FilipinoSnackEasy

Black Rice Puto

Name: Black Rice Puto
Prep time: 15 min
Cook time: 25 min
Total time: 43 min
Yield: 12 servings
Cuisine: Filipino
Ingredients: 1 cup Agriko black rice, cooked and cooled; 1 cup all-purpose flour; ¾ cup brown sugar; 1 tbsp baking powder; ½ tsp salt; 1 cup coconut milk; 2 tbsp melted coconut oil; 1 tsp vanilla extract; ¼ cup grated coconut for topping

Light, fluffy, and striking in deep purple — Black Rice Puto uses Agriko heirloom pirurutong to give the classic Filipino steamed rice cake an antioxidant boost and a subtle nuttiness you cannot get from ordinary rice flour.

Prep 15 mins

Cook 20–25 mins steaming

Total About 43 mins with cooked, cooled rice

Serves 12 servings

Preparation notes

This version lists all-purpose flour. If you use conventional wheat-based all-purpose flour, it is not gluten-free; replacing only part of the flour still leaves wheat in the batter. The listed flour and coconut-milk quantities are for this version. Brown sugar is an added sugar. FDA: gluten-free ingredients · FDA: brown sugar and added sugars

Ingredients

1 cup Agriko black rice, cooked and cooled
1 cup all-purpose flour
¾ cup brown sugar
1 tbsp baking powder
½ tsp salt
1 cup coconut milk
2 tbsp melted coconut oil
1 tsp vanilla extract
¼ cup grated coconut for topping

Instructions

Measure 1 cup of black rice after cooking and cooling it. If starting with dry rice, cook a batch according to the package directions, let it cool completely, then measure out 1 cup for the batter. The measured rice should be slightly moist but not wet.
In a mixing bowl, combine flour, brown sugar, baking powder, and salt. Whisk together until evenly distributed.
In another bowl, mix together cooled black rice, coconut milk, melted coconut oil, and vanilla extract until well combined.
Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix; the batter should be slightly lumpy.
Grease a puto mold or silicone cupcake molds with coconut oil. Pour batter into molds, filling each three-quarters full. Top each with a pinch of grated coconut.
Arrange molds on a steamer rack over boiling water. Cover and steam for 20-25 minutes until a toothpick inserted in the center comes out clean.
Allow puto to cool for 2-3 minutes before carefully removing from molds. Serve warm or at room temperature.

Chef's Tip

The rice quantity is measured after cooking and cooling. Timing starts with that rice ready: allow 15 minutes preparation, 20–25 minutes steaming and 2–3 minutes cooling, about 37–43 minutes overall. Add rice cooking and cooling time if starting from dry grain. For extra moisture and authentic flavor, brush the cooled puto with a thin coat of pandan-infused coconut milk or honey. Make sure the black rice is completely cooled before mixing to prevent the batter from becoming too warm, which can affect the puto's light, fluffy texture.