How to Make Putong Bigas or Putong Puti

Lito Montala

Putong bigas is a soft, fluffy Filipino rice cake made from soaked and ground ordinary rice, lightly sweetened and steamed to perfection.

4.13 from 8 votes

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Prep Time 10

Cook Time 30

Total Time 40

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.

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.

Keyword puto recipe, putong bigas, putong puti