Yeast-Fermented Puto Calasiao / Jeung-pyeon

Inspired by Light Days (가벼운날들)

Prep time: 15 minutes
Fermentation time: ~4.75 hours (4-hour first rise + 45-minute second rise)
Cooking time: 25 minutes per batch
Yield: Makes approximately 15–20 mini round rice cakes

Ingredients

For the Rice Cake Batter:

• 600g wet-milled rice flour (fine rice flour)
• 100g white sugar
• 4g instant dry yeast (about 1¼ teaspoons)
• 340g warm water (strictly between 35°C and 40°C)
• 2 teaspoons rice vinegar (or standard white vinegar, for that characteristic fermented tang)

For Coating the Moulds:

• 1–2 tablespoons unscented coconut oil (or any neutral cooking oil / melted butter to grease the moulds)

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

In a large mixing bowl, whisk together the 600g of wet-milled rice flour, the 100g of white sugar, and the 4g of instant dry yeast until completely combined.

Step 2: Add Liquids

Pour the 340g of warm water (35–40°C) and 2 teaspoons of vinegar directly into the dry mixture. Whisk thoroughly until you have a smooth, completely lump-free batter.

Step 3: First Fermentation (Strictly 4 Hours)

Cover the bowl tightly with plastic wrap. Place the bowl in a warm environment (30°C–35°C). Tip: If your kitchen is very hot, you can move it to a slightly cooler spot on the counter so the instant yeast doesn't over-proof during this long window. Let it ferment undisturbed for exactly 4 hours. The batter will become heavily aerated, puffy, and full of active yeast bubbles.

Step 4: Degas and Second Fermentation (45 minutes)

Remove the plastic wrap. Use a silicone spatula to stir the batter vigorously for 1 minute, pressing it against the sides of the bowl to knock out all the large gas bubbles. The batter will flatten and shrink back down. Cover the bowl again and return it to your warm spot for a second rise of 45 minutes until small, uniform bubbles form across the surface again. Stir the batter well one final time right before pouring to ensure thousands of tiny, micro-bubbles instead of large air pockets.

Step 5: The Single-Piece Test Run

Before cooking everything at once, run this quick test to check your heat and rising power:

1. Lightly brush just one puto mould with the unscented coconut oil.
2. Pour the batter into it, filling it 70% to 80% full.
3. Bring the water in your steamer to a boil, and wrap the inside of the lid with a clean kitchen towel.
4. Place the single mould in, close the lid tightly, and test your heat cadence:
   • Low heat for 5 minutes (for the initial lift)
   • High heat for 15 minutes (to cook through and lock the structure)
   • Turn off heat / rest for 5 minutes (with the lid completely closed)
5. Remove the test piece and look at it closely:
   • Perfect Result: The top is smooth, domed, and fluffy with a soft, bouncy texture. Move straight to Step 6!
   • If it collapsed or cracked: Your low heat might have been too hot, or your high heat wasn't generating enough steam. Adjust your stove knobs slightly for the main batch.

Step 6: Cook the Rest of the Batch

1. Lightly grease your remaining moulds. Fill them all 70% to 80% full.
2. Place them in the steamer basket, leaving a bit of space between each mould for steam circulation.
3. Repeat the exact 3-stage heat cadence you just tested (5 mins low heat, 15 mins high heat, 5 mins rest with heat off).

Step 7: Cool and Remove

1. Carefully remove the moulds from the steamer.
2. Let them cool completely for a few minutes.
3. Once fully cooled, gently pop the clean, smooth puffy rice cakes out of their moulds and serve them plain. Enjoy!

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