Puto Calasiao Recipe

Name: Puto Calasiao Recipe
Prep time: 1440 min
Cook time: 10 min
Total time: 1450 min
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

Published: December 5, 2018 Last Modified: May 26, 2024 This post may contain affiliate links.

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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.

White rice cakes called puto calasiao on a banana leaves.

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.

Colored bite-sized rice cakes known as puto calasiao,on a banana leaves and tray. Some rice cakes are topped with grated coconut. Grated coconut with serving spoon on the side. — 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.

Whiite puto calasiao (rice cakes) in molds on a steamer.

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 taking out a purple rice cake from the mold. More puto calasiao are still in the molds. — My Mom loves Ube flavor!

Tips to make 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 topped with cheese in molds. — 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!

Colored rice cakes served on a glass platter and grated coconut servings with serving spoon in the middle of platter. — Top puto calasiao with grated coconut or cheese.

Puto calasiao video

White rice cakes (puto calasiao) in the molds on a tray.

Note: This recipe is for regular WHITE puto.

Puto calasiao mold

Many are asking where to buy this puto calasiao mold. I acquired these molds from my mom’s catering business ages ago. I’m not even sure if it is still available in the Philippines.

Anyway, to give you guys an idea I measured the mold. It is roughly 1 ¾ inches (top diameter) x ½ inch (height) x 1 inch (bottom diameter).

Luckily, I have about a hundred of these molds which is so convenient when steaming these mini puto.

I researched Amazon and found some mini silicon liners that might work. I’ve never used silicon to steam puto but I’ve done it with vegetables.

Food grade silicon is safe to use up to 572 degrees F so it should work for steaming puto.

By using individual molds, you can fit more in a steamer. If you plan to buy the cylinder silicon mold, first, measure your steamer if it fits.

If you use a different size molds, please adjust steaming time and the best way to check is the toothpick test.

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