Comments on: Puto Bumbong

By: What is your Christmas “spirit”? « FilipinosAround

What is your Christmas “spirit”? « FilipinosAround — Wed, 12 Oct 2011 13:01:42 +0000

[...] back when I was still in the Philippines, I could easily remember the “puto bumbong” “cuchinta”, “bibingka” , all those “kakanin”, that we usually [...]

By: Annapet

Annapet — Tue, 01 Mar 2011 17:32:12 +0000

This is the real deal! Wow, when’s the party? I love the Lakers theme of Puto Bumbong!

Thank you for sharing!

By: Puto Bumbong : FAX | Filipino Association in Xiamen

Puto Bumbong : FAX | Filipino Association in Xiamen — Sun, 30 Jan 2011 16:17:52 +0000

[...] article first appeared at http://www.inuyaki.com/archives/1142. // AKPC_IDS += [...]

By: Arnold

Arnold — Fri, 14 Jan 2011 20:11:04 +0000

it really doesn’t taste like anything special. that’s why you need the coconut and sugar and butter to go with it. :) It’s not cakey like bibingka.

By: Ronald Redito

Ronald Redito — Tue, 11 Jan 2011 03:20:42 +0000

Unang nakatikim ako nito 2 years ago lang. Hahaha. Masarap pala. Wala kase nito sa probinsya namin.

By: Steph

Steph — Mon, 03 Jan 2011 04:23:16 +0000

I tried this for the first time at my aunt’s over Christmas! Unfortunately it was hard, so I didn’t get a good sense of the flavor. How would you say it tastes different from bibingka (also made from ground sweet rice, correct?)?

By: Cool Mixture images | OtiMix

Cool Mixture images | OtiMix — Fri, 31 Dec 2010 09:18:18 +0000

[...] http://www.inuyaki.com/archives/1142 [...]

By: aurora

aurora — Tue, 14 Dec 2010 09:12:11 +0000

Wow. I had no idea about the soaking and the hanging and that crazy steamer situation. It makes every puto bumbong I’ve ever had taste better in retrospect. Thanks, Arnold!

By: skip to malou

skip to malou — Sat, 11 Dec 2010 09:20:52 +0000

HUWAW!!! puto bumbong… makes me remember the good old days. I could almost smell it!!! im impressed that you make it the most authentic way, like i would imagine how those ladies selling on the side streets would have done it! Great JOB! now if only you’re my neighbor haha!

thanks for the tweet!
Malou

By: Arnold

Arnold — Wed, 04 Feb 2009 05:17:42 +0000

I don’t know anyone that sells them in the U.S. My friend brought their’s back from the Philippines.

By: Lorri

Lorri — Wed, 04 Feb 2009 05:11:03 +0000

Where can I purchase the bumbong steamer?

By: Arnold

Arnold — Tue, 03 Feb 2009 06:25:56 +0000

@Rachel: Okay…that was the craziest comment I’ve ever gotten. :) The dish is made only at Christmastime, and it’s such hard work that I doubt anyone would want to make it year round. Plus, if it’s only around at Christmas, then you’ll always have something to look forward to!

By: Rachel

Rachel — Wed, 28 Jan 2009 02:02:38 +0000

Arnie! Arn Doggie-Dog! Cookin’ the mad delicacies! “I want that purple stuff!” That’s SO funny! My dad LOVES “grape drink!” You so craaaaaaaaaazaaaaaaaaaay! Never knew you were such a culinary divo (male version of “diva”). Any dish that requires a lot of prep, I just sit on the sidelines and watch the pros like you go at it! I’ve never heard of this dish before. Do you only eat it during the holidays? Can’tcha have it in January or February? I wanna try it!

By: Manang

Manang — Sat, 10 Jan 2009 00:46:56 +0000

I was craving for puto bumbong last Christmas season when I was feeling senti over the lack of a true Pinoy Christmas spirit. A reader of my blog asked me recently whether I had a recipe for this, which I did not, sadly. thanks for this post, now I only have to hunt for the steamer. Where can I get it (is it for sale online?)
Thanks a bunch for this post!

By: Ben

Ben — Sat, 03 Jan 2009 06:29:46 +0000

Talk about Kakaninn bibingka, puto bumbong etc..etc.. I found this guy who makes all these Kakanin in LA. He only caters and makes evrything fresh. He grinds his own galapong and even grows his own bamaboo for puto bumbong. Man his stuff are good. if you need to see a picture of his bilao with kakanin, Ican send it. I think his logo is Kakanin sa bahay Kubo. I made some taste test and got some kakanin from Seafood City and man it was not that great compared to what he made. Plus his price is very reasonable. he just works on small clients and does not want to mass produce. he said it can get sloppy. he preffers the true blue Pinoy style of preparing kakanin.

By: Jude

Jude — Tue, 30 Dec 2008 09:50:20 +0000

Oh wow this is hardcore… I don’t know anyone who can make this at home. Very impressive and I wish I had that steamer.

By: Paul Reiter

Paul Reiter — Mon, 29 Dec 2008 17:49:33 +0000

You did a great job of explaining how to make this very interesting dish. I now appreciate good food a lot more now after seeing how much hard work goes into preparing it.

By: Steph

Steph — Mon, 29 Dec 2008 06:18:08 +0000

So neato! Can you comment on places where you can get bamboo and that steamer? What are some alternative methods w/ stuff we’d probably have at home?

By: Aileen

Aileen — Mon, 29 Dec 2008 06:07:36 +0000

OMG! I made bibingka last Christmas eve but this is what I have been craving for every Christmas away from home. It’s practically the reason why I go to dawn masses back in the Phils (sorry mom! you know i’m kidding!). Thanks for this post and the awesome pics.

By: AJ

AJ — Sun, 28 Dec 2008 00:12:00 +0000

finally…legit puto bumbong! This dish has been torturing me for years. Every time my parents would take me to parties as a little kid, there’d be fresh puto bumbong every time. Of course, now that I’m all growns up, it’s nowhere to be found. Outside of people’s homes, all I ever find are “cheater” versions made with mochiko and purple food coloring =(.

I think it’s project time!