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Puto bumbong is a type of Filipino purple rice cake which is prepared by steaming ground purple rice mixture inside a bamboo tube. The tube is referred to as “bumbong ng kawayan” in Filipino. This might have been the reason why this was named as such.
Puto Bumbong is a steamed purple rice cake that is commonly sold during the Christmas season in the Philippines. They are slathered with butter, topped with grated coconut, muscovado, and sometimes, grated cheese or roasted sesame seeds, then wrapped in banana leaves.
Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto (steamed rice cake).
Puto Bumbong is a funky looking rice delicacy or kakanin here in the Philippines. And other than the sapin-sapin, it’s probably the most colorful Filipino recipe I’ve ever attempted on this site.
Puto Bumbong. Puto Bumbong is a street food well known for being the snack of choice after Misa de Gallo. Misa de Gallo or Rooster’s Mass are series of morning masses beginning on the 16th of December. This delicacy is a cylindrical cake of steamed, purple rice.
Puto Bumbong Recipe is traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong. Puto bumbong is the most sought after Kakanin delicacies at Christmas time.
Puto bumbong is a rice cake steamed in a bamboo tube and that is why it is called “Puto Bumbong”. Its main ingredient is the sticky rice called pirurutong which is deep purple to almost black in color.
Homemade puto bumbong! It's naturally sweet and naturally purple made with white glutinous rice and purple sweet potato cooked in a regular steamer. This is not the traditional way of making but it's definitely the easiest recipe!
Puto bumbong is a classic after Simbang Gabi snack that’s characterized by steaming cookers with several bamboo chimneys. It’s these specialized cookers that might drive anyone from trying to make puto bumbong at home.
Puto Bumbong is a Filipino rice cake traditionally served during Christmas season. It is made from steamed rice flour served with butter, fresh grated coconut and brown sugar or muscovado sugar. Commonly seen being sold outside the church during simbang gabi in the Philippines.