Try another flavor of Puto Calasiao
JUST
WHEN you thought you had tried the best puto in Calasiao, Darlo Barongan will
offer a twist to the Calasiao's all favorite kakanin. Born and raised in
Calasiao, Barongan has virtually tasted all varieties of puto. But growing
up, he yearns to make a healthier and tasteful recipe. That's when he
discovered silag or pakasiat as an alternative main ingredient. Since he loves
tweaking foods, he makes his original menu. Putosilag is a palm sugar
sweetened puto. This version is made from cake flour, blended with coco milk,
butter milk and cheese for a creamier flavor. Unlike the traditional appearance
of white puto, this variety is golden brown in color.
This
unique creation has gone through a lot of trial and error before finding its
perfection. "Una, parang tubig-tubig. Hindi ko masyadong makuha yung
mixture. Inilista ko lahat kung gaano karami ang ingredients. Tapos, problema
ko pa kung paano iyi-steam. At first I tried to steam for 20 minutes. Siguro,
sobra sa init. Parang pumutok yung itsura ng puto. Then ginawa kong 10 minutes;
parang may kurikong naman! Ang pangit ng itsura. Hanggang sa na-discover ko ang
sikreto. Ayawng
puto na may tumutulo sa kanyang tubig. Kaya nilagyan naming ng cloth sa may
takip para yung moist ma-trap at hindi mapunta sa puto. Finally nakuha namin.”
Barongan reminisces.
In
2010, he began serving putosilag in his restaurant in Calasiao. He never
expected that his costumers would appreciate his unique puto. “Masarap daw kaya
gustung-gusto nila. Hindi kasi
nakakasawa yung tamis ng silag unlike white sugar na ginagamit sa ibang puto”,
Barongan averred. Silag is an almost organic-standard, naturally processed
sweetener. So it is advisable for diabetics and for those who watch their
calorie intake. It is said to be best fo constipation and a colon cleanser
because of its rich fiber. Sometimes, adding some filling and make it to
puto-siopao or putopao is also good especially for meat lovers.
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