Step-by-Step Filipino Ube Puto Recipe Everyone Will Love

Filipino desserts are full of color and flavor, and Ube Puto is a perfect example. This steamed purple rice cake is soft, fluffy, and subtly sweet, made with ube (purple yam) and coconut milk. Traditionally served at celebrations, it’s now gaining popularity worldwide for its vibrant color and unique taste. Steaming gives it a moist, melt-in-your-mouth texture that baking can’t replicate, making it both simple to make and impressive to serve. This recipe brings an authentic Filipino treat right into your kitchen with easy-to-follow steps and accessible ingredients.

Why You’ll Love This Ube Puto

You’ll love Ube Puto for its fluffy, soft texture and naturally vibrant purple color. Unlike heavy cakes, it’s light, moist, and melts in your mouth. Its mildly sweet, earthy flavor pairs perfectly with coconut milk, cheese, or even a drizzle of condensed milk. Beyond taste, it’s visually stunning, perfect for parties, family gatherings, or a fun baking project. Steaming the puto is simple, rewarding, and gives you a sense of pride as you reveal the perfectly puffed, colorful cakes. Plus, it’s a versatile dessert you can customize to your liking while enjoying a true taste of Filipino culture.

What You’ll Need

Making Ube Puto at home is simple, and you don’t need exotic ingredients. Most items are easy to find in U.S. grocery stores or Asian markets. Here’s what you’ll need for about 12 small puto cakes:

• 1 cup ube halaya (purple yam jam) – brings natural sweetness and color
• 1 cup rice flour – gives the soft, chewy texture
• 1/2 cup sugar – adjust to taste for mild sweetness
• 1 cup coconut milk – adds richness and moistness
• 1 tsp baking powder – helps the cakes rise and stay fluffy
• 1/4 tsp salt – enhances flavor
• 1/4 cup melted butter or neutral oil – optional, for extra softness
• Cheese slices or grated cheese – optional topping

You’ll also need a steamer or a large pot with a steaming rack and muffin molds or small heatproof cups for shaping the puto.

With these ingredients, you’re ready to make a dessert that’s flavorful, visually striking, and authentically Filipino.

How to Make Ube Puto

1. Prepare your molds and steamer. Grease your muffin molds or small cups lightly with butter or oil. Fill your steamer with water and bring to a gentle boil.
2. Mix dry ingredients. In a large bowl, combine rice flour, baking powder, salt, and sugar. Stir well to evenly distribute.
3. Add wet ingredients. Mix in ube halaya, coconut milk, and melted butter or oil. Stir until smooth and well combined. The batter should be slightly thick but pourable.
4. Fill molds. Pour the batter into molds about 3/4 full. If desired, place a small piece of cheese on top for a classic Filipino twist.
5. Steam. Place molds in the steamer, cover, and steam over medium heat for 20–25 minutes. Check doneness by inserting a toothpick—if it comes out clean, the puto is ready.
6. Cool and serve. Remove the puto from molds carefully, let cool slightly, and serve warm.

These steps create soft, fluffy puto with a beautiful purple color that’s both authentic and delicious.

You Must Know

Before making Ube Puto, a few tips are essential for success. Use real ube halaya for natural color and authentic flavor—artificial coloring won’t give the same earthy sweetness. Choose full-fat coconut milk for rich, moist cakes. Proper steaming is key: the water should be gently boiling, not too aggressive, to avoid soggy or uneven puto. Grease your molds lightly to prevent sticking, and resist opening the lid too often while steaming, as trapped steam helps the cakes rise perfectly. Small muffin molds or silicone cups work best for classic, dome-shaped puto.

Perfecting the Cooking Process

Perfect Ube Puto comes down to a few simple techniques. Make sure the batter is thick but pourable—too thin flattens the cakes, too thick makes them dense. Steam on medium heat with space between molds for even cooking, and cover with a kitchen towel under the lid to avoid condensation dripping. Steam for about 20–25 minutes and check doneness with a toothpick. Let the puto cool briefly before removing from molds to keep them intact. These steps ensure soft, fluffy, and perfectly cooked Ube Puto every time.

Add Your Touch Ube Puto

Ube Puto is delicious on its own, but you can easily customize it to suit your taste. A slice of cheese on top adds a salty contrast to the sweet ube flavor, while coconut flakes give a lovely texture and extra aroma. For a richer dessert, drizzle a little condensed milk over the puto before serving. You can also experiment with mini chocolate chips, sprinkles, or even a swirl of ube extract in the batter for a more intense purple hue. These simple touches let you make each batch unique and fun for kids, family gatherings, or special occasions.

Storing & Reheating

Cooking Made Easy

Ube Puto is best enjoyed fresh and warm, but you can store leftovers for later. Keep them in an airtight container in the refrigerator for up to 3–4 days. To reheat, steam the puto for 5–7 minutes or microwave for 20–30 seconds until warm and soft again. Avoid reheating for too long, which can dry them out. For longer storage, you can freeze steamed puto in a single layer with parchment paper between pieces for up to a month. Simply re-steam or microwave from frozen to enjoy the same soft, fluffy texture as freshly made.

Chef’s Helpful Tips for Ube Puto

Healthy and Tasty Ideas

To make perfect Ube Puto every time, start with fresh, high-quality ingredients. Use real ube halaya and full-fat coconut milk for the best flavor and texture. Grease your molds lightly to avoid sticking, and cover the steamer with a kitchen towel under the lid to prevent condensation from dripping onto the cakes. Steam on medium heat, keeping some space between molds for even cooking. Check doneness with a toothpick and allow a few minutes to cool before removing from molds. Small additions like cheese, coconut flakes, or a drizzle of condensed milk can elevate the flavor and presentation, making each batch unique and fun.

FAQ for Ube Puto

Q: Can I use ube powder instead of ube halaya?
A: Yes! Mix the powder with water or milk according to package instructions to substitute for ube halaya.

Easy Meals You’ll Love

Q: Can I make puto without coconut milk?
A: You can, but coconut milk adds richness and moisture. You can use regular milk or plant-based milk as an alternative.

Q: How do I prevent my puto from sticking to molds?
A: Lightly grease your molds or use silicone cups. Avoid overfilling the molds to make removal easier.

Q: Can I freeze Ube Puto?
A: Yes! Freeze in an airtight container with parchment paper between each cake for up to a month. Re-steam or microwave to enjoy.

Conclusion

Ube Puto is a delightful Filipino dessert that’s easy to make at home yet impressive in taste, texture, and color. Its soft, fluffy consistency, natural purple hue, and subtly sweet flavor make it a treat for both kids and adults. With a few simple tips—using quality ingredients, proper steaming, and optional toppings—you can create authentic Ube Puto that will wow family and friends. Whether served fresh, stored for later, or customized with fun toppings, this recipe brings a piece of Filipino culture into your kitchen in a simple, enjoyable way.