Are you a fan of rice cakes? If so, you might want to try making Puto Calasiao, a sweet and sticky rice cake that originated in Calasiao, Pangasinan.
This bite-sized treat is made from fermented semi-glutinous rice and is considered the town’s “white gold”. It’s no wonder that vendors selling Puto Calasiao can be found all over the streets of Calasiao.
If you’re curious about how to make this delicious rice cake using rice flour, keep reading! In this article, we’ll guide you through the process step by step.
Don’t worry, it’s not as intimidating as it sounds. With a little patience and some basic ingredients, you’ll be able to enjoy this addictive treat in no time.
How To Make Puto Calasiao Using Rice Flour?
To make Puto Calasiao using rice flour, you’ll need the following ingredients:
– 2 cups of rice flour
– 1 cup of glutinous rice flour
– 1 and 1/2 cups of water
– 1/2 cup of sugar
– 1/4 teaspoon of yeast
Here’s how to make it:
1. In a large bowl, combine the rice flour, glutinous rice flour, and water. Mix well until the batter is smooth.
2. Cover the bowl with a clean cloth and let it rest for at least 2 days in a warm place. This will allow the batter to ferment and develop its unique flavor.
3. After 2 days, check the consistency of the batter. It should be thick and sticky. If it’s too thick, add a little bit of water to thin it out.
4. Add the sugar and yeast to the batter and mix well.
5. Grease your puto molds with oil and fill them with the batter, leaving a little bit of space on top for the puto to rise.
6. Steam the puto for about 15 minutes or until they are cooked through.
7. Remove the puto from the molds and let them cool before serving.
8. Serve your Puto Calasiao with toasted grated coconut on top for added flavor.
Ingredients Needed To Make Puto Calasiao Using Rice Flour
If you want to make Puto Calasiao using rice flour, you’ll need to have the following ingredients:
– 2 cups of rice flour
– 1 cup of glutinous rice flour
– 1 and 1/2 cups of water
– 1/2 cup of sugar
– 1/4 teaspoon of yeast
Rice flour is a finely ground powder made from white or brown rice. It is commonly used in Asian cuisine, including Filipino dishes like Puto Calasiao. Glutinous rice flour, on the other hand, is made from sticky or sweet rice and is used to give the puto its chewy texture.
Water is also an essential ingredient as it helps to bind the rice flour and glutinous rice flour together. Sugar is added to sweeten the puto while yeast is used to ferment the batter and give it its unique flavor.
With these ingredients, you can easily make your own Puto Calasiao at home using rice flour. Just follow the steps above and enjoy this delicious Filipino delicacy!
The Importance Of Fermenting The Rice Flour Mixture
Fermenting the rice flour mixture is the key to achieving the unique flavor and texture of Puto Calasiao. The fermentation process allows the batter to develop a slightly sour taste and a chewy texture that sets it apart from other rice cakes. Traditionally, the rice flour mixture is fermented for several days in earthen jars, but this recipe suggests fermenting it for at least 2 days in a warm place. This allows time for the natural yeasts in the air to interact with the rice flour mixture, creating a complex flavor profile that cannot be replicated with just plain rice flour. Additionally, fermentation helps break down the starches in the rice flour, making it easier to digest and more nutritious. While it may take some patience to wait for the batter to ferment, it is well worth it for the delicious and unique taste of Puto Calasiao.
How To Cook Puto Calasiao Using A Steamer
To cook Puto Calasiao using a steamer, you’ll need to follow these steps:
1. Fill your steamer with about 8 cups of water and bring it to a simmer.
2. Grease each puto mold with oil to prevent the puto from sticking.
3. Pour the fermented batter into each mold, filling it about 3/4 full. The batter will rise a little bit as it cooks.
4. Place the molds in the steamer and cover the lid with a water-absorbent cloth to prevent dripping water from affecting the consistency of the puto.
5. Steam the puto for about 13-18 minutes, depending on the size of your molds. You can check if they’re done by inserting a toothpick in the center of one puto. If it comes out clean, then they’re ready.
6. Remove the molds from the steamer and let them cool for about 10 minutes before removing the puto from the molds using a toothpick or fork.
7. Top your Puto Calasiao with grated coconut or cheese if desired before serving.
By following these steps, you can make delicious and authentic Puto Calasiao using a steamer. The fermentation process is crucial in achieving that unique flavor and texture that this rice cake is known for. Enjoy!
Tips And Tricks For Making Perfect Puto Calasiao Every Time
Making Puto Calasiao using rice flour can be a bit tricky, especially if you’re not familiar with the process of fermentation. Here are some tips and tricks to help you make perfect Puto Calasiao every time:
1. Use the right ratio of rice flour and glutinous rice flour – This is crucial to achieve the right texture and consistency of the batter. The combination of rice flour and glutinous rice flour will give your Puto Calasiao a chewy and sticky texture.
2. Ferment the batter for at least 2 days – Fermentation is a key step in making Puto Calasiao. It gives the batter its unique flavor and aroma. Make sure to let the batter ferment for at least 2 days to achieve the best results.
3. Check the consistency of the batter – The consistency of the batter should be thick and sticky. If it’s too thick, add a little bit of water to thin it out. If it’s too thin, add more rice flour.
4. Use low heat when steaming – It’s important to use low heat when steaming the Puto Calasiao to ensure even cooking and prevent them from becoming dry or overcooked.
5. Grease the puto molds lightly – Grease your puto molds lightly with oil to prevent the Puto Calasiao from sticking to the molds.
6. Leave some space on top of the molds – Leave a little bit of space on top of the molds for the Puto Calasiao to rise while being steamed.
7. Use cheesecloth or clean kitchen towel – Place a cheesecloth or clean kitchen towel in between steamer racks and the top cover to avoid water from dripping onto the batter. This will result in uneven cooking and a disformed top.
By following these tips and tricks, you’ll be able to make perfect Puto Calasiao every time!
Serving And Storing Puto Calasiao
Serving and storing Puto Calasiao is important to ensure that it stays fresh and delicious. To serve, you can top it with toasted grated coconut or eat it plain. It’s a perfect snack or dessert that you can enjoy any time of the day.
When it comes to storing Puto Calasiao, it’s important to keep it covered at all times. The best way to store Puto Calasiao is by making sure it is tightly covered with cling wrap. Puto tends to dry out easily, and the less it comes into contact with open air, the longer it can stay fresh and soft. If you need to store it overnight, tightly wrapping the puto is all the more important as refrigerators tend to absorb moisture to cool down products.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, warm them up in the microwave for a few seconds or in the steamer for about 3 to 5 minutes until softened.
Puto Calasiao is a delicious and addictive snack that’s perfect for any occasion. With this recipe and storage tips, you can enjoy this tasty treat anytime you want!
