Puto is a Filipinosteamedrice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).[2][3]
Puto is made from rice soaked overnight to allow it to ferment slightly. Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known as galapong. The mixture is then steamed.[3][4]
The Filipino dish dinuguan is traditionally served with puto
The most common shape of the putuhán steamer used in making puto is round, ranging from 30 to 60 centimetres (12 to 24 in) in diameter and between 2 to 5 centimetres (0.79 to 1.97 in) deep. These steamers are rings made of either solderedsheet metal built around a perforated pan, or of thin strips of bent bamboo enclosing a flat basket of split bamboo slats (similar to a dim sum steamer basket). The cover is almost always conical to allow the condensing steam to drip along the perimeter instead of on the cakes.
A sheet of muslin (katsâ) is stretched over the steamer ring and the prepared ricebatter poured directly on it; an alternative method uses banana leaf as a liner. The puto is then sold as large, thick cakes in flat baskets called bilao lined with banana leaf, either as whole loaves or sliced into smaller, lozenge-shaped individual portions.
Properly prepared puto imparts the slightly yeasty aroma of fermented ricegalapong, which may be enhanced by the fragrance of banana leaves. It is neither sticky nor dry and crumbly, but soft, moist, and with a fine, uniform grain. The essential flavour is of freshly cooked rice, but it may be sweetened a bit if eaten by itself as a snack instead of as accompaniment to savory dishes. Most puto cooked in the Tagalog-speaking regions may contain a small quantity of wood ash lye.
Puto eaten on its own commonly add toppings like cheese, butter/margarine, hard-boiled eggs, meat, or freshly grated coconut. In Bulacan, puto with cheese toppings are humorously called putong bakla ("homosexual puto"), while puto with egg toppings are called putong lalaki ("man's puto) and those filled with meat are called putong babae ("woman's puto).[3][5]
Variants
Assorted modern puto in various flavors
Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. The key characteristics are that they are cooked by steaming and are made with some type of flour (to contrast with bibingka, which are baked cakes). There are exceptions, however, like puto seko which is a baked dry cookie. The traditional puto made with galapong is sometimes referred to as putong puti ("white puto") or putong bigas ("rice puto) to distinguish it from other dishes also called puto.[6]
Modern variants of puto may also use non-traditional ingredients like ube (purple yam), vanilla, or chocolate. Notable variants of puto, as well as other dishes classified as puto, include the following:
Puto bagas - a puto shaped like a concave disc that is made from ground rice (maaw). Unlike other puto it is baked until crunchy. It originates from the Bicol Region.[7]
Puto bao - a puto from the Bicol region traditionally cooked in halved coconut shells lined with a banana leaf. It distinctively has a filling of sweetened coconut meat (bukayo).[7]
Puto bumbong – traditionally made from a special variety of sticky or glutinous rice (called pirurutong) which has a distinctly purple colour. The rice mixture is soaked in saltwater and dried overnight and then poured into bumbóng (bamboo tube) and then steamed until steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with moscovado sugar. It is commonly eaten during Christmas in the Philippines along with bibingka, another type of rice cake.[8]
Puto dahon or puto dahon saging - a puto from the Hiligaynon people that is traditionally cooked wrapped in a banana leaf.[7]
Puto kutsinta (typically just called kutsinta or cuchinta)- a steamed rice cake similar to putong puti, but is made using lye. It is characteristically moist and chewy, and can range in color from reddish brown to yellow or orange in coloration. It is typically topped with shredded coconut meat.[9][10]
Putong lusong - an anise-flavored puto from Pampanga typically served in square or rectangular slices.
Puto Manapla – a variant specifically flavored with anise and lined with banana leaves.[11] It is named after the municipality of Manapla where it originates.
Puto maya – more accurately, a type of biko. It is made from glutinous rice (usually purple glutinous rice called tapol) soaked in water, drained and then placed into a steamer for 30 minutes. This rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes.[12] It is popular in the Cebuano-speaking regions of the Philippines. It is traditionally served as small patties and eaten very early in the morning with sikwate (hot chocolate).[13][14][15] It is also commonly paired with ripe sweet mangoes.[16]
Puto pandan – puto cooked with a knot of pandan leaves, which imparts additional fragrance and a light green color.
Puto-Pao – a combination of siopao (meat-filled bun) and puto. It uses the traditional puto recipe but incorporates a spiced meat filling. It is similar to some traditional variants of puto (especially in Bulacan) that also have meat fillings.
