Puto Calasiao

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.

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Puto Calasiao 2

Puto Calasiao

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 33 reviews
  • Author: Raymund
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 20 pcs 1x
  • Category: Snack
  • Cuisine: Filipino


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


  • 1 cup medium grain rice
  • 1/4 cup glutinous rice
  • 1 1/4 cup water to cover rice
  • 3/4 cup + 1 tbsp sugar
  • 1/2 tsp of yeast (See Note below)


  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 add 1 tbsp of sugar then add the reserved water until the consistency resembles pancake batter.
  3. 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.
  4. Gently fold 3/4 cups sugar into the mixture.
  5. Pour into greased puto mould, leave it for 1 hour and let it rise.
  6. Once mixture is bubbly and increased in volume, place in a steamer then steam for 15-20 minutes.
  7. 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.



190 Responses

  1. peachkins says:

    Dapat may ka-terno na Dinuguan!!

  2. I miss Puto Calasiao. Thank you for the recipe! Awesome blog!

  3. I never try this…. I wont try real soon.
    It like delicious.

  4. I love how few ingredients these have. They look wonderful.

  5. Tessa says:

    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!

  6. Kristy says:

    Another new food to me! I’m definitely going to have to try a rice cake the next time I have the opportunity. 🙂

  7. Cool dish. I haven’t heard of this before, but it looks awesome. The fermenting part looks interesting, too – just a fun dish to try. Thanks.

  8. These look a little like the glutinous rice cakes we had in a sweet soup at a Chinese wedding tea ceremony. They were yum, worth the wait if they are a similar thing.

  9. leah says:

    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.

    • Daniel Revita says:

      I tried to do that but the taste seems more yeasty than an authentic puto calasiao.

      It seems like there’s more types of microbes involved other than yeast.

  10. Kiran says:

    We are rice eaters, but I’ve never had this before 🙂

  11. chip says:

    Waht does the puto mold look like?

  12. Wonderful snacking here!! A few dozen, this could be a very addictive recipe for someone like me. Once I crave something.. it’s hard for me to stop! Excellent recipe! Very unique!

  13. Shirley says:

    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.

  14. julztolentino says:

    Looks super delish. I wish my city would have more delicious puto like this.



  15. Dona says:

    Could you post a picture of the mould and the pan you steam them in? Do you steam them in the oven or in a covered pot?

  16. sandy says:

    Is it okay to use brown rice?
    Is there a way to bake this?

  17. mareane says:

    can i use rice flour instead of grain rice?

  18. rosa says:

    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.

  19. cora browning says:

    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…

  20. Sheila Marie Lee says:

    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 🙂

  21. Kathy says:

    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…

  22. shitifujon says:

    That’s really look so delicious. I can still remember dropping by in Calasiao Pangasinan. shitifujon.blogspot.com

  23. Christian says:

    How many puto (in regular puto molds) does this recipe yield?

  24. Charina says:

    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.

  25. Micaela says:

    Hello! How long will the fermentation process be if you make it here in the Philippines? Thanks!

    • Raymund says:

      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.

  26. happy says:

    I followed your recipe to the letter but how come my puto didnt “rise” it has a hard and gummy texture like kutsinta?

  27. Mench says:

    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?

  28. Myhlady says:

    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!

    • Raymund says:

      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.

  29. haydy says:

    just ask if this recipe of puto dont need baking powder?thank you for posting this recipe..

  30. amelia sharpe says:

    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!

  31. 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!

  32. Belle says:

    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?

  33. Analiza says:

    Halu po! Salamat at nakita ko ang page nyo at matagal ko na pong gustong malaman kung paano at anoandg recipe ng puto calasiao, kc miss ko na ang mga kakanin sa atin especially po ito. Kakaiba po kc :). Thanks po sa blog page nyo at more power!

  34. Sienna says:

    This type of puto consistency is similar to the puto that we buy at a vietnamese bakery here in Chicago. It’s very sweet and very sticky. It is not the kind of puto I grew up eating in Nueva Ecija. Nevertheless, it’s really good. More power to your site.

