I’m late in posting my Lasang Pinoy 5 entry. But after the mid-December database disaster, my priority was to get this blog back online and in working order.
Still and all, I am posting my ‘puto bumbong picture story’ as my first contribution to Lasang Pinoy 5: Christmas around the world. Yeah, you read that right. This is just the first. I have three entries–more if I don’t get lazy–for Lasang Pinoy 5 to make up for my tardiness. At any rate, the Christmas season in the Philippines does not ‘officially’ end until after the feast of the Three Kings which falls on the first Sunday after the New Year. So… on to the entry.
Bibingka (photo) and puto bumbong are traditional Christmas delicacies. They are associated with the misa de gallo, or dawn mass, and are usually served with salabat, or ginger brew. It’s easy to describe how puto bumbong looks and tastes like. My intention in posting this entry is to show you, literally, how puto bumbong is cooked, especially non-Filipinos and Filipinos born and bred in foreign lands who may not have exprienced this interesting little spectacle.
The following photos were taken last December 16th at my children’s school’s Christmas program. The school commissioned a team of puto bumbong cooks who sold the traditional Christmas delicacy with steaming hot tea on the side. There was also a barbeque stall and a drinks stall that sold buko (coconut) juice.
What is puto bumbong? In a nutshell, it is purple-colored galapong, or ground glutinous rice, cooked in bamboo tubes in special steamers and served with niyog, or grated coconut, and sugar.
The first photo (above, left) shows how the bamboo tubes are filled with galapong. The second photo (above, right) shows the bamboo tubes attached to the special puto bumbong steamer. The bamboo tubes are wrapped in cloth so as not to burn the hands of the cook.
In the third photo (above, left), the bamboo tubes have been removed from the steamer. They are tapped to loosen the cooked puto bumbong which are placed directly on pieces of wilted banana leaves. In the fourth photo (above, right), the puto bumbong is topped with niyog and sugar before serving.
Below, that’s my husband having his fill of puto bumbong.