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Manage No DI00000140 Country Republic of Korea Author Corazon S. Alvina Member of Gawad Manlilikha ng Bayan Committee, National Commission for Culture and the Arts Published Year 2013 Language English Copyright 
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| Description | At first reckoning, puto, a traditional Filipino rice cake, may not seem to fall into the category of fermented food. But a whiff of it or a bite reveals a very slight but pleasantly sour taste, with a subtle tinge of alcohol. After all, proper puto is made of fermented rice. It is “cooked” twice, first fireless by fermentation, then over fire as steaming. | ||
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