How long can you keep puto in the fridge?

It makes about 3 dozens but you can easily halve or double the recipe depending on what you need. Store leftovers in an airtight container; they will keep in the fridge for up to 3 days .

Why is my puto sticky?

Glutinous rice flour is often used for mochi and can make your puto very, very sticky and dense as opposed to light and airy . What is this? Sift the rice flour and baking powder over the wet ingredients to prevent lumps in your batter. The less lumps, the smoother and lighter your puto will be after steaming.

Puto have a short shelf life , especially when they are made with rice flour. They can usually be stored for 1 or 2 days, but beyond that, the mildly sweet puto can begin to turn sour and dry.

Is puto good for breakfast?

The Filipino rice cake, puto, is consumed daily as a breakfast, dessert or snack food . The product is made from rice that is soaked overnight, ground and mixed with sugar and coconut milk.

Why is my puto not fluffy?

Baking powder is the ingredient to make puto fluffy. Making sure that the water is boiling to start steaming puto creates the air bubbles in cheese puto that make it so fluffy. If you steam the puto in too early, this may cause the puto to rise less , and you'll end up with dense rice cakes.

What is the shelf life of puto?

Because you're steaming them, it's harder to overcook puto but don't leave them in there too long or they'll be tough. Puto doesn't have a long shelf life so they're best eaten the day they're made. If you have any left over, wrap in plastic and store in an airtight container.

What do you eat with puto?

One way is to eat it plain, as it is traditionally served. Another popular way is to eat it with grated coconut on top , which adds a sweet and nutty flavor. Some people also enjoy eating puto with butter or margarine spread on top, giving it a creamy and rich taste.

What is the meaning of puto in Tagalog?

Definition for the Tagalog word puto: puto. [noun] a type of sweet rice cake .

How do you fix sticky Spanish rice?

If the rice is too sticky or gummy, it means that it is overcooked. After draining the rice, pour a light stream of cool water over the sieve or colander. Gently unstick the grains of rice with your fingers. Bake the rice in the oven for 5 minutes to remove the excess water.

What does puto smell like?

Properly prepared puto imparts the slightly yeasty aroma of fermented rice galapong, which may be enhanced by the fragrance of banana leaves . It is neither sticky nor dry and crumbly, but soft, moist, and with a fine, uniform grain.

Is water chestnut flour acceptable in puto making?

The addition of water chestnut flour improves the nutritional content of the product making it a good alternative for other well refined flour used in making puto .

What is Puto Calasiao made of?

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.

After all, proper puto is made of fermented rice. It is “cooked” twice, first fireless by fermentation, then over fire as steaming. Puto is one of about eighty kinds of Filipino rice cakes.

What is the benefits of puto?

Puto supplies us with sufficient energy as soon as we eat it . Sugar also contributes to the process of transforming food into energy. Puto delights have different variations that can satisfy the taste of people however one of the flavor of puto is cheese that gives beneficial nutrient through the dairy product.

Puto Calasiao Recipe - Today's Delight (2024)

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Puto Calasiao are bite size, sticky, white rice cakes that originated from the province of Calasiao, Pangasinan. This town is famous for puto calasiao, different flavored rice cakes (kakanin), kutsinta and sweets.

Because of its popularity, it is not only sold in Calasiao but as far as Manila. Many street vendors selling puto calasiao lined the freeway going to Bagiuo City.

It is serve as a snack and very addicting. You can easily munch on many pieces in one sitting.

Today, puto calasiao are made in rainbow of colors and different flavors with or without cheese.

Flavored Puto Calasiao.

You’ll be surprise that this puto is made from rice. Rice is abundant in Asia, so you’ll find many versions of rice cakes in Asian countries.

Traditionally, puto calasiao is made from fermented rice, water and sugar.

It doesn’t involve many process to make this delicious bite size rice cakes but fermentation takes time.

Rice is soaked in water and run through a rice milling machine to achieve a smoother texture. Once all the ingredients are mixed, it is then fermented in earthen jars for a few days.

If you go to youtube and watch how they make it, you will be amaze with the enormous molds they use and how quickly they pour the mixture into each mold.

No wonder why they’re known as the Rice Cake Capital of the Philippines.

So, if you are visiting the Philippines and going up North, don’t forget to visit or stop by Calasiao, Pangasinan and have this inexpensive delicious goodies.

If you’ve never been there, you’ll be surprise to see a street packed with tiny stalls, all of them selling this puto and other popular Filipino kakanins. This is the livelihood of most of the residents in the area.

I bet you, in no time you would devour many pieces before leaving the place. Also, don't forget to purchase bags of Puto Calasiao to munch on along the way.

My Mom loves Ube flavor!

Tips in Making Puto Calasiao

I am not an expert in fermentation instead I am using yeast to speed up the process. With limited knowledge on fermentation, I can’t suggest having this mixture sit for days in room temperature to make an authentic puto.

If you want to make it the traditional way, then this recipe is not for you. Also, I don’t think I have the patience to wait days to satisfy my craving.

1. Combine plain rice and glutinous rice in a container. Pour enough water to cover rice and soak for 3 hours. I used jasmine rice.

2. Use a spoon to remove water and set aside. Water will be used while blending.

3. Place rice mixture in blender and liquefy mixture adding a few spoons of water until the right batter consistency is reach. I showed the consistency in my video.

4. Transfer mixture in a bowl, add sugar and mix well. Then stir-in yeast.

5. Set it aside for 8 hours or overnight at room temperature covered with saran wrap. Note: I have A/C in the house, so place it in a cooler area, but not the fridge.

6. Lightly grease or spray each mold with oil.

7. Pour mixture in each mold but not full. It will rise a little bit.

Bite sized rice cakes in mould.

8. Steam for about 13 to 18 minutes. Top it with cheese if you like.

9. Cover steamer lid with cheese cloth to absorb dripping droplets of water from condensation.

10. Use the toothpick test. Dip toothpick at the center of puto to check if done. If it comes out clean then remove from steamer.

11. Let it cool for 10 minutes.

12. Remove puto from mold using a toothpick or fork.

13. Top it with grated coconut, if desired. Enjoy!

Top puto calasiao with grated coconut or cheese.

How to Make Puto Calasiao Recipe

So if you've been craving for puto calasiao, try this simple and easy recipe. Watch my video “How to make Puto Calasiao Recipe”. Magluto na tayo!

If you have a better recipe please share it. Let me know how I can improve this recipe. Thank you for visiting.

Puto Calasiao Mold

Many are asking where to buy this puto calasiao mold. I acquired these molds from my mom’s catering business ages ago. I’m not even sure if it is still available in the Philippines.

Anyway, to give you guys an idea I measured the mold. It is roughly 1 ¾ inches (top diameter) x ½ inch (height) x 1 inch (bottom diameter).

Luckily, I have about a hundred of these molds which is so convenient when steaming these mini puto.

I researched Amazon and found some mini silicon liners that might work. I’ve never used silicon to steam puto but I’ve done it with vegetables.

Food grade silicon is safe to use up to 572 degrees F so it should work for steaming puto.

By using individual molds, you can fit more in a steamer. If you plan to buy the cylinder silicon mold, first, measure your steamer if it fits.

These molds are the closest in size to mine. My molds are still smaller though.

So you need to adjust steaming time and the best way to check is doing the toothpick test. I hope this helps.

Recipe