A Traditional Filipino Treat

Putong Bigas, also known as Filipino steamed rice cake, is a timeless merienda that brings comfort and nostalgia with every bite. Made with rice flour, coconut milk, and just the right amount of sweetness, this fluffy delicacy is often enjoyed with grated coconut or paired with savory dishes like pancit or dinuguan. What makes Putong Bigas special is its soft texture and slightly tangy flavor from yeast fermentation, giving it a unique taste compared to other rice cakes.

The Secret to Soft & Fluffy Putong Bigas

The secret behind perfectly fluffy Putong Bigas lies in the fermentation process. When the batter rests, the yeast works its magic, creating that light and airy texture Filipinos love. Using coconut milk instead of regular milk adds richness and a subtle tropical flavor, while steaming ensures the cakes stay moist and tender. The choice between medium or low heat also affects the texture—medium heat creates the classic cracked tops, while gentle steaming gives a smooth finish.

A Beloved Snack for All Occasions

Putong Bigas is more than just a snack—it’s a cultural favorite often served at family gatherings, fiestas, and meriendas. It pairs wonderfully with coffee or hot chocolate in the morning, or as an afternoon pick-me-up. Because it’s steamed and made with simple pantry ingredients, it’s a healthier alternative to baked goods while still satisfying sweet cravings. Whether you’re revisiting childhood memories or trying Filipino food for the first time, this recipe is a must-try.

Ingredients

• 2 cups rice flour
• ¼ tsp salt
• ¾ cup white sugar
• 2 tsp baking powder
• 2 tsp instant yeast
• 1 cup coconut milk
• 1 cup warm water
• 1 tbsp oil

Instructions

Step 1: Mix Dry Ingredients

In a large bowl, combine rice flour, salt, sugar, baking powder, and yeast.

Step 2: Prepare Liquid

Mix coconut milk with hot water until lukewarm. Add to dry ingredients.

Step 3: Add Oil

Stir in oil and mix until smooth. The batter will look runny.

Step 4: Rest Batter

Let the batter rest for 10 minutes, mixing gently a few times. It will thicken.

Step 5: Prepare Molds

Transfer mixture to molds or a pan. Rest another 20 minutes.

Step 6: Heat Steamer

Five minutes before the batter is ready, boil water in the steamer.

Step 7: Steam the Cakes

Place molds in the steamer, cover lid with cloth, and steam for 15–20 minutes.

Step 8: Test for Doneness

Insert a toothpick—if it comes out clean, it’s ready.

Step 9: Cool & Serve

Let cakes cool slightly before unmolding. Serve warm and enjoy!

Nutritional Information (per piece, approx.)

• Calories: 120
• Carbohydrates: 25g
• Protein: 2g
• Fat: 3g
• Sugar: 10g
• Fiber: 1g

Putong Bigas

Q: Can I use all-purpose flour instead of rice flour?

No, rice flour is essential for the authentic texture of Putong Bigas.

Q: How do I store Putong Bigas?

Keep in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Steam again before serving.

Q: Why is my Putong Bigas dense?

It may be due to insufficient resting time or expired yeast. Make sure the batter ferments properly.

Q: Can I add toppings?

Yes! Grated coconut or cheese on top makes it even more delicious.