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Puto bumbong

Puto bumbóng 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.^[2] The pirurutong is mixed with a larger ratio of white glutinous rice (malagkit or malagkit sungsong in Tagalog; pilit in Visayan).^[3] Regular white rice may also be used instead of malagkit, to give the dish a less chewy consistency.^[4]

The rice grains are covered completely in water (traditionally salted water) and allowed to soak overnight. This gives it a slightly acidic fermented aftertaste. The mixture is then drained and packed densely into bamboo tubes and steamed. The sides of the bamboo tubes are traditionally greased with coconut oil, but in modern versions, butter or margarine are commonly used. The rice is traditionally cooked as whole grains, but some versions ground the rice before or after soaking.^[5][4][6][7]

The resulting cylindrical rice cake is then served on banana leaves, slathered with more butter or margarine, and sprinkled with muscovado sugar (or just brown sugar) and grated coconut.^[3][8]

PUTO BUMBONG AND BIBINGKA

Bibingka and Puto Bumbong (Note: Judge Florentino Floro, the owner, to repeat, Donor Florentino Floro of all these photos hereby donate gratuitously, freely and unconditionally all these photos to and for Wikimedia Commons, exclusively, for public use of the public domain, and again without any condition wha

PUTO CHEESE

Puto is a familiar rice cake that’s usually eaten as a snack or merienda, or paired with other Filipino food favorites such as dinuguan (pork blood stew) or pancit. 

The classic puto is made with rice flour but this easy puto version is one you can make at home: you can use all-purpose flour. This version (one of the most common, too) is topped with cheddar cheese but you can also top it with bacon or salted egg. The flavor and toppings are endless! 

You also don’t need fancy equ