What will happen if puto is overcooked?

Don't leave in too long or the texture will toughen up and/or dry out .

How to reheat puto calasiao?

3 You can reheat puto to make it soft again. The good news is that you can make them soft and moist again by spraying them with water and reheating them while covered in the microwave . Alternatively, they can also be steamed again for about two to three minutes.

What is the product of Calasiao Pangasinan?

The town celebrates the Puto Festival annually in honor of its most popular product. Other notable products of Calasiao include rice, corn, vegetables, bananas, and mangos . The town is also famous for its cottage industries of hat, basket, and mat weaving, smithing, native cake making, and bocayo manufacturing.

What is deremen in Pangasinan?

It is special young rice , a special treat in Pangasinan. Deremen comes out in October so this means that on All Saints Day, most offerings to the dearly departed in public cemeteries and private altars are plates of these.

What is Filipino puto made of?

Puto is made from rice soaked overnight to allow it to ferment slightly . Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known as galapong. The mixture is then steamed.

Can I microwave puto?

You can re-heat the puto from the fridge in order to soften it by either microwaving it for about 10-15 seconds or steaming for 3-5 minutes.

Should I refrigerate puto?

It's best to serve and eat puto immediately after making to enjoy the airy and fluffy texture, but you can also store it in an airtight container in the fridge . Puto can be very moist so I would not recommend keeping it on the counter for more than one day. You can fridge it for a few days to get the best freshness.

How long does Puto Bumbong last?

"Petite Bumbong" also have a long shelf life of up to two days at room temperature and up to five days if chilled .

Puto flan is best consumed within 2-3 days upon receiving. It is recommended that you store it in a place of room temperature. If you put it in your fridge, it may last up to a week (though it won't be that fresh anymore).

What is putong made of?

Traditionally, it is made from rice grains soaked in water overnight then ground with stone mills into a smooth rice batter called galapong . The fermented rice batter is then steamed in a banana-lined bamboo platters or banana leaf liners.

Where did putong polo come from?

"Putong Polo," a popular Filipino delicacy, originated from Valenzuela, formerly known as Polo town in the 1920s .

Puto Calasiao Recipe - Today's Delight (2024)

Jump to Recipe

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

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

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

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

Flavored Puto Calasiao.

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

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

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

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

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

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

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

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

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

My Mom loves Ube flavor!

Tips in Making Puto Calasiao

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

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

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

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

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

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

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

6. Lightly grease or spray each mold with oil.

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

Bite sized rice cakes in mould.

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

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

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

11. Let it cool for 10 minutes.

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

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

Top puto calasiao with grated coconut or cheese.

How to Make Puto Calasiao Recipe

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

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

Puto Calasiao Mold

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

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

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

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

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

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

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

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

Recipe