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Puto bumbong is commonly served as a snack or breakfast during the Christmas season. It is usually associated with the nine-day traditional Simbang Gabi novena, where stalls serving snacks including puto bumbong are set up outside churches.
Puto bagas - a puto shaped like a concave disc that is made from ground rice (maaw). Unlike other puto it is baked until crunchy. It originates from the Bicol Region. [9] Puto bao - a puto from the Bicol region traditionally cooked in halved coconut shells lined with a banana leaf.
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Kalamay is a popular pasalubong (the Filipino tradition of a homecoming gift). They are often eaten alone, directly from the packaging. [1] Kalamay is also used in a variety of traditional Filipino dishes as a sweetener, [2] including the suman and the bukayo.
Kue putu or putu bambu is an Indonesian kue. [1] It is made of rice flour and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes (hence the name), and served with desiccated coconut.
Puto bumbong has a distinctive purple color which comes naturally from a sticky rice called “pirurutong” [52] Bibingka is made from rice flour, coconut milk, and water, which are poured into a clay pot lined with banana leaves [ 53 ]
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Tibok-tibok (Pampangan: tibuktíbuk) or carabao-milk pudding is a Pampangan dessert pudding made primarily from carabao (water buffalo) milk and ground soaked glutinous rice (). ...