Puto Bumbong - Easy Homemade Recipe | Amiable Foods (2024)

FAQs

What goes with puto bumbong? ›

Try It With New Toppings

Grated fresh coconut, muscovado sugar, and margarine are the usual bumbong toppings. Jazz up your logs by coming up with new flavor combos. Want something sweet and savory? Add slices of leche flan plus its syrup on top, then finish it with some grated cheddar cheese.

Puto bumbong is made from a unique heirloom variety of glutinous rice called pirurutong (also called tapol in Visayan) which is deep purple to almost black in color. Pirurutong is mixed with a larger ratio of white glutinous rice (malagkit or malagkit sungsong in Tagalog, lit.

The purple-hued rice cake (puto) is made with glutinous rice and often cooked inside bamboo tubes (bumbong). Its color traditionally comes from a local dark-purple rice variety called pirurutong, which gets soaked overnight, then ground.

'Puto bumbong' is a Filipino delicacy traditionally served during Christmas season in the Philippines. It literally translates to steamed glutinous rice (puto) cooked in bamboo (bumbong).

The slightly sweet cake goes well with savory flavors like cheese or even salted egg as a topping. Traditionally, puto is also served with the savory dish dinuguan (a pork blood stew).

Puto Bumbong is a Philippine street food that is traditionally steamed in bamboo tubes and served during the holiday season.

Puto Bumbong is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam the puto bumbong for a few minutes until heated through. Serve the puto bumbong as a dessert or snack during special occasions or as a sweet treat any time of the year.

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice.

Puto is a Filipino rice cake that's usually eaten as a merienda or snack. It is one of the most popular kinds of kakanin, a category of treats made from glutinous rice, rice flour, and coconut.

While puto bumbong and bibingka are available all year long when you crave them, there's just something about these two Filipino delicacies that make the Christmas season even more special. With their aromatic smell and savory taste, they can invite nostalgic memories to your mind with every bite.

What is Bibingka in English? ›

The term can be loosely translated to "[rice] cake". It originally referred primarily to bibingka galapong, the most common type of bibingka made with rice flour. Other native Philippine cakes have also sometimes been called bibingka.

Because you're steaming them, it's harder to overcook puto but don't leave them in there too long or they'll be tough. Puto doesn't have a long shelf life so they're best eaten the day they're made.

Putobumbong in the Philippines

Aside from its seasonal timing, Filipinos love Putobumbong because of its sweet and nutty flavor and chewy texture. Another enticing feature is the aroma coming from the steaming rice and grated coconut.

Puto Bumbong is a native rice cake prepared by steaming ground purple rice mixture inside a bamboo tube which is referred to as 'bumbong ng kawayan' in Filipino. This is why it has been named as such.

What does puto mean? You don't want to just go around saying this. Puto is the masculine form of the multi-functional Spanish puta, meaning “prostitute.” It's used as a slur against people who are gay and an insult to anyone perceived as weak or contemptible.

“Less of a festivity and more of a functionality, our favorite bibingka and puto bumbong were rooted in the need for a heavy breakfast [farmers] could easily consume after the [Simbang Gabi],” she added.

The Filipino rice cake, puto, is consumed daily as a breakfast, dessert or snack food. The product is made from rice that is soaked overnight, ground and mixed with sugar and coconut milk.

Puto pandan – puto cooked with a knot of pandan leaves, which imparts additional fragrance and a light green color. Puto-Pao – a combination of siopao (meat-filled bun) and puto. It uses the traditional puto recipe but incorporates a spiced meat filling.