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Traditional Filipino Puto Bigas

groups6 servingsspeedMediumcountertopsPrep: 720 minsskilletCook: 30 minsscheduleTotal: 750 minsoutdoor_grillSteamed

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total

schedulePrepare in advance

  • circleBatter needs to be fermented for 12 hours in advance12h
01
Preparation
00:00:18

Soak 4 cups rice in water in a glass bowl.

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Watch out

Ensure rice is fully submerged in water so it softens evenly.

Ingredients:white rice (4 cup)water
Tools:glass bowl
02
Preparation
00:00:24

Drain water from the soaked rice using a mesh strainer.

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Watch out

Drain thoroughly, otherwise excess water will make the batter too runny.

Ingredients:white rice
Tools:mesh strainer
03
Preparation
00:00:29

Put drained rice into the blender and add 2 cups coconut milk gradually, then blend until smooth and thick.

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Watch out

Add coconut milk gradually while blending, otherwise it may splatter or fail to grind smoothly.

Ingredients:white riceCoconut milk (2 cup)
Tools:blender
04
Preparation
00:00:47

Pour the blended batter into a clean bowl, then cover tightly with cling wrap.

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Watch out

Cover the bowl completely airtight, otherwise the surface will dry out during fermentation.

Tools:cling wrapbowl
05
Waiting Time
00:01:16

Ferment the covered batter for at least 6 hours or up to 12 hours.

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Watch out

Keep at room temperature away from direct drafts so fermentation occurs correctly.

06
Active Cooking
00:01:21

After 12 hours, remove the cling wrap, add 1/2 cup water gradually, add 1 cup sugar and 2 teaspoon baking powder, then mix until well combined and smooth.

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Watch out

Add water gradually and check consistency, otherwise batter may become too watery.

Ingredients:water (0.5 cup)sugar (1 cup)Baking powder (2 tsp)
Tools:spoon
07
Active Cooking
00:02:05

Transfer the mixed batter into a pitcher for easy pouring.

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Watch out

Pour slowly to avoid splashing batter outside the pitcher.

Tools:pitcher
08
Active Cooking
00:02:11
warningStay safe

Handle banana leaves near the open flame carefully to prevent accidental burns or catching fire.

Heat up the banana leaves over an open flame until softened and pliable.

local_fire_departmentmedium flame
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Watch out

Pass leaves quickly over the flame to soften without burning or catching fire.

Ingredients:banana leaf (1 piece)
Tools:portable stove
09
Preparation
00:02:20

Cut the softened banana leaves into shapes matching the molds using scissors.

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Watch out

Cut precisely to fit molds snugly, otherwise batter may leak underneath.

Tools:scissors
10
Preparation
00:02:33

Line each puto mold neatly with the cut banana leaves.

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Watch out

Press leaves firmly into corners of the mold so the cakes form clean shapes.

Tools:puto mold
11
Active Cooking
00:02:44

Pour batter from the pitcher into each leaf-lined mold.

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Watch out

Do not overfill molds, otherwise batter will spill over during steaming.

12
Active Cooking
00:02:55

Put enough water into the steamer, cover with a cloth-wrapped lid, and preheat steamer.

local_fire_departmenthigh heat
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Watch out

Ensure water level is adequate so the steamer does not boil dry during cooking.

Ingredients:water
Tools:steamercloth
13
Active Cooking
00:03:04
warningStay safe

Handle hot steamer parts and open the lid away from your face to avoid steam burns.

Arrange filled molds in the steamer, cover, and steam for 30 minutes on high heat until fully cooked, fluffy, and white.

local_fire_departmenthigh heat
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Watch out

Keep the heat steady on high, otherwise cakes will not rise properly and remain dense.

Tools:steamer

groceryAll Ingredients

white rice4 cup
Coconut milk2 cup
sugar1 cup
Baking powder2 tsp
water0.5 cup
banana leaf1 piece

blenderAll Tools Needed

glass bowlmesh strainerblendercling wrapbowlspoonpitcherportable stovescissorsputo moldsteamercloth