THE ORIGIN OF PUTO BUMBONG
Did you know that Puto Bumbong originated from an Indian (Tamil-speaking) community in Malaysia. In Malaysia they call it “Putu bambu“, and it is cooked using white sticky rice. The word “PUTU” comes from the Tamil word “PUTTU” which means “PORTION“. These Tamil speaking people came from South India to Malaysia (Tamil is the oldest living ancient language originating in Sanskrit). Therefore, Puto Bumbong, is deeply-rooted in South India.
HOW DID FILIPINOS ADAPT THIS RECIPE FROM MALAYS?
Because Malays were the third group of people who journeyed to the Philippines about 5,000 years ago. There were 3 groups of Malays, the first group came from West Borneo and were said to have settled in Palawan and Mindoro.
In Mindoro, the Malays found the purple “Pirurutung Rice” naturally growing abundantly like wild grass. They liked its fragrant smell and delicious nutty flavor, a good quality sticky rice that is good for their “Putu Bambu“. So this wonderful rice cake turned from white (in Malaysia) into a dark purple color version here in the Philippines. It was spread out in the Tagalog, Ilocano and Bicolano regions in the Philippines through the Malay descendants who migrated in the Philippines. After so many generations, the name evolved into what we all know now as “Puto Bumbong”.
WHAT IS PUTO BUMBONG?
Puto Bumbong, is a favorite traditional Filipino delicacy during the Christmas season. It is a type of rice cake snack made from a special fragrant variety of glutinous rice called “PIRURUTUNG” (blackish purple in color). It is cooked by using a bamboo tube (or Bumbong) and cooked over steaming. It is served with grated coconut and brown or muscovado sugar. Back in the old days, the peasants were accustomed to partner these Puto Bumbong with ginger tea (Salabat) on very cold December mornings.
Puto Bumbong is a traditional Filipino food that has been handed down for many generations by our ancestors. It is usually sold outside the church specially during Simbang Gabi (Misa de Gallo, a traditional early morning mass that starts at dawn for 9 days from Dec 16 to 24 before Christmas). Simbang Gabi is a tradition of prayers and glorification of joyful waiting for the advent of Jesus Christ.
INGREDIENTS:
600G MALAGKIT
400G BIGAS
FOOD COLORING
ASIN
MARGARINE
CHEESE
MUSCOVADO SUGAR
GRATED COCONUT
CONDENSED MILK
YEMA
PARAAN NG PAGLULUTO:
1.PAGSAMAHIN ANG 600G NA MALAGKIT AT 400G NA BIGAS AT HUGASAN NG APAT NA BESES.
2.LAGYAN NG KAUNTING ASIN BAGO IBABAD NG 3-4 ORAS O OVERNIGHT.
3.PAGKATAPOS IBABAD PWEDE NG IPAGILING O GUMAMIT NG BLENDER
4.KAPAG NAGILING NA,LAGYAN NG FOOD COLORING AT MASAHIN MABUTI PARA MALAGYANLAHAT NG KULAY.
5.ILAGAY SA KATSA ANG DOUGH AT DAGANAN NG MABIGAT PARA MAWALA ANG EXCESS WATER AT TUMIGAS ITO.
6.I-TSEK ANG DOUGH KUNG MATIGAS NA AT BAWAL DIN ANG MASOBRAHAN AT MAKAKAAPEKTO SA LAMBOT NG RICE CAKE.
7.KAPAG NAHAHATI NA ANG DOUGH PWEDE NG YADYARIN ITO
8.KAILANGAN PAKULUAN MUNA ANG BAMBOO TUBE PAGKATAPOS LINISIN PARA MABILIS PALABASIN ANG RICE CAKE.
9.SA PAGLALAGAY NG GALAPONG HINDI DAPAT SIKSIKIN AT HINDI MAKAKAPASOK ANG SINGAW O STEAM.
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