Native Dish in Valenzuela City: Putong Polo Series #2[^3^]

Although all-purpose flour, cake flour or even hotcake mixes are also used in making this kakanin, traditional putong puti is made from rice grains soaked in water overnight and processed into a smooth batter called galapong. The fermented rice batter is then steamed in banana-lined bamboo platters (bilao) or individual molds.

Over the years, home cooks have spun these native cakes into many delicious varieties by adding extracts such as pandan and ube flavorings or by topping them with slices of cheese or salted duck eggs. The recipe here is a for basic putong bigas which you can, of course, fancy up as you like.

putong pulo recipe

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I have always used boxed puto mix but yesterday I ground my own jasmine rice and made your recipe. I was amazed on how the rice flour soaked up all liquid. The batter is so light and fluffy. I am glad I did the overnight in the fridge thing with the batter. I use a bamboo steamer over a metal pot with water in the bottom. OMG they are so good. Thank you so much. My next door neighbors are flippino and am going to share with them.

Try this fluffy, delicate, and deliciously moist Puto recipe made from rice flour, coconut milk, and sugar. This Filipino steamed rice cake is perfect with a hot cup of coffee for a delightful filling snack or breakfast.

Putong Bigas or Rice Puto is a traditional rice cake made from galapong or rice dough. Also referred to as putong puti (white puto) because of its stark white color, it is one of the most popular types of puto in the Philippines.

This puto recipe is so simple to make with just a few ingredients and easy-to-follow steps. In a traditional way, puto is made with slightly fermented rice that was soaked overnight. The rice is then ground using stone mills with water and sugar to make the batter known as galapong. But nowadays, making puto is much simpler when rice flour became easily accessible.

I've made this several times already. I don't add the oil anymore and waited 30 minutes before steaming it on high heat. Reminded me of fun memories growing up. Now, my two daughters can eat this delicious Filipino delicacy without going to the Filipino bakery. They both love it! Thank you for sharing this recipe.

Puto eaten on its own commonly add toppings like cheese, butter/margarine, hard-boiled eggs, meat, or freshly grated coconut. In Bulacan, puto with cheese toppings are humorously called putong bakla ("homosexual puto"), while puto with egg toppings are called putong lalaki ("man's puto) and those filled with meat are called putong babae ("woman's puto).[3][5]

Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. The key characteristics are that they are cooked by steaming and are made with some type of flour (to contrast with bibingka, which are baked cakes). There are exceptions, however, like puto seko which is a baked dry cookie. The traditional puto made with galapong is sometimes referred to as putong puti ("white puto") or putong bigas ("rice puto) to distinguish it from other dishes also called puto.[6]

Hi betty q. I feel your passion and excitement about your cooking and the warmth of your kitchen. Darn, I wish I lived next door to you! Anyway I am waiting for your report on the puto recipe I shared with you.

Thank you bettyq for clarifying the yield on the suman. I really misunderstood what you said. I kept thinking how you were able to make 200 pieces from a batch..then I thought you must have made cigarette stick-size ones, LOL! thank you for the cutchinta recipe..its my favorite!!

Hi, Betty Q if its ok for you kindly give me your e-mail address please I would love to get in touch with you and ask you recipes of my favorite kakanin. I am also living in other country very much craving for our native snacks way back home.Thanks in advance.

I tried the recipe and fermented for 4 days. It did not come out right for some reason. It had a very strong sour taste my family though it was rotten. I used leche flan molds for steaming. How long do I steam it for? It turned out very gummy and dense like kutsinta.Does it really have to ferment for 3-4 days? I really want to get this recipe right. Been craving this puto for the longest time!

Halu po! Salamat at nakita ko ang page nyo at matagal ko na pong gustong malaman kung paano at anoandg recipe ng puto calasiao, kc miss ko na ang mga kakanin sa atin especially po ito. Kakaiba po kc :). Thanks po sa blog page nyo at more power! Analiza

The consistency is thicker, yes this is the last stage of fermentation, of course I grind d rice as i said i followed everything in ur recipe, still winter but will be spring soon. I tried 1 tbsp put sugar and steamed did not rise so i decided to put 1tsp of baking powder to the rest of the batter. I live in California. thanks maybe u can suggest more tips.

