Puto bumbong

Puto bumbong is a traditional Filipino dessert typically served during the Christmas season. It is a type of puto, or steamed rice cake, that is cooked in bamboo tubes (known as bumbong in Tagalog) and served with a mixture of shredded coconut, butter, and brown sugar.

Etymology

The name puto bumbong comes from the Tagalog words puto (a type of steamed rice cake) and bumbong (bamboo tube). Despite the name, puto bumbong is not a variety of puto, but is so named because it is cooked in the same manner as other puto.

Preparation

Puto bumbong is made from a mixture of black glutinous rice (known as pirurutong) and regular glutinous rice (known as malagkit). The rice is soaked in water overnight, then ground into a paste. The paste is then poured into bamboo tubes and steamed until cooked. Once cooked, the puto bumbong is removed from the bamboo tube, topped with butter, shredded coconut, and brown sugar, and served on banana leaves.

Cultural significance

Puto bumbong is traditionally served during the Christmas season in the Philippines, particularly after the Simbang Gabi, a series of nine dawn masses leading up to Christmas Day. It is often sold outside of churches, along with other traditional Filipino Christmas foods such as bibingka and tsokolate.

See also

• Cuisine of the Philippines
• List of steamed foods
• List of rice dishes

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  Bibingka and puto bumbong
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