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Puto

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description Puto Overview

Puto is a steamed rice cake commonly found in the Philippines, traditionally made from fermented rice batter known as galapong. Characterized by its soft, chewy texture and white color, it is prepared in various sizes and often features a mild, slightly sweet flavor. While frequently eaten as a snack or breakfast food topped with cheese or grated coconut, it is also traditionally served as a counterpoint to savory dishes like dinuguan, a Filipino pork blood stew.

help Puto FAQ

What is galapong in Filipino puto?

Galapong is a fermented rice batter traditionally made by soaking and grinding rice before fermentation. Steaming this batter produces puto's soft, slightly chewy texture and mild sweetness.

How is puto steamed?

Puto batter is poured into small molds and steamed until the cakes are firm but springy. Traditional versions are white, while modern varieties may use ube, pandan, cheese, or other flavorings.

Is puto sweet or savory?

Classic puto is mildly sweet and is often eaten as a snack or dessert. In the Philippines it can also accompany savory foods such as dinuguan, whose rich sauce contrasts with the soft rice cake.

What is the difference between puto and kutsinta?

Puto is usually light-colored and soft, while kutsinta is a denser, amber-colored steamed rice cake often topped with grated coconut. Both are Filipino kakanin, or traditional rice-based snacks.

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