Fermented rice cakes consumed as breakfast or snack foods in the Philippines. They are made from rice flour batter leavened by natural fermentation, steamed in small molds to give soft, slightly tangy, spongy cakes, often topped with cheese, salted egg, or coconut. Puto illustrates the Southeast Asian tradition of fermented rice delicacies, where lactic fermentation improves digestibility, extends keeping quality modestly, and develops characteristic flavor. Street vendors and home cooks prepare them fresh daily, and commercial mixes replicate the process with controlled starters. Hygienic water, clean molds, and prompt consumption keep these moist, perishable cakes safe.