    • Raymund says:

      Its a different puto, this one is from Pangasinan and its really meant to be sweet and sticky. Thanks for visiting and trying it out 🙂

  35. Minnie says:

    Hi! This is the best puto ever! Were from pangasinan and living here in LA is frustrating as i couldnt find this kind. I used to have this and the kutsinta 3x a week!!!!now- zero for more than a year:( want to surprise my kids by making this soon! Question: i dont have the jar, dont think i can find here;( any other alternative? Thanks!!!!

  36. Rudolfo. Quitasol says:

    This did not work for me. The clay pot made it too cold for the east to get activated. I added yeast and fermentation started. Keeping the blended batter for four days made it sour in taste.

  37. jess says:

    you said after blending put back to container,same contaner where soaked together with reserved liquid?tnx

  38. jojo says:

    I think according to the youtube they post is its just a regular rice without glutninous rice so it wont becoming so sticky

  39. jojo says:

    I tried this style manny times but it didnt ferment now I see why cuz of lack of waiting to ferment for few days and also I need to use a claypot this time I tried the dry yeast it works great with rice flour fromthe oriental store and it taste like pinoyold style puto with a bit sour taste and I put a sprinkle dust of anis. and putin a banana leaves while its hot

  40. Myrna F Civil says:

    I tried your recipe but it did not rise what could be the reason, pls reply.

  41. rosa salvatierra says:

    I like to try calasiao puto. I will use rice flour and glutinous flour. would it still needs fermentation and how would it be done

  42. Myrna F Civil says:

    In your recipe add sugar before steaming isn’t you need sugar for fermentation like when using yeast sugar is always added to it to make it bubbly coz when your batter is already fermented and you add the sugar it will disturb the fermentation just my opinion. Thanks Pls reply

  43. Myrna F Civil says:

    I really like your answer you are so smart thank you so much.

  44. Myrna F Civil says:

    your recipe doesn’t say to wash the rice before you soak it overnight is this correct. thanks

      • Myrna F Civil says:

        This morning is the 3rd day of my fermentation it does smell soury and yeasty so much excited to the see the result of puto, but I’m disappointed again it did not rise really don’t know what is the problem followed ur recipe correctly. I think the best time to make during summer. I give up maybe u can suggest. thanks. pls reply

        • Raymund says:

          It would not rise that much but you will notice the consistency will be thicker. Also are you at the last stage of fermentation process? meaning did you already ground the rice? What is the season now from where you are?

          • Myrna F Civil says:

            The consistency is thicker, yes this is the last stage of fermentation, of course I grind d rice as i said i followed everything in ur recipe, still winter but will be spring soon. I tried 1 tbsp put sugar and steamed did not rise so i decided to put 1tsp of baking powder to the rest of the batter. I live in California. thanks maybe u can suggest more tips.

  45. jojo says:

    pwedeng paki detail yung mixture 3/4 cup +1 tbsp.sugar saan nagpunta ito sa oaking for 2days in the rice or after grinding the rice sat po.

  46. jojo lasvegas says:

    I did soak the rice for 2 1/2 days its starts to smell panis. after that I blender it till it liquify with its own water ,then after blender I put 3/4 cup sugar no glotinus rice just regular jasmine. and add i can gata in can and steam it with 1tbsp. baking powder and its like calasiao puto with rice jasmine arroma taste . with baking powder 1tbsp. is perfect sponges texture. try this I gave this to all pinoy here in las vegas to try and see they ask me how I did it perfectly.

  47. i’d like to share perfect kutsinta in this site two tone kutsinta the old style they call it kutsintang banig red is on the top and sticky ricen the bottom

  48. Chelle says:

    does this taste similar to kutsinta? if brown sugar and annato powder will be added. do you have any recipe?

  49. tiu92 says:

    When you blend the rice in the blender and add water, is the added water the one you saved when you soaked the rice?

