Easy Puto Calasiao Recipe
I. Introduction
A soft, slightly sweet steamed rice cake from Pangasinan, known for its fine texture and subtle fermented aroma. This Easy Puto Calasiao Recipe creates the beloved traditional delicacy with a tender, moist interior and a slightly chewy texture that has made it a favorite during fiestas and special occasions.
II. Ingredients
- 2 cups glutinous rice (malagkit)
- 1/2 cup sugar
- 1 packet active dry yeast
- 1/2 cup water (warm)
- 1/2 cup coconut milk
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- 1/2 tsp vanilla extract
- Banana leaves for lining (or parchment paper)
III. Equipment
- Large mixing bowl
- Steamer with lid
- Small bowls for molds or muffin tins
- Measuring cups and spoons
- Whisk or wooden spoon
IV. Instructions
- Rinse glutinous rice under cold water until water runs clear. Soak rice for at least 4 hours or overnight.
- Drain the soaked rice and grind it into a fine powder using a food processor or high-speed blender.
- In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- In a large bowl, mix rice flour with sugar, salt, and all-purpose flour.
- Add coconut milk, yeast mixture, and vanilla extract to the flour mixture. Stir until smooth and well combined.
- Cover the batter and let it ferment for 4-6 hours in a warm place until slightly risen and bubbly.
- Line your molds or muffin tin with banana leaves or parchment paper.
- Fill each mold about 3/4 full with the fermented batter.
- Steam over high heat for 15-20 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from molds. Serve warm or at room temperature.
V. Tips
Fermentation gives depth—don’t skip if possible; test doneness with a toothpick. For best results, maintain warm temperature during fermentation (around 75-80°F). If you don’t have rice flour, you can use the ground rice directly, but strain the batter to remove any coarse particles. Banana leaves impart a subtle aroma, but parchment paper works as an alternative.
VI. Serving
Best warm, paired with dinuguan or pan de sal. These soft rice cakes make an excellent merienda (afternoon snack) when paired with coffee or hot chocolate. They can also be enjoyed as a simple breakfast item and are popular during Simbang Gabi (dawn masses during Christmas season).
VII. Storage
Eat within 1-2 days; refrigerate and re-steam to restore softness. Store in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 5-10 minutes until warmed through. You can also microwave them for 20-30 seconds with a damp paper towel to retain moisture.
