Puto Calasiao

Puto Calasiao is a Filipino steamed rice cake known for its soft, melt-in-the-mouth texture. This bite-sized variety of puto comes from the town of Calasiao in Pangasinan.

The name combines the Tagalog word puto (steamed rice cake) with Calasiao, its place of origin. The cakes are made from semi-glutinous rice that is soaked, ground, and fermented with sugar in earthen jars for at least three days before being steamed.

They can be topped with cheese or drizzled with chocolate syrup as variations. The tradition began in the early 1900s in Calasiao, where the cakes are considered the town's "white gold" and iconic delicacy. They are sweet, fluffy, chewy, and cup-shaped, served in small, soft portions.

The Puto Calasiao Festival takes place every early December in Calasiao. It celebrates the town's pride and cultural heritage, featuring a culinary competition for different varieties of Puto Calasiao. The event draws locals and visitors from outside the region, promoting community unity.