Puto Calasiao is one of my favourite rice cakes; it reminds me a lot of my childhood as this is one of the things I ask my mom to buy when she goes to the market. Because of this sweet treat it was easy for her to persuade me into doing the market with her and that persuasion is the reason why I got interested with cooking.
Puto Calasiao for those who don’t know is a type of Puto (rice cake) shaped in small bite-sized portions and it is made out of semi-glutinous rice that is fermented in earthen jars. A rice cake that originated in Calasiao, Pangasinan, it is considered as the town’s “white gold” as this is one of their economic drivers in the region. Having said that it is very evident when you visit the town as the whole street is packed with vendors selling this sweet treat alongside with other lesser known rice cake types.
Initially when I researched on how this is made, it’s quite intimidating as the whole process involves fermentation for several days to attain the same results as the authentic ones sold on the street, but after trying it’s not really hard at all and the only hard part is waiting for it to ferment. I suggest you to try this if you have tried the regular puto, this totally redefines your perception of what a rice cake is as it’s a different rice cake on its own, its sweet, its sticky, its chewy and its addictive. I guess everyone who had tried buying them either in markets or even in Calasiao find it really easy to finish a dozen or two in a matter of minutes.
Ingredients
1 cup medium grain rice
1/4 cup glutinous rice
enough water to cover rice
3/4 cup + 1 tbsp sugar
Method
1. In a container (best to use an earthen ware bowl), combine medium grain rice, glutinous rice and water. Soak the mixture for 2 days.
2. Drain the rice reserving the liquid, place rice in food processor or blender then blend in high speed while slowly adding water a teaspoon at a time. Continue to blend and add water until the consistency resembles pancake batter. Once texture is smooth place mixture back to the container then cover with glad-wrap. Place small holes on the glad wrap by pricking it with toothpicks, this will let the mixture breathe during the fermentation process. Place in a warm place then let it ferment for 3-4 days.
3. After 3 or 4 days the consistency of the mixture would be thicker, gently fold sugar into the mixture.
4. Pour into greased mould then steam for 15-20 minutes.
5. Remove from moulds then serve.
Dapat may ka-terno na Dinuguan!!
I miss Puto Calasiao. Thank you for the recipe! Awesome blog!
I never try this…. I wont try real soon.
It like delicious.
you’re from Calasiao?
Nope but been ther a lot of times
we are going to make this hopefully it will be perfect.Are you from the Philippines?and by the way i have tasted these in the Philippines they are so YUMMY!
Yup I am Filipino whp grew up in the Philippines but I reside in New Zealand
I love how few ingredients these have. They look wonderful.
I love rice and I never heard of this recipe before. What an interesting way to prepare sweet rice cakes. I have all ingredients on hand so I’m going to give it a try!
Another new food to me! I’m definitely going to have to try a rice cake the next time I have the opportunity.
Cool dish. I haven’t heard of this before, but it looks awesome. The fermenting part looks interesting, too – just a fun dish to try. Thanks.
These look a little like the glutinous rice cakes we had in a sweet soup at a Chinese wedding tea ceremony. They were yum, worth the wait if they are a similar thing.
The fermentation process uses natural yeast from the air. My grandmother (or so I heard) used to sell puto and she would use the same bowl unwashed each time she makes a batch. I wonder if adding a small amount of baker’s yeast will hasten the process from a few days to hours.
We are rice eaters, but I’ve never had this before
Waht does the puto mold look like?
its like wide metallic medicine cups
mizz this ssssooooooo much…..after going to Hesus Nazareno then buy puto white n d Enchaaw, the yellow one. how about that recipe? tnx
Wonderful snacking here!! A few dozen, this could be a very addictive recipe for someone like me. Once I crave something.. it’s hard for me to stop! Excellent recipe! Very unique!
I would love to try this! It reminds me of a sweet Chinese rice cake, but I had no idea how rice cakes were made, having only bought them. I like the bite-size nuggets of these.
Looks super delish. I wish my city would have more delicious puto like this.
Julz
http://sugarfoodie.blogspot.com/
Could you post a picture of the mould and the pan you steam them in? Do you steam them in the oven or in a covered pot?
In a covered pot or steamer, you can also use silicone ones used in mini muffins
Is it okay to use brown rice?
Is there a way to bake this?
I havent tried brown rice yet and I doubt it would taste the same, also it would not be the same if its not steamed.
thanks,
can i use rice flour instead of grain rice?
I am afraid you cant as you need to soak it before grinding, if you soak it as rice flour then it would absorb more water than the grains.
i,ve been making the simple way to make puto,,,but i really crave for the calasiao puto,thanks for the recipe n method of doing it…now i can make it for new years day.
After four days of fermenting what will be the rice mixture looks like and does it got any smell.. i am only asking as i need to know that the mixture has not gone off…I also live in a very cold country.. will the frementation days becomes longer? i just wondered… I would like to give it a try… thank you.. i await for your reply…
Yes it will be smelly and some sort of some will appear, it’s not off its the fermentation process. You can safely use it, it would also not affect the taste.
Sorry i did not get your reply… What do i need to rinse? I am a litlle lost with your reply…. Thanks
Sorry my mistake no need to rinse, I was thinking of a Chinese rice cake, just woke up.
BTW we both live in a cold country and 4 days is enough
Thank you very much for your reply…have a blessed Christmas and a happy new year…
You’re much welcome, Merry Christmas too!
OMG! I am so hysterical right now!!!! THank you for this recipe…I have been looking for this in AGES!!!! Finally, it’s here!!!!Thank you MILLIONS!!!!!!:) I love your website…xoxo
i’ve had regular puto, but not puto Calasiao…. how much difference is there? it’s been a long time i’ve had puto, i remember my Mom making these when i was little! i miss that, but miss my Mom lots more…
Big difference, puto calasiao is far more better (if you like sweet stuff). Its sticky, its sweet, its fun to eat
That’s really look so delicious. I can still remember dropping by in Calasiao Pangasinan. shitifujon.blogspot.com
How many puto (in regular puto molds) does this recipe yield?
I cannot really remember exactly but it filled a big steamer.
Safe to say it created somewhere around 30-35 small pcs
Hi. Is this the same as Putong pulo? I have been craving for it for so long.
I will try this one. Thanks for sharing your recipe.
Hi, I havent heard of that puto but after having some image search in Google they do look alike.
Hello! How long will the fermentation process be if you make it here in the Philippines? Thanks!
I assume it would be the same as I made this during summertime here in New Zealand. Just place them in a cool place like a cabinet, you will smell it once it ferments.
I followed your recipe to the letter but how come my puto didnt “rise” it has a hard and gummy texture like kutsinta?
Did it ferment? did you smell the fermented rice?
oh wow. how does a fermented rice smell?
It will smell yeasty and will form some sticky substance on the surface of the liquid.
Hi there i tried the recipe but mine came out flat it didn’t rise.. It was fermented (i think) it had bubbles on top and the smell was there also..what mold did you use? I use the one that i usually use for kutsina. The finish product looked like a white kutsinta.. Maybe i didn’t mix it well before cooking?
I used medicine cups I cant find kutsinta moulds here.