What will happen if puto is overcooked?

Because you're steaming them, it's harder to overcook puto but don't leave them in there too long or they'll be tough. Puto doesn't have a long shelf life so they're best eaten the day they're made.

Is puto good for breakfast?

The Filipino rice cake, puto, is consumed daily as a breakfast, dessert or snack food . The product is made from rice that is soaked overnight, ground and mixed with sugar and coconut milk.

What is the most important meal of the day for Filipinos?

Breakfast is considered as the most important meal of the day. In the Philippines, the classic and traditional Pinoy breakfast meals are “kape at pandesal” (black coffee and bread) and fried rice, sunny side up or scrambled egg and tuyo (dried salted fish) with grilled tomatoes on the side.

What is the most popular breakfast in the Dominican Republic?

1. Los Tres Golpes : Dominicans also believe that a day should start with a hearty breakfast. This classic breakfast combo dish includes subtly seasoned fried egg, queso frito or dominican fried cheese, fried salami and fresh Dominican Mangú.

What happens to overcooked cake?

When overcooked, a cake will come out hard and dry , and when undercooked, it has a gummy and dense texture. If you don't know how to tell when your cake is just cooked right, then baking will become a very tedious and unrewarding task.

How long does puto last in room temperature?

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 .

How long can puto last?

Puto have a short shelf life, especially when they are made with rice flour. They can usually be stored for 1 or 2 days , but beyond that, the mildly sweet puto can begin to turn sour and dry.

What is the appearance of puto?

Puto. Arguably the most popular kakanin, this steamed rice cake is traditionally white in color, although it can also be tinged green or purple to indicate that its been flavored with pandan or ube, respectively . Like the French baguette, it is sometimes eaten alongside savory viands, most notably the dinuguan.

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