Puto

Puto is a classic Filipino kakanin, often made from rice flour, sugar, and coconut milk, steamed to a soft, fluffy texture. It’s a staple merienda item, sold in batches at carinderias, market stalls, and street-side vendors. Locals enjoy puto plain or paired with savory dishes like dinuguan, as the subtle sweetness balances hearty flavors. You’ll find puto served in small bite-sized rounds, sometimes topped with cheese or salted egg for extra flavor. Nutritionally, one 100g portion delivers around 200 kcal mainly from carbohydrates, with moderate fat and minimal protein. It’s vegetarian and halal-safe, making it widely acceptable. Puto is light enough to suit a midday snack but, given its high carb content, portion control is key if you’re watching your sugar or calorie intake. If you’re ordering at a carinderia, keep in mind that cheese or butter-topped variants add extra calories. The basic version remains a gentler option for merienda, especially when compared to fried desserts.