For those who do not know, Puto Calasiao is a type of puto or rice cake that are shaped in small bite-sized portions and is made out of semi-glutinous rice that is fermented in earthen jars. As the name implies, this recipe came from Calasiao, Pangasinan and is considered as the town’s “white gold” as this is one of their economic drivers in the region. Annually, a Puto Festival is being held to celebrate this native delicacy of white rice cake.
Fermentation is a key in this sweet, moist, and chewy puto. Puto Calasiao has a unique flavorful punch because of such process. Varying lengths of time are used for the batter to be fermented, with some going for three hours or more and others with a couple of days. However, the taste is consistent among sellers in town.
All you need are those glutinous rice and medium grain rice, together with water and sugar, and that fermentation time. And there you go, your own Puto Calasiao, which is best paired with salty food, such as pansit guisado. Unlike other puto, its sticky sweet taste cannot be paired with dinuguan as classic puto would do.
- 1 cup medium grain rice
- ¼ cup glutinous rice
- enough water to cover rice
- ¾ cup + 1 tbsp sugar
- 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 mold then steam for 15-20 minutes.
- Remove from molds then serve.