  50. mark says:

    simply add bakers instant yeast 6 hours fermentation and its done

  51. Patricia says:

    Hi! Puto calasiao is my favorite puto. I also live here in NZ unfortunately the house that we live in has no insulation, not even double glazed windows and its already autumn. where do you suggest I keep the batter to ferment? And I certainly hope you don’t suggest the oven cuz magastos sa kuryente. I’ve been dying to make these. Please do reply. Thanks.

  52. Cess says:

    I tried this the other day and on my 3rd day of fermentation, I saw some mold on the sides, so i ended up throwing it away. What could be the reason of it getting molds?

    • Raymund says:

      Looks like your place is quite humid, try 2 day fermentation.

    • mark says:

      to be honest with you guys, it only takes 5-8 hours to make this sweet treat. just add baker’s instant yeast and ferment the mixture for 4-5 hours or even 8 just until you achieve the sourness and leavening you desire. having it seat for three days is too dangerous because you’re spawning other bacteria and other micro organisms where toxins could be harmful to humans

      • Cess says:

        Is it going to be the same procedure? Will it not affect the outcome?

        • mark says:

          soak rice for an hour or longer, blend in a blender i prefer vitamix or any powerful blender, but you can stil use ordinary blender you just have to blend the mixture longer and a little batch at a time. combine the blended rice, additionall water or yung pinag babaran, sugar and instant yeast ( around 1.5 % of rice weight) then ferment for 3-5 hours or even 8 hrs. then steam. i use jasmine rice so its sticky enough but still be able to rise.

      • Josie says:

        I triied 3 days but o my mabantut ska ng maluto naging kutsinta

  53. hate me says:

    You dont need to strain the mixture before pouring it into moulders? Rice grains that was not grind will be included in the steaming?

  54. Lorie G. says:

    Hi! I wanted to try this soon, but I have a question. Leaving the rice in water for a couple of days to soak and then blend out… I am afraid, will it now spoil?

  55. zing says:

    based on the recipe, on the 7th day pa pwede lutuin.is it worth the wait ba talaga. baka naman ma food poison ako

    • Raymund says:

      Sorry for the late reply, was on a holiday anyways. It will ferment di ka ma food poison. Also about its worth, well if you are near a place where you can buy them then do so but if you are like me where I am living overseas without access to something similar then its all worth it.

      • mark says:

        i live in canada ,a very cold place and i can enjoy home made puto calasiao everyday. i just use baker’s yeast, same sour flavour and texture. just add the sugar and yeast after grinding and ferment for as little as 2 hours or 8 hrs. if youre too busy.

        • hate_me says:

          @mark- what kind of rice do you use? Aside from rice, sugar and yeast what other ingredients needed? I saw others used baking powder, gata and etc.. I’ve tried making this but the taste is just like ordinary puto nothing special.

          Can you pls tell us the step by step procedure on how you cook it and also the secrets about this puto. Thanks

          • mark says:

            1.rinse then soak the rice for an hour or two! (i use jasmine rice) 2. grind or blend the rice (you can use the water you used for soaking) 3. add sugar and yeast then ferment for at least 3 hours. 4. steam for 15 mins. and thats it. you dont need to add anything its super delicious by it self due to fermentation.

          • mark says:

            no need for baking powder, the yeast will leaven the puto. add anything with oil like gata will flatten the cake.

          • mark says:

            i use instant yeast because its easier to use and it doesnt have a strong flavour lije dry active. you dont need maragarine, you need to scoop them with flat wooden skewers or disposable knife. i use plastic moulds from the phil. silicone ir aluminum moulds are fine too

  56. Hate_me says:

    Thanks mark for the fast reply mark. What kind of yeast are you using? Active dry yeast or instant dry yeast? Do you need to put some margarine or etc to the moulder cause the puto is so stick and it is very difficult to remove it from the moulders after steaming..

