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Puto | Filipino Steamed Rice Muffins | Gluten Free Cake

I see you giggle in your head, reading the name of this recipe. Yes, it's a bad word in Spanish. However, Puto means something totally different to Filipinos. It's this super soft, fluffy, lightly sweet, white, bouncy muffin that is super delish. Sometimes it's served with a tiny piece of cheese on top to balance out the sweetness. It sounds strange, but avoid knocking it, until you try it. Sometimes I like to slice it half and put more cheese in it. It's also served with savory dishes in the Philippines. It could totally be eaten by itself as a snack, too.

This muffin has the most beautiful crumb. I hate to say the word moist, but it truly is the most moist gluten free, egg-free cake, ever. I love using this recipe whenever I have to make a gluten-free and/or egg-free cake. I just switch up the baking vessel, but still steam it, just like this recipe. They make really great gluten-free cupcakes as well.

I deteste labeling my recipes "gluten-free," because most people are automatically turned away by it, but you'll be surprised at how many yummy gluten-free desserts are out there in the world. You would have no idea it didn't have flour in it, if we didn't tell you.

Go ahead and give it a try. Be sure to tag me on social media, if you make these fluffy lil' things! #greggysdigest #greggysoriano

Fluffy Muffins x 1,000...



Yield: 2 dozen muffins


  • 4 cups rice flour

  • 1 1/2 cups sugar

  • 3 tablespoons baking powder

  • 1/2 teaspoon salt

  • 3 3/4 cups water

  • 8 Tbsp. coconut oil

  • 1 Tbsp. best quality pure vanilla extract

Other Things You'll Need:

  • silicone cupcake tins or brioche metal muffin tins (silicone works best)

  • a bamboo steamer or a large deep pot with lid

  • pair of tongs


  1. In a stand mixer bowl, combine rice flour, sugar, baking powder, and salt. Mix with a paddle attachment until combined.

  2. Add water, vanilla extract and coconut oil. Mix until smooth and lump-free.

  3. Lightly spray inside of the silicone cupcake tins or metal brioche/muffin tins with non-stick cooking spray or lightly brush with melted coconut oil.

  4. Bring water to a bottom of a steamer. Arrange silicone cupcake tins or metal brioche molds in the steamer basket. Pour batter into molds about 3/4 full.

  5. Steam for about 15 minutes or until a toothpick inserted comes out clean.

  6. Remove from the steamer baskets with a pair of tongs onto a sheet pan. Allow to cool and gently release from tins.

Tips 'n' Tricks:

  • Silicone cupcake tins work best for Puto, because they're flexible and have an easy release when you take the Puto out, after steaming.

  • Place your cupcake tins onto your basket on the pan, then fill the with batter. Do this to avoid spillage and moving them around too much.

  • I like to use a pancake batter dispenser for baking projects like this. It makes the process super clean and easy. You can also use an ice cream scoop for precise measurements. A silicone liquid measuring cup makes it mess-free as well.

  • You can steam them in a cupcake pan that has several vessels in 1 pan (standard cupcake pan with 6 or 12 vessels), but you would need a large cooking pan with a lid that would be able to hold the entire cupcake pan. Mini cupcake pans work great, too. Just place the water underneath the entire cupcake pan and cover with the pot's lid.

  • Bamboo steamers work the best, paired with silicone muffin tins.

  • You can flavor your Puto with Filipino flavorings, like ube or buko pandan extract.

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