Putong Bigas: The Traditional Filipino Steamed Rice Cake Worth Mastering
Putong bigas (also called putong puti) represents one of the most authentic versions of the beloved Filipino puto, distinguished by its use of whole grain rice instead of commercial rice flour. This traditional preparation method connects modern kitchens to centuries-old Filipino culinary traditions, where resourceful cooks transformed simple rice into delightful steamed cakes. While challenging to perfect, the extra effort yields incomparable texture and flavor that pre-made mixes can’t replicate.
Why Putong Bigas Stands Out:
🌾 Authentic Grain Texture – Soaking and grinding whole rice creates a naturally slightly grainy yet tender bite
🍚 Clean Rice Flavor – No additives means the true essence of rice shines through
☕ Perfect Pairing – Best enjoyed warm with sikwate (tablea hot chocolate) or strong barako coffee
The Traditional Process:
- Rice Preparation – Soak regular white rice (preferably malagkit) overnight to soften
- Grinding – Blend with water to create a batter with the consistency of pancake mix
- Fermentation – Allow batter to rest 4-6 hours for natural leavening (the most crucial step)
- Steaming – Cook in banana leaf-lined molds for authentic flavor
Key Challenges & Solutions:
⚠ Batter Consistency – Too thick results in dense puto; too thin won’t hold shape
💡 Solution: Aim for a texture between heavy cream and cake batter
⚠ Steaming Technique – Uneven heat causes sinking or uneven cooking
💡 Solution: Use consistent medium heat and avoid opening the steamer
Serving Traditions:
- Classic puto at kutsinta combination
- Paired with dinuguan (pork blood stew) for contrast
- Topped with freshly grated coconut for extra texture
Pro Tips for Success:
✨ Use slightly aged rice (1-2 months old) for better fermentation
✨ Line molds with banana leaves for authentic aroma
✨ Test doneness with a toothpick – it should come out clean
This recipe connects you to generations of Filipino home cooks who transformed humble rice into something extraordinary. While modern shortcuts exist, mastering putong bigas offers the most authentic taste of Filipino heritage.
Ready to take on this culinary challenge? The reward is in every fluffy, steaming bite!
Have you tried making traditional putong bigas? Share your experiences below! 😊
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Description
Putong bigas or putong puti recipe. This is a classic puto recipe prepared with regular white rice instead of rice flour. The rice is simply soaked and ground with the help of an ordinary blender to get a rice batter. This Filipino steamed rice cake is a delicious and hearty snack or breakfast with a hot cup of coffee or sikwate (Filipino hot chocolate). Recipe Difficulty: Advance; it required skills to perfect the recipe.
Ingredients
Instructions
Preparation:
Wash the rice, then add 2 cups of water and soak it overnight.
Drain the water and put the rice in the blender. Add 1 cup of water from the soaked rice, then blend to grind the rice until batter consistency is reached.
Transfer to a large mixing bowl. Mix in the sugar and instant yeast until they are fully dissolved.
Mix in the baking powder until it is dissolved and well incorporated with the batter. The texture will be a bit runny. Avoid over-mixing!
Note: If the mixture is too thick, add more water as necessary. But don’t add too much water to make the batter too thin.Let it rest for 10 minutes, and then gently mix several times. You will notice that the texture becomes thicker.
Divide the mixtures, if desired, to add food color. Add a few drops of ube food color if desired. Then mix until evenly distributed.
Meanwhile, grease the puto molds with vegetable oil or batter.
Transfer the mixture to the molds and pour the batter 2/3 full. Let it rest for another 10 minutes.
Cooking:
Prepare the steamer 5 minutes before the batter is ready. Fill the bottom pot with enough water and bring it to a boil.
Place the mold in the steamer basket and cover it with the lid.
Note: Wrap the lid with a cloth to keep the water from the steam from dripping on the puto.Steam for 15–20 minutes or until the inserted toothpick comes out dry.
Remove the mold from the heat and let it cool down a bit before unmolding.
Share and enjoy the classic Putong Bigas.
Happy cooking.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 344kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 1.2g6%
- Sodium 8mg1%
- Potassium 267mg8%
- Total Carbohydrate 75.6g26%
- Dietary Fiber 1.1g5%
- Sugars 25.1g
- Protein 4.9g10%
- Calcium 93 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
