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.

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

Puto Bumbong is best eaten warm and fresh off the steamer. It is typically enjoyed as a snack, but it can also be eaten as a dessert. Some people like to add a bit of grated cheese on top, while others prefer to eat it plain.

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.

Korean purple rice is purple because medium grain or glutinous black rice is added. Depending on how much black rice is used, the color intensity can vary.

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.

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.

Other sizes: 1 piece - 340kcal, 1 serving - 340kcal, more...

What is bibingka made of? ›

Bibingka belongs under the umbrella of kakanin, a category of indigenous sweets composed entirely of rice-based snacks, like biko. It's is traditionally made from slightly sour galapong (ground fermented sticky rice), coconut milk, water, and sugar.

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

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 delicacy and a favorite amongst Filipinos. It is a soft and fluffy rice cake, and is usually eaten as a midday snack (aka 'meryenda').

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 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.

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.