Puto Seko Recipe

Puto Seko is similar to puto or rice cake, since they have the same ingredients and are cooked and prepared in the same manner. However, Puto Seko has more sugar than the plain and normal rice cakes, so don’t be surprised if this tastes a little bit different than your ordinary rice cakes. Puto Seko is a bite-sized snack made from sugar, a bit of sweetener, and cornstarch. It is perfect for “pasalubong” and snacks. Puto Seko comes in variety of shapes, sizes, textures, tastes, and colors, so you just need to create your own combination. Puto Seko is extremely common and popular everywhere, so it can be difficult to be unique but we are always up for the challenge! As a result, Puto Seko is one of the best snacks you could ask for, since you can create different varieties, mixtures, and tastes.



  • 1 cup cake flour
  • 1 egg
  • 1/3 cup white sugar
  • 1/4 cup butter, softened
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1/2 cup powdered milk
  • 1/2 teaspoon baking powder
  • 1 dash salt

    1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
    2. Stir together the egg, white sugar, butter, flour, cornstarch, powdered milk, baking powder, and salt in a bowl. Knead for a few minutes to make a soft dough. Divide the dough into 12 portions.
    3. Roll each portion into a ball and flatten slightly. Place on the prepared baking sheet 1 inch apart.
    4. Bake in the preheated oven until light brown, about 10 minutes. Cool completely and store in an airtight container.

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