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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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