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 eaten on its own commonly add toppings like cheese, butter/margarine, hard-boiled eggs, meat, or freshly grated coconut.

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.

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.

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

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

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.

Where is puto bumbong originated from? ›

The Philippines is home to one of the longest Christmas seasons in the world, stretching from the beginning of September until the end of December. Months of festivities are sustained by a wide array of delicious, often colorful treats, and among the most beloved is puto bumbong, a purple steamed rice sweet.

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.

Puto are Filipino Steamed Rice Cakes — and the varieties of puto are as plentiful as the many regions of the Philippines. Traditionally made with ground rice that has been soaked in water overnight, this version is easy to make with at home with rice flour (and in a pinch, cake flour works, too).

Definition for the Tagalog word puto:

puto. [noun] a type of sweet rice cake.

White King Puto (1 serving) contains 21g total carbs, 20g net carbs, 0g fat, 4g protein, and 100 calories.

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.

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.

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.