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

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  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).

  4. says

    you know this is not popular in cebu…
    sa amin pag sabihin puto (puto maya) yan ang popular
    and thanks for the photo sassy… I have never seen one how this is done kahit isa ito pag kain binibili ng lola ko sa Pasig market.

    Connie ka pa rin… Sassy sabi!!!

  5. dexie says

    i’ve heard about puto bumbong growing up but I can’t remember having it. this looks good. step by step pictures helps out a lot in understanding how it’s done. thanks sassy :)

  6. says

    Wow, Dina, your aunts make their own? Darn, I wish I can do that. :lol: Someday…

    Trosp, not Ferino’s style, I hope? I hate commercial bibingka. :-P

    Uy, sha, a friend brought puto maya at a potluck party recently. I have pics. Will post a puto maya recipe entry under “Classic Filipino food”. Thanks for reminding me hehehe

    Teka… baka magka-identity crisis na ako nyan ha? :lol:

    Dexie, it’s so good when newly cooked. Soft and chewy… :)

  7. Lourdes says

    oh my goodness…i wish i didn’t see this, it’s the ultimate torture, wish i can fly to Manila right this minute & have puto-bumbong ! my aunt bought a puto bumbong cooker in Manila, now all we need is the recipe, do you have it? thanks for sharing this.

  8. says

    My god, I missed puto bumbong for about three years because I moved away from my family’s home, and Mandaluyong isn’t exactly street-vendor friendly.

    then my lola hired a genuine puto-bumbong person to cater one of my aunt’s christmas party… OMG…i still dream of the steaming violet tubes in star margarine… mmm.

  9. Becky says

    Miss that puto bumbong, wish I’m home. Guess when you got that recipe I will have to ask somebody to fedex me a puto bumbong cooker. Thanks for the pix Connie. Any recipe the Happy “Dog” New year he-he-he. Mahalo and aloha,

  10. says

    connie!!! pa-share naman where a puto bumbong cooker can be bought. my mom has one pero aluminum, she says she doesn’t like it much. kaya ako puro improvise, i get the shape well enough, pero walang amoy bamboo:(, hindi pa rin authentic!

  11. mae says

    i was browsing through other website and found this puto pumbong recipe. enjoy.

    Puto Bumbong
    By Ms. Heny Sison

    3 cups glutinous rice flour
    1 1/2 cup rice flour
    12 tbsp shredded coconut
    18 tbsp water
    1 tsp Ube flavocol or violet food color

    brown sugar
    grated coconut
    Magnolia Gold Butter, softened
    Magnolia Gold Queso de Bola

    1. In a large bowl combine glutinous rice flour, rice flour and shredded coconut until well combined.
    2. Dissolve ube flavocol or violet food color in water. Add into dry ingredients. Mix with your hands until resembles a wet sand. Let rest for 30 minutes. Uncovered.
    3. Put puto bumbong steamer on the stove. Add water until it boils.
    4. Leave one hole uncovered with cloth. Use the remaining holes in cooking the puto bumbong.
    5. Grease the inside of the molder with Magnolia Gold Butter.
    6. Fill the puto bumbong molder * full with the dry mixture, lightly filling only. Do not pack the mixture.
    7. Steam in the steamer until smoke starts to come out. Insert a stick inside the molder to remove the cooked bumbong.
    8. Serve hot. Brush with softened Magnolia Gold Butter. Sprinkle top with brown sugar, Magnolia Gold Queso de Bola and grated coconut.

  12. AJ says

    Hello, sorry to bring up an old topic, but in my search for Puto Bumbong, I’ve only run into recipies using pre-ground rice flours such as the recipe above. However, growing up, I do remember being at fiestas where whole purple rice was ground and fresh coconut shredded on a stool to make this dish. Do you know of any recipies that use a specific whole rice that is hand ground to make this dish? I distinctly remember the texture and it is something that I’ve been unsuccessfully hunting for quite some time. Any help would be appreciated.

  13. grace says

    pls does anyone know the receipe for goldilocks caramel popcorn, I remember taking a cooking lesson years ago
    it tastes just like the real thing


  14. eda says

    I have visited many Pinoy recipe sites for years and wow, ang galing ng site ninyo. Easy to read, informative, simple lang and not too many advertisements na ang sakit sa mata and di mayabang ang dating. Keep up the work

  15. Lot Marquez says

    Hi !
    I am looking for the puto bumbong recipe and saw your website. I am originally from Navotas City and I wonder what ingredients I can use now that I am in California. In Navotas, we usually have 2 types of Puto Bumbong, 1 we call Puto sulot, white color and the tindera uses a bamboo stick to push the cooked rice out into a banana leaf and would put sugar and niyog. The other we call puto taktak, this is the color purple, once cooked the tindera would let the cooked rice slip off the bumbong in a taktak fashion and into a banana leaf and will put sugar, margarine and the niyog. I know it’s past the Holiday season but I still crave for the delicious puto taktak : ) Thanks!

  16. len says

    please send me some recipes of puto bumbong..i am here in san jose california..ingredients that i can buy here…thanks

  17. Ben says

    Talk about Kakaninn bibingka, puto bumbong etc..etc.. I found this guy who makes all these Kakanin in LA. He only caters and makes evrything fresh. He grinds his own galapong and even grows his own bamaboo for puto bumbong. Man his stuff are good. if you need to see a picture of his bilao with kakanin, Ican send it. I think his logo is Kakanin sa bahay Kubo. I made some taste test and got some kakanin from Seafood City and man it was not that great compared to what he made. Plus his price is very reasonable. he just works on small clients and does not want to mass produce. he said it can get sloppy. he preffers the true blue Pinoy style of preparing kakanin.

  18. Christian Vega says

    Hi, just wanna know how does it taste? Does it taste like the BIKO? sweetened sticky rice? or UBE flavored something?

    THANKS! and Merry Christmas to you!

  19. ellie cagurangan says

    i really like to cook puto bungbong but i don’t have the steamer, .can i cook puto bungbong like palitaw and is that glutinous rice or glutinous rice powder. some people they cook like palitaw, can ou please send me your recipes to me. thanks.

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