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.
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.
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.
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!
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
- 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 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!