Puto Calasiao are bite size, sticky, white rice cakes that originated from the province of Calasiao, Pangasinan. This town is famous for puto calasiao, different flavored rice cakes (kakanin), kutsinta and sweets.
Because of its popularity, it is not only sold in Calasiao but as far as Manila. Many street vendors selling puto calasiao lined the freeway going to Bagiuo City.
It is serve as a snack and very addicting. You can easily munch on many pieces in one sitting.
Today, puto calasiao are made in rainbow of colors and different flavors with or without cheese.
Flavored Puto Calasiao.
You’ll be surprise that this puto is made from rice. Rice is abundant in Asia, so you’ll find many versions of rice cakes in Asian countries.
Traditionally, puto calasiao is made from fermented rice, water and sugar.
It doesn’t involve many process to make this delicious bite size rice cakes but fermentation takes time.
Rice is soaked in water and run through a rice milling machine to achieve a smoother texture. Once all the ingredients are mixed, it is then fermented in earthen jars for a few days.
If you go to youtube and watch how they make it, you will be amaze with the enormous molds they use and how quickly they pour the mixture into each mold.
No wonder why they’re known as the Rice Cake Capital of the Philippines.
So, if you are visiting the Philippines and going up North, don’t forget to visit or stop by Calasiao, Pangasinan and have this inexpensive delicious goodies.
If you’ve never been there, you’ll be surprise to see a street packed with tiny stalls, all of them selling this puto and other popular Filipino kakanins. This is the livelihood of most of the residents in the area.
I bet you, in no time you would devour many pieces before leaving the place. Also, don't forget to purchase bags of Puto Calasiao to munch on along the way.
My Mom loves Ube flavor!
Tips in Making Puto Calasiao
I am not an expert in fermentation instead I am using yeast to speed up the process. With limited knowledge on fermentation, I can’t suggest having this mixture sit for days in room temperature to make an authentic puto.
If you want to make it the traditional way, then this recipe is not for you. Also, I don’t think I have the patience to wait days to satisfy my craving.
1. Combine plain rice and glutinous rice in a container. Pour enough water to cover rice and soak for 3 hours. I used jasmine rice.
2. Use a spoon to remove water and set aside. Water will be used while blending.
3. Place rice mixture in blender and liquefy mixture adding a few spoons of water until the right batter consistency is reach. I showed the consistency in my video.
4. Transfer mixture in a bowl, add sugar and mix well. Then stir-in yeast.
5. Set it aside for 8 hours or overnight at room temperature covered with saran wrap. Note: I have A/C in the house, so place it in a cooler area, but not the fridge.
6. Lightly grease or spray each mold with oil.
7. Pour mixture in each mold but not full. It will rise a little bit.
Bite sized rice cakes in mould.
8. Steam for about 13 to 18 minutes. Top it with cheese if you like.
9. Cover steamer lid with cheese cloth to absorb dripping droplets of water from condensation.
10. Use the toothpick test. Dip toothpick at the center of puto to check if done. If it comes out clean then remove from steamer.
11. Let it cool for 10 minutes.
12. Remove puto from mold using a toothpick or fork.
13. Top it with grated coconut, if desired. Enjoy!
Top puto calasiao with grated coconut or cheese.
How to Make Puto Calasiao Recipe
So if you've been craving for puto calasiao, try this simple and easy recipe. Watch my video “How to make Puto Calasiao Recipe”. Magluto na tayo!
If you have a better recipe please share it. Let me know how I can improve this recipe. Thank you for visiting.
Note: This recipe is for regular WHITE puto.
Puto Calasiao Recipe
Ingredients
- ½ cup uncooked rice jasmine
- ¼ cup glutinous rice
- ½ to 3/4 cup white sugar start with ½ and taste, add more sugar depending on your preference
- ¾ cup water or enough to cover the rice
- ½ teaspoon instant yeast
Instructions
- Combine rice (jasmine) and glutinous rice in a container. Add enough water to cover the rice mixture. Soak for 3 hours.
