This putong bigas recipe is steamed puto made from ground ordinary rice instead of the usual flour. There are many varieties of rice used in cooking. Don’t use the glutinous rice which is the variety usually used in cooking kakanin or other native delicacies like suman. Use only ordinary rice. Gone are the days that you can only grind the rice with the old fashion stone grinder. If you have a blender, you can grind almost anything including the soaked rice to make the putong bigas.
Putong Bigas: A Taste of Home in Every Bite
When I think of comfort food, nothing takes me back to my childhood in Laguna more than a warm plate of putong bigas. My Lola Estrella always had a batch steaming in her old aluminum kawa, the sweet smell of rice and banana leaves filling the whole house. I remember rushing to the kitchen after school, hoping she’d let me sneak one before dinner. It was always fluffy, lightly sweet, and best enjoyed with a slice of salted egg on top.
Nowadays, whenever I cook this rice cake, I feel like I’m keeping a piece of those afternoons alive. My cousin Rosa even jokes that she can tell when I’ve been making putong puti because the whole neighborhood smells like our childhood home.
The Heart of the Recipe: Ordinary Rice
Unlike other kakanin like suman or bibingka, this treat doesn’t call for glutinous rice. Instead, it’s made with regular everyday bigas. My uncle Eddie, who worked in the palengke for years, used to say that the secret was in choosing well-milled rice that isn’t too sticky. Glutinous rice makes the puto dense and heavy, while ordinary rice gives it that light, airy texture we all love.
In the old days, people used stone grinders to turn soaked grains into batter. But here’s the good news: a regular blender works just as well. My sister Marites swears that her first attempt was a disaster because she added too much water, but when she tried again with the right consistency, her puto turned out perfect.
Why the Batter Consistency Matters for Putong Bigas
One of the most important steps is checking the thickness of the batter. If it’s too heavy, the puto comes out rubbery, almost like cuchinta. If it’s too thin, it turns soggy and flat. Aim for something that pours smoothly but still holds shape.
This balance is what makes the cake rise beautifully while steaming. Think of it as giving the rice grains enough space to expand without collapsing. My Tito Boy, who loves experimenting in the kitchen, once told me, “Don’t rush it, let the rice breathe.” He was right—patience makes the perfect puto.
The Magic of Fermentation
After mixing in sugar and baking powder, the batter needs to rest. This step isn’t just waiting—it’s what gives putong bigas its soft, spongy bite. Letting it ferment for about four hours allows tiny bubbles to form, making the cake fluffy once it hits the steam.
It reminds me of visiting my neighbor Aling Belen, who always wrapped her bowl in a clean cloth and left it on the windowsill. She used to say the batter needed a little air and warmth to “wake up.” I still follow her tip today, and it never fails.
Preparing the Molds
Traditionally, banana leaves are used to line the molds, giving each piece that earthy aroma. But if you can’t find any, greasing the molds with oil or butter works too. I prefer banana leaves because peeling the puto off after steaming is so satisfying—it feels like unwrapping a small gift.
One more family trick: wrap the steamer lid with a piece of cloth. This prevents condensation from dripping onto the puto and ruining its surface. I learned this the hard way when I skipped the cloth and ended up with soggy tops. My cousins didn’t mind eating them, but I’ve never forgotten that lesson.
Steaming to Perfection
Steam the putong puti for about thirty minutes, or until a toothpick inserted comes out clean. The waiting is the hardest part, especially with the aroma filling the kitchen. Every time I lift the lid, I’m reminded of fiestas back in the province when steaming trays of puto were brought out for everyone to share with pancit or dinuguan.
There’s something magical about how simple ingredients like rice, sugar, and water can turn into something that brings people together.
Food for Thought: A Slice of History
Did you know that rice cakes like this have been around since pre-colonial times? Early Filipinos used to prepare them during harvest festivals as a way of thanking the spirits for a good yield. Over time, each region developed its own version—Ilocanos have their rice bibingka, Cebuanos their masi, and Tagalogs their beloved putong bigas. What unites all these variations is the idea of sharing: no celebration is ever complete without rice cakes on the table.
So, the next time you whip up a batch, remember that you’re not just making a snack—you’re carrying on a tradition that has been passed down for generations.
Final Thoughts on Putong Bigas
Putong bigas may be humble, but it never fails to bring joy. It’s proof that with a bit of rice, patience, and love, you can create something truly special. Whether you serve it plain, topped with cheese, or paired with dinuguan, it’s bound to bring back memories or make new ones.
Whenever I make it, I picture my Lola in her kitchen, smiling as she lifted the lid of the steamer. And just like her, I always make sure to set aside a few extra pieces for anyone who drops by—because good food is always better when shared.
How to Make Putong Bigas or Putong Puti
Ingredients
- 2 cups ordinary rice uncooked
- 3 cups tap water for soaking the rice
- 1 cup water from the soaked rice (add more water if the batter is too thick)
- 3/4 cup white sugar
- 1 Tbsp. baking powder
- banana leaves optional
Instructions
How to Make Putong Bigas or Putong Puti
- Soak rice overnight in 3 cups water. Drain the rice using a strainer then put in a blender and add 1 cup of water from the soaked rice and grind to consistency of thick batter.
