All the food and native delicacies that pop out around Christmastime is one of the reasons why Christmas is my favorite holiday (next to my birthday, of course). Puto bumbong is a Filipino pastry that’s usually sold outside the neighborhood church after Simbang Gabi (midnight mass). It’s made out of shredded coconut, granulated sugar, and ube (or purple yam–hence, it’s bright purple hue) and is eaten with more shredded coconut and even more sugar, depending on how sweet you want it to be.
What I enjoy about buying puto bumbong is watching the vendor make it right in front of you. The lady fills bamboo tubes with the mixture, which is called galapong. The bamboo tubes are wrapped in cloth then attached to a steamer made especially for cooking puto bumbong. After about five to ten minutes, the bamboo is removed from the steamer and tapped lightly so the freshly-made puto bumbong comes out. It is then placed on a heated banana leaf and wrapped so you can take it home with you.
It’s been a while since I last had puto bumbong and I’m definitely looking forward to having my fix this Christmas.
Drool over these Puto Bumbong Photos
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