Puto Calasiao is a white bite sized sticky rice cake that originated from the province of Calasiao, Pangasinan Philippines.
Prep Time 1day
Cook Time 10minutes
Total Time 1day10minutes
½ to ¾cupwhite sugarstart with ½ and taste, add more sugar depending on your preference
¾cupwater or enough to cover the rice
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!
Make sure to cover steamer lid with cloth that can absorb water. Dripping water in the rice cake can affect its consistency.
If you are looking for puto calasiao mold, I have listed a few in the blog. Molds I am using are hand me down from my mom's catering business. Molds I found on Amazon are the closest in size to the one I am using.