  57. hate_me says:

    Tried both procedures but still I’m not successful. I don’t know why or where I was wrong. Its either: it will not rise and the taste is just an ordinary puto. I seriously want to know and eat this kind of thing. 🙁

  58. helen says:

    Hi. I tried this recipe but on the second day of fermentation, i saw molds on the surface. T.T i wasnt able to read that you live in new zealand.. i guess this means i have to ferment the mixture for only one day.

  59. 5566 says:

    Tanong lang po yung fermented mixture ko po maraming bubbles tapos after steaming ang finish product puto na maraming butas, panu ba matanggal ang bubbles sa fermented mixture? Isa pa po iba ba talaga lasa nito kumpara sa ordinary puto? Yung nagawa ko po kasi parang puto lang eh. Thanks

  60. Jho says:

    Originally puto was made from rice that is why it matches with dinuguan. Here in abroad we use all purpose flour which is easier to make into puto. They are good but the taste is still different compare to the real puto. Calasiao puto is the best puto especially with freshly grated coconut.

  61. Eric says:

    Yun sa akin parang naging white kuchinta…what’s wrong kaya?

  62. Belle says:

    Oh my God, these are my fave.. D ko lang alam anong pangalan. I used to call it just puto, ung malagkit. Tagal ko na ding d nakakain nito. Will try making this. Thanks for sharing!

  63. Josie says:

    Paanong alsakung walang baking powder?

  64. Fritz says:

    I followed the exact recipe and i followed the advise from mark adding a little yeast and it helped the fermentation. The end result came out fine but next time I will add half tsp yeast to same recipe. Made it this morning and had finished product in the afternoon. Best to use silicone mold, aluminum pan is so sticky even seasoned with oil.

    • Raymund says:

      Thanks for letting us know, will definitely keep this in mind the next time I make them. Will also adjust the recipe stated above

      • Myrna says:

        I’m from Pangasinan. of course love and like Calasiao puto. Since I live in Canada, I missed it a lot. I’ve been crazy experimenting all sorts of other puto, and was successful. Last week, I focused on your recipe, followed the instruction, from soaking. grinding. fermenting and finally steaming – result … successful. Problem: Waiting!! Is there any way we can shorten the length of fermentation without jeopardizing the originality taste and texture of this Calasiao puto? Waiting for your reply and would like to hear from Mark too of Canada. Thank you.

        • Raymund says:

          What you can do is place it in a damp and warm location. Since you live in Canada you will have the same issue I am having in New Zealand as we both live in a cold country. Natural yeast grows on a damp warm place so putting the mixture in that environment will make the fermentaion faster. You can also boost it with yeast like the other comments in here, I have not tried it but will give that a shot.

          • Myrna says:

            Thank you for your response. As I mentioned I like experimenting and sure will try your suggestioms. Good luck to your puto website.

    • mark says:

      So now you have the sour taste. great job.

  65. Jannel says:

    Can i use rice flour and glutinous rice flour instead?

  66. Toni says:

    Hi, I’m interested in the kutsintang banig red that jojo jacinto mentioned in the jan 30, 2015 post. Been looking for this recipe for decades. I’m hoping he did share it.

    Many thanks and best regards,

    Toni Roxas

  67. JJ Mill says:

    I tried your recipe but puto did not rise despite being fermented (bubbles, yeast smell. It turned out hot and gummy, Tanong ko lang, when you grind the rice after soaking for 2 hours, how much of the water do you actually use? How do I know when to stop adding water? Is the consistency supposed to be thick or thin (liquid-like)? Not sure what “pancake batter” consistency should be.

    Also, how would I know its fermented enough after 3-4 days? BTW I live in AZ.



    • Raymund says:

      Hi JJ, it was a hit and miss for me as well initially specially adjusting in a country with a different temperature and humidity from the Philippines. The water I used was just enough to cover the rice and consistency is like gravy not very thin also not very thick. Anyways I will be trying a different version as a lot have issues using this recipe, so I guess in a couple of weeks I will try a new recipe with actual yeast to help it to rise.

