong Bigas today. It’s a truly unforgettable taste of Filipino culture that you won’t want to miss.
How to Make Putong Bigas or Putong Puti
Ingredients
- 2 cups ordinary rice uncooked
- 3 cups tap water for soaking the rice
- 1 cup water from the soaked rice (add more water if the batter is too thick)
- 3/4 cup white sugar
- 1 Tbsp. baking powder
- banana leaves optional
Instructions
How to Make Putong Bigas or Putong Puti
- Soak rice overnight in 3 cups water. Drain the rice using a strainer then put in a blender and add 1 cup of water from the soaked rice and grind to consistency of thick batter.
- After you finish grinding the rice, transfer to a mixing bowl then add sugar and mix until the sugar is completely dissolved.
- Then add in the baking powder and mix until the baking powder is dissolved and well combined with the batter. Do not over mix!
- Please take note that the consistency should not be too thick or it will become hard like cuchincta nor too thin, which will make the puto soggy. Add more water if it is too thick.
- Then cover with cling wrap or wax paper and wait for it to ferment or for the baking powder to react on the batter for 4 hours.
- After four hours, stir the batter gently. Transfer to a pitcher so you can easily pour on the puto molds.
- Line the molds with banana leaves then pour the batter 2/3 full. Or you can just grease the molds with cooking oil or butter if there are no banana leaves available.
- Wrap the lid with a piece of cloth so the water from the steam will not drip on the puto.
- Arrange in steamer and steam 30 minutes or if toothpick inserted in center of puto comes out dry.
Notes
Cooking Tips for Perfect Putong Bigas (Putong Puti)
Making Putong Bigas is a delightful culinary experience, but to ensure your rice cakes turn out perfectly, consider these three essential cooking tips: 1. Achieve the Right Batter Consistency: The consistency of your batter is crucial in determining the texture of your Putong Bigas. It should be neither too thick nor too thin. A batter that's too thick can result in hard and dry rice cakes, while a batter that's too thin may make your Putong Bigas soggy. To get it just right, adjust the consistency by adding more water if needed. Aim for a batter that flows smoothly but isn't overly runny. 2. Proper Steaming Time: Steaming time plays a significant role in achieving the perfect texture for your Putong Bigas. The suggested steaming time of 30 minutes is a general guideline, but it may vary depending on factors like the size of your molds and the intensity of your steamer. To check for doneness, insert a toothpick into the center of a puto. If it comes out dry, your rice cakes are ready. Be cautious not to overcook, as this can result in dry and crumbly Putong Bigas. 3. Banana Leaves or Greased Molds: Traditionally, Putong Bigas is cooked in molds lined with banana leaves, which impart a subtle, aromatic flavor to the rice cakes. However, if banana leaves are not readily available, you can grease the molds with cooking oil or butter. Ensure a thorough coating to prevent sticking. This step not only enhances the release of the rice cakes but also adds a touch of richness to the flavor.
Lakesha says
How much time did it require you to create Putong Bigas (Putong Puti)? It has got an awful lot of superior tips. Thank you
-Iris
Nydia says
I actually consider this particular blog, truly entertaining and also the blog post was in fact a superb read.
Regards,Jennifer
kc says
Can i change the rice with water mixture then blended for rice flour and water? Will it be the same?
admin says
@KC
Yes it can be used but I’m not sure about the measurement on how many cups of rice flour. Maybe you can weight the 2 cups uncooked rice and use that weight on the rice flour. I think 1 cup of rice is equivalent to 200 grams.
CR says
Hello,what kind of rice did you use? I tried jasmine once and it didn’t turn out well☹️Pls let me know. Thanks
Mary Lou aranas says
Hi!I am Malo the puto recipe looks yummy and I like to try making the puto as soon as possible. I have three question to ask you since this will be my first time to make Putong Bigas.1.)How many hours should I soak the rice when you say overnight? 2.)Can I use a Blender to grind the soak rice? 3.)How many cups of water should I put in thew Blender with the 2 cups of soak rice to get the right consistency of a thick batter? Hoping to hear a reply from you soon, I am excited to try the puto bigas recipe for Christmas. Thank you.
tess says
is there a way to turn the color to be really white , mine sometime turn off wht ? am I doing something wrong?
marila says
hello! You can try to mix 1 tbsp of vinegar to the water you will use in steaming the puto – it will make the puto “white” – works well in making puto pao.
admin says
Hi Marila, thanks for the tip!
Rona says
How to make puto pao?
admin says
Hi Tess,
I think it depends on the kind of rice you are using. Choose a very white rice.
Christine says
for how long should the rice be soaked in water?
admin says
Hi Cristine, soak the rice at least 5 hours or overnight.
Roselle says
Hi when you sy rice do you mean cooked rice or grain rice????
admin says
Hi Roselle, you need uncooked rice for making this puto recipe.
Delia says
Do you soak the 2 cups rice in 1-1/2 cups water? Do you wash the rice first before you soak it? Thanks for your recipe. I’m anxious to try this since I don’t like the puto made with rice flour.
admin says
Hi Delia, yes you need to wash the rice first to clean it.
Mairem says
Hi, can I use yeast instead of baking powder? If yes, how many spoon of yeast per 1cup of rice? Thanks
admin says
Hi Mairem, yeast is used on wheat flour most of the time but I think you can use it on rice flour too. Try using 7 grams of yeast for 2 cups of ground rice.
Jj says
Can I change the water with coconut milk?
admin says
I think you can use coconut milk.