Putong pulo or putong polo - small spherical puto from Tagalog regions that typically use achuete seeds for coloring, giving the puto a light brown to orange color. They are traditionally served with a topping of cheese or grated young coconut.[7][17]
Putong sulot - a version of puto bumbong that uses white glutinous rice. Unlike puto bumbong it is available all-year round. It originates from the province of Pampanga and Batangas.[7]
Sayongsong – also known as sarungsong or alisuso, they are steamed ground mixture of glutinous rice, regular rice, and young coconut or roasted peanuts, with coconut milk, sugar, and calamansi juice. It is distinctively served in cone-shaped banana leaves. It is a specialty of Surigao del Norte and the Caraga Region, as well as the southeastern Visayas.[18][19]
Others
Puto flan (also called leche puto, or puto leche) – a combination of a steamed muffin and leche flan (custard). It uses regular flour, though there are versions that use rice flour.[20]
Putong kamotengkahoy - also known as puto binggala in Visayan and puto a banggala in Maranao. A small cupcake made from cassava, grated coconut, and sugar. It is very similar to cassava cake, except it is steamed rather than baked.[7]
Puto lanson – puto from Iloilo which is made of grated cassava, and is foamy when cooked.[12]
Puto mamón – a puto mixture that has no rice but combines egg yolks, salt and sugar. A mixture of milk and water and another of flour are alternately mixed into the yolks, then egg whites are beaten and folded in before the dough is poured into muffin cups and steamed for 15 to 20 minutes.[21][22] It is a steamed variant of mamón, a traditional Filipino chiffon cake.
Puto seco (also spelled puto seko) – a type of powdery cookie made from corn flour. The name literally means "dry puto" in Spanish. It is baked rather than steamed. Sometimes also called puto masa (literally "corn dough puto"; not to be confused with masa podrida, a Filipino shortbread cookie).[23]
^. Archived from the original on October 11, 2008. Retrieved August 26, 2008.
^Timothy G. Roufs & Kathleen Smyth Roufs (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 269. ISBN9781610692212.
^ abcAlan Davidson (2006). The Oxford Companion to Food. OUP Oxford. ISBN9780191018251.
^Priscilla C. Sanchez (2008). Philippine Fermented Foods: Principles and Technology. UP Press. p. 401. ISBN9789715425544.
^Alvin Elchico, Gracie Rutao and JV Dizon (December 24, 2010). "Filipinos go for ham, bibingka for Christmas". www.abs-cbnnews.com/. Retrieved January 6, 2011.
^. Rice Recipes. Philippine Rice Research Institute. Archived from the original on November 25, 2014. Retrieved January 15, 2015.
^Micky Fenix (May 31, 2007). . Inquirer. Archived from the original on September 2, 2015. Retrieved February 17, 2011. Philippine Daily Inquirer – Lifestyle section
^ ab. Archived from the original on September 2, 2015. Retrieved March 21, 2009.
^"Puto Maya and Sikwate". Russian Filipino Kitchen. February 2, 2015. Retrieved December 22, 2016.
^Fenix, Micky (August 26, 2015). "'Puto maya,' 'sikwate,' 'bahal,' 'guinamos'–indigenous finds in a Cagayan de Oro market". Inquirer. Retrieved December 22, 2016.
^Delos Reyes, Ramil. "Davao City: Puto Maya & Sikwate for Breakfast". Pinas Muna. Retrieved December 22, 2016.
^Damo, Ida. "Why Davao City's Puto Maya & Hot Tsokolate is a Perfect Combo". ChoosePhilippines. Retrieved March 22, 2018.
^Exiomo, Jay. "Putong pulo finds perfect match". Tayo na, Valenzuela!. Government of Valenzuela, Republic of the Philippines.
^"Top 5 Delicacies from Surigao". Surigao Today. Retrieved January 11, 2019.
^"Sayongsong: Surigao Kakanin/Pasalubong". Backpacking Philippines. Retrieved January 11, 2019.
^"Leche Puto". Kawaling Pinoy. February 7, 2016. Retrieved December 7, 2018.
^Cordero-Fernando, Gilda; Baldemor, Manuel D. (1992). Philippine food & life: Luzon. Anvil Pub. ISBN9789712702327.
^Schlau, Stacey; Bergmann, Emilie L. (2007). Approaches to teaching the works of Sor Juana Inés de la Cruz. Modern Language Association of America. ISBN9780873528153.
^How to make puto seko | Filipino recipes | Pinterest
March 27, 