During a weekend food crawl through the bustling streets of Calasiao, Pangasinan, I discovered what locals proudly call their “white gold” – Puto Calasiao.
Standing at a humble market stall, I watched as vendors unwrapped banana leaves to reveal trays of these pristine, bite-sized rice cakes. The first bite was a revelation: perfectly chewy, subtly sweet, with a complex depth that only traditional fermentation can achieve.
What struck me most was how different these were from the usual Filipino rice cakes – smaller, more delicate, with an addictive texture that made it impossible to eat just one. After tracking down a recipe from a local grandmother and spending weeks perfecting the technique, I’m excited to share this heritage delicacy that has been sustaining Calasiao’s economy for generations.
Why You’ll Love This Recipe
This treasured Filipino delicacy transforms humble rice into ethereally soft, chewy bite-sized treats. The natural fermentation process develops complex flavors that make these rice cakes irresistibly addictive. While the authentic process takes time, the result is a uniquely textured delicacy that surpasses ordinary rice cakes.
Authentic Puto Calasiao (Traditional Filipino Rice Cake)
Equipment
- Earthenware bowl (palayok) Traditional fermentation vessel that maintains optimal temperature
- Food processor or blender For achieving smooth batter consistency
- Puto molds (small metal or plastic molds) Creates uniform bite-sized portions
- Steamer (kawa or bamboo steamer) For gentle steam cooking
- Plastic wrap Controls fermentation environment
- Toothpicks Creates ventilation holes
- Silicone brush For greasing molds
Ingredients
For Traditional Method:
- 1 cup medium grain rice bigas na katamtaman
- ¼ cup glutinous rice malagkit
- 1¼ cup filtered water tubig
- ¾ cup + 1 tablespoon sugar asukal
For Quick Method:
- Additional ingredient: ½ teaspoon active dry yeast lebadura
Instructions
- Begin by combining your medium grain rice (bigas na katamtaman) and glutinous rice (malagkit) in a traditional earthenware bowl (palayok). Add filtered water until it covers the rice by one inch (isang pulgada). Allow this mixture to soak at room temperature (temperatura ng kapaligiran) for two full days, ensuring the bowl remains undisturbed in a dark corner of your kitchen.
- After 48 hours, drain the rice but preserve the soaking liquid (tubig na pinagbabaran) – this contains valuable enzymes. Transfer your soaked rice to a food processor. Begin blending at high speed (mabilis na pagkakahalo), gradually adding one tablespoon of sugar and the reserved liquid, one teaspoon at a time, until you achieve a smooth consistency similar to pancake batter (palatang tulad ng pancake).
- Return this smooth mixture to your earthenware bowl. Cover with plastic wrap (plastik na balot), then create small ventilation holes (mga butas para sa hangin) using a toothpick. Place the bowl in a warm area of your kitchen, ideally between 27-32°C, and allow it to ferment (pagpapaasim) for three to four days. You’ll notice the mixture becoming thicker and developing a slightly sour aroma (maasim na amoy) – this is ideal.
- For the quick method (mabilisang paraan), you may add half a teaspoon of yeast (lebadura) at this stage and ferment for only 12 hours instead of several days, though the flavor will be less complex.
- Once fermentation is complete, gently fold in the remaining sugar (asukal), being careful not to deflate the mixture. Pour the batter into greased puto molds (minantikang molds), filling each three-quarters full. Let them rest for one hour until the surface becomes bubbly (mabula) and the volume increases slightly.
- Prepare your steamer (kawa) with water at a rolling boil. Place the filled molds in the steamer and cook at medium-high heat (katamtamang init) for 15-20 minutes. The puto is done when a toothpick inserted comes out clean (malinis kapag tinusok).
- Allow the puto to cool slightly (palamiguinin), about 3-5 minutes, before carefully removing them from their molds. The texture should be soft and chewy (malambot at magata), with a subtle fermented aroma (amoy ng pinaasim). These are best enjoyed warm (mainit-init) but will keep their texture at room temperature for several hours.
