Corn Puto Recipe

Puto just got really corny.

This puto recipe just got corny! These steamed rice cakes are like your usual puto but made more delicious and sweet with corn kernels and creamed corn stirred into the batter. It’s a delicious Asian twist on the corn muffin.  

Corn Puto Recipe

Roselle Miranda
Puto just got really corny.
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Appetizers, Side Dishes, Snacks/Merienda
Cuisine Chinese, Filipino
Servings 12


Corn Puto Ingredients

  • 2 cups rice flour
  • 3/4 Cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon Salt
  • 1/2 Cup evaporated milk
  • 1/2 Cup creamed corn
  • 3/4 Cup water
  • 1 large Egg
  • 1/8 Cup salted butter melted
  • 1/2 Cup sweet corn kernels
  • Oil for greasing molds


  • Preheat a steamer. Lightly grease medium puto molds. Set aside.
  • In a large bowl, use a whisk to mix rice flour, sugar, baking powder, and salt. Make a well in the center and pour in evaporated milk, creamed corn, water, egg, butter, and corn kernels. Whisk until well mixed.
  • Using a 1/3 measuring cup, ladle the puto mixture into the prepared molds, taking care that each mold has corn kernels. (Mix the batter as needed to re-incorporate any flour that may settle on the bottom of the bowl.)
  • Place the molds in the preheated steamed. Place a clean kitchen towel over the molds and across the rim of the steamer, and place the lid on. (The towel will catch any droplets from falling onto the puto.)
  • Steam for about 10 minutes or until the puto are risen. Remove from the steamer and let cool slightly before removing from the molds. Serve.
Keyword Sweet corn
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