Steamed Rice Cakes (Putong Bigas) I

Best paired with Dinuguan, Sopas, Lugaw or Pancit to name a few.


  • 250g ย rice flour
  • 1 cup water
  • 2 pcs star anise
  • 1 tbsp baking powder
  • 200ml coconut milk
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 tbsp oil
  • ube and pandan essences (optional)




  1. A night before making the puto, make the anise water by boiling the water with star anise. Cool completely and remove the star anise. Combine the anise water with the rice flour, mix until your form a ball. Cover with a cling wrap and leave overnight. This will help soften the rice flour.
  2. When you’re ready to make the puto, prepare the steamer. Wrap the cover with a clean cloth. Keep the steamer on simmer. Grease the puto molds you will use.
  3. In a bowl, combine the baking powder, sugar, coconut milk, salt and oil. Stir until well combined. Slowly pour this coconut milk mixture over the rice flour mixture. Stir carefully until the batter becomes thin and no more lumps.
  4. Divide the batter into 3 bowls for each flavor. Flavor each batch with desired taste.
  5. Pour on puto molds and steam for 15 to 2o minutes (smaller size 10 to 12 minutes) over medium heat. Make sure to stir the batter before pouring to molds for the next batch.
  6. Remove from the molds, transfer to a wire rack to cool completely.



  • If planning to make flavored puto, anise water can be skipped. Instead directly combine water with the rice flour and leave overnight.
  • Please use rice flour from Thailand and make sure that the label reads RICE FLOUR. Glutinous Rice Flour is different from this Rice Flour.
  • Instead of coconut, pure water can be used.
  • Please don’t expect a Puto Calasiao texture from this recipe.
  • This batter is a really thin batter.



Thanks to Kawaling Pinoy & Kusina ni Manangย for my references.

21 thoughts on “Steamed Rice Cakes (Putong Bigas) I

  1. Ive tried in a cake pan and the results is perfect ..only it takes longer for steaming..just check it once in a while by sticking a tooth pick in ur puto if its done!๐Ÿ˜‰

    Liked by 1 person

  2. Have you tried making big ones, I mean in llanera or 9″ pan? I have been wanting to do that but I don’t know how long to steam it.


  3. I tried this recipe, it is really good. I think i will answer the question on how 250 Gms. Is equivalent to, it is approximately 2 1/2 cups and soak it to 2 cups of anise water, it will form that ball and not soupy.

    Liked by 1 person

  4. Hi, may i just confirm the rarto of water to the rice flour? As per your instruction, i will be mixing this to form a ball.but it became lik a pancake batter mixture. Please advise.

    Thank you

    Liked by 1 person

    • hi ver, the measurement is 1cup water to 250g rice flour, if you did like that, it’s ok, the flour will still absorb the water overnight (see pic1), and the following morning you will still add coconut milk thus making your mixture turn into a pancake like batter. i hope this helps, thanks


  5. Been searching for a putong bigas recipe. Made it today, flavour is there but it was dense. I followed everyhing. (Mind you im not a novice cook). I think the ratio of water anise and rice flour is not right just saying. I will put it out in our table for kids to eat but i have a feeling it will eventually go to garbage.


    • it will be dense, but I don’t know how dense your outcome has become, but it will not be as light as puto made of flour but will have a “chewy” mouthfeel like the puto calasiao, you can adjust the water or baking powder though, thank you ๐Ÿ™‚


Share Your Thoughts

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s