- After you finish grinding the rice, transfer to a mixing bowl then add sugar and mix until the sugar is completely dissolved.
- Then add in the baking powder and mix until the baking powder is dissolved and well combined with the batter. Do not over mix!
- Please take note that the consistency should not be too thick or it will become hard like cuchincta nor too thin, which will make the puto soggy. Add more water if it is too thick.
- Then cover with cling wrap or wax paper and wait for it to ferment or for the baking powder to react on the batter for 4 hours.
- After four hours, stir the batter gently. Transfer to a pitcher so you can easily pour on the puto molds.
- Line the molds with banana leaves then pour the batter 2/3 full. Or you can just grease the molds with cooking oil or butter if there are no banana leaves available.
- Wrap the lid with a piece of cloth so the water from the steam will not drip on the puto.
- Arrange in steamer and steam 30 minutes or if toothpick inserted in center of puto comes out dry.
Notes
Cooking Tips for Perfect Putong Bigas (Putong Puti)
Making Putong Bigas is a delightful culinary experience, but to ensure your rice cakes turn out perfectly, consider these three essential cooking tips: 1. Achieve the Right Batter Consistency: The consistency of your batter is crucial in determining the texture of your Putong Bigas. It should be neither too thick nor too thin. A batter that's too thick can result in hard and dry rice cakes, while a batter that's too thin may make your Putong Bigas soggy. To get it just right, adjust the consistency by adding more water if needed. Aim for a batter that flows smoothly but isn't overly runny. 2. Proper Steaming Time: Steaming time plays a significant role in achieving the perfect texture for your Putong Bigas. The suggested steaming time of 30 minutes is a general guideline, but it may vary depending on factors like the size of your molds and the intensity of your steamer. To check for doneness, insert a toothpick into the center of a puto. If it comes out dry, your rice cakes are ready. Be cautious not to overcook, as this can result in dry and crumbly Putong Bigas. 3. Banana Leaves or Greased Molds: Traditionally, Putong Bigas is cooked in molds lined with banana leaves, which impart a subtle, aromatic flavor to the rice cakes. However, if banana leaves are not readily available, you can grease the molds with cooking oil or butter. Ensure a thorough coating to prevent sticking. This step not only enhances the release of the rice cakes but also adds a touch of richness to the flavor.
How much time did it require you to create Putong Bigas (Putong Puti)? It has got an awful lot of superior tips. Thank you
-Iris
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Can i change the rice with water mixture then blended for rice flour and water? Will it be the same?
@KC
Yes it can be used but I’m not sure about the measurement on how many cups of rice flour. Maybe you can weight the 2 cups uncooked rice and use that weight on the rice flour. I think 1 cup of rice is equivalent to 200 grams.
Hello,what kind of rice did you use? I tried jasmine once and it didn’t turn out well☹️Pls let me know. Thanks
Hi!I am Malo the puto recipe looks yummy and I like to try making the puto as soon as possible. I have three question to ask you since this will be my first time to make Putong Bigas.1.)How many hours should I soak the rice when you say overnight? 2.)Can I use a Blender to grind the soak rice? 3.)How many cups of water should I put in thew Blender with the 2 cups of soak rice to get the right consistency of a thick batter? Hoping to hear a reply from you soon, I am excited to try the puto bigas recipe for Christmas. Thank you.
is there a way to turn the color to be really white , mine sometime turn off wht ? am I doing something wrong?
hello! You can try to mix 1 tbsp of vinegar to the water you will use in steaming the puto – it will make the puto “white” – works well in making puto pao.
Hi Marila, thanks for the tip!
How to make puto pao?
Hi Tess,
I think it depends on the kind of rice you are using. Choose a very white rice.
for how long should the rice be soaked in water?
Hi Cristine, soak the rice at least 5 hours or overnight.
Hi when you sy rice do you mean cooked rice or grain rice????
Hi Roselle, you need uncooked rice for making this puto recipe.
Do you soak the 2 cups rice in 1-1/2 cups water? Do you wash the rice first before you soak it? Thanks for your recipe. I’m anxious to try this since I don’t like the puto made with rice flour.
Hi Delia, yes you need to wash the rice first to clean it.
Hi, can I use yeast instead of baking powder? If yes, how many spoon of yeast per 1cup of rice? Thanks
Hi Mairem, yeast is used on wheat flour most of the time but I think you can use it on rice flour too. Try using 7 grams of yeast for 2 cups of ground rice.
Can I change the water with coconut milk?
I think you can use coconut milk.
Hi hope u do reply asap. i am preparing the ingrdients right now. and i made a mistake instead of baking powder i used yeast. I dont know that yeast only use in wheat flour. Can i add baking powder or i need to make a new. Oh btw thank u for the recipe.
