Fluffy Steamed Rice Cakes (Puto Bigas)

Fluffy Steamed Rice Cakes, or Puto Bigas, are light, slightly sweet Filipino rice cakes made from ground rice and steamed until soft and airy. Traditionally served as a snack or side dish, these rice cakes are especially popular during holidays, fiestas, or paired with savory dishes like dinuguan or pancit. Their subtle flavor and soft texture make them a comforting treat any time of day.

Why You’ll Love This Recipe

I love making Puto Bigas because it’s simple, nostalgic, and naturally gluten-free. The texture is soft and springy, and the mild sweetness makes it perfect for pairing with both sweet and savory food. I can enjoy them plain, with cheese on top, or even with a coconut twist depending on what I’m in the mood for. Plus, they steam up quickly and stay fluffy for hours.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rice (soaked overnight or ground rice flour)
water
sugar
baking powder
salt
optional: coconut milk, grated cheese, butter, or food coloring

directions

1. If I’m using whole rice, I soak it overnight in water, then drain and grind it into a smooth batter using a blender or food processor, adding fresh water gradually to reach a pourable consistency. If I’m using rice flour, I skip the soaking and blend the flour with water directly.

2. In a mixing bowl, I combine the rice batter with sugar, baking powder, and a pinch of salt. I mix until smooth and lump-free.

3. I lightly grease small puto molds or muffin cups and pour the batter in, filling each mold about ¾ full to allow room for rising.

4. I prepare a steamer and bring the water to a boil. I place the molds inside, cover the steamer with a cloth under the lid to prevent water from dripping onto the cakes, and steam for 10–15 minutes or until a toothpick inserted comes out clean.

5. If I’m adding cheese on top, I place the slices on the cakes during the last 3–5 minutes of steaming so it melts nicely.

6. I remove the puto from the steamer and let them cool slightly before unmolding and serving warm or at room temperature.

Servings and timing

This recipe makes about 12–16 small rice cakes, depending on the mold size. It takes around 10 minutes to prep and 10–15 minutes to steam, plus time for soaking if using whole rice.

Variations

Sometimes I use coconut milk in place of water for a richer, creamier flavor. I’ve also added ube flavoring or food coloring for a fun twist. For a more savory version, I top the puto with salted egg slices or grated cheese. And when I want mini versions, I use silicone mini muffin molds.

storage/reheating

I store leftover puto in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I steam them for a few minutes or microwave them covered with a damp paper towel to bring back the soft texture. I avoid freezing them, as it changes the texture.

FAQs

Can I use rice flour instead of soaking rice?

Yes, I often use rice flour to save time. It works just as well and produces fluffy results with less prep.

Why are my rice cakes not fluffy?

It’s usually due to old baking powder or overmixing the batter. I make sure my baking powder is fresh and mix gently to keep the batter airy.

Do I need special molds?

No, I use any small heatproof cups or silicone muffin molds. I just make sure to grease them lightly so the puto releases easily.

Can I make these vegan?

Yes, the base recipe is vegan as long as I don’t add cheese or butter. Using coconut milk enhances the richness without dairy.

What do I serve puto with?

I often enjoy them on their own, with butter, or served alongside savory Filipino dishes like dinuguan, pancit, or adobo.

Conclusion

Fluffy Steamed Rice Cakes (Puto Bigas) are a soft, lightly sweetened treat that brings comfort and tradition into every bite. Whether I’m serving them at a gathering, enjoying them as a snack, or pairing them with a savory dish, these steamed rice cakes are always a welcome addition to the table. Easy to make and endlessly customizable, they’ve earned a permanent spot in my kitchen.