Puto Calasiao

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.


1 cup medium grain rice
1/4 cup glutinous rice
enough water to cover rice
3/4 cup + 1 tbsp sugar


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.

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63 thoughts on “Puto Calasiao

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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…

  6. 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 :)

  7. 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…

  8. 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.

    • 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.

  9. 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?

  10. I tried the recipe and fermented for 4 days. It did not come out right for some reason. It had a very strong sour taste my family though it was rotten. I used leche flan molds for steaming. How long do I steam it for? It turned out very gummy and dense like kutsinta.Does it really have to ferment for 3-4 days? I really want to get this recipe right. Been craving this puto for the longest time!

    • I think yours was over fermented, the onlu difference that we might have is the temperature the rice was fermented, I live in New Zealand so it is cooler compared to Philippines. If its hot in yoir place try fermenting it for 2-3 days, it was a hit and miss situation for me as well when I first tried this. And yes it will smell a bit sour.

  11. I noticed in pangasinan they sell in the street vendor and how long to keep the puto calasiao since we will bought in the store? it’s 2-3 days only!

  12. I think I ate this when I was in grade school. So delicious and I am surprised that it look easy to make. I am making lining this recipe on my to do list with the pitsi pitsi…Thanks!

  13. I really want to give this a try, but one thing is not so clear to me. When do you add the sugar? Will that be just before steaming?

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