Puto is a filipino term for steamed rice cake. Puto is a traditional Filipino steamed rice cake that is often eaten for breakfast or as a snack. It is made from rice flour and sugar, and can be flavored with a variety of ingredients such as coconut milk, pandan leaves, and cheese.

Here are some examples of different types of puto:

1. Puto bumbong: A purple-colored puto made from glutinous rice flour that is traditionally eaten during the Christmas season, topped with butter, sugar, and grated coconut.

2. Puto kutsinta: A brown-colored puto made from cassava flour and brown sugar, often flavored with lye water and topped with grated coconut.

3. Puto cheese: A savory puto flavored with grated cheese, often served as a snack or appetizer.

4. Puto maya: A sweet puto made from glutinous rice, often flavored with coconut milk and served with mango or hot chocolate.

5. Puto pao: A puto that is stuffed with a savory filling such as pork adobo or chicken asado.

Other similar foods from different cuisines include:

1. Mochi: A Japanese rice cake made from glutinous rice flour, often filled with sweetened red bean paste or ice cream.

2. Mantou: A Chinese steamed bun made from wheat flour, often served as a side dish or stuffed with meat or vegetables.

3. Idli: A South Indian steamed cake made from fermented rice and lentil batter, often served for breakfast or as a snack.

4. Bánh bò: A Vietnamese steamed rice cake made from rice flour and tapioca starch, often flavored with pandan and coconut milk.

5. Cuchinta: A Filipino rice cake made from rice flour and brown sugar, often flavored with lye water and topped with grated coconut.