Steamed Puto Cake With Salted Eggs

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One of the cakes I always loved growing up, especially during Christmas and holiday seasons, are the steamed cakes we call Puto cake here in the Philippines. Puto, which literally translates to “steamed rice cake” in English, brings back such fond childhood memories for me. They were a staple homemade snack in our home that my mother would always buy on Sundays. Every town has different recipes and we also used to have that antique rice grinder that is used for making puto and bibingka at home.

A Twist on Tradition: Puto Cake

Today I’m sharing one of my favorite recipes that takes a classic Filipino snack and turns it into a tasty twist – Puto Cake! This creative recipe combines the tender softness of puto with the fluffy lightness of chiffon cake.

As a mom now juggling work and family, I know how difficult it can be to find time to bake. And I’m not gonna lie, the process may seem a bit fussy at first. But trust me when I say that having tried cooking it the long and hard way, this has to be one of the easiest Puto cake recipe ever – perfect for busy parents like us! This recipe requires very minimal ingredients and takes hardly any time to throw together. Best of all, you don’t even need an oven – just a simple steamer pot on your stovetop.

The result is a comforting dessert that celebrates both tradition and innovation in the kitchen. Each bite has a lovely mild sweetness from the cake, balanced by the salty and creamy flavors of salted eggs and grated cheese. Talk about indulgence! Its layers of taste and textures make it a crowd-pleaser for any gathering.

Being on an island here in Marinduque, I don’t always have access to fancy ingredients. But this Puto Cake uses simple, wholesome items that are likely already in your pantry. Cake flour, sugar, milk and eggs give it that signature delicate rise. Topped with sliced salted eggs and cheese, it highlights our salty -sweet addictions.

While the process may seem fussy, taking time with details makes such a difference. I line my pan with parchment for easy removal. Gently folding egg whites into the sifted flour mixture keeps it light as air. Then steaming it over low heat is key to avoiding a sunken middle. Just check with a toothpick for doneness.

Traditional Puto are smaller, cupcake sized rice cakes. But for this recipe, I’ve adapted it into more of an 8-inch cake molder so it’s easier to slice and serve. The result is a soft, fluffy steamed cake with a subtle sweet and saltiness. It tastes just like the Puto I remember my mother buying, but takes a fraction of the effort.

This cake has become a family favorite here, and I know it will for your family too. Read on for the simple steps!

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