Puto Bumbong is a beloved Filipino delicacy that has captured the hearts and taste buds of many, both locals and tourists alike. But what makes this food so popular? The answer lies in its unique preparation, taste, and cultural significance. Puto Bumbong is traditionally made from a special variety of sticky rice called “pirurutong” which is soaked overnight, ground, and then steamed in bamboo tubes, giving it its distinctive purple color and cylindrical shape. The result is a chewy, slightly sweet treat that is then slathered with butter, sprinkled with sugar, and topped with freshly grated coconut. The combination of flavors and textures is simply irresistible! But more than its taste, Puto Bumbong is also a symbol of the holiday season in the Philippines. It is a staple during Simbang Gabi, a nine-day series of masses leading up to Christmas. Thus, enjoying Puto Bumbong is not just a gastronomic experience, but also a rich cultural tradition.
Where to try the best Puto Bumbong
Puto Bumbong is a traditional Filipino dessert that is particularly popular during the Christmas season. It is a type of steamed rice cake, purple in color, and typically served with a generous topping of grated coconut and brown sugar. One of the best places to try Puto Bumbong is at Via Mare, a restaurant in the Philippines known for its traditional Filipino dishes. They serve Puto Bumbong all year round, so you don’t have to wait for the holiday season to enjoy this delightful treat. You can check out their menu at https://www.viamare.com.ph/. Another great place to try Puto Bumbong is at Ferino’s Bibingka, a food stall that has been serving traditional Filipino desserts since 1938. They are particularly famous for their Puto Bumbong, which is cooked in bamboo tubes and served hot. You can find them at https://www.ferinosbibingka.com/.
Where did Puto Bumbong come from
Puto Bumbong is a traditional Filipino dish that has a rich history dating back to the Spanish colonial period. The name “Puto Bumbong” is derived from the words “puto” (steamed glutinous rice) and “bumbong” (bamboo cannon). This dish is traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color. The rice is soaked in saltwater and dried overnight, then poured into bumbong or bamboo tubes, and steamed until cooked. It is typically served during the Christmas season, particularly after the Simbang Gabi or night mass. The dish is usually served with a spread of butter or margarine, a sprinkle of sugar, and grated coconut on top. Despite the modernization of cooking methods and the introduction of new ingredients, the traditional way of making Puto Bumbong is still practiced today, preserving its cultural and historical significance in Filipino cuisine.
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