Puto (food)
Puto in banana leaf liner | |
| Alternative names | Kue putu |
|---|---|
| Course | Dessert, breakfast |
| Place of origin | The Philippines |
| Region or state | Philippines and some other parts of Asia and Oceania |
| Serving temperature | Hot, warm, or room temperature |
| Main ingredients | Rice |
| 587 kcal (2,460 kJ) | |
| Similar dishes | Bibingka, panyalam, puttu, kue putu, "idli", "Bhapa pitha" |
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).