Lasang Pinoy 5: A puto bumbong picture story

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. bamboo tubes are filled with purple colored ground glutinous rice, or galapong the bamboo tubes are placed a special puto bumbong steamer

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. the bamboo tubes are tapped to loosen the cooked puto bumbong strips of puto bumbong are arranged on a piece of wilted banana leaf and garnished with grated coconut and sugar

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. my husband enjoying his puto bumbong


  1. says

    ako din, ces, more than bibingka, i like puto bumbong. but i’ve never tried making it myself.

    Hi Pamchao. Time for a vacation in the Philippines? :-D

  2. dina says

    Ditto Ces! What fantastic pictures – almost good enough to eat! Here in SoCal, my “titas” make their own puto bumbong! Otherwise, we have to go to the local Manila Sunset restaurant! Yup, they bought the actual bamboo steamer and all….sets it up at the park on a portable stove and off they go making the most delicious puto bumbong….Star margarine and all : )! Except we have it twice a year one in May and then, September when we celebrate our town fiesta! It’s pretty neat actually, I get to sample it twice a year and share the experience of watching and anticipating with my 2 daughters….just like when I was growing up!

  3. Trosp says

    I’m not so much with this bibingka and puto-bumbong. Pero if you want the astig puto-bumbong, sa Barrio Fiesta merienda buffet (P90.00).