Puto bumbong is one of the sought-for treats at the Christmas in the Philippines. During “misa de gallo” or “simbang gabi”, people that have attended the mass typically queue up to their favorite food stalls around the church or on the streets for a handful of this well-loved Filipino Christmas delicacy.
The word “puto bumbong” was derived from “puto”, which means steamed glutinous rice, and “bumbong”, which means bamboo tube. It is unusual among the other putos, as it is sticky and has a long thin shape and purple color.
The origin of the puto bumbong is traced back to the early part of the Spanish colonial era. This rice dainty is believed to be brought over all the way from Mexico by the people under the expedition of Miguel Lopez de Legazpi. During those times, the Filipinos are encouraged to wake up early at down to go to church and hear mass. After the mass ended, they would go to eat breakfast and shake off excess sleepiness with puto bumbong and salabat.
Puto bumbong is traditionally made from a special kind of heirloom gluey or glutinous rice known as “pirirutong”, which is distinctly violet or purple in color, soaked in saline water and dried all night, and then poured carefully into bumbong or bamboo tubes. The bamboo tubes are half filled with the purple-colored glutinous rice. The tubes are usually wrapped in cloth to insulate the bamboo tubes for gripping. The tubes are steamed until the steam rises out from the exhaust holes. Then, they are removed from the bamboo tubes and are topped with butter or margarine with shredded or grated coconut meat mixed with sugar. They are usually wrapped with banana leaves and served warm and moist.
Vendors around churches and on the streets usually sell puto bumbong, bibingka and salabat at evening up to dawn with prices ranging as little as P10 to P20 per serving, and each serving is consisted of three or four slices of putobumbong. Sometimes, vendors offer a great treat on customers as they can sell three servings of puto bumbong at P25 to P50.