Cathy says
Hi hope u do reply asap. i am preparing the ingrdients right now. and i made a mistake instead of baking powder i used yeast. I dont know that yeast only use in wheat flour. Can i add baking powder or i need to make a new. Oh btw thank u for the recipe.
admin says
Hi Cathy, Yes you need to replace the whole mixture. Sorry for the late reply.
Jocelyn says
Hi do you think it’s possible to subtitute the sugar in sweetner?my husband is diebetic.
admin says
Hi Jocelyn, yes you can substitute it with sweetener for diabetics.
Michelle says
I tried this recipe its good but there’s an after taste of baking powder .If I reduce the baking powder let say 2 tsps what will happen to the puto? thank you !
admin says
Hi Michelle, You can reduce the baking soda to 2 tsp but I’m it might affect the result. Try to experiment on small batches and see if it will work out. Some are using lime juice to counteract the after taste of baking soda.
Diana torres says
Can i use glutinous rice flour for putong puti? I look forward for your reply. Thank you.
admin says
Hi Diana, I think you can’t use the glutinous rice flour.
Merlyn De Juan says
Can be 1 cup rice flour and 1 cup glutinous flour for this recipe of Putong Puti? Am gonna add some more water? Or this 1 1/2 cup water is enough? Thanks
admin says
Hi Merly, I think you need to add more water if you are using rice flour because the rice in this recipe is soaked in water so it has already some water in the rice before grinding.
Sheila says
Hi….
I just want to try this recipe. But i am wondering why there is no coconut milk, in your recipe is not needed to use a coconut milk anymore? And how many cups of water i need to use for soaking rice? Hoping for your reply, …tnx.
admin says
Hi Sheila, you can soak the rice with 3 cups of water. Anyway you will still strain the rice and use only 1 cup when grinding the rice. I think there is no need to use coconut milk but you can use it instead of the 1 cup water when grinding the rice.
Janice says
Hi, is it okay to bake this?
admin says
I don’t think it will work on puto made from rice flour. But if you will use all-purpose flour, it will work.
Marjory says
Hi! Can I use basmati rice?
I’m planning to use my ube powder, do you have any idea how much to put in the recipe or if I have to rehydrate to powder or how to use it? Thank you.
admin says
I think any kind of plain rice (not glutinous rice) can be used. And about the ube powder, maybe you can start to put 1 tbsp and dilute it with 1 Tbsp water.
Cath says
can i used a ready made rice flour?
Michelle says
Hi can I substitute coconut milk or milk instead of water when I blend the drained soaked rice?
admin says
Yes you can substitute water with coconut milk or milk.
Joy says
Thanks..my puto turn out like Puchinta. Its is not that soft like puto.
admin says
Hi Joy, Maybe you didn’t wrap the steamer cover with a piece of cloth. The moisture or water will drop on the puto that will make it like a cuchinta. Or the baking powder is not enough.
Maribel says
Hello, I made the Putong puti because when I read the recipe and cooking instructions, it looked so easy and simple. However, I only gave it a three star’s because my puto only turned out palatable and not exactly like I had when I was living in the Philippines. My puto was not fluffy or light. It was thick and heavy. I can also still taste the grain. I actually ended up soaking the rice for two nights because I didn’t have the time to finish the process the following day after the first night. Also, I’m not really sure what you meant by ordinary rice so I used Jasmine rice since that’s what I have in my cupboard. The puto was certainly white. Didn’t have a problem with the coloring. I made some changes as well when I blended the rice. Instead of the leftover water from the soaked rice, I used 1 cup of whole milk. I thought it would make it more tasty. What I noticed, though, after blending the rice in the blender, they were still a little grainy. Yet I ignored it because I thought the steaming would have taken care of that. Could that be the reason why my puto tasted grainy? When I mixed the sugar and the baking, I made sure not to over mixed it like you said. My rice batter was like a cake batter except for the tiny grains. I steamed the puto in the rice cooker and had to do several batches since only three molds at a time can fit. By the way, I used cup cake liners because I didn’t have banana leaves. They did the job just fine. My puto cooked under 10 minutes. They opened up on the top. That’s how I can tell they were done besides the toothpick testing. Like I said, my puto were palatable not perfect and that’s because of the grain that I can still taste. So you have any idea as to why my puto was not so great? I can use some advise. It will be much appreciated.
Sincerely,
Maribel
admin says
Hi Maribel, I think the problem is the consistency of the batter. The thicker the batter, the more chance it will turn thick and heavy, like a cuchinta. So make the batter thinner. I mentioned it on instruction #4. And regarding the grainy batter, I think that depends on the blender or how long you grind the soaked rice.
Dolly says
how many tablespoon of yeast for 2 cups?
admin says
Hi Dolly, now sure the amount of yeast. Maybe you can just try to experiment.
Kitty says
Is the fermentation done at room temp or inside the ref? Thanks.
admin says
Hi Kitty, it’s done on room temperature.
Mia says
Hello, really want to try this, should I cook it in low fire, medium or high?
admin says
Hi Mia, you can use medium heat.
Jane says
you mention not too think in consistency. what is the consistency of your mixture? is it like pancake batter? soupy type? if you have a visual, id appreciate the help. thanks!
admin says
Hi Jane, yes like a pancake batter. Sorry I didn’t mention that in the recipe.
Ichirako says
Thanks for sharing this My first attempt using this recipe and I followed everything to a T. Everything went well. My putong bigas was successful I made 17 pieces using silicone molds and added grated cheese to 5 of them 5 minutes before I removed them from the steamer. It was perfection! Thanks again
admin says
Hi Ichirako,
I’m happy you were successful in making putong bigas!