Authentic Putong Bigas Like Puto Calasiao Recipe
3 Ingredients Putong Bigas Like Puto Calasiao (Easy Homemade Recipe)
Putong Bigas Like Puto Calasiao is one of the simplest yet most satisfying Filipino delicacies you can make at home. With just three main ingredients – rice, sugar, and yeast – you can recreate the soft, slightly sticky, sweet texture that made the famous Puto Calasiao from Pangasinan so popular.
For the longest time, I tried recreating the authentic Puto Calasiao but kept failing. After researching and watching a documentary featuring the person credited with discovering the original recipe, I learned something surprising: the traditional version only uses uncooked rice and sugar. The secret lies in the fermentation process, where the mixture is left to ferment inside earthen jars (banga) before steaming.
Since I don’t have an earthen jar at home, I experimented by adding yeast to help ferment the rice mixture. After several trials, I finally achieved a version that’s incredibly close to the original – soft, moist, slightly sticky, and perfectly sweet.
If you’re craving authentic-tasting Putong Bigas Like Puto Calasiao without the need for special equipment, this recipe is definitely worth trying.
One important reminder before you begin: the type of rice matters. I used Jasmine fragrant rice, while the original Puto Calasiao traditionally uses Dinorado rice. Choosing good-quality rice plays a huge role in achieving the best texture.
Whether you’re making this for family, merienda, special occasions, or even for selling, this easy recipe is beginner-friendly and delivers delicious results.
7 Tips for the Best Putong Bigas Like Puto Calasiao
1. Use good-quality rice
The rice greatly affects the texture. Jasmine fragrant rice works well, while Dinorado rice is traditionally used for authentic Puto Calasiao.
2. Soak the rice properly
Soak the rice overnight or for at least 5 to 6 hours. This softens the grains, making them easier to blend into a smooth batter.
3. Blend until very smooth
A smooth batter produces softer puto. Blend for about 2 minutes or longer if needed.
4. Bloom the yeast first
Always bloom the yeast to make sure it’s active before mixing it into the batter.
5. Ferment in a warm place
A warm environment helps the batter rise properly during the 2-hour fermentation.
6. Remove bubbles before steaming
Skim off excess bubbles for a smoother finish and more even-looking puto.
7. Wrap the steamer lid
Cover the steamer lid with a clean cloth to prevent water droplets from falling onto the puto while steaming.
Authentic Putong Bigas Like Puto Calasiao Recipe
Ingredients
Main Batter
- 1 cup uncooked rice washed and soaked overnight or at least 5 to 6 hours
- 1 cup white sugar
- ¾ cup room temperature water
Yeast Mixture
- ¼ cup warm water
- 1 tablespoon white sugar taken from the 1 cup sugar above
- 1½ teaspoons instant yeast Saf Instant
Others
- Cooking oil for greasing molds if necessary
- Mold Size: Small
Yield: Approximately 40 pieces
Instructions
- Prepare the yeast mixture by combining warm water, 1 tablespoon sugar, and instant yeast. Stir well and let it bloom for 5–10 minutes.
- Drain the soaked rice completely using a strainer.
- Transfer the drained rice and ¾ cup room temperature water into a blender. Blend for about 2 minutes until smooth.
- Add the remaining white sugar and the bloomed yeast mixture. Blend again until the sugar has dissolved completely.
- Transfer the batter into a bowl and cover with cling wrap. Let it ferment for about 2 hours.
- Lightly grease the molds with cooking oil if using regular molds. Skip this step if using non-stick molds.
- After fermentation, stir the batter well. Strain once more to remove any lumps. Skim off the bubbles on top using a spoon.
- Fill each mold about ¾ full.
- Before pouring the batter, make sure your steamer is already producing steam. Wrap the steamer lid with a clean cloth to prevent condensation from dripping onto the puto.
- Steam over medium-high heat for approximately 30 minutes.
- Allow the puto to cool before removing from the molds.
- Serve and enjoy!
Other Ways of Cooking
At the moment, steaming is highly recommended for this recipe.
Because this batter depends on moisture and gentle heat to develop its signature soft and slightly sticky texture, baking or air frying is not recommended. These methods may produce a dry, cracked, or uneven result that is quite different from authentic Puto Calasiao.
Storage
Store leftover putong bigas in an airtight container.
- Room temperature: Best consumed within the day.
- Refrigerator: Up to 3 days.
To serve again, simply steam for about 3-5 minutes or microwave with a damp paper towel for several seconds until soft again.
Freezing is not recommended since it may change the texture after thawing.
Frequently Asked Questions
Q: Why is my putong bigas dense or hard?
A: The rice may not have been soaked long enough, the batter may not have fermented properly, or the yeast could have been inactive.
Q: Can I use any type of rice?
A: Yes, but the texture may vary. Jasmine fragrant rice gives excellent results, while Dinorado rice is traditionally used for authentic Puto Calasiao.
Q: Why is my batter not rising?
A: Check if your yeast is still active. Also make sure the batter ferments in a warm area.
Q: Can I reduce the sugar?
A: Yes, but keep in mind that authentic Puto Calasiao is naturally sweet. Reducing the sugar will noticeably change the traditional taste.
Q: Can I use active dry yeast?
A: Yes. Just bloom it properly before mixing into the batter.
Q: Why should I strain the batter twice?
A: Straining removes any remaining rice particles, producing a smoother batter and softer puto.
Q: Why do I need to wrap the steamer lid?
A: It prevents water droplets from falling onto the puto, helping produce a smooth surface.
Q: Can I make this for business?
A: Absolutely! This recipe yields approximately 40 small pieces, making it suitable for selling. Just be sure to test the recipe first and adjust according to your preferred mold size and local ingredients.
Putong Bigas Like Puto Calasiao Recipe Video
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Final Note
Making Putong Bigas Like Puto Calasiao at home may seem intimidating at first, but once you understand the importance of fermentation and using the right rice, it’s actually a very simple recipe. While the traditional version ferments naturally inside earthen jars, adding yeast provides an excellent alternative for home cooks who want similar results.
I hope this recipe helps you recreate one of the Philippines’ most beloved rice delicacies in your own kitchen. If you try it, I’d love to hear how it turned out!