      • JJ Mill says:

        Thanks a lot, Raymund. Looking forward to your revised recipe. BTW, does using short- vs medium-grain rice make a difference?

        • Raymund says:

          It helps a bit. The more gluttonous the rice the better the texture so medium grain work well since it has more gluten. But dont use glutinous rice.

  68. JJ Mill says:

    Hi, would you consider posting a video in youtube showing your process (using original recipe) -e.g., water levels when soaking rice for 2 days, what it looks like after the 2nd day before and after blending (showing thickness of batter) and what it looks like 3-4 days after fermentation? That would really be helpful

    Maraming salamat!!!

  69. Michelle says:

    Hi i just did the soaking for 2 days does it smell really like that yun parang vomit sorry pero yun kasi pinaka close na description nya or maybe naman i was doing wrong?

  70. Pangie says:

    I finally found this recipe! Kailangan pa bang hugasan ang bigas? Thanks!

  71. Lyn says:

    No need of yeast msking the puti cakasiao?

  72. Ruben Briones says:

    Thanks for this recipe. I will surely try it. My wife is from San Carlos City and this puto will surely be a hit if I succeed in making this. None of this kind of puto can be found here in America.

  73. Sher Ling says:

    I’ve just finished experimenting this recipe to get the right texture of Calisiao puto that i am looking for…
    the original recipe is so sticky and chewy that’s why most of the comments says it doesn’t rise.
    I reduced the glutinous rice to 1/2 cup, 1/2 cup of sugar and I add a tsp of baking powder. the procedure is still the same to get the very important thing… the TASTE of this PUTO.

    Thank you for sharing your recipe God bless xx

  74. Bruce says:

    The addition of yeast makes this recipe easier to make, I did it without the yeast before and it takes a lot of patience waiting for the final product.

  75. Sally says:

    Third time trying this one! Perfect everytime

  76. Dee Dee says:

    What’s the consistency of the mixture when it’s done fermenting and ready to steam? Should it have a similar consistency to that of a pancake batter or a little thicker?

    • Raymund says:

      Something a like a pancake batter, not too runny

      • Dee Dee says:

        I followed the directions to a T. I got the consistency of the batter like you described, however, it turned out like a sticky white kutsinta. I mixed glutinous rice and kokuho rose. I am trying again, and will be using plain jasmine rice. I will try to yeast version to cut the waiting period as mark suggested. Likewise, I used 1 oz. ramekins for mold. It works, but I might have to adjust the time of steaming because of the thickness of the ramekins.

        • Raymund says:

          If its like kutsinta it might need a bit of help from yeast. It should be sticky in consistency but less dense. Its quite hard to get this right if doing the traditional way specially if you are living in a less humid and cold place like me.

          • Dee Dee says:

            Traditionally, this type of puto is fermented in a burnay (clay pot). I just ordered an unglazed clay pot through amazon (shipped from India) – it’s one that they use for yogurt making. It should help with the fermentation. I just soaked 1 cup of jasmine rice and will try again. I watched a video of how this puto is traditionally made and they only soak the rice for 1 hr, then grind it little by little in stone. They strain to remove the solids and then mix the tapong with sugar (1:1 ratio). They place the solution in a clay jar and let it ferment for 4 hours and then it’s ready to steam. Again – the clay pot makes the difference and of course the temperature in Calasiao. I will keep on trying. This is my favorite puto and it’s been more than 10 years since I last had one. I’m getting desperate. Hahaha.

          • Raymund says:

            Same here hence I tried to make it at home. I had several attempts to it and this recipe is the closest one hence I shared, one caveat though is that this recipe works perfect during humid and warm season. Tried making this in winter the fermentation process took longer hence amemded the recipe by using yeast.

          • Raymund says:

            BTW that unglazed clay pot is a good idea, great tip!

