Puto Calasiao Recipe

This classic puto is easy to make if you've got time.

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

Rofel Balbuena
This classic puto is easy to make if you've got time.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Dessert, Snacks/Merienda
Cuisine Filipino
Servings 6


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.
Keyword rice cakes
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