- After 3 hours, if you are making this amount only, you may put all the rice in the blender using a spoon to drain the water. Don’t discard the water (pinagbabaran). Pulse the “liquefy” button in your blender, slowly adding water to reach a consistency similar to a batter.
- Add sugar. Mix well. Then stir-in the yeast. Blend well. Set aside for 8 hours or overnight covered with saran wrap and let the fermentation begin.
- Use vegetable oil to grease the puto mold.
- The rice mixture will double in size. Mix before pouring in the molds.
- Pour mixture in greased molds. The mold size I used was 1 ¾ inches wide and ½ inch in height.
- Add 8 cups of water in the steamer and bring to a simmer.
- Steam rice mixture for 13 to 18 minutes. If using a bigger mold, it will take longer. Use a toothpick and poke at least 2 of the puto (rice cake) to see if already done. If after poking and toothpick is clean, then it is done.
- Remove from steamer and let cool for about 10 minutes.
- Use a toothpick or fork to remove puto from mold.
- Serve plain or with fresh grated coconut. Enjoy!
Notes
Nutrition
Came out perfect for our NY Eve celebration. Made it again yesterday, do you know if I can use rice flour instead? If so, what's the measurement? I like the idea not to wait 4 days (unlike other recipes) to have this addicting puto. Thanks for this great easy recipe!
Unfortunately, I haven't tried using rice flour. I have received a few emails asking the same question. If I make it, I'll shoot you an email. Glad you liked it! Thank you.
Hi .. do we need to strain the rice after we blended it ?? Im using a food processor and it doesnt fully liquify the rice
Hi Ciara, my reply is probably too late. I've never used a food processor in making puto calasiao but it should be reduced into fine particles so I suggest a blender. My video shows the consistency. I wonder how it turned out? Straining will reduce the amount of rice called for in the recipe. Also, don't forget to wrap steamer lid with cloth. Thank you for trying and I hope it turned out perfect.
Hi, thank you for this recipe. I just tried it today. It looks legit puto calasiao. However, when i tasted it, i can still feel in my tongue the rice grains. I used a blender btw. Not sure if I have to strain it? Also it is too sticky. I will try again tomorrow and will lessen the glutinous rice flour 🙂
Hi Ellaine,
No, I don't strain it but you can try. If you watch my video, the consistency is very fine. Did you cover the steamer lid with cloth so water doesn't drip in puto? That's the only reason I can think of why it would be sticky! Thank you
Hi, just wondering, when I set the rice aside for 3 hours, should it be refrigerated?
Also, when I set the batter aside overnight, should that be refrigerated?
If not, what temperature or where do you suggest keeping it? Thank you so much! Excited to try this recipe.
Hi Amanda,
This recipe is very easy. Room temperature for both your questions. When you steam, make sure to cover lid with cloth or towel to absorb dripping droplets of water. So puto doesn't get sticky like kuchinta. I hope you like it. Thank you!
Wow! I made my fave puto. Delicious n easy.
Thank you sa recipe, gusto ko syang gawin, tanong ko lang, amoy suka ba sya pag naluto? Yun kasi yung hinahanap kong recipe yung mejo amoy suka. Thank you
More of parang sinaing na rice. Thank you din.
Hi! I tried this yesterday but it turned out a bit sour and sticky. Was thinking it might have been because I left it for more than 8hrs?
If sticky, is it possible that you did not cover the steamer lid with cloth and water was dripping on puto. This recipe calls for 1/2 teaspoon yeast. Over that measurement can taste yeasty or is it possible yeast is expired? Sorry, these are possibilities but I don't think leaving it just a little over 8 hours would cause that.
I made this and it was delicious! If I make about 4 cups of rice, will it be the same amount of time soaking and fermenting the rice? Thanks!
Yes, same time. Glad you like it! Thank you too!
I'm wondering if I can ommit the glutinous rice? I wanted to make it but I don't have glutinous rice 😕
I wish I can tell you YES but I haven't tried WITHOUT the glutinous rice. Sorry. Maybe one of these days, I'll make it since I am craving it. I'll experiment and post the results. Thank you.