Puto bread

    25 minutes

    A Philippine favorite. Sprinkle with grated cheese on top, and enjoy hot or cold. Note: this recipe involved baking the little cakes with the muffin tin standing in a tray of hot water - so not suitable to try with kids.

    32 people made this

    Serves: 24 

    • 2¾ cups (340g) plain flour
    • 1¼ cups (310g) white sugar
    • 2 tablespoons baking powder
    • ½ cup (125ml) evaporated milk
    • 1 cup (250ml) water
    • 2 eggs
    • 250g margarine or butter, softened

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 190 degrees C.
    2. Mix together the flour, sugar and baking powder. Pour in the water and evaporated milk and stir well. Mix in the eggs and butter or margarine.
    3. Pour the mixture into muffin tins. Find a baking tray that your muffin tins will comfortably fit in. Pull the oven rack out a little - approx 1/4 out of the oven - and place the baking tray (with the muffin tin inside it) on the rack. Very carefully pour about 4 cups of hot tap water into the baking tray. Then very slowly and carefully slide the rack completely into the oven.
    4. Bake in preheated oven for about 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Be very careful not to burn your hands with hot water or steam when you remove the muffins from the oven. Top with grated cheese.

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    Reviews in English (10)


    Following the ridiculously simple recipe, I turned out a batch of puto that I could not keep away from friends. They were a hit.  -  01 Aug 2001  (Review from Allrecipes USA and Canada)


    I LOVED the flavor of these, but they were SO crumly I couldn't get them out of the pan, they just fell apart. Any ideas as to what I did wrong???  -  19 Jul 2007  (Review from Allrecipes USA and Canada)


    Really easy to make! It's a bit sweet though so I recommend using just 1 cup of sugar. The end result is really crumbly, which makes it very different from the real puto, but the level of difficulty makes up for its' texture. Worth baking again but in a smaller batch.  -  24 Apr 2003  (Review from Allrecipes USA and Canada)