19 responses

  1. Mikky
    September 2, 2008

    never made puto in my entire life… this is a definite must-try… thanks for sharing… :)


  2. Mikky
    September 4, 2008

    i love puto… haven’t tried making them though… i think it’s about time i do… thanks for sharing your recipe… :)


  3. Van
    September 15, 2008

    Is it ok to use giniling na bigas instead if all purpose flour?


  4. melle
    September 21, 2008

    masarap tignan ang puto, masarap gawin kayalang bakit walang recipe n nakalagay pano ko maluluto


  5. mary grace
    September 22, 2008

    Thanks for sharing your recipe! My recipe is so easy to follow maybe you should try it too..

    5 cups self rising flour
    2 cups white sugar
    1 can coconut milk
    2 cups of milk (i prefer 2% milk)
    grated cheese (optional)


    Mix all the ingredients (flour,sugar,coconut milk,milk) until thicken
    pour it in the molder
    Steam it for about 15-20 minutes until done
    Add grated cheese on top



    • Ann
      March 11, 2010

      Wow this is good.. Just tried this tonight… Can taste a bit of coconut so it is yummy… and I’ve added the pandan flavouring taste great… Will be making more … Thanks for this recipe ..


    • Claudine
      August 15, 2010

      I’ll try this one tonight:))

      This site is really helpful since im just a beginner in making filipino pastries. God bless po:))


    • judy
      December 10, 2010

      what about baking powder? dont you put some?


  6. marissa r
    October 5, 2008

    anong klaseng bigas ang dapat gilingin para sa puto. is it jasmine, milagrosa, calrose? whats the perfect kind.

    thanks, I appreciate.


  7. Lucy
    February 2, 2009

    Am wondering why you need egg? My mom used to cook rice puto without any egg and its really delicious… I canĀ“t seem to understand you need to put egg hhhmm…


  8. Cecile Yap
    March 6, 2009

    Hi Noemi, I tried your chocolate cake. At first I was hesitant to say it was good until my daughter and friends tried it! Now I can say it was so yummy! specially when it is served cold. Maybe at first, it was not moist because it stayed in the oven more than your specified time to baked, but I tell you now “lami kaayo”, sorry I’m from Cebu City.

    Next I will try your Puto. Oh, I forgot, I tried yesterday your Siopao Recipe, it was the best! I tried a lot of recipes, but this is the only Siopao recipe I tried that I can say the “Best”. Thanks for sahring. . .

    Cecile Yap


  9. camilo m villanueva jr
    August 10, 2009

    Hi, would it be okay to share the puto recipes here — the main one featured as well as ms mary grace’s — with high school students via a supplement magazine feature? I don’t know how to acknowledge though except by mentioning the URL/site given only nicknames…? Please email me your decision at [email protected]. Thank you and more power.

    On the personal note, I’d like to try both recipes for sure given that they are very easy to do and makes use of available ingredients.


  10. noemi
    August 12, 2009

    a credit to the link or the site link would be okay. I can’t allow the whole recipe to be posted here without permission


  11. patricia
    January 29, 2010

    help me wat is the things that i need to use in making a puto?


  12. lorie
    February 12, 2010

    different kind of puto recepi


  13. Emma
    May 12, 2010

    Does this puto recipe looks like in the picture?



  14. Heidi
    September 17, 2010

    hi your puto pic is like puto calasiao and your recipe is from the book of Nora Daza…


  15. Heidi
    September 18, 2010

    Hi. About your puto image, just remembered how the puto calasiao looks like… Yummy puto!! Btw, is this your own recipe? Would love to try it too…


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