Steamed Rice Cake - Calasiao Style
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- Опубліковано 7 сер 2022
- In the Philippines, there are so many kinds or versions of puto or steamed rice cake. Each region has their own version. In this tutorial, I am showing you a version from Calasiao, a 1st class municipality in the province of Pangasinan. They are famous for their kakanins but most specially for their soft, sweet steamed rice cake. This rice cake or puto is different from the other versions since they make use of a rice roux which is responsible for the soft texture of their puto. In my version of this Calasiao specialty, I am using rice flour to make it easy for you to replicate it at home. The original Calasiao version uses rice which is soaked and then ground. Follow the instructions on the video and you will be rewarded with a soft textured rice cake. Good luck!
Correction:
There is a typo in the recipe at the end of the video.
You only need 1 1/2 cups water for the rice flour mixture and 1 cup water for the roux.
My apologies for the oversight.
Chef's Notes:
Addition of salt is optional.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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#steamedriceputocalasiaostyle #chefroseofcaroandmariecebu #chefrosemarielim #caroandmarie #caroandmariecebu
Correction:
There is a typo in the recipe at the end of the video.
You only need 1 1/2 cups water for the rice flour mixture and 1 cup water for the roux.
My apologies for the oversight.
Chef's Notes:
Addition of salt is optional.
thank you 🤗💕chef 🤗💕💕💕
Pwede po walang yeast? May Amoy kasi ang yaest
I like how you present your ideas , clear , direct to the point , no time wasted .
Thank you!
Ma'am Rose 🌹 Thank you for sharing your version of famous Calasiao Puto.😋! I love it 👍
T y for sharing it’s one of my favorite snac & looks yummy 🙏⭐️❤️💕❤️🙏
Thanks very much for sharing this recipe . Thanks again .
Thank you maam Rose sharing this recipe so delicious not to much sweet good for diabetic persons again thank you so much maam rose
I GROWN UP IN CALASIAO AND MOST OF THE CALASIAO PUTO PRODUCERS ARE MY HIGH SCHOOL CLASSMATE'S AND SOME OF THEM ARE EVEN MY RELATIVES. THEY DON'T SHARE THE RECIPE🤣🤣🤣 .I TRIED IT MANY TIMES BUT THE OUTCOME IS TOTALLY DIFFERENT TO THE CALASIAO ORIGINAL PUTO ..ANYWAY I WILL TRY YOUR VERSION..THANKS FOR SHARING YOUR RECIPE. AND I WILL DEFINITELY DO THIS..THANKS.AND CONGRATULATIONS ON YOUR 25 THOUSAND SUBSCRIBERS!!🥳🥳🥳🥳
thank you chef gagawin ko po ito ang yummy
Thanks for sharing your recipes Chef Rose! I missed the Dimsum restaurants in Cebu! Hope you can create a video of their menus esp the steamed rice, Shumai, lumpia, etc. thank you!
Thanks for sharing this recipe...this is what im trying to search a long time ago...keep it coming chef...
My pleasure 😊
salamat chef! dali ra kayo himoon... ganahan kau ako nanay chef...
Yay, I've tried it Chef Rose, and it's very good, just like the ones bought. I like this recipe because it's not too sweet. It didn't get the crack top like yours though. Thanks for sharing the tip about the baking powder. 🥰
Glad you like them!
Love your videos ;) going to try this soon! Keep sharing please… I’m subscribed!!! 😋
Daghan salamat Chef Rose 🥰🥰🥰
Hi Chef Rose! So glad to discover your YT channel catering to Bisaya cooking. Oh, the selection of recipes! Cant wait to try them all. 🇨🇦
Welcome! I hope you will enjoy my other recipes too!
This is the best puto recipe I have made. Sorry to other recipes but the other recipes don’t have the techniques described here. Thank you!🙏
Wow, thank you!
Salamat kaayo sa recipe mam rose..bago ra jud ko nka kaon og puto calasiao gikan pangasinan..karon, dli nko mo palit..buhaton nong nko..so easy and salig ko sa cebu's best culinary teacher..More Power Caro n Marie!..
Goodluck and thank you so much for watching! 😊
Salamat Chef🥰
Thank you!
Thanks this was done step by step it was awesome 🌟⭐💙💓💗💖
You are welcome!
Wow puto calasiao favorite q yan chef ❤️thank you for always sharing 🙏❤️
My pleasure 😊
Thank you I learn a lot❤
I'm so glad to know that!
Hello, medam
So good recipe
So I am happy is recipe my friend and family, I am form india🇮🇳🇮🇳🇮🇳
Thank to your recipe Sera in the world.
My pleasure!
Wow Puto Calasiao, No.1 In The Philippines 🇵🇭 The Original !!! ❤ Yahooooo
Thanks For Sharing
My pleasure! Happy Holidays!
❤️❤️❤️
Another "wow".Thank you po.
Once you finish the roux, do you have to cool it off before adding to the first mixture?
