Borroms' Good Eats

Sunday, September 23, 2007

Recipe: Calasiao style Puto

I finally figured out how to make puto that closely approximates the puto of Calasiao. This is a traditional recipe, in that it does not make use of baking powder or pre-processed flour and has only 3 ingredients: rice, water, and sugar. It takes about 5 days to make a small batch of puto, but in no way is it a difficult process. It takes patience though, but the end product is worth it.

Calasiao-style Puto


Before fermentation:
1 c medium grain rice
1 c water, or enough to fully submerge rice
1 1/2 tbsp cooked rice
1 1/2 tsp sugar

After fermentation:
1/2 c sugar for every cup of fermented mixture
pinch salt (optional)


Combine rice and water and allow rice to soak for 2 days. Drain saving some of the water and blend rice with cooked rice and 1 1/2 tsp of sugar in a blender adding water as needed until fine and the consistency of thick pancake batter. Put blended mixture in jar or untreated clay pot. Cover loosely to allow some air to circulate. Set aside in a warm place and allow to ferment for 3 days. When fermentation is finished, the mixture must be the consistency of poi, ube halaya or mashed potatoes. Take 1 cup of the fermented mixture and combine with 1/2 c sugar and a pinch of salt. Fold gently to combine. Pour into greased puto molds and steam on high for 15 minutes. Unmold and serve. Yum!

- Do not ferment in a metallic container.
- Make sure that there is as little condensation as possible while steaming, otherwise the puto will have difficulty rising.
- Use unchlorinated water.
- Do not use distilled water. Distilled water has very little oxygen which retards fermentation.
- Steaming on high will result in a cracked top. If a smooth, rounded top is desired, steam on medium to medium high heat.


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