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.

"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 a Filipino delicacy traditionally served during Christmas season in the Philippines. It literally translates to steamed glutinous rice (puto) cooked in bamboo (bumbong).

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 that's traditionally served during the Christmas season in the Philippines. It literally translates to steamed glutinous rice (puto) cooked in bamboo (bumbong), and it's a staple at my best friend's house, where we gather for Noche Buena at midnight on Christmas Eve.

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

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).

When was puto first made? ›

When was the Puto (A Filipino rice cake) first invented? - Quora. Putu is taken from the Malay word puttu meaning portioned. Each region of the phillipines has there own version . Rice cakes the soft kind were invented in Japan between 710 and 794 when the Chinese had great influence over japanese food culture.

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

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.

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

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.

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 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.

Puto Bumbong is a Filipino delicacy that's traditionally served during the Christmas season in the Philippines. It literally translates to steamed glutinous rice (puto) cooked in bamboo (bumbong), and it's a staple at my best friend's house, where we gather for Noche Buena at midnight on Christmas Eve.