Coconut-Muscovado Puto

The simplicity of puto makes it a great canvas for flavor. This version keeps it Filipino with coconut and muscovado sugar.
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4 servings
Wait Time
15 Mins
Active Time
30 Mins

The humble puto makes a great blank canvas for different flavors. This recipe infuses the Filipino treat with the flavors of coconut milk and muscovado sugar. Like a cake, you can check if your puto is ready by inserting a toothpick in the center—it should come out clean. After that, you can turn off the steamer, put the lid on, and let the puto rest for five minutes.

  • 1 cup flour
  • 1 cup sugar
  • ½ cup muscovado sugar
  • 2 tsp baking powder
  • ½ cup coconut milk
  • 1 egg
  • ¼ cup water
  • 1 tbsp oil

Make batter: Combine flour, sugar, muscovado sugar, and baking powder in a large bowl. Whisk until well combined. In a separate bowl, whisk together coconut milk, egg, water, and oil. Pour the wet ingredients into the dry, mixing together with a whisk or rubber spatula until well blended. Do not overmix.


Steam puto: Turn a steamer on to low heat and lightly grease puto molds. Fill molds with the puto batter and steam 12–14 minutes for small molds. For larger molds, add a few minutes and test with a toothpick to check if they're cooked. Turn the heat off, keep the lid on, and let puto rest in the steamer for 5 minutes. Unmold and serve warm.

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