This sticky white puto, or steamed rice cake, from Calasiao in Pangasinan is easy to make. This puto calasiao recipe begins with malagkit rice which is ground and made into a batter before being steamed. Learning how to make puto calasiao is easy, and the biggest investment is time to allow the rice to ferment; this is the key to making the fluffy and soft puto people love so much.
Puto Calasiao Recipe
Puto Calasiao Ingredients
- 1/2 Cup Glutinous rice (malagkit)
- 1 Cup uncooked rice
- 1/2 Cup sugar
- 1/2 tesapoon Instant yeast
- 1 Cup water
- Oil for molds
- Combine both uncooked and malagkit rice in a container. Add water and soak for at least 3 hours to overnight. Drain and reserve the rice water.
- In a blender, transfer the rice into the jug and pulse, adding one tablespoon of rice water at a time until the mixture is similar to a pancake batter.
- Mix in sugar and yeast. Combine until well incorporated. Place in the refrigerator overnight.
- Stir the mixture before steaming to make sure everything is well blended.
- Grease each puto mold with oil. Pour mixture and steam for 15 minutes. Remove and let cool. Serve with toasted grated coconut.