Puto Lason is another variation of the Filipino rice cake that everybody enjoys. With a bit of sourness and unique aroma that sets it apart from its cousins. A great coffee match for breakfast especially when sprinkled with grated coconut.
This type of puto is very popular in the province of Pampanga. You can commonly find them in markets along with kutsinta (stay tuned for this one). Personally, I like this puto more because there’s something refreshing about it. I don’t know if it’s the smell or the taste but it definitely perks me up every time I eat it. A generous sprinkling of grated coconut also makes it more enjoyable to eat. Puto lason is also great when partnered with Dinuguan (Pork Blood Stew). All this chatter is making me hungry! LOL
Making this puto is not as hard as you might imagine. What you need here is a good amount of patience. The rice flour needs to be fermented for at least 24 to 45 hours at room temperature. But it also depends on where you make it. Since it’s already autumn where I live, it took 3 days just to achieve the right sourness of the fermenting rice flour. This process is also important for the rice cake to rise and be fluffy. There is really no correct time for fermenting. Once the rice flour smells sour and the water separates from the flour after 24 hours, you’re good to go. Also, I highly suggest you stir every 6 hours to make the fermentation of the flour even. Other than the fermentation the rest of the procedure is a breeze.
You might also like:
The secret ingredient is always LOVE
Tips for Puto Lason
- I cannot stress enough the importance of fermenting the rice flour. The best way to achieve good fermentation is by smell and tasting the water if it’s sour.
- Try not to forget to stir every 6 hours and do not over-ferment or you’ll get molds on your flour.
Ingredients for fermenting rice flour
- 1 cup rice flour
- 3 tbsp glutinous rice flour
- ¾ cup water (or water from washing rice)
Ingredients for making the batter
- ¼ cup water remove from fermentation
- ¼ cup water (add into the fermented water to make 1/2 cup water)
- 3 tbsp + 2 tsp. glutinous rice flour (or just rice flour)
- ½ cup + 2 tbsp granulated sugar
- 1 tbsp baking powder
Preparing rice flour for fermentation
- In a medium mixing bowl, add rice flour, glutinous rice flour, and mix until well combined.
- Pour in the ¾ cups of water and stir until well blended and smooth.
- Cover with cling wrap or cheesecloth. NOTE: poke holes into the cling wrap using a clean toothpick to let the flour breath.
- Let ferment at room temperature for 24 to 36 hours. NOTE: This may take longer depending where you live
- Stir every six hours to even out the fermentation.
- After 24 – 36 hours. Smell the rice flour. It is done fermenting if it smells sour and the water that rises on top taste sour too.
- Place in the fridge to stop the fermentation process.
Making the Puto lason
- Remove the fermented rice flour from the refrigerator then transfer the water on top in a measuring cup.
- Add ¼ cup water to the fermented water. NOTE: If you did not get enough fermented water, add more water to get a total of ½ cup water
- Transfer the water mix in a cooking pot and bring to a boil. Remove from heat and set aside.
- In another bowl, add 3 tbsp + 2 tsp glutinous rice flour the slowly pour the fermented water mix you just boiled. Sir until the consistency is pasty/sticky.
- Add the fermented rice flour in small batches while mixing until you finish all of the flour.
- Add sugar and stir until you get a runny or loose consistency. NOTE: you can use a strainer to remove lumps that formed.
- Add baking powder and whisk until smooth and thick.
- Transfer the batter in moulds and steam for 20 – 25 minutes or until toothpick comes out clean when inserted.
- Remove the Puto from moulds and serve with grated coconut on top. Bon Appetit!