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.

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.

One way is to eat it plain, as it is traditionally served. Another popular way is to eat it with grated coconut on top, which adds a sweet and nutty flavor. Some people also enjoy eating puto with butter or margarine spread on top, giving it a creamy and rich taste.

Fill your puto bumbong steamer with water halfway through. Apply heat and then let the water boil. Meanwhile, fill each bumbong (bamboo tube) with powdered rice. Note: Do not compress the rice so that steam can pass easily.

puto bumbóng

[noun] a type of purple rice cake which is prepared by steaming ground purple rice mixture inside a bamboo tube, often served during the Christmas season. Root: puto.

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.

Bamboo tubes are filled with the grounded rice, and after minutes of steaming, the puto bumbong is taken out of the tube with the help of a buttered stick, and placed on a banana leaf. Traditionally, it is served with a spreading of margarine, muscovado sugar, and grated coconut on top.

bumbóng (Baybayin spelling ᜊᜓᜋ᜔ᜊᜓᜅ᜔) cylindrical container (especially those made of bamboo)

Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked glutinous rice (galapong) mixed with coconut milk, muscovado sugar, and young coconut (buko) strips.

Is puto good for breakfast? ›

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.

How long does puto last? If stored properly, they should last up to 3 days in the refrigerator. To reheat, you can re-steam them or warp them in a moist paper towel and microwave for a few seconds.

The purple color comes from the mixture of sweet rice and black rice (pirurutong), but I've seen recipes that call for purple food coloring, which is obviously cheating! Puto bumbong is served with butter, sugar and freshly grated coconut on top.

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 is a Filipino steamed rice cake delicacy normally eaten as snack. Puto is also, oftentimes, served to accompany savory dishes like dinuguan (pork blood stew) or pancit (rice noodle). The traditional one is made from rice, water, and sugar that is stone-grinded to make the batter or what we call 'galapong'.

Traditional puto seco is made from galapong, ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly produced with rice flour or all-purpose flour. It is mixed with cornstarch, butter, eggs, salt, and sugar.

The word puto is derived from the Malay word puttu, which literally means “portioned.” The regional variants of the steamed cake take their names from either their appearance or their most notable feature.