You add the roux warm to the rice flour mixture.
@@ChefRoseofCaroandMarieCebu Thank you! Excellent recipe.
thanks for sharing chef
My pleasure!
Chef Rose if you look at the recipe at the end of the video,there's another cup of water listed(not the one to make a rue). I'm wondering if it's an error that got unnoticed. Otherwise the water in the recipe will become 2 1/2 cups ?
yan din po sana ask ko kay chef may another 1cup water together with yeast and baking powder hope masagutan question natin thank you chef
Thank you for calling my attention to the typo. You only need 1 1/2 cups water for the rice flour mixture and 1 cup water for the roux. My apologies for the oversight.
Thank you for calling my attention to the typo. You only need 1 1/2 cups water for the rice flour mixture and 1 cup water for the roux. My apologies for the oversight
Your recipe is awesome and will go
very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks.👏👍🍂🍀💢
Thanks a lot 😊
Hello Chef Rose, thank you so much for sharing this wonderful recipe. I hope you don't mind me asking about an idea. Will it change the puto texture if I use Moscovado sugar?
Yes it will because moscovado sugar do not have the same profile of refined sugar. Taste will also be very different. For this recipe, I suggest you stick to white or use washed sugar.
@@ChefRoseofCaroandMarieCebu Super thanks Chef. More power and stay safe.
Can I use fresh milk instead of water? I love all your videos, simple clearly demonstrated. Your versions are different from the rest in so many aspect, like timing of putting the yeast first and allow it to bloom first (Fermentation stage) then the baking powder. You're a genius chef, bountiful blessings for you and your family. I copied all your recipes (2 logbooks now) exclusive for chef Rose. Salamat and looking forward for more awesome and exciting learnings from my Idol Chef Rose.
Yes you can but the authentic calasiao style puto uses only water. Thank you for watching my videos. It gives me great joy to know that you are enjoying my recipes.
hello po chef Rose, ask ko lng pano po kaya maalis ung amoy asim after maluto...kc nagtry po ako,salamat po.dito po ako sa riyadh.God bless po🙂🙏
Over fermented ang puto mixture mo if maasim siya.
Have you use milk instead of water?
No I have not used milk instead of water.
What will happen if i use Glutinous rice flour instead of ordinary riceflour only?
You don't make puto with glutinous rice flour. It will not rise as well because it will be too gummy.
Another great recipe Chef Rose, can I use, Pandan n Ube flavor to the Puto.? In d water? Your reply will be answered. Thn u!
Yes you can use pandan flavor. Add it to the water.
Thnks again Chef Rose for your quick reply, more power! 👍
Chef Rose, what is d equivalent of 250 gram to cup? Your reply will be appreciated.
Thanks for the correction
You are welcome!
What brand of instant dry yeast ,mam rose ,😊thank you
I use either Eagle or Angel instant dry yeast.
Yung roux mainit po ba nung namix sa rest ng mixture? Ty po
You add it warm to the rice flour mixture.
@@ChefRoseofCaroandMarieCebu thank you po
Can I add milk instead of water?
Yes you can
Can I bake this?
No ma'am. You can't bake this.
Thanks for sharing chef, how many days po ang shelf life of this puto?
2-3 days refrigerated. A month frozen.
What makes Calaciao style different in taste?
It is softer and tastier than the usual yeast-raised puto.
@@ChefRoseofCaroandMarieCebu I've had a type of puto that's a little more dense and sticky, but I don't know what style that is.
Chef rose ano po gamit mo na rice flour? Gawa ko po hindi kasing white ng gawa mo. At hindi makunat gaya ng gawa mo. Thank you chef.
I use Polar rice flour but pwede naman kahit anong brand. Please try again baka may mali kang nagawa.
new subscriber chef ,minsan po nanonood ako ng videos nyo habang kumakain,pano po ma achieve yung crack sa ibabaw ng puto,t.y.po
Malakas na apoy when you steam. Thank you for subscribing!
Hello po maam how many in cups po ang 250 grams? Salamat po
For this recipe, you really need to weigh the rice flour. For your reference, it is about 2 1/2 cups to 2 2/3 cups for 250 grams.
Thank you so much maam il try this one po for a start and the others maybe next time
Good luck!
Ilan cups po yun 250 gr rice flour
You have to weigh it because you need exact measurements for this recipe. My estimate is about 2 cups more or less.
@@ChefRoseofCaroandMarieCebu thank you po
chef can i ask a question po, have you tried baking the calasiao puto?if yes, unsa po ang resulta po chef? pareho po ba siya sa bibingka mandaue? ty po
No Sir. I have not tried baking puto calasiao. Please check my channel for the Bibingka Bisaya (3 ways) video. That is similar to the mandaue bibingka.
chef puto cake naman po 🤗💕
Aquino terrado cocoa tablea 🍫🍫🍫 pure cacao
Thank you!
Dark cacao tablea