  77. Dee Dee says:

    So I did what Mark suggested about the use of instant yeast. I did 2% of the weight of the rice. I let it ferment in a stoneware, glazed bowl for about 16 hours. Before I added the yeast, I soaked the rice (kokuho rose) for 1 day, then processed it in a ninja blender. Next, I mixed in 1 tbsp of white sugar and the yeast. And finally, I covered the bowl with saran wrap and poked holes. I placed it in the oven (it’s off) because it is a more stable environment for the microbes to do their magic. After 16 hours, I folded the 3/4 cup of white sugar and put the mixture in 1 oz. ramekins that were lightly greased with butter. I put cheesecloth on each layer of the steamer to catch condensation. I steamed for 20 minutes. I believe I got it. But I am still waiting on my clay jar to use for the fermentation process on my next attempt.

    • Raymund says:

      Wow! Thats great to hear and thanks for sharing the process, might do it the near exact traditional way like you did and update my procedure.

      • Tillie says:

        Hi Raymund, I have tried your recipe twice with similar results that others have posted. Correct for fermentation, but the results are a gummy mess. I believe the 3/4 cup of sugar should be added prior to the long fermentation process. The white sugar is needed for the bacteria during the fermentation process to produce the gas/bubbles as a by product of fermentation, which causes the batter to rise, and produce the holes in the Puto Calasiao. The sugars in the rice grain are not as available for fermentation. I’m trying your recipe for the third time, but switching the addition of sugar to early step #3. We’ll see how that turns up. I’ll post again if it works. Thanks for starting this, it’s my favorite puto.

        • Raymund says:

          Thanks Tillie all your comments have been helpful improving this recipe. I am all with you in doing it the traditional way but the most success I had is with the help of that yeast, though its not as traditional as it should be it greatly helped on making it rise specially on my last attempt where it was a bit cold in my area. With yeast is more like a cross between that Chinese Honeycomb Rice Cake (Bai Tang) and Puto Calasiao, it had risen but not as dense as Puto Calasiao. Will have to buy that traditional palayok.

    • Tillie says:

      Hi Dee Dee, I’m with you on your many attempts to get this right since I love Puto Calasiao. I also ordered an earthenware pot for this very reason. I intend to get it right. I’ve watched the videos on Puto Calasiao and realize that their jars most likely have a very complex bacterial flora attached to the interior surface. Much like sourdough starters, I’m sure the bacteria in the original pots could be over 50 years old. If you figure out a way to maintain puto batter fermenting safely in your new jar, please post. When I get mine, I will research the process and will keep trying.

  78. Dee Foster says:

    Hi Raymund,
    I just want to report back. This recipe calls for the use of a clay (earthen) jar for the fermentation process. Feel free to try this.

    Puto Calasiao (by Dee Dee)
    *Ferment in clay jar. I used an earthen yogurt jar from India.

    1 cup medium grain rice (I used kokuho rose)
    1 cup white sugar
    1/2 tsp instant yeast
    1/16 tsp baking powder
    water (to cover rice for soaking)

    1. Wash rice and soak overnight.
    2. Drain rice, but keep the soaking liquid.
    3. Grind the rice, without water at first, then slowly add water. Grind 5x or more (depends on your machine).
    4. Strain the ground rice using a medium mesh.
    5. Put rice mixture in clay pot. Add the rest of the ingredients, except for the baking powder. Cover and let it ferment overnight.
    6. Check by stirring the mixture to make sure it still has enough water.
    7. Let it ferment another night.
    8. After 2 days of fermentation, add the baking powder to what now looks like a slightly watery batter.
    9. Scoop mixture to 3/4 of the puto mold.
    10. Steam for 50 mins to 1 hr. Place cheesecloth on top of each layer of the steamer. Do not place a mold in the middle as it usually gets filled with water vapor (so you don’t waste any of the mixture).
    11. Remove and separate the steaming basket from the steamer and let cool.

  79. Ron says:

    Can i mix the soak whole grain rice with glutinous rice flour and continue the steps of process

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