Puto bigas made from soaked rice with a light ube swirl. A steamed Filipino rice cake with a soft, slightly chewy texture and simple pantry ingredients.
Prep time
150 mins
Cook time
20 mins
Total time
170 mins
Servings
10
Chef's Tips
Soak the rice long enough to help the batter blend smoothly.
Resting the batter briefly before steaming helps the texture settle.
Banana leaves add aroma, but lightly greased molds also work.
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Ingredients
Ingredients
Servings
10 servings1×
Scale
Ingredient amounts update instantly.
Puto Bigas Batter
Ube Marble
For Steaming
Instructions
Prepare the Batter
- 1
Soak the rice for at least 2 hours, then drain it.
- 2
Blend the soaked rice with the water until smooth.
- 3
Mix in the coconut cream, sugar, baking powder, and salt.
- 4
Let the batter rest for 30 to 45 minutes.
Ube Marble
- 1
Take a small portion of batter and mix it with the ube extract.
- 2
Swirl the ube batter into the plain batter.
Steam
- 1
Line the molds with banana leaves if using.
- 2
Fill the molds with batter and steam for 15 to 20 minutes, until set.
- 3
Cool slightly before serving.
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Learn More
Everything you want to know about this recipe.
Puto Bigas with Ube Marble
Puto Bigas with Ube Marble
Puto bigas has a softer, slightly springy texture that comes from blending soaked rice rather than starting with rice flour. This version adds a light ube swirl, which changes the color more than the base texture.
It is a practical kakanin recipe for small gatherings because the batter is simple once the soaking step is done, and the finished cakes are easy to portion.
Serving Notes
Serving Notes
These are best eaten slightly warm or at room temperature. They pair naturally with coffee, tea, or hot chocolate, but they also work well as part of a mixed merienda spread.
What Gives Puto Bigas Its Texture
What Gives Puto Bigas Its Texture
Soaked rice produces a different texture from rice flour batter. The finished cakes feel slightly springy and tender, with a more traditional bite that sits between soft puto and a firmer kakanin. That is why the soaking and blending step matters even though it adds time to the recipe.
The ube marble is mostly there for visual contrast, but it also adds a light sweet aroma that fits well with the plain rice base. Swirling it gently keeps the pattern visible instead of blending the whole batter into one color.
Make-Ahead Notes
Make-Ahead Notes
These are practical for gatherings because they portion easily and hold well at room temperature for serving. They are also easy to rewarm briefly if you want a softer, fresher texture.
If you are using banana leaves, warming them first makes the molds easier to line and helps prevent tearing during steaming.
Nutrition Facts
Nutrition Facts
Serving Size: 1 piece (about 70 g)
Calories 1508%
% Reference Intake*
Total Fat 4g6%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 0mg
Sodium 45mg
Total Carbohydrates 28g11%
Dietary Fiber 1g
Sugars 9g10%
Protein 2g4%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Should I use regular rice or glutinous rice?
This style of puto bigas is usually made with regular rice rather than glutinous rice.
Can I make it without banana leaves?
Yes. The leaves add aroma, but the cakes still steam well in lightly greased molds.
Community Reviews
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Share your experience and help others.
Ivy
· 13 Sept 2025The texture came out soft with a light chew, which is what I wanted.
Mommy Matet
· 13 Sept 2025Good reminder that regular rice, not glutinous rice, gives the right texture.
Hello There
· 12 Sept 2025The batter rested well and steamed evenly in my molds.
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