Puto Bungbong Filipinos traditional to eat after simbang gabi

Puto Bumbong” is already being sold near the church areas. Sellers of Puto Bumbong gather around near church’s premises since it’s been a tradition for Filipinos to eat and take home this kakanin after “Simbang Gabi”. Puto Bumbong was named after the traditional Filipino cuisine Puto or steamed rice cake. Its only difference from the ordinary puto is its glutinous texture. “Bumbong” however is the bamboo tube where the delicacy is steamed until it rises out and is ready to eat.

You can make your own Puto Bumbong with this few easy steps: Ingredients: 5 kilos piruruntong (this can be bought from supermarkets) 1 cup ordinary rice 1 tbsp. lilac food coloring 1 kilo freshly grated mature coconut Margarine Muscovado Procedure: 1. Prepare puto bumbong galapong. 2. Prepare the steamer. 3. Grease the tube with margarine. Half-fill it with the galapong. 4. Cover the tube’s top end with cotton cloth. Place it into the steamer’s nozzle. It’s cooked when it steams. Invert tube to ensure even cooking. 5. To remove puto bumbong from the tube, thump out the content over the prepared banana leaves or plate. 6. Spread with margarine, sprinkle with muscovado and coconut before wrapping. If served on a plate, do the same without wrapping. Serve immediately A True Filipino Christmas Delicacy