 | |
| Alternative names | Poto, Chamorro potu |
|---|---|
| Type | Rice cake |
| Region or state | Mariana Islands |
| Main ingredients | Rice, coconut or tuba (fermented coconut sap) |
Potu is a traditional Chamorro rice cake. [1] The dish is often eaten as a breakfast snack or served during fiestas. [1]
Potu was most likely introduced to Guam by Filipino immigrants during the Spanish era. [2] Tuba is similar to aguardiente and was introduced to Guam as early as 1668 when Diego Luis de San Vitores arrived. [2] Potu is similar to puto in the Philippines where there are many variations, but in Guam it is mainly made of rice and tuba. [2]
The preparation of potu involves soaking rice overnight in a tuba, a fermented coconut sap beverage that imparts a distinctive flavor. [1] [3] The softened rice is then finely ground into a smooth paste. [1] [3] This mixture is sweetened, flavored with coconut or additional tuba, and shaped into small balls or other forms. [1] Baking powder is added to the mixture prior to cooking. [4] The cakes are steamed until cooked. [1] [3]
Another alternative method is to use rice flour without gluten. [3] Also, another substitute is using coconut vinegar instead of tuba. [3]