Puto is aFilipinosteamedrice cake, traditionally made from slightlyfermented ricedough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably,dinuguan).Puto is also anumbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type ofkakanin (rice cakes).[2][3]
Puto is made from rice soaked overnight to allow it to ferment slightly.Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known asgalapong. The mixture is thensteamed.[3][4]
The most common shape of theputuhán steamer used in makingputo is round, ranging from 30 to 60 centimetres (12 to 24 in) in diameter and between 2 and 5 centimetres (0.79 and 1.97 in) deep. These steamers are rings made of eithersolderedsheet metal built around a perforated pan, or of thin strips of bentbamboo enclosing a flat basket of split bamboo slats (similar to adim sum steamer basket). The cover is almost always conical to allow the condensing steam to drip along the perimeter instead of on the cakes.
A sheet ofmuslin (katsâ) is stretched over the steamer ring and the preparedricebatter poured directly on it; an alternative method uses banana leaf as a liner. Theputo is then sold as large, thick cakes in flat baskets calledbilao lined with banana leaf, either as whole loaves or sliced into smaller,lozenge-shaped individual portions.
Properly preparedputo imparts the slightly yeasty aroma of fermentedricegalapong, which may be enhanced by the fragrance ofbanana leaves. It is neither sticky nor dry and crumbly, but soft, moist, and with a fine, uniform grain. The essential flavour is of freshly cooked rice, but it may be sweetened a bit if eaten by itself as a snack instead of as accompaniment to savory dishes. Mostputo cooked in theTagalog-speaking regions may contain a small quantity of wood ashlye.
Puto eaten on its own commonly add toppings likecheese,butter/margarine,hard-boiled eggs, meat, or freshly gratedcoconut. InBulacan,puto with cheese toppings are humorously calledputongbakla ("homosexualputo"), whileputo with egg toppings are calledputong lalaki ("man'sputo") and those filled with meat are calledputong babae ("woman'sputo").[3][5]
Puto is also anumbrella term for various kinds of indigenous steamed cakes, including those made without rice. The key characteristics are that they are cooked by steaming and are made with some type of flour (to contrast withbibingka, which are baked cakes). There are exceptions, however, likeputo seko which is a baked dry cookie. The traditionalputo made withgalapong is sometimes referred to asputong puti ("whiteputo") orputong bigas ("riceputo) to distinguish it from other dishes also calledputo.[6][7] It is also similar topotu inGuam.[8]
Modern variants ofputo may also use non-traditional ingredients likeube (purple yam),vanilla, orchocolate. Notable variants ofputo, as well as other dishes classified asputo, include the following:
Puto bagas - aputo shaped like a concave disc that is made from ground rice (maaw). Unlike otherputo it is baked until crunchy. It originates from theBicol Region.[9]
Puto bao - aputo from theBicol region traditionally cooked in halved coconut shells lined with a banana leaf. It distinctively has a filling of sweetened coconut meat (bukayo).[9]
Puto bumbong – traditionally made from a special variety of sticky orglutinous rice (calledpirurutong) which has a distinctly purple colour. The rice mixture is soaked insaltwater and dried overnight and then poured intobumbóng (bamboo tube) and then steamed until steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with moscovado sugar. It is commonly eaten duringChristmas in the Philippines along withbibingka, another type of rice cake.[10]
Puto Calasiao - aputo fromCalasiao,Pangasinan; that is well known all over the Philippines for its melt-in-the-mouth feeling. It is a type ofputo that is shaped in small bite-sized portions.
Puto dahon orputo dahon saging - aputo from theHiligaynon people that is traditionally cooked wrapped in a banana leaf.[9]
Puto kutsinta (typically just calledkutsinta orcuchinta)- a steamed rice cake similar toputong puti, but is made usinglye. It is characteristically moist and chewy, and can range in color from reddish brown to yellow or orange in coloration. It is typically topped with shredded coconut meat.[11][12]
Putong lusong - ananise-flavoredputo fromPampanga typically served in square or rectangular slices.
Puto Manapla – a variant specifically flavored withanise and lined withbanana leaves.[13] It is named after the municipality ofManapla where it originates.
Puto maya – more accurately, a type ofbiko. It is made fromglutinous rice (usually purple glutinous rice calledtapol) soaked in water, drained and then placed into a steamer for 30 minutes. This rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes.[14] It is popular in theCebuano-speaking regions of the Philippines. It is traditionally served as small patties and eaten very early in the morning withsikwate (hot chocolate).[15][16][17] It is also commonly paired with ripe sweet mangoes.[18]
Puto pandan –puto cooked with a knot ofpandan leaves, which imparts additional fragrance and a light green color.
Puto-Pao – a combination ofsiopao (meat-filled bun) andputo. It uses the traditionalputo recipe but incorporates a spiced meat filling. It is similar to some traditional variants ofputo (especially inBulacan) that also have meat fillings.
Putong pulo orputong polo - small sphericalputo from Tagalog regions that typically useachuete seeds for coloring, giving theputo a light brown to orange color. They are traditionally served with a topping of cheese or grated young coconut.[9][19]
Putong sulot - a version ofputo bumbong that uses white glutinous rice. Unlikeputo bumbong it is available all-year round. It originates from the province ofPampanga andBatangas.[9]
Sayongsong – also known assarungsong oralisuso, they are steamed ground mixture of glutinous rice, regular rice, and young coconut or roasted peanuts, with coconut milk, sugar, andcalamansi juice. It is distinctively served in cone-shaped banana leaves. It is a specialty ofSurigao del Norte and theCaraga Region, as well as the southeasternVisayas.[20][21]
Puto flan (also calledleche puto, orputo leche) – a combination of a steamed muffin andleche flan (custard). It uses regular flour, though there are versions that use rice flour.[22]
Putong kamotengkahoy - also known asputo binggala inVisayan andputo a banggala inMaranao. A small cupcake made fromcassava, grated coconut, and sugar. It is very similar tocassava cake, except it is steamed rather than baked.[9]
Puto lanson –puto fromIloilo which is made of grated cassava, and is foamy when cooked.[14]
Puto mamón – aputo mixture that has no rice but combines egg yolks, salt and sugar. A mixture of milk and water and another of flour are alternately mixed into the yolks, thenegg whites are beaten and folded in before the dough is poured into muffin cups and steamed for 15 to 20 minutes.[23][24] It is a steamed variant ofmamón, a traditional Filipinochiffon cake.
Puto seco (also spelledputo seko) – a type of powdery cookie made from corn flour. The name literally means "dryputo" inSpanish. It is baked rather than steamed. Sometimes also calledputomasa (literally "corn doughputo"; not to be confused withmasa podrida, a Filipinoshortbread cookie).[25]
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