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]
Etymology
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]
Description
Multicolored puto masa
Traditional puto seco is made from galapong, ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly produced with
rice flour or
all-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]
Similar dishes
Puto seco is very similar to other traditionally powdery cookies in the Philippines like masa podrida and uraró.[10]
