A sheet of muslin (katsâ) is stretched over the steamer ring and the prepared rice batter poured directly on it; an alternative method uses banana leaf as a liner.

The puto is then sold as large, thick cakes in flat baskets called bilao lined with banana leaf, either as whole loaves or sliced into smaller, lozenge-shaped individual portions.

Properly prepared puto imparts the slightly yeasty aroma of fermented rice galapong, which may be enhanced by the fragrance of banana leaves.

The essential flavour is of freshly cooked rice, but it may be sweetened a bit if eaten by itself as a snack instead of as accompaniment to savory dishes.

Puto eaten on its own commonly add toppings like cheese, butter/margarine, hard-boiled eggs, meat, or freshly grated coconut.