Puto Calasiao 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
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.
In a container (best to use an earthen ware bowl), combine medium grain rice, glutinous rice and water. Soak the mixture for 2 days.
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 add 1 tbsp of sugar then add the reserved 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. After 3 or 4 days the consistency of the mixture would be thicker.
Gently fold 3/4 cups sugar into the mixture.
Pour into greased puto mould, leave it for 1 hour and let it rise.
Once mixture is bubbly and increased in volume, place in a steamer then steam for 15-20 minutes.
Remove from moulds then serve.
You can add 1/2 tsp of yeast to quicken the fermentation process. If you do this add the yeast in step three but instead of fermenting it for 3 to 4 days you can let it ferment it for 12 hours. Continue on to step 4.