There are many version of puto in the Filipino cuisine. Differs from wide range of possible ingredients and way of cooking. Here, the version we have is called puto calasiao that is best described as white, chewy, moist and sweet. This white tummy fillers are chewy, but not a pain to the jaw. It can still easily chew but to compare, it’s more chewy, moist and sticky than ordinary rice cakes in the Philippines while less sticky than cassava cakes. Its flavor is not that sweet but there was this special explosive flavor that differs this from any other rice cakes. It is probably coming from the fermentation process. Though this dish takes days to prepare, but its result is so worthy. This puto takes only few ingredients such as grain rice, glutinous rice, water and sugar. Try this recipe now!
- 1 cup medium grain rice
- ¼ cup glutinous rice
- enough water to cover rice
- ¾ cup + 1 tbsp sugar
How To Cook Puto Calasiao Recipe:
- 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 and add 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 sugar into the mixture.
- Pour into greased mould then steam for 15-20 minutes.
- Remove from moulds then serve.
Recipe Source here