“Puto” gets its name from the Spanish word “puto,” which means “little boy” or “little one.” This term was adopted during the Spanish colonial period in the Philippines. The name likely refers to the small, round shape of the traditional rice cake. Over time, the dish evolved and became a staple in Filipino cuisine, retaining its name.

The name “puto” originates from the Spanish word “puto,” which translates to “little one” or “small boy.” This term was adapted during the Spanish colonial era in the Philippines. It likely refers to the small size of the traditional rice cake. As the dish became an integral part of Filipino cuisine, it retained its name, “puto.”

Puto is known for being a traditional Filipino steamed rice cake that is enjoyed as a snack or dessert. It is appreciated for its soft and fluffy texture, mildly sweet taste, and versatility. Often served during special occasions and celebrations, puto is a beloved treat in Filipino cuisine.

Puto pairs well with a variety of toppings and accompaniments, both sweet and savory. Common toppings include grated coconut, cheese, salted egg, or coconut strips. It can also be enjoyed with savory dishes like dinuguan (pork blood stew) or as a complement to hot beverages like coffee or tea. The versatility of puto allows it to be enjoyed as a standalone snack or dessert or as part of a larger meal.

Puto has a mildly sweet flavor with a subtle hint of coconut from the use of coconut milk in the batter. The texture is soft, fluffy, and slightly chewy, similar to other steamed rice cakes. Depending on the toppings or flavorings added, such as cheese or salted egg, the taste can vary slightly, but it generally remains light and enjoyable. Overall, puto is known for its delicately sweet taste and appealing texture.