Steamed "Putong Bigas" Recipe

“Putong bigas” is a traditional Filipino rice cake made from rice flour, sugar, water and coconut milk. It is a type of steamed rice cake commonly served as a snack or dessert in the Philippines.

The process of making putong bigas involves mixing rice flour with sugar and coconut milk to form a smooth batter. Instant yeast and baking powder are also be added to help the rice cakes rise and become fluffy during steaming. The batter is then poured into molds, often lined with banana leaves for added flavor, and steamed until cooked through.

The end result is a soft, slightly sweet rice cake with a tender texture. Putong bigas is often enjoyed on its own or paired with hot beverages such as coffee or hot chocolate. It’s a popular snack or dessert enjoyed by many Filipinos.

It is worth noting that “putong bigas” can also refer to a type of offering made during certain Filipino religious ceremonies, where rice cakes are offered as a symbol of gratitude or blessing.

Steamed “Putong Bigas” Nutritional Facts

The nutritional content of steamed putong bigas can vary depending on the specific ingredients used and the serving size. However, I can provide a general estimate of the nutritional facts based on common ingredients and portion sizes. Here’s an approximate breakdown of the nutritional facts per serving of steamed “putong bigas” made with coconut milk:

Calories: Approximately 150-200 calories
Protein: 1-2 grams
Fat: 6-8 grams
Carbohydrates: 25-30 grams
Fiber: 0-1 gram
Sugars: 5-10 grams
Sodium: 0-50 milligrams

These values are estimates and may vary based on factors such as the specific brands of ingredients used, the size of the serving, and any variations in the recipe.

Coconut milk adds richness and flavor to the “putong bigas”, but it also increases the calorie and fat content compared to versions made without coconut milk. However, coconut milk also provides beneficial nutrients such as vitamins, minerals, and medium-chain triglycerides (MCTs), which can offer various health benefits.

As always, if you have specific dietary concerns or requirements, it’s best to calculate the nutritional content based on the exact ingredients and quantities used in your recipe.

How To Make Steamed “Putong Bigas”?

Here’s my simple recipe to make steamed “putong bigas”.

Ingredients:

500g rice flour
2cups coconut milk (1 big coconut)
1 cup white sugar
1/2tsp salt
1tbsp baking powder
1tbsp yeast
2 1/2 cups water

Instructions:

In a pan, cook 50g rice flour with 2 cups water. Gradually add the 2 cups water and keep stirring until it’s sticky.
Transfer the cooked rice flour into a container and let it cool down.
In a mixing bowl, combine the remaining 450g rice flour, granulated sugar, and salt. Mix well to ensure even distribution of ingredients.
Gradually add 2 cups coconut milk to the dry ingredients while stirring continuously.
Add the cooked rice flour slowly into the mixture and mix well.
Add another 1/2 cup water, baking powder and yeast. Mix until a smooth batter forms. The consistency should be similar to pancake batter.
Cover and let it rest for an hour.
After an hour, make a quick stir to remove the air bubbles.
Transfer the mixture into a dispenser and fill each puto molder with the batter, leaving some space at the top for the rice cakes to rise during steaming.
Prepare your steamer by bringing water to a boil.
Place the filled molds in the steamer basket, ensuring that there’s enough space between them for steam to circulate.
Steam the rice cakes over boiling water for about 10 minutes, or until a toothpick inserted into the center comes out clean.
Once cooked, remove the rice cakes from the steamer and allow them to cool slightly before serving.
Serve the putong bigas warm or at room temperature as a snack or dessert.