Puto Calasiao

A type of Filipino steamed rice cake

Puto Calasiao is a type of puto, a traditional Filipino steamed rice cake, originating from the town of Calasiao in the province of Pangasinan, Philippines. Known for its distinctively soft, chewy texture and sweet flavor, Puto Calasiao is a popular delicacy in the region and is often enjoyed as a snack or dessert.

Description

Puto Calasiao is characterized by its small, bite-sized form and its glossy, white appearance. The cakes are typically about the size of a small coin and are arranged in clusters. They are made from a mixture of rice flour, sugar, and water, which is fermented for several days to achieve the desired texture and flavor. The fermentation process is crucial as it gives the puto its unique taste and soft, sticky consistency.

Preparation

The preparation of Puto Calasiao involves several steps. First, rice is soaked in water and then ground to form a smooth batter. This batter is mixed with sugar and allowed to ferment for one to three days. After fermentation, the batter is poured into small molds and steamed until cooked. The steaming process gives the puto its characteristic soft and fluffy texture.

Cultural Significance

A typical street in Calasiao, known for its puto

Puto Calasiao holds cultural significance in the town of Calasiao and is a staple at local festivals and celebrations. It is often served during fiestas, weddings, and other special occasions. The town of Calasiao is renowned for its puto, and many local businesses specialize in its production, contributing to the local economy.

Variations

While the traditional Puto Calasiao is white, variations exist that incorporate different flavors and colors. Some versions include ingredients such as ube (purple yam), pandan leaves, or coconut milk to add unique flavors and hues to the cakes. These variations are popular among locals and tourists alike.

Related pages

• Puto (food)
• Kakanin
• Filipino cuisine
• Calasiao, Pangasinan