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. 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.
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.
Puto Calasiao is a white bite sized sticky rice cake that originated from the province of Calasiao, Pangasinan Philippines.
- 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
- 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 only this amount you may put all the rice in the blender using a spoon to drain the water. Don’t discard the soaking water (pinagbabaran). Pulse the “liquefy” button in your blender and 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 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 mold.
Pour mixture in the greased mold. 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 boil.
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!
Make sure to cover steamer lid with cloth that can absorb water. Dripping water in the rice cake can affect its consistency.
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.