We Flavored Puto with Coconut and Muscovado—and It Was Damn Good

July 1, 2020

The humble puto is simple. There’s really no fuss to it, both in look and flavor—and that’s exactly why it makes a great blank canvas. We can think of a million ways to flavor it; and for a while, we’d been toying with the idea of developing a savory puto recipe. Although we didn’t quite do that here, this coconut muscovado puto was a damn good alternative. The main flavor profiles work really well together, giving the kakanin a sweet, rustic taste.

‘Cause if you liked it, then you should’ve puto ring on it.

If this is your first time making puto, then good luck. Just kidding; it’s really not that hard. Pro-tip: you can check your puto with a toothpick to see if it’s ready. It should look very light and fluffy, and the toothpick should come out clean. After that, put the lid back on your steamer, and let it rest (with the steamer turned off at this point) for five minutes.

Coconut Muscovado Puto

  • Serves: 4-6 people
  • Active time: 45 mins
  • Total time: 45 mins
  • Difficulty: Easy
  • Special tools: Steamer, Molds


  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup muscovado sugar
  • 2 tsp baking powder
  • 1/2 cup coconut milk
  • 1 egg
  • 1/4 cup water
  • 1 tbsp oil


  1. In a large bowl. add flour, sugar, muscovado sugar, baking powder and whisk until well combined.
  2. In a separate bowl, whisk together coconut milk, egg, water, and oil.
  3. Pour the wet ingredients into the dry, mixing together until well blended. Do not overmix.
  4. Pour the mixture into greased molds.
  5. Turn a steamer on to low heat.
  6. Add puto and steam 12-14 minutes for small puto, longer for larger sized puto.
  7. Turn the heat off and let puto rest in the steamer for 5 minutes before opening.
  8. Serve warm.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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