Potu (food)

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]