Puto (food)
type of steamed rice cake
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).
History
Puto derives from the puttu rice cakes in south of the Indian subcontinent which may have come via South Indian trade with the Malayosphere (as borrowed into Malay: ڤوتو putu before Philippine languages) reflected in many kinds of sweet rice cake bearing similar names in the Southeast Asian region such as the putu piring in Singapore; putu bambu of the Javanese; and the putu mayam, a local name for the idiyappam.
Description
Puto is made from rice soaked overnight to allow it to ferment slightly. Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known as galapong. The mixture is then steamed.
The most common shape of the putuhán steamer used in making puto is round, ranging from 30 to 60 centimetres (12 to 24 in) in diameter and between 2 and 5 centimetres (0.79 and 1.97 in) deep.
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This entry incorporates text from “Puto (food)” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.