Hi. I tried this recipe but on the second day of fermentation, i saw molds on the surface. T.T i wasnt able to read that you live in new zealand.. i guess this means i have to ferment the mixture for only one day.

I followed the exact recipe and i followed the advise from mark adding a little yeast and it helped the fermentation. The end result came out fine but next time I will add half tsp yeast to same recipe. Made it this morning and had finished product in the afternoon. Best to use silicone mold, aluminum pan is so sticky even seasoned with oil.

Hi JJ, it was a hit and miss for me as well initially specially adjusting in a country with a different temperature and humidity from the Philippines. The water I used was just enough to cover the rice and consistency is like gravy not very thin also not very thick. Anyways I will be trying a different version as a lot have issues using this recipe, so I guess in a couple of weeks I will try a new recipe with actual yeast to help it to rise.

Hi, would you consider posting a video in youtube showing your process (using original recipe) -e.g., water levels when soaking rice for 2 days, what it looks like after the 2nd day before and after blending (showing thickness of batter) and what it looks like 3-4 days after fermentation? That would really be helpful

Same here hence I tried to make it at home. I had several attempts to it and this recipe is the closest one hence I shared, one caveat though is that this recipe works perfect during humid and warm season. Tried making this in winter the fermentation process took longer hence amemded the recipe by using yeast.

Thanks Tillie all your comments have been helpful improving this recipe. I am all with you in doing it the traditional way but the most success I had is with the help of that yeast, though its not as traditional as it should be it greatly helped on making it rise specially on my last attempt where it was a bit cold in my area. With yeast is more like a cross between that Chinese Honeycomb Rice Cake (Bai Tang) and Puto Calasiao, it had risen but not as dense as Puto Calasiao. Will have to buy that traditional palayok.

Buttered Puto is a variation of the famous steamed rice cake, Puto. This steamed mini cakes are usually eaten as dessert but most prefer to have them during breakfast (with hot coffee or chocolate) or mid-afternoon snack (usually eaten with dinuguan or blood stew). If you are looking for an easy puto recipe that you can follow, this is the one for you.

This Puto recipe uses ordinary flour, instead of rice flour or ground rice. This makes this recipe easier to prepare. In addition, the other ingredients used in this recipe are so common that you could find them in any grocery store.

I gave 5 star to this recipe! Dahil dito hindi lang pang okasyon ko nagagawa at madaming nasasarapan sa version ko. Naging negosyo ko din to bilang house wife ang hirap mag isip kung anong pag kaka kitaan. Ang dami ko nang natry ng recipe ng panlasang pinoy pero lahat ay worth it.

Hi Muriel. I think that something is wrong somewhere. I always use this recipe and made it several times without issues. Can you tell me what brand of baking powder were you using? I have had a few feedback about not getting good results and it all boiled down to the quality of the baking powder used.

Have you been to Pangasinan? Or have you heard of that place Calasiao? If so, maybe you are familiar with our next recipe, the Puto Calasiao. Here, discover the way to your own way of making this puto without going to its place of origin.

Panlasang Pinoy Recipes is a food blog created to share a collection of local and foreign recipes that have been modified to suit Filipino taste. This blog was started in 2012. The recipes here are a compilation of those obtained from different food blogs. More info about us? Click here

They have bibingka, bibingka galapong, bibingka pinipig, biko, cassava, kutsinta, black kutsinta, Leche flan, Maja, pitchi-pitchi, puto cheese, putong pulo, sapin-sapin and suman pinipig. Can't choose? How about trying the Lourdes Special Assorted: Bibingka, Sapin Sapin, Kutsinta & Ube Galapong in one!

When it comes to food, Valenzuela City takes pride of the putong pulo, a rice cake originally created in the town of Polo. The rice cake is steamed, mixed with annatto (atsuete) to give its reddish color, and topped with cheese.

This local favorite is known for its versatility as a side treat with various dishes. Residents would create artistic versions of the putong pulo, making it one of the highlights of the Feast of San Diego de Alcala, celebrated every November 12. 2ff7e9595c