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

FAQs

What is puto bumbong made of? ›

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.

Puto bumbong is a type of Filipino purple rice cake which is prepared by steaming ground purple rice mixture inside a bamboo tube. The tube is referred to as “bumbong ng kawayan” in Filipino.

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.

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.

Rice

Puto / Main ingredient

Rice is a cereal grain, and in its domesticated form is the staple food for over half of the world's human population, particularly in Asia and Africa, due to the vast amount of soil that is able to grow rice. Rice is the seed of the grass species Oryza sativa or, much less commonly, O. glaberrima.

Wikipedia

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.

"Petite Bumbong" also have a long shelf life of up to two days at room temperature and up to five days if chilled.

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 bumbong is a Filipino delicacy traditionally served during Christmas season in the Philippines. For self-confessed foodie Geraldine Cleeman, Christmas and Simbang Gabi are not complete without eating Puto Bumbong after the dawn mass.

Traditionally, Puto Bumbong is made from a unique type of glutinous rice called "Pirurutong" combined with white glutinous rice. Pirurutong is deep purple or almost black in color and becomes soft, sticky, and aromatic once cooked. The mixture is placed inside greased bamboo tubes/flutes and steamed.

Why is my puto sour? ›

Puto have a short shelf life, especially when they are made with rice flour. They can usually be stored for 1 or 2 days, but beyond that, the mildly sweet puto can begin to turn sour and dry.

bumbóng (Baybayin spelling ᜊᜓᜋ᜔ᜊᜓᜅ᜔) cylindrical container (especially those made of bamboo) (neologism) cylinder synonym ▲ Synonym: silindro. Alternative form of bungbong.

The origin of the puto bumbong is traced back to the early part of the Spanish colonial era. This rice dainty is believed to be brought over all the way from Mexico by the people under the expedition of Miguel Lopez de Legazpi.

Puto is a delicacy and a favorite amongst Filipinos. It is a soft and fluffy rice cake, and is usually eaten as a midday snack (aka 'meryenda'). It can be eaten on its own or as a side for savory dishes, such as pancit or dinuguan.

Traditionally, Puto Bumbong is made from a unique type of glutinous rice called "Pirurutong" combined with white glutinous rice. Pirurutong is deep purple or almost black in color and becomes soft, sticky, and aromatic once cooked.

'Puto' is a fermented steamed rice cake produced in the Philippines. 'Bibingka' is another Philippine rice cake made from wet-milled rice flour combined with sugar and coconut milk, wrapped in banana leaves with charcoal placed on top, and baked until brown.

Puto bumbong is a Filipino delicacy traditionally served during Christmas season in the Philippines. For self-confessed foodie Geraldine Cleeman, Christmas and Simbang Gabi are not complete without eating Puto Bumbong after the dawn mass.