Puto Lason
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.
Servings: 10 Pieces
Calories:
Ingredients
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
Instructions
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!