Delicious Filipino Ube Puto

This Filipino Ube Puto recipe brings a festive pop of color and sweet, fluffy texture that brightens up any dessert table. These steamed purple cakes are delightfully soft and carry the unique flavor of ube halaya, making them a treat that’s both comforting and visually stunning. Perfect for sharing with family or impressing guests at gatherings.

I first made this recipe for a family celebration, and its vibrant color and subtly sweet flavor made it a hit. Now it’s a requested staple every time we gather.

Ingredients

• One cup rice flour: which gives the puto its signature soft and fluffy texture
• One cup all-purpose flour: to provide structure and balance gluten in the mix
• One cup sugar: which you can adjust based on how sweet you like your cakes
• One tablespoon baking powder: to help the cakes rise and keep them light
• Half a teaspoon salt: to enhance the overall flavor profile
• One cup ube halaya or purple yam jam: which is the star ingredient for flavor and that beautiful purple color
• One cup coconut milk: for creamy richness that complements the ube perfectly
• Half a cup water: to adjust the batter consistency for steaming
• One large egg: which binds everything together and adds moisture
• One teaspoon vanilla extract: is optional but adds a lovely aroma and subtle complexity
• Toppings: you can choose shredded cheese for a salty contrast, grated coconut to add texture and tropical flavor, or salted eggs for a savory twist

Step-by-Step Instructions

Prepare the Steamer:

Set up your steamer with enough water over medium heat. Place a clean kitchen towel under the lid to catch condensation and prevent water from dripping onto the puto during steaming. This helps maintain the perfect texture.

Mix Dry Ingredients:

In a large mixing bowl, combine rice flour, all-purpose flour, sugar, baking powder, and salt. Use a whisk to blend until fully incorporated and there are no lumps. This ensures even distribution of ingredients for consistent rising and texture.

Combine Wet Ingredients:

In a separate bowl, whisk together the ube halaya, coconut milk, water, egg, and vanilla extract until the mixture is smooth and uniform. The coconut milk adds creaminess while the ube halaya gives that distinctive flavor and color.

Combine Mixtures:

Gradually fold the wet mixture into the dry ingredients. Mix gently just until combined; avoid overmixing to keep the puto light and fluffy instead of dense.

Prepare Molds:

Lightly grease your chosen molds or puto molds to prevent sticking. Pour the batter in, filling about three quarters full to give room for rising during steaming.

Add Toppings:

Sprinkle your preferred toppings like shredded cheese, grated coconut, or salted egg slices on top of each mold’s batter mound. These add layers of flavor that balance the sweetness.

Steam:

Cover the molds carefully and steam for 20 to 25 minutes. Check doneness by inserting a toothpick in the center — it should come out clean with no wet batter.

Cool:

Allow the puto to sit for a few minutes before removing from the molds so they hold their shape and are easier to handle. Serve slightly warm or at room temperature.

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My favorite ingredient has to be the ube halaya because its natural sweet earthy flavor and stunning purple color transform simple puto into something special. One time during a family party my niece insisted on helping me sprinkle the cheese topping and declared she’d never had anything so pretty and tasty before. That moment made this recipe even more memorable.

Storage Tips

Store leftover puto in an airtight container at room temperature if eaten within one day or refrigerate for up to three days. Reheat gently by steaming or microwaving covered with a damp paper towel to keep moisture. Avoid overheating to prevent drying out.

Ingredient Substitutions

If you do not have ube halaya you can try using ube powder reconstituted with coconut milk or natural purple sweet potato as alternatives although flavor may differ slightly. Coconut milk can be substituted with evaporated milk or regular milk for a less creamy version. Sugar may be replaced with coconut sugar or honey though this might change the color.

Serving Suggestions

Serve ube puto with a drizzle of melted butter or coconut cream for extra richness. Pair it with hot tea or coffee for a comforting snack time. You can also enjoy these with savory dishes as a substitute for rice or bread at Filipino celebrations.

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Cultural Context

Puto is a traditional Filipino steamed rice cake that dates back centuries and is often served during special occasions and festivals. The ube version adds a modern colorful twist to this classic, showcasing the beloved purple yam that is an iconic ingredient in Filipino desserts. The combination of simple ingredients and vibrant flavor represents the rich resourcefulness and festive spirit of Filipino cuisine.

Frequently Asked Questions

→ What makes ube puto soft and fluffy?

The combination of rice flour and all-purpose flour, along with baking powder, helps achieve the soft, fluffy texture typical of ube puto. Gentle mixing and proper steaming are also key.

→ Can I use coconut milk alternatives?

Yes, coconut milk adds creaminess and a subtle flavor, but other plant-based milks may be substituted, though it might alter the traditional taste and texture slightly.

→ How long should I steam ube puto for best results?

Steaming for about 20 to 25 minutes until a toothpick inserted comes out clean ensures the puto is cooked through and maintains its fluffiness.

→ What toppings complement ube puto well?

Shredded cheese, grated coconut, or salted egg pieces add delightful savory or textured contrasts to the naturally sweet and soft puto.

→ How can I prevent the batter from becoming dense?

Avoid overmixing the batter after combining wet and dry ingredients. Stir gently to keep air incorporated, which helps create a light texture.