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.
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
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.
Notes
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.
we are going to make this hopefully it will be perfect.Are you from the Philippines?and by the way i have tasted these in the Philippines they are so YUMMY!
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!
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.
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.
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!
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.
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.
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…
Yes it will be smelly and some sort of some will appear, it’s not off its the fermentation process. You can safely use it, it would also not affect the taste.
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 🙂
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…
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.
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?
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!
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.
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!
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! Analiza
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.
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!!!!
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.
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
I used a Jar with a hole in the cover and put it inside the oven to keep it warm. Are u sure not to put sugar after I grind it from the blender. Does sugar help in fermentation. thanks pls reply
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
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
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?
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.
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.
Sa mga nag natatanong please refer back sa instructions na sinulat ko. The amount of yeast is at yeast 2% ng timbang ng bigas. and importante yung fermentation process at least 3hours or more
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
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.
You can place it in the warmest part of your house or your correct in the oven (but dont turn it on), it would be warm there specially when you are cooking dinner at night. It also might take more waiting days.
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?
It’s actually dry here from where I live (Utah) and it is spring season. But I will try it again and ferment it for 2 days instead, thanks for the reply!
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
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.
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?
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.
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.
@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
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.
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
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..
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. 🙁
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.
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
Marami siyang bubbles pero di masyado, ang ibig sabihin ng bubbles is nag ferment siya ng maayos. Pag masyado maraming bubbles pwede na rin kaso para siya yung Chinese na puto (http://sweetdayslifebook.blogspot.co.nz/2012/09/chinese-white-honeycomb-cake-bak-tong.html). Yung lasa niya is the same mas matamis lang ng konti pero yung texture iba medyo sticky siya.
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.
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!
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.
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.
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.
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.
Hi,
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.
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.
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
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?
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.
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.
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.
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?
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.
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.
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.
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.
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.
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.
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.
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.
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.
Ingredients:
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)
Procedure:
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.
Enjoy!
Dapat may ka-terno na Dinuguan!!
etong specific na puto na to, hindi siya bagay sa dinuguan 🙂
Oo nga matamis at malagkit kasi, dapat yung normal lang.
Hello! Musta? Tanong ko lang ano ang gagawin doon sa reserved na tubig galing sa pag soak?
Yun po ang gamit habang biniblend pero konti konti lang until it becomes pancake mix like in texture.
I miss Puto Calasiao. Thank you for the recipe! Awesome blog!
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I never try this…. I wont try real soon.
It like delicious.
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you’re from Calasiao?
Nope but been ther a lot of times
we are going to make this hopefully it will be perfect.Are you from the Philippines?and by the way i have tasted these in the Philippines they are so YUMMY!
Yup I am Filipino whp grew up in the Philippines but I reside in New Zealand
Thank you so much for the Recipe. I’ll do this one of this days.
I love how few ingredients these have. They look wonderful.
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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!
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Another new food to me! I’m definitely going to have to try a rice cake the next time I have the opportunity. 🙂
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.
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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.
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.
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.
We are rice eaters, but I’ve never had this before 🙂
Waht does the puto mold look like?
its like wide metallic medicine cups
mizz this ssssooooooo much…..after going to Hesus Nazareno then buy puto white n d Enchaaw, the yellow one. how about that recipe? tnx
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!
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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.
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Looks super delish. I wish my city would have more delicious puto like this.
Julz
http://sugarfoodie.blogspot.com/
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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?
In a covered pot or steamer, you can also use silicone ones used in mini muffins
Is it okay to use brown rice?
Is there a way to bake this?
I havent tried brown rice yet and I doubt it would taste the same, also it would not be the same if its not steamed.
thanks,
can i use rice flour instead of grain rice?
I am afraid you cant as you need to soak it before grinding, if you soak it as rice flour then it would absorb more water than the grains.
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.
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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…
Yes it will be smelly and some sort of some will appear, it’s not off its the fermentation process. You can safely use it, it would also not affect the taste.
Sorry i did not get your reply… What do i need to rinse? I am a litlle lost with your reply…. Thanks
Sorry my mistake no need to rinse, I was thinking of a Chinese rice cake, just woke up.
BTW we both live in a cold country and 4 days is enough
Thank you very much for your reply…have a blessed Christmas and a happy new year…
You’re much welcome, Merry Christmas too!
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 🙂
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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…
Big difference, puto calasiao is far more better (if you like sweet stuff). Its sticky, its sweet, its fun to eat
That’s really look so delicious. I can still remember dropping by in Calasiao Pangasinan. shitifujon.blogspot.com
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How many puto (in regular puto molds) does this recipe yield?
I cannot really remember exactly but it filled a big steamer.
Safe to say it created somewhere around 30-35 small pcs
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.
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Hi, I havent heard of that puto but after having some image search in Google they do look alike.
Hello! How long will the fermentation process be if you make it here in the Philippines? Thanks!
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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.
I followed your recipe to the letter but how come my puto didnt “rise” it has a hard and gummy texture like kutsinta?
Did it ferment? did you smell the fermented rice?
oh wow. how does a fermented rice smell?
It will smell yeasty and will form some sticky substance on the surface of the liquid.
try putting the puto batter in a non-metallic container during fermentation. some metals react and leach
Thanks for the additional tips Josh
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?
I used medicine cups I cant find kutsinta moulds here.
You can use 1 oz. ramekins you can buy them on amazon.
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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!
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.
just ask if this recipe of puto dont need baking powder?thank you for posting this recipe..
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Yes you dont need them.
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!
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!
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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?
Yup on step 3 just before you steam it.
The recipe says add sugar on procedure #2
And then on procedure #4 fold 3/4 cup sugar?which is which?
Apologies I was not clear, updated procedure #2 to add the 1 tbsp of sugar
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!
