Puto seco, also known as puto masa, are Filipinocookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and often shaped into thick disks. They have a dry, powdery texture.[1][2]
The name is derived from Filipinoputo (traditional Filipino steamed rice cakes) and Spanishseco ("dry"), in reference to its texture. It is also spelled as "puto seko".[3]
Traditional puto seco is made from galapong, ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly produced with rice flourorall-purpose flour. It is mixed with cornstarch, butter, eggs, salt, and sugar. Milk can also be added. It is baked until dry and brittle. Some modern versions of puto seco come in other flavors like ube (purple yam), coconut, and buko pandan.[4][5][6][7][8]
Multicolored candy-like versions of puto seco are sometimes known as puto masa (lit. "corn doughputo"). This variant is common in the provinces of Laguna and Batangas.[9]
