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.

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

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

'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 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 delicious and unique Filipino delicacy that has been enjoyed by Filipinos for centuries. Its origins can be traced back to the Ilocos Region, but it is now enjoyed by Filipinos all over the world.

Puto bumbong is a Filipino delicacy traditionally served during Christmas season in the Philippines.

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.

What is the traditional way of cooking puto bumbong? ›

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.

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.

No one knows for sure when it was “invented”, but Filipino Puto probably originated from the Puttu of Kerala in India, however other theories also claim that this dish could have originated in Southeast Asia and made its way to India because Austronesians are among the oldest rice farmers.

Baking Powder, do not use baking soda - A baking powder is added as a leavening agent to make the batter puff, soft and moist. Its ideal to use fresh baking powder that is about less than 3-6 months from opening. Egg - Make sure it's room temperature.

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.

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 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.