Puto is a type of steamed rice cake in Philippine cuisine derived from the Indian dish Puttu. It is eaten as is or with butter and/or grated fresh coconut, or as an accompaniment to a number of savoury viands.
Puto is a common food throughout the Philippines, there are numerous variations by area and family. It is common knowledge that the best-tasting rice is that which is newly harvested followed by rice from the previous harvest, and a common method to improve its flavour is to include a knot of Pandanus amaryllifolius(pandán, "screwpine") leaves in the pot. However, since there seems to be common agreement that aged rice is more suitable for making puto, this fresh flavour is therefore absent and it is necessary to use water in which pandán leaves have been steeped.
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