 | |
| Type | Rice cake |
|---|---|
| Course | Dessert,merienda, orsnack |
| Place of origin | Philippines |
| Region or state | Pangasinan region |
| Serving temperature | Hot, warm, room temperature |
| Main ingredients | Semi-glutinous rice,water,sugar |
| Variations | Puto |
| Similar dishes | Kutsinta |
Puto Calasiao is a type ofFilipino softsteamedrice cake; that is well known all over thePhilippines for its melt-in-the-mouth feeling. It is a type ofputo (steamed rice cake) shaped in small bite-sized portions.
The name is derived fromTagalogputo (steamed rice cake) andCalasiao the place of its origin.
Puto Calasiao is a type ofputo (steamed rice cake) that are shaped in small bite-sized portions that is made out from a semi-glutinous rice that issoaked in water, ground andfermented in earthen jars for three days or more, with just enough sugar to taste, andsteamed. It can be topped withcheese or drizzled withchocolate syrup for variation.[1]
ThePuto Calasiao tradition started dates back from about 1900s, and it originated from the place ofCalasiao from the province ofPangasinan where its namesake comes from. It is the town's "white gold" and iconic food. It is known for its sweet, fluffy, chewy, cup-shaped, and small bite-sized soft rice cakes.[2]
Puto Calasiao Festival celebrates annually every early December at the end of the year in Calasiao, Pangasinan, in the Philippines. It is the town's pride and cultural heritage. During its festivals, the local villagers and people outside the region come in for the culinary competition for varieties ofPuto Calasiao and to celebrate the feast. The festival promotes unity in its community.[3]
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