Puto Bumbong - Easy Homemade Recipe | Amiable Foods (2024)

FAQs

What goes with puto bumbong? ›

Grated fresh coconut, muscovado sugar, and margarine are the usual bumbong toppings. Jazz up your logs by coming up with new flavor combos. Want something sweet and savory? Add slices of leche flan plus its syrup on top, then finish it with some grated cheddar cheese.

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.

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. View monolingual Tagalog definition of puto bumbong » Root: puto.

"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 Philippine street food that is traditionally steamed in bamboo tubes and served during the holiday season. This classic treat is easy to become nostalgic for and this delicious, easy recipe helps take you back.

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.

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').

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.

Why is my Korean rice purple? ›

The purple color is from the black rice.

But do note that using too much black rice can turn the color more dark burgundy.

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.

Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (vinegar and soy sauce-based stew ), kaldereta (meat stewed in tomato sauce and liver paste), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada ...

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 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.

There is no written record on how bibingka and puto bumbong came to be most associated with the Christmas season. However, in the article, culinary maven Glenda Barretto noted that the farmers needed to consume something quick and convenient. Originally, these rice cakes were enjoyed with salabat (ginger tea).

Though you can still find plenty of traditional puto bumbong, many vendors now use ube (purple yam) powder since pirurutong is a bit harder to come by.