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You are here: Home / Native Delicacies / Putong Bigas (Putong Puti)

July 9, 2010

Putong Bigas (Putong Puti)

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This 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

How to Make Putong Bigas or Putong Puti

Manny
This recipe is steamed puto made from ground ordinary rice instead of the usual flour.
4.88 from 25 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Native Delicacies
Cuisine Filipino
Servings 4 servings
Calories 150 kcal

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.
Keyword putong bigas, putong puti

 

Putong Bigas

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Filed Under: Native Delicacies Tagged With: putong bigas, putong puti, rice puto

Reader Interactions

Comments

  1. Lakesha says

    February 25, 2013 at 6:47 am

    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

    Reply
  2. Nydia says

    February 28, 2013 at 3:56 am

    I actually consider this particular blog, truly entertaining and also the blog post was in fact a superb read.
    Regards,Jennifer

    Reply
  3. kc says

    January 26, 2015 at 3:22 am

    Can i change the rice with water mixture then blended for rice flour and water? Will it be the same?

    Reply
    • admin says

      January 26, 2015 at 4:09 am

      @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.

      Reply
      • CR says

        January 9, 2021 at 10:58 am

        Hello,what kind of rice did you use? I tried jasmine once and it didn’t turn out well☹️Pls let me know. Thanks

        Reply
  4. Mary Lou aranas says

    December 13, 2015 at 3:07 am

    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.

    Reply
  5. tess says

    May 26, 2016 at 6:40 pm

    is there a way to turn the color to be really white , mine sometime turn off wht ? am I doing something wrong?

    Reply
    • marila says

      June 28, 2019 at 1:41 am

      5 stars
      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.

      Reply
      • admin says

        July 2, 2019 at 9:44 am

        5 stars
        Hi Marila, thanks for the tip!

        Reply
      • Rona says

        June 9, 2020 at 4:25 am

        How to make puto pao?

        Reply
  6. admin says

    May 29, 2016 at 4:20 am

    5 stars
    Hi Tess,
    I think it depends on the kind of rice you are using. Choose a very white rice.

    Reply
  7. Christine says

    November 11, 2016 at 9:15 pm

    for how long should the rice be soaked in water?

    Reply
    • admin says

      November 13, 2016 at 4:28 am

      5 stars
      Hi Cristine, soak the rice at least 5 hours or overnight.

      Reply
  8. Roselle says

    January 23, 2017 at 9:53 pm

    Hi when you sy rice do you mean cooked rice or grain rice????

    Reply
    • admin says

      January 24, 2017 at 3:27 am

      5 stars
      Hi Roselle, you need uncooked rice for making this puto recipe.

      Reply
  9. Delia says

    January 13, 2018 at 5:48 am

    4 stars
    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.

    Reply
    • admin says

      January 19, 2018 at 8:00 am

      5 stars
      Hi Delia, yes you need to wash the rice first to clean it.

      Reply
  10. Mairem says

    January 23, 2018 at 6:23 pm

    Hi, can I use yeast instead of baking powder? If yes, how many spoon of yeast per 1cup of rice? Thanks

    Reply
    • admin says

      February 21, 2018 at 7:16 am

      5 stars
      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.

      Reply
  11. Jj says

    April 24, 2018 at 12:15 am

    Can I change the water with coconut milk?

    Reply
    • admin says

      April 25, 2020 at 3:38 pm

      5 stars
      I think you can use coconut milk.

      Reply
  12. Cathy says

    December 31, 2018 at 6:15 am

    5 stars
    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.

    Reply
    • admin says

      January 10, 2019 at 2:18 am

      5 stars
      Hi Cathy, Yes you need to replace the whole mixture. Sorry for the late reply.

      Reply
  13. Jocelyn says

    January 23, 2019 at 12:26 pm

    Hi do you think it’s possible to subtitute the sugar in sweetner?my husband is diebetic.

    Reply
    • admin says

      January 24, 2019 at 2:57 pm

      5 stars
      Hi Jocelyn, yes you can substitute it with sweetener for diabetics.

      Reply
  14. Michelle says

    April 20, 2019 at 1:33 am

    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 !

    Reply
    • admin says

      May 5, 2019 at 9:50 am

      5 stars
      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.

      Reply
  15. Diana torres says

    July 26, 2019 at 1:19 pm

    5 stars
    Can i use glutinous rice flour for putong puti? I look forward for your reply. Thank you.

    Reply
    • admin says

      July 28, 2019 at 3:26 pm

      5 stars
      Hi Diana, I think you can’t use the glutinous rice flour.

      Reply
  16. Merlyn De Juan says

    August 18, 2019 at 10:51 am

    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

    Reply
    • admin says

      August 19, 2019 at 10:42 am

      5 stars
      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.

      Reply
  17. Sheila says

    December 19, 2019 at 7:02 pm

    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.

    Reply
    • admin says

      January 28, 2020 at 2:12 pm

      5 stars
      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.

      Reply
  18. Janice says

    April 14, 2020 at 3:00 am

    Hi, is it okay to bake this?

    Reply
    • admin says

      April 15, 2020 at 9:38 am

      5 stars
      I don’t think it will work on puto made from rice flour. But if you will use all-purpose flour, it will work.

      Reply
  19. Marjory says

    April 17, 2020 at 10:42 am

    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.

    Reply
    • admin says

      April 25, 2020 at 3:11 pm

      5 stars
      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.

      Reply
  20. Cath says

    April 27, 2020 at 2:02 am

    can i used a ready made rice flour?

    Reply
  21. Michelle says

    May 2, 2020 at 6:12 pm

    Hi can I substitute coconut milk or milk instead of water when I blend the drained soaked rice?

    Reply
    • admin says

      May 13, 2020 at 5:57 am

      5 stars
      Yes you can substitute water with coconut milk or milk.

      Reply
  22. Joy says

    May 3, 2020 at 7:07 am

    Thanks..my puto turn out like Puchinta. Its is not that soft like puto.

    Reply
    • admin says

      May 13, 2020 at 5:49 am

      5 stars
      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.

      Reply
  23. Maribel says

    June 15, 2020 at 2:05 am

    3 stars
    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

    Reply
    • admin says

      June 15, 2020 at 10:27 am

      5 stars
      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.

      Reply
  24. Dolly says

    July 26, 2020 at 2:02 am

    how many tablespoon of yeast for 2 cups?

    Reply
    • admin says

      August 1, 2020 at 7:16 am

      Hi Dolly, now sure the amount of yeast. Maybe you can just try to experiment.

      Reply
  25. Kitty says

    October 17, 2020 at 12:44 am

    Is the fermentation done at room temp or inside the ref? Thanks.

    Reply
    • admin says

      October 19, 2020 at 4:33 pm

      5 stars
      Hi Kitty, it’s done on room temperature.

      Reply
  26. Mia says

    January 6, 2021 at 3:51 am

    Hello, really want to try this, should I cook it in low fire, medium or high?

    Reply
    • admin says

      January 19, 2021 at 4:01 pm

      5 stars
      Hi Mia, you can use medium heat.

      Reply
  27. Jane says

    December 9, 2021 at 4:21 pm

    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!

    Reply
    • admin says

      January 4, 2022 at 5:15 pm

      Hi Jane, yes like a pancake batter. Sorry I didn’t mention that in the recipe.

      Reply

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