Label
All
0
Clear all filters

Puto

banner
Appears in
Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

  • About

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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title