Puto Bumbong: Difference between revisions

In the Philippines, the Christmas season lasts a long time, starting in September and continuing all the way until the end of December. During the festive season, people enjoy a variety of tasty treats, and one favorite is called puto bumbong. It is a sweet made from steamed purple rice. If you go near a Catholic church during Simbáng Gabi, the nine days before Christmas Eve, you will see vendors selling these delicious snacks to people attending the church services. The snacks are colourful and steamy, attracting those who pass by.<ref>https://www.atlasobscura.com/foods/puto-bumbong</ref>

In Malolos Bulacan, they make a special dessert called Puto Bumbong using certain

ingredients. One of the main ingredients is a traditional purple rice called "pirurutong." They also use grated coconut and a good amount of refined sugar. To achieve the dessert's bright purple colour, they use a special kind of glutinous rice that is soaked in salt water overnight, ground smoothly, and then steamed.<ref>https://foodtalephils.food.blog/2018/09/26/puto-bumbong</ref>

Puto bumbong has its origins in the time when the Spanish were ruling the Philippines. It is thought to have been brought from Mexico by the people who came with Miguel Lopez de Legazpi. During that period, Filipinos were encouraged to wake up early in the morning to attend church and hear Mass. Once Mass was over, they would have breakfast, and puto bumbong along with Salabat was a popular choice to help them feel more awake and energised.<ref>https://foodtalephils.food.blog/2018/09/26/puto-bumbong</ref>