Let me share my favorite Puto Seko recipe that brings back warm memories of afternoons at my Lola’s house. These Filipino cornstarch cookies might look fancy, but they’re incredibly easy to make with just 3 ingredients from your kitchen. They’re so simple that even my first batch turned out perfectly crisp and delicate just like the ones we used to buy from the local panaderia.
What makes this recipe special is how it transforms basic ingredients – just cornstarch, butter, and condensed milk – into something delicious. No complicated steps, no special tools needed (though a polvoron mold helps!), and they’re ready in about an hour.
Whether you’re craving something sweet for merienda or need a homemade pasalubong, these Puto Seko cookies are your answer. Follow along, and I’ll show you exactly how to make these beloved Filipino cookies that taste just like childhood memories.
Why You’ll Love This Recipe
- Uses just 3 simple ingredients you might already have
- Melt-in-your-mouth texture (Matutunaw sa bibig)
- Perfect for beginners in Filipino baking
- Gluten-free by nature
- Customizable with different flavors
- Makes an excellent food gift or pasalubong
- More affordable than store-bought versions
Homemade Puto Seko Recipe (Filipino Cornstarch Cookies)
Equipment
- Food processor For achieving the perfect dough consistency
- Baking sheet For even baking
- Parchment Paper Prevents sticking
- Cookie Mold or Polvoron Mold For shaping the cookies
- Measuring cups and spoons (Panukat) For accurate measurements
- Wooden spoon For propping oven door during cooling
- Wire Cooling Rack (Optional) For proper cooling
Ingredients
- 1 cup Cornstarch Cornstarch/Corn flour
- ¼ cup Softened Butter Pinalambot na mantikilya
- ⅓ cup Condensed Milk Kondensadang gatas
Instructions
- First, turn on your oven and set it to 325°F. Let it heat up while you get your ingredients ready. Make sure your butter is soft but not melted.
- Put 1 cup cornstarch, ¼ cup soft butter, and ⅓ cup condensed milk in a food processor. Mix everything for about 2 minutes until it forms a soft dough. If you’re mixing by hand instead, this will take about 10 minutes. The dough should feel like play dough when it’s ready.
- Cover your baking pan with parchment paper. Take your cookie mold or polvoron mold and scoop some dough into it. Press down firmly, scrape off any extra dough, then press it onto your lined pan. Do this with all your dough, leaving a little space between each cookie.
- Put the pan in the oven and bake for 15 minutes. The cookies should stay white – we’re drying them out, not browning them. After 15 minutes, turn off the oven but don’t take the cookies out. Instead, open the oven door a little bit (you can use a wooden spoon to prop it open) and let the cookies cool inside. This makes them nice and crispy.
- Wait until the oven is completely cool before taking out your cookies – this takes about an hour. When you tap the cookies lightly, they should sound hollow. This means they’re done perfectly.
- Let the cookies cool on the counter for another 30 minutes before eating or storing them. When they’re done right, they should melt in your mouth. Store them in an airtight container and enjoy!
Tips from Lola’s Kitchen
- Room temperature ingredients work best (Mas maganda kung pareho ang temperature ng ingredients)
- Don’t overwork the dough to maintain tenderness
- If using manual mixing, knead gently like you’re handling delicate bread
- The cookies will firm up as they cool, so don’t overbake
- Listen for the hollow sound when tapping – it’s the secret to knowing they’re done
Traditional Serving Suggestions
- Serve with hot Filipino coffee or tablea chocolate
- Perfect as merienda (afternoon snack)
- Pair with fresh milk for children
- Include in holiday cookie platters
- Package as pasalubong (food gift)
Troubleshooting
- Sticky Dough:
- Add cornstarch 1 tablespoon at a time
- Mix until proper consistency achieved
- Should feel like play dough
- Crumbly Dough:
- Add condensed milk ½ teaspoon at a time
- Mix until dough holds together
- Cookies Too Soft:
- Extend cooling time in oven
- Check oven temperature accuracy
- Ensure proper measurement of ingredients
Ingredient Alternatives
- Butter → Margarine or coconut oil
- Regular Condensed Milk → Pandan, Ube, or any flavored condensed milk
- Cornstarch → 75% cornstarch + 25% rice flour for traditional texture
Storage & Reheating
- Room Temperature: 3-4 days in airtight container
- Freezer: Up to 3 months in freezer-safe container
- To Refresh: Heat in 250°F oven for 5 minutes
- To Crisp: Light toast in toaster oven
Variations
- Pandan Puto Seko:
- Use pandan-flavored condensed milk
- Add 2-3 drops pandan extract
- Ube Puto Seko:
- Use ube-flavored condensed milk
- Add 1 tablespoon ube extract
- Traditional Style:
- Replace ¼ cup cornstarch with rice flour
- Add 1 teaspoon vanilla extract
FAQs
Q: Why is traditional Puto Seko white but yours is green? A: The green color comes from using pandan-flavored condensed milk. Traditional Puto Seko is white when using regular condensed milk. Q: What molds can I use? A: You can use:- Polvoron molds (traditional)
- Cookie press
- Small mooncake molds
- Any press-out cookie mold
- Hard to the touch
- Sound hollow when tapped
- Light in color (not browned)
Nutrition
The Story Behind Puto Seko
Every bite of Puto Seko tells a fascinating story of cultural fusion in Filipino cuisine. These beloved cornstarch cookies, found in practically every Filipino bakery and many home kitchens, actually trace their roots to both Indian and Spanish influences – a perfect example of how Filipino food has evolved through centuries of cultural exchange.
The name itself reveals this rich history. “Puto” comes from the Tamil word “puttu,” which means “portioned” – referring to traditional Indian steamed rice portions. When you look at other Filipino puto varieties like puto bumbong or traditional white puto, you can see this connection to Indian steamed rice treats. The “seko” part comes from the Spanish word “seco,” meaning dry – a perfect description of these crumbly, melt-in-your-mouth cookies.
Originally, Filipino bakers made Puto Seko with a combination of rice flour and cornstarch, creating treats that connected the islands’ native rice-based snacks with European cookie-making techniques. Over time, home bakers discovered that using mainly cornstarch created an even more delicate texture that literally dissolves on your tongue. This modern version became so popular that it’s now considered the standard recipe in many Filipino households.
Today’s Puto Seko has evolved into something uniquely Filipino, despite its international roots. You’ll find these cookies served during merienda (afternoon snack time) alongside hot coffee or tea, packed as pasalubong (food gifts) for loved ones, or displayed proudly during special occasions and holidays. They’ve become such a staple that many Filipinos have childhood memories of sneaking these treats from their grandmother’s cookie jars or buying them fresh from their local panaderia (bakery).
What makes Puto Seko truly special is how it transformed from a traditional rice-based snack into a beloved cookie that perfectly balances Filipino, Indian, and Spanish culinary traditions. The fact that modern versions can be made with just three ingredients shows how Filipino cooks have mastered the art of simplifying recipes while keeping their essential character intact. Whether enjoyed during everyday merienda or special celebrations, Puto Seko remains a testament to the adaptability and creativity of Filipino cooking.
This simple cookie carries centuries of history in every bite, yet remains as relevant today as when it first appeared in Filipino kitchens. It’s a delicious reminder of how Filipino cuisine continues to evolve while staying true to its roots – making something uniquely delicious from a world of influences.
