Puto Rice Muffins
Soft, fluffy, and delightfully moist, Puto Rice Muffins are a twist on the traditional Filipino steamed rice cakes, offering a cozy muffin shape that's perfect for snacking or sharing. Made with a blend of rice flour and all-purpose flour, these gluten-friendly treats are naturally sweetened with coconut milk and a hint of vanilla, giving them a rich, tropical flavor. The optional cheddar cheese topping adds a savory contrast, balancing the mild sweetness beautifully. Steamed to perfection, Puto Rice Muffins are easy to make with no oven required, making them a delightful addition to your repertoire of Asian or gluten-sensitive recipes. Ready in just 35 minutes, these muffins are perfect for breakfast, a snack, or a crowd-pleasing addition to your next gathering.
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Recipe Information
Ingredients
- 1 cup Rice flour
- 0.5 cup All-purpose flour
- 0.75 cup White sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Coconut milk
- 0.5 cup Water
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Cheddar cheese (optional, for topping)
Instructions
Prepare the steamer by filling it with water and bringing it to a boil over medium heat. Line the muffin cups or molds with paper liners or lightly grease them.
In a large mixing bowl, combine the rice flour, all-purpose flour, white sugar, baking powder, and salt. Whisk together until evenly combined.
In a separate bowl, mix together the coconut milk, water, egg, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until a smooth batter forms. Be careful not to overmix, as this can make the muffins dense.
Divide the batter evenly into the prepared molds, filling each about 3/4 full to leave room for rising.
If desired, top each muffin with a small slice or sprinkle of cheddar cheese.
Place the filled molds into the steamer and cover with a clean kitchen towel before placing the lid on top. This prevents condensation from dripping onto the puto muffins.
Steam over medium heat for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Carefully remove the molds from the steamer and let the puto muffins cool for a few minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 350.7 g | 128% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 167.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 471 mg | 36% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 519 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