Analiza
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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.
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 🙂
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!!!!
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Ceramic jar will do
go to pilipino store or international market
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.
you said after blending put back to container,same contaner where soaked together with reserved liquid?tnx
Yes youre correct
I think according to the youtube they post is its just a regular rice without glutninous rice so it wont becoming so sticky
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
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I tried your recipe but it did not rise what could be the reason, pls reply.
What container did you use and did the fermentation occurred?
I used a Jar with a hole in the cover and put it inside the oven to keep it warm. Are u sure not to put sugar after I grind it from the blender. Does sugar help in fermentation. thanks pls reply
If fermentation is complete does it smell around the house or just need to be closer to the jar to be able to smell it. thanks
Somewhere near the vicinity of the jar.
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
I haven’t tried it using both but definitely you will need the fermentation process.
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
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Rice naturally has sugars so on its own it will ferment, it will smell really off and that means its ready.
I really like your answer you are so smart thank you so much.
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Good luck on trying this one out, hopefully it turns out good on your end, its quite tricky to make this work.
your recipe doesn’t say to wash the rice before you soak it overnight is this correct. thanks
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Yes thats correct
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
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?
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.
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.
its on step 3
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.
Thanks for sharing this tips
Ask ko lang po after I blender pede n steam?no need to ferment for another days?just by adding baking powder?…thanx
po…just wanna give this a try
Sa mga nag natatanong please refer back sa instructions na sinulat ko. The amount of yeast is at yeast 2% ng timbang ng bigas. and importante yung fermentation process at least 3hours or more
@mark…for these ingredients…how much instant yeast to use..thanx…I want to try ur process of doing it.thanx!
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
Sure I would be glad if you do 🙂
Thanks
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does this taste similar to kutsinta? if brown sugar and annato powder will be added. do you have any recipe?
No this is different. I don’t have a recipe for it now but planning to make one in the future.
When you blend the rice in the blender and add water, is the added water the one you saved when you soaked the rice?
Yes thats correct
simply add bakers instant yeast 6 hours fermentation and its done
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.
You can place it in the warmest part of your house or your correct in the oven (but dont turn it on), it would be warm there specially when you are cooking dinner at night. It also might take more waiting days.
Alright I’ll give that a try. Thank you
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?
Looks like your place is quite humid, try 2 day fermentation.
It’s actually dry here from where I live (Utah) and it is spring season. But I will try it again and ferment it for 2 days instead, thanks for the reply!
Youre welcome and good luck, this is a tricky one to make
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
Is it going to be the same procedure? Will it not affect the outcome?
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.
I triied 3 days but o my mabantut ska ng maluto naging kutsinta
You dont need to strain the mixture before pouring it into moulders? Rice grains that was not grind will be included in the steaming?
No need just grind it thoroughly, the bigger ones will be soft anyways once cooked.
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?
Sorry for the late reply, was on a holiday anyways yes leave it that long and it will ferment not spoil. Similar to sour dough effect.
based on the recipe, on the 7th day pa pwede lutuin.is it worth the wait ba talaga. baka naman ma food poison ako
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.
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.
@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
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.
no need for baking powder, the yeast will leaven the puto. add anything with oil like gata will flatten the cake.
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
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..
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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. 🙁
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.
I think so, it was a hit and miss for me as well on first tries. The fermentation process depends on the humidity and temperature.
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
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Marami siyang bubbles pero di masyado, ang ibig sabihin ng bubbles is nag ferment siya ng maayos. Pag masyado maraming bubbles pwede na rin kaso para siya yung Chinese na puto (http://sweetdayslifebook.blogspot.co.nz/2012/09/chinese-white-honeycomb-cake-bak-tong.html). Yung lasa niya is the same mas matamis lang ng konti pero yung texture iba medyo sticky siya.
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.
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Yun sa akin parang naging white kuchinta…what’s wrong kaya?
Di siya nag rise, kulang ang fermentation process
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!
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Paanong alsakung walang baking powder？
Yung fermentation process ang kukuha ng natural yeast para umalsa.
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.
Thanks for letting us know, will definitely keep this in mind the next time I make them. Will also adjust the recipe stated above
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.
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.
Thank you for your response. As I mentioned I like experimenting and sure will try your suggestioms. Good luck to your puto website.
So now you have the sour taste. great job.
Can i use rice flour and glutinous rice flour instead?
I havent tried it but most probably you can
thank you, I’ll try and I’ll let you know the result. 🙂
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
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Want to make that as well but need to find a good recipe and/or do a trial an error. Will keep you posted
Hi,
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.
Thanks.
Thanks
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.
Thanks a lot, Raymund. Looking forward to your revised recipe. BTW, does using short- vs medium-grain rice make a difference?
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.
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!!!
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?
It will smell really bad which means there is already an active yeast on the rice. If ita too yeasty then perhaps soak for less than 2 days.
I finally found this recipe! Kailangan pa bang hugasan ang bigas? Thanks!
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No need
No need of yeast msking the puti cakasiao?
You can use one to speed the process, otherwise it uses natural yeast on humid environments
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.
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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
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Thanks for trying this out and sharing your findings
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.
Third time trying this one! Perfect everytime
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?
Something a like a pancake batter, not too runny
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.
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.
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.
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.
BTW that unglazed clay pot is a good idea, great tip!
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.
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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.
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.
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.
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.
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.
Ingredients:
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)
Procedure:
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.
Enjoy!
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Looks like you nailed it, will try this one out and thanks for painstakingly doing this.
I used 1/16 tsp of baking powder and had good results, but I think 1/8 tsp will do better.
Can i mix the soak whole grain rice with glutinous rice flour and continue the steps of process
It would be hard to estimate if younuse glutinous rice flour