- For larger batches, repeat the steaming process, ensuring you maintain consistent water temperature between batches. Remember to replenish the steamer with hot water as needed to maintain steady steam (tuloy-tuloy na singaw).
Tips from Lola’s Kitchen
- Use ceramic or earthenware for fermentation – metal can affect taste
- Rice should be fresh, not aged, for best texture
- Place fermentation container in a dark, draft-free spot
- Look for small bubbles and slightly sour aroma to indicate proper fermentation
- Steam in batches to maintain consistent temperature
Traditional Serving Suggestions
- Serve warm or at room temperature
- Pair with hot coffee or ginger tea (salabat)
- Traditional breakfast item with champorado
- Popular merienda (afternoon snack)
Troubleshooting
- If too dense: Batter was too thick or underfermented
- If too sour: Fermented too long
- If not rising: Temperature too low or dead yeast (quick method)
- If sticky: Undermixed batter or incorrect rice ratio
Ingredient Alternatives
- Rice types: Japanese short-grain can substitute medium grain
- Sugar: Raw sugar (muscovado) adds depth
- Yeast: Fresh yeast can replace dry (use 2x amount)
- Container: Glass jar can substitute earthenware
Storage & Reheating
- Room temperature: 1 day in airtight container
- Refrigerator: 3-4 days
- Freezer: Up to 1 month
- Reheat: Steam 2-3 minutes or microwave 15-20 seconds
Variations
- Ube Puto Calasiao: Add ube extract and purple yam
- Pandan: Include pandan essence
- Chocolate: Mix in cocoa powder
- Cheese: Top with grated cheese before steaming
FAQs
Q: Can I use regular rice only? A: No, the glutinous rice ratio is essential for proper texture Q: Why use earthenware? A: It maintains consistent temperature and allows proper fermentation Q: Can I speed up fermentation? A: Yes, use the quick yeast method, but flavor will be less complex
Nutrition
The Story Behind Puto Calasiao
The humble origins of Puto Calasiao trace back generations through the kitchens of Pangasinan’s skilled home cooks, where this extraordinary rice cake emerged as a testament to Filipino culinary ingenuity. In the heart of Calasiao, a municipality renowned for its rice cultivation, local families discovered that fermenting a precise blend of medium-grain and glutinous rice yielded something remarkable – a delicate, chewy rice cake unlike any other in the Philippine archipelago.
What began as a home-based enterprise in the early 20th century has transformed into the economic cornerstone of Calasiao. The town’s strategic location along major trade routes in Pangasinan province helped establish these bite-sized delicacies as a sought-after pasalubong (homecoming gift). Such was their impact on the local economy that these diminutive rice cakes earned the moniker “white gold,” reflecting both their appearance and their value to the community.
The tradition of crafting Puto Calasiao remains largely unchanged, passed down through generations of families who guard their precise fermentation techniques. Each earthenware vessel, or palayok, houses a living culture that transforms simple rice into complex flavors through natural fermentation. This process, typically spanning three to four days, develops the signature subtle sourness and ethereal texture that distinguishes authentic Puto Calasiao from other Filipino rice cakes.
Today, visitors to Calasiao encounter streets lined with vendors offering these pristine white delicacies, often still warm from traditional bamboo steamers. The town’s dedication to preserving this culinary heritage earned recognition from the Department of Trade and Industry, which acknowledged Puto Calasiao as one of the region’s premier products. Local authorities have since implemented quality standards to protect the authenticity of this beloved snack, ensuring that each bite-sized piece maintains the characteristics that have made it a symbol of Pangasinan’s rich food culture.
The enduring popularity of Puto Calasiao speaks to its unique place in Filipino cuisine – a masterclass in transforming humble ingredients through time-honored techniques. While modern variations exist, including shortened fermentation methods using commercial yeast, traditionalists maintain that the authentic slow-fermented version offers unmatched complexity and depth of flavor, making these small but mighty rice cakes a true Philippine culinary treasure.
