I tried different recipes but still it is not the one he was looking for until I tried this recipe and he said he loves it, it’s “delicious” and it is quiet close to the puto he’s been craving for a while now
It is traditionally made with galapong (riceflour) and considered as the local version of cupcakes. Common Pinoy merienda fares may include sweet or savory light snacks ranging anything from pancit (rice noodles), lumpia (spring rolls), halo-halo (Filipino hodgepodge dessert) and puto, among others
I’m personally confused about the terminology because the word “puto” means “rice cake” in my native dialect, and this recipe is made of flour and not of rice
Withriceflour and canned coconut milk, it's so easy to make. Putowithcheese topping. It is usually topped with grated coconut or native cheese or salted egg
Puto Bumbong – found almost anywhere specially during Christmas it is made out of a purple glutinous riceflour called Pirurutong, cooked in bamboo tubes
However, this recipe is an adapted version, using cake flour instead of ground rice. It is a steamed sweet cake that is traditionally made from ground rice
Puto Flan is a type of steamed cake found in the Filipino cuisine where batter made out a mixture of riceflour/all-purposeflour, eggs and sugar is steamed
But you can cook puto bumbong even without the bumbong or bamboo tubes. Here's a simple recipe that could start your gastronomic love affair with the native delicacy the Filipino Christmas gastronomic scene is made of
Although the use of all-purpose flour, cake flour or even hotcake mixes make home preparation of this kakanin easy and convenient, traditional puto are made from rice grains soaked in water overnight and processed into a smooth batter
Sift glutinous riceflour, all purpose flour, baking powder, and salt in a bowl. The typical puto bumbong is done by grinding an over-night soaked glutinous rice, dried and mix with outher ingredients, then cooked using bamboo tube steamer
