HOW TO MAKE PUTO CALASIAO | PUTO CALASIAO RECIPE | RECIPE IN THE DESCRIPTION BOX

Today, I will show you how to make puto Calasiao. This is originated from Calasiao Pangasinan, Philippines. I could say this is the best of all kinds Puto in the Philippines. It’s a small, bouncy, chewy, soft, and sweet rice cake. I have tried to make it too many times and tried too many other recipes but I always felt that it is not like the original taste. Until I’ve got it right and I love to share it with you. I hope you enjoy it. 😊😍
📌Disclaimer: This is not the traditional way on how to make puto calasiao. This is JUST my way. I just want to share the way I do it. For me who is living abroad, sometimes I am craving for this childhood taste. So in my opinion.... the taste counts 😊😋 Cravings satisfied 🤩😊
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PUTO CALASIAO | PUTONG BIGAS | PUTO RECIPE
!!!REMINDER: Please DO NOT use glutinous rice flour!!!
INGREDIENTS
🌸 rice flour ~ 500g (3 cups + 2.5 Tbsp)
🌸 white sugar ~ 250g (1 cup) - 300g (1 ¼ cups) 🍁adjust to your taste
🌸 baking powder ~ 1 ½ tsp
🌸 instant dry yeast ~ 1 ½ tsp
🌸 water ~ 703g (3 cups) 🍁room temperature
WATER ROUX
🌸 rice flour ~ 68g (½ cup)
🌸 water ~ 470g (2 cups) 🍁room temperature
SMALL BATCH
🌸 rice flour ~ 250g (1.5 cups + 1.5 Tbsp)
🌸 white sugar ~ 130g (⅔ cups) - 180g (⅞ cups) 🍁adjust to your taste
🌸 water ~ 347g (1 ½ cup) 🍁room temperature
🌸 instant dry yeast ~ 1 tsp
🌸 baking powder ~ ½ tsp
WATER ROUX
🌸 rice flour ~ 34g (¼ cup)
🌸 water ~ 232g (1 cup) 🍁room temperature
🍒 I recommend weighing the water and rice flour for a more accurate measurement 🍒
PROCEDURE:
1. First, prepare and measure all the ingredients you need.
2. In a big bowl, mix the rice flour, sugar, baking powder, and yeast. Give a good mix.
3. Pour the room temperature water into the dry ingredients then mix until no lumps. Cover and set aside.
4. Now make the water roux. Mix rice flour and water in a pan. Stir until there are no more lumps. Then turn on the stove over medium heat. As soon as paste forms on the bottom, turn over low heat. Stir constantly until a sticky paste is formed.
5. Immediately add the roux to the rice flour batter you made earlier. Mix until there are no more lumps. You don't have to cool down the water roux. Don't worry, the yeast will be fine. 😊
6. Cover and let rest for 1.5 hours.
(TIPP:
Switch on your oven and heat it to a maximum of 28 °C. As soon as the oven has reached this temperature, switch it off. Let the rice batter set in the warm oven. Or pour warm water into a large bowl, place the bowl of dough in it, and let it rise.)
7. Shortly before the 1.5 hour is over, prepare your steamer. Set the stove to medium heat.
8. After 1.5 hours, stir the batter to remove bubbles. Don't overmix.
9. Grease your molds with vegetable oil or a non-stick spray (do not use olive oil).
10. Place molds into the steamer tray. Avoid the molds touching the side of the tray.
11. Pour the batter into the molds. Leave some space for the rice dough to rise while steaming.
12. For small molds steam for about 10 minutes. For larger molds 18-20 minutes (the water must boil before steaming).
HAPPY COOKING 😊
THANKS FOR WATCHING!!!
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