Puto

Puto is the term for a class of rice cakes and their cooking method, steaming. Puto are usually round, but can vary greatly in size. Puto is one of the most challenging native dishes to make—I cringe if we are asked to do it at the restaurant. The big round puto (three to four feet in diameter or bigger), which we found in Pila, Laguna, was made with galapong [soaked ground rice], allowed to naturally ferment overnight and then mixed with ligia [lye water], wrapped in cheesecloth, and steamed. A few minutes before the cake was fully cooked, grated cheddar cheese was sprinkled on top.