Hi Cathy, Yes you need to replace the whole mixture. Sorry for the late reply.
Hi do you think it’s possible to subtitute the sugar in sweetner?my husband is diebetic.
Hi Jocelyn, yes you can substitute it with sweetener for diabetics.
I tried this recipe its good but there’s an after taste of baking powder .If I reduce the baking powder let say 2 tsps what will happen to the puto? thank you !
Hi Michelle, You can reduce the baking soda to 2 tsp but I’m it might affect the result. Try to experiment on small batches and see if it will work out. Some are using lime juice to counteract the after taste of baking soda.
Can i use glutinous rice flour for putong puti? I look forward for your reply. Thank you.
Hi Diana, I think you can’t use the glutinous rice flour.
Can be 1 cup rice flour and 1 cup glutinous flour for this recipe of Putong Puti? Am gonna add some more water? Or this 1 1/2 cup water is enough? Thanks
Hi Merly, I think you need to add more water if you are using rice flour because the rice in this recipe is soaked in water so it has already some water in the rice before grinding.
Hi….
I just want to try this recipe. But i am wondering why there is no coconut milk, in your recipe is not needed to use a coconut milk anymore? And how many cups of water i need to use for soaking rice? Hoping for your reply, …tnx.
Hi Sheila, you can soak the rice with 3 cups of water. Anyway you will still strain the rice and use only 1 cup when grinding the rice. I think there is no need to use coconut milk but you can use it instead of the 1 cup water when grinding the rice.
Hi, is it okay to bake this?
I don’t think it will work on puto made from rice flour. But if you will use all-purpose flour, it will work.
Hi! Can I use basmati rice?
I’m planning to use my ube powder, do you have any idea how much to put in the recipe or if I have to rehydrate to powder or how to use it? Thank you.
I think any kind of plain rice (not glutinous rice) can be used. And about the ube powder, maybe you can start to put 1 tbsp and dilute it with 1 Tbsp water.
can i used a ready made rice flour?
Hi can I substitute coconut milk or milk instead of water when I blend the drained soaked rice?
Yes you can substitute water with coconut milk or milk.
Thanks..my puto turn out like Puchinta. Its is not that soft like puto.
Hi Joy, Maybe you didn’t wrap the steamer cover with a piece of cloth. The moisture or water will drop on the puto that will make it like a cuchinta. Or the baking powder is not enough.
Hello, I made the Putong puti because when I read the recipe and cooking instructions, it looked so easy and simple. However, I only gave it a three star’s because my puto only turned out palatable and not exactly like I had when I was living in the Philippines. My puto was not fluffy or light. It was thick and heavy. I can also still taste the grain. I actually ended up soaking the rice for two nights because I didn’t have the time to finish the process the following day after the first night. Also, I’m not really sure what you meant by ordinary rice so I used Jasmine rice since that’s what I have in my cupboard. The puto was certainly white. Didn’t have a problem with the coloring. I made some changes as well when I blended the rice. Instead of the leftover water from the soaked rice, I used 1 cup of whole milk. I thought it would make it more tasty. What I noticed, though, after blending the rice in the blender, they were still a little grainy. Yet I ignored it because I thought the steaming would have taken care of that. Could that be the reason why my puto tasted grainy? When I mixed the sugar and the baking, I made sure not to over mixed it like you said. My rice batter was like a cake batter except for the tiny grains. I steamed the puto in the rice cooker and had to do several batches since only three molds at a time can fit. By the way, I used cup cake liners because I didn’t have banana leaves. They did the job just fine. My puto cooked under 10 minutes. They opened up on the top. That’s how I can tell they were done besides the toothpick testing. Like I said, my puto were palatable not perfect and that’s because of the grain that I can still taste. So you have any idea as to why my puto was not so great? I can use some advise. It will be much appreciated.
Sincerely,
Maribel
Hi Maribel, I think the problem is the consistency of the batter. The thicker the batter, the more chance it will turn thick and heavy, like a cuchinta. So make the batter thinner. I mentioned it on instruction #4. And regarding the grainy batter, I think that depends on the blender or how long you grind the soaked rice.
how many tablespoon of yeast for 2 cups?
Hi Dolly, now sure the amount of yeast. Maybe you can just try to experiment.
Is the fermentation done at room temp or inside the ref? Thanks.
Hi Kitty, it’s done on room temperature.
Hello, really want to try this, should I cook it in low fire, medium or high?
Hi Mia, you can use medium heat.
you mention not too think in consistency. what is the consistency of your mixture? is it like pancake batter? soupy type? if you have a visual, id appreciate the help. thanks!
Hi Jane, yes like a pancake batter. Sorry I didn’t mention that in the recipe.
Thanks for sharing this My first attempt using this recipe and I followed everything to a T. Everything went well. My putong bigas was successful I made 17 pieces using silicone molds and added grated cheese to 5 of them 5 minutes before I removed them from the steamer. It was perfection! Thanks again
Hi Ichirako,
I’m happy you were successful in making putong bigas!