What potu is and how it tastes
Potu—also spelled poto—is a traditional Chamorro steamed rice cake made with rice flour and coconut milk. Its flavor is gently sweet with a clean coconut aroma, and its texture is soft, fluffy, and slightly springy. Unlike baked cakes, potu is steamed, which keeps it moist and light. It’s commonly enjoyed plain or alongside savory foods, making it a quiet but essential comfort food at family gatherings.
A brief history of Guam
Guam’s history is shaped by waves of settlement and contact. The Chamorro people inhabited the island for thousands of years before Spanish colonization in the 17th century. Spanish rule introduced Catholicism and new ingredients, followed by American administration after 1898. Through these changes, Chamorro foodways endured—adapting techniques and flavors while preserving core traditions like steaming rice-based foods.
What Guam is
Guam is a tropical island in the western Pacific Ocean and an unincorporated territory of the United States. Known for its coral reefs, jungles, and warm climate, Guam’s environment strongly influences its cuisine. Coconut, rice, seafood, and simple preparations reflect island living and resourcefulness.
What “Chamorro” means
Chamorro refers to the Indigenous people of Guam and the Northern Mariana Islands, as well as their language and culture. Chamorro cuisine emphasizes balance, sharing, and community—foods are often prepared for fiestas, rosaries, and family events. Dishes like potu highlight simplicity, relying on a few staple ingredients prepared with care.
Summary of Our Chamorro Potu Recipe
Potu is a softly sweet, coconut-scented steamed rice cake rooted in Chamorro culture. Its method reflects Guam’s history and environment, while its presence at gatherings underscores the Chamorro values of family and sharing. Simple, comforting, and enduring, potu is a small cake with deep cultural meaning.
Shopping List (Alphabetical Order)
- Baking powder
- Granulated sugar
- Kosher salt
- Rice flour
- Unsweetened coconut milk
- Water
Ingredients (In Order of Use)
- 2 cups rice flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 can (13.5–14 oz) unsweetened coconut milk
- ½ cup water
Cooking Instructions
- Mix dry ingredients
In a large bowl, whisk together rice flour, sugar, baking powder, and salt until evenly combined. - Add liquids
Slowly pour in coconut milk and water, whisking until smooth. The batter should be pourable but not thin. - Prepare molds
Lightly oil small heat-safe cups or ramekins. Fill each about ¾ full to allow for rising. - Steam
Place the filled molds in a steamer over boiling water. Cover tightly and steam for 25–30 minutes, or until a toothpick inserted comes out clean. - Cool and serve
Remove from the steamer and let cool slightly. Serve warm or at room temperature.
Chamorro Potu Recipe Card
