Filipino Native Food · Kakanin · Nutrition Month · Puto Recipe

How to make Puto Malunggay


How to Make Puto Malunggay is an easy step by step recipe for beginners who wants to make healthy Puto Malunggay for Nutrition month celebration of their kids in school.

This recipe is absolutely delicious and no malunggay after taste or smell. I brought it in my son’s school for Nutrition month celebration and all the pre kinder just kept on munching these puto. Super healthy and yummy too!

How to Make Puto Malunggay

Yield: 18 pieces


  • 2 cups All Purpose Flour, sifted
  • 2 tbsp Baking Powder, sifted
  • 2 eggs, beaten
  • 1 tsp Vanilla Flavor (Mccormick is good)
  • 1 cup sugar
  • 7 tbsp butter, melted
  • ¾ cup fresh Milk or 6 ounce, (or evap milk)
  • 1 cup water or 8 ounce
  • cheese (Queso brand), slice in sticks
  • 100 pcs fresh Malunggay leaves or sun-dried malunggay leaves (about 2 tablespoon)

*You can adjust amount of leaves to 3-4 tablespoon if preferred.

*It is better to use the sun-dried malunggay leaves. According to experts, the nutrients are better when dried leaves are used than fresh.


  1. For the Malunggay Leaves: (If using fresh) Pluck the leaves and discard all stems. Wash leaves and drain water. In a chopping board, minced leaves and transfer into a small clean tissue cloth. I used a tissue cloth from disposable wipes and washed it thoroughly before placing the fresh leaves. In running water wring out the tissue cloth with leaves until all the juice of malunggay are washed away. Removing the juice from malunggay leaves helps lessen the after taste and lingering smell of malunggay on your puto. Set it aside.
  2. For the Puto Batter: In a small bowl, melt 1 stick of butter in a microwave. If using a pan to melt butter, use low heat possible. Do not burn the butter. You need 7 tablespoon of melted butter. (alternatively, you can use cooking oil or lard)
  3. In a mixing bowl, add melted butter, beaten eggs and 1 cup sugar. Whisk it until well combined.
  4. Add 3/4 cup fresh milk and pinch of salt. Whisk it and gradually add in sifted flour and baking powder. And add water little by little and whisk it to combine. If you have an electric hand mixer, beat it quickly until batter becomes bubbly. But don’t over beat it, you only need enough bubbles in the batter to make your puto become fluffy when cooked. Once it becomes bubbly, fold in your vanilla flavoring and minced malunggay leaves with spatula.
  5. Your batter should have a consistency like the pancake batter and you should see some small bubbles (that’s a good sign your puto will become fluffy when cooked.)
  6. Steaming Puto: Transfer the batter in a small pitcher, and one by one fill each silicon mold of up to ¾ full. Then carefully, place each slices of cheese stick in the center and let it float.
  7. Note: If you are using silicone molds, there is no need to grease each molds. But if your using regular plastic molds, you need to grease it first before pouring the batter.
  8. Prepare your steamer, and let the water boil first. Then start placing the steamer rack on top, with clean cloth on top and place back pot cover to seal. Steam it for up to 10 minutes over low heat. Once cooked, transfer it to a wire rack to cool for 3 minutes and its ready for unmolding.
  9. Serve and Enjoy!

Steaming Tips:

Make sure to always use a cloth on top of your steamer to prevent water from drippings over your puto. Do not open the steamer until it reaches 10-15 minutes of steaming time and always do a toothpick test to see if it’s evenly cooked in the center.