Tropical Cooking with Travel Man: Snacks#1 - Traditional Rice Cake or Puto
Filipino delicacy: Sweet Rice Cake
Rice cake memories and how it is prepared
Rice cakes are the most popular snacks of rural folks here in the Philippines. It is commonly called puto in our Tagalog language
When I was a child, the scenes were at early 70s, I used to witness the elders using the larger version of mortar (the lubang, usually rectangular, round or square with round interior) and pestle (the halo, usually longer), wherein several persons (two or three or more) can pound a newly-milled non-sticky rice into a white, powdery product (rice flour) in less than half an hour.
It was usually one or two kilos of rice made into flour that can produce a hundred rice cakes through steaming it with a boiling kettle. The kettle's opening is usually secured with strips of banana trunk, binded into round steamer, where half of empty clean coconut shell will be used as the container for the rice cake mixture to be steamed.
An ideal coconut shell cake mold should be three (3) inches in diameter.
In just two to three minutes the mixture will be cooked by steaming.
Note: The kind of rice cake that is featured here is what we usually call as putong galapong,
It doesn't have a calumet or baking powder content as flour riser, unlike other variations such as the multi-colored puto lanson (cassava flour), bibingka, puto pandan (pandan flavour), puto ube (purple yam flavour), puto bumbong (purple rice steamed in bamboo tubes).
And the commercialized version, if you can't produce rice or cassava flour, you can use the all-purpose floor (APF) instead of rice.
You can search for more Filipino Rice Cake hubs below for more authentic recipes shared by fellow hubbers.
Main Ingredient # 1
- 3 cups rice, pounded, sifted
The flour is usually moistened with little amount of water and sweetened with white sugar. The ideal mixture should be, for every cup of rice flour, a quarter of sugar will be added. Little amount of salt is also added to enhance the sweet taste of the mixture.
Main Ingredient # 2
- Coconut Filling
A soft, coconut meat sweet filling is usually inserted in the half-part of every rice cake mixture to be steamed before selling it. It is cooked and sweetened with brown sugar. Better enhance it with little amount of salt, too.
Instructions in cooking the Rice Cakes
- Fill in the coconut mold with flour, coconut filling in between.
- Steam in just two to three minutes.
- Continue the first two processes until done.
Local materials used in making Rice Cakes
Rice Cake just out from the coco-shell mold
Batches of Rice Cakes to be sold
The vendor who rekindled my sweet memories about Rice Cake or Puto
Calories in Rice Cakes
|Serving size: 9 grams|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 1 g||5%|
|Unsaturated fat 1 g|
|Carbohydrates 7 g||2%|
|Sugar 25 g|
|Protein 7 g||14%|
|Sodium 1 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Please Rate my Rice Cake
Available Rice Cakes Mix @ Amazon
Puto ~ Filipino Steamed Rice Cake ~ c/o Liz Kreate
Variations of making Rice Cakes here in Asia or around the world through videos uploaded from YouTube
The first video I'm going to share with you is from the channel of Ms. Liz Kreate.
She explained each procedure precisely.
The rice flour she used is also the natural one, not the glutinous-type of rice.
The rice cake she made is the modern adaptation of the rice cake, the vendor shared with me.
By the way, it is often called rice pudding in English word, but it may mean another version, usually the glutinous or sticky rice cakes.
The whereabouts of Ms. Kreate being spilled out here:
I'm in Australia. But in the UK or Scotland, I'm sure if you go to Asian Groceries (Ex. Indian, Chinese, Japanese, Vietnamese, etc.), you'll find that they sell Rice Flour. If you use mostly flour for the ingredients, it will taste like steam pancake. I usually make hundreds of these and freeze it. They keep well up to 6 months.
And yes, Pilipina po ako.
Good luck and all the best, Liz.
How to make traditional Korean rice cake (Gyeongdan:경단) c/o Maangchi
Rice Cakes: The Korean Way
Maangchi of South Korea shared on how to make a traditional Korean rice cake with well-explained procedures, how to make the dough, sweet filling and its coating or flavoring.
The distinct flavoring in Korean rice cake is the sesame seeds, also used for coating the cakes.
If you're interested in making their traditional rice cakes, I asked permission from Maangchi to share the procedure along with the video.
There are many different kinds of rice cake, but I'm going to introduce gyung dan to you. On special occasions, the first thing my mom and grandmother did was to prepare rice cake, so this is what I'm going to show you.
Dramatic Japanese rice cake pounding 高速餅つき 奈良 中谷堂 c/o lensonjapan
The Japanese 'Mochi' or traditonal rice cake
Most traditional rice cakes of Japan have green coloring.
In Nara, Japan where this video from lensonjapan took place, the cake masters performed an exciting way of pounding the rice flour before cooking it to the modern steamer.
The people outside the bakeshop got excited as well, while watching the mochi-making masters in action.
Mochi is traditional Japanese confectionery made from glutinous rice. It requires quite laborious process to produce smooth mass.
Nakatanido is a cake shop in Nara offering not only pastry, but also a performance when preparing it.
The green color comes from "yomogi" grass and pastry is served with "anko" sweet bean paste inserted by a machine.
Easy Steamed Minced Meat Rice Cake (Banh Gio) c/o RunAwayRice
Vietnamese Rice Cake: Complete Meal
Instead of the usual sweet filling, using either sesame paste or young meat of coconut, Vietnamese people have the unique way of economizing the cooking process of a complete meal.
Yes, rice cake gourmets; the use ground or meat strips as cake's filling.
Here's how Ms. RunAwayRice explained the different but awesome way of cooking rice cakes, the Vietnamese way.
This is a simple no-fuss recipe for making Banh Gio, a Vietnamese steamed rice cake with a meat filling. Instead of making individually wrapped dumplings, we make one cake. It's much faster and super easy! Give it a try to let me know what you think.
Most Popular Rice Cakes in Asia
Which rice cake have you tasted already?See results without voting
Steamed Rice Cakes with Baking Powder
Other Filipino Rice Cake variations
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