Calasiao is a Municipality in Pangasinan where these puto or small rice cakes originated. Puto Calasiao is a mini-size, soft rice cake made from semi-glutinous rice and fermented in clay pots before cooking. The famous makers are mainly at Barangay Dinalaoan. This colorful puto is made of long grain rice soaked in water, ground and fermented for 2-3 days, with some sugar to taste, and steamed to cook. They have various flavors; traditional white puto, pandan (green), ube (violet), banana (yellow), strawberry (light red/pink) and cheese (gold). These putos are traditionally best served with Dinuguan soup. Wikipedia
Puto Calasiao Recipe
1 cup long grain rice
1 cup water, or enough to fully submerge rice
1 ½ tablespoon cooked rice
1 ½ teaspoon sugar
½ cup sugar for every cup of fermented mixture
pinch salt (optional)
Combine rice and water and allow rice to soak for 2 days. Drain, save some of the water and blend rice with cooked rice and 1 ½ tsp of sugar in a blender. Add water as needed until fine and the consistency of thick pancake batter. (Make sure the water is not smelly or just change it).
Transfer blended mixture in a 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 an ube halaya or mashed potatoes.
Take 1 cup of the fermented mixture and combine with 1/2 cup sugar and a pinch of salt. Fold gently to combine.
Pour into greased mini puto molds and steam on high for 10-15 minutes. Let it cool, before unmolding and serve.
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.