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Puto bumbong. Puto bumbong is made from a unique heirloom variety of glutinous rice called pirurutong (also called tapol in Visayan), which is deep purple to almost black in color. [2] Pirurutong is mixed with a larger ratio of white glutinous rice (malagkit or malagkit sungsong in Tagalog, lit. "Chinese glutinous rice"; pilit in Visayan). [3]
Assorted modern puto in various flavors. Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. The key characteristics are that they are cooked by steaming and are made with some type of flour (to contrast with bibingka, which are baked cakes).
Cassava buko bibingka - a variant of cassava cake that adds young coconut (buko) to the recipe. [17] Pineapple cassava bibingka - a variant of cassava cake that adds crushed pineapple chunks. [18] Royal bibingka - a variant of cassava cake from Vigan, Ilocos Sur shaped like cupcakes with a cheese and margarine topping. [19]
Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. [2] [3] Cassava cake is a type of bibingka (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter.
Glutinous rice figures prominently in two main subtypes of kakanin: the puto (steamed rice cakes), and the bibingka (baked rice cakes). Both largely utilize glutinous rice galapong. A notable variant of puto is puto bumbong, which is made with pirurutong. Other kakanin that use glutinous rice include suman, biko, and sapin-sapin among others.
Common pairings with tsokolate include pandesal, puto maya, puto bumbong, churros, ensaymada, buñuelos (or cascaron), suman, kesong puti, and bibingka. It is also popular during Christmas season in the Philippines, particularly among children. [2]
Bibingka, puto & penyaram Panyalam or panyam , is a traditional Filipino - Bangsamoro fried rice pancake . It is made with ground glutinous rice , muscovado (or brown sugar ), and coconut milk mixed into a batter that is deep-fried .
Bibingka is made from rice flour, coconut milk, and water, which are poured into a clay pot lined with banana leaves [53] Puto is made from mixing fermented rice with yeast overnight to create a dough which is then wrapped in banana leaves and steamed to create small, puffy, rounded cakes. [54]