This article is about the Filipino food. For the bicol express description insect, see Putoidae.
Not to be confused with putto. Puto is made from rice soaked overnight to allow it to ferment slightly. Yeast may sometimes be added to aid this process. Properly prepared puto imparts the slightly yeasty aroma of fermented rice galapong, which may be enhanced by the fragrance of banana leaves. It is neither sticky nor dry and crumbly, but soft, moist, and with a fine, uniform grain. Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. There are exceptions, however, like puto seko which is a baked dry cookie.
Unlike other puto it is baked until crunchy. It originates from the Bicol Region. Puto bao – a puto from the Bicol region traditionally cooked in halved coconut shells lined with a banana leaf. Puto dahon or puto dahon saging – a puto from the Hiligaynon people that is traditionally cooked wrapped in a banana leaf.
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. Putong lusong – an anise-flavored puto from Pampanga typically served in square or rectangular slices. It is named after the municipality of Manapla where it originates. 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. It uses the traditional puto recipe but incorporates a spiced meat filling.
Putong pula – a Tagalog puto from the Rizal Province which uses brown muscovado sugar, giving it a brownish color. Putong pulo or putong polo – small spherical puto from Tagalog regions that typically use achuete seeds for coloring, giving the puto a light brown to orange color. They are traditionally served with a topping of cheese or grated young coconut. Putong sulot – a version of puto bumbong that uses white glutinous rice. Unlike puto bumbong it is available all-year round. It originates from the province of Pampanga and Batangas.
It is distinctively served in cone-shaped banana leaves. It uses regular flour, though there are versions that use rice flour. Putong kamotengkahoy – also known as puto binggala in Visayan and puto a banggala in Maranao. A small cupcake made from cassava, grated coconut, and sugar. It is very similar to cassava cake, except it is steamed rather than baked.
Iloilo which is made of grated cassava, and is foamy when cooked. A mixture of milk and water and another of flour are alternately mixed into the yolks, then egg whites are beaten and folded in before the dough is poured into muffin cups and steamed for 15 to 20 minutes. The name literally means “dry puto” in Spanish. It is baked rather than steamed.