Puto Calasiao is one of the proof of how Filipinos love to eat rice. This is a native delicacy of the a town named Calasiao somewhere in Luzon. This is simply made of Long grain rice soaked in water, ground and fermented for three days of more, added with just enough sugar to taste and steamed to perfection! You have a pearly, white Puto Calasiao. You can also top it with cheese or drizzle it with chocolate syrup for some variation. It is also perfect to be paired with dinuguan.
It is known for its 100 years “white gold: “cup-shaped, bite-sized, soft rice cakes; the semi-glutinous rice is fermented in old earthen jars.”
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