I was eating this puto that my husband brought home last night and it instantly reminded me of Puto Calasiao. I remembered VHa Ne asking for a recipe. The secret to its distinct taste is the fermentation that happens when you soak the rice for days before actually using it. Enjoy! :) Heres what I found. Puto Calasiao: Ingredients 1 cup medium grain rice ¼ cup glutinous rice enough water to cover rice ¾ cup + 1 tbsp sugar Instructions In a container (best to use an earthen ware bowl), combine medium grain rice, glutinous rice and water. Soak the mixture for 2 days. Drain the rice reserving the liquid, place rice in food processor or blender then blend in high speed while slowly adding water a teaspoon at a time. Continue to blend and add water until the consistency resembles pancake batter. Once texture is smooth place mixture back to the container then cover with glad-wrap. Place small holes on the glad wrap by pricking it with toothpicks, this will let the mixture breathe during the fermentation process. Place in a warm place then let it ferment for 3-4 days. After 3 or 4 days the consistency of the mixture would be thicker, gently fold sugar into the mixture. Pour into greased mould then steam for 15-20 minutes. Remove from moulds then serve.
Posted on: Sat, 25 Oct 2014 20:32:56 +0000
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