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Cereals and bread from Philippines
Soaked rice is ground with water into a wet paste. One tenth of it is grown into a yeast-and-lactic starter while the rest drains in a cloth and sours. The two are mixed and fermented, the sour batter is neutralised with lye and sweetened, and after a second rise it is steamed into a soft, spongy cake. Made in 7 steps over 2.8 days – 2.9 days. The longest step, grow a starter from one tenth of the paste, takes 24 h (Kozaki M 2001) and runs at 20–25 °C (Kozaki M 2001). Leuconostoc mesenteroides and Enterococcus faecalis do most of the fermenting.
| Main step | 24 hReported[kozaki2001] | Grow a starter from one tenth of the paste |
|---|---|---|
| Temperature | 20–25 °CReported[kozaki2001] | Grow a starter from one tenth of the paste |
| Polished rice · Traditionally year-old rice[fao1999] | |
| Water[kozaki2001] | |
| About 1 % of the rice | Sugar for the starter · Feeds the yeasts[kozaki2001] |
| About 1 % | Lye or sodium hydroxide · Neutralises the soured batter; more lye gives a yellow-brown "red puto"[kozaki2001] |
| 10–15 % | Sugar for the second rise · White sugar for white puto, brown sugar for red puto[kozaki2001] |
| Starter | a starter grown from one tenth of the wet rice paste, with a little sugar; in newer methods a prepared yeast and lactic starter |
Total time across the recorded steps: 2.8 days – 2.9 days
What changes: Rice soaks in water for a few hours
Output: soaked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Puto is made from rice with no legumes, unlike idli. Its sour batter is neutralised with lye partway through and fermented a second time, so the cake is sweet, not sour.
Every number is labelled with how it is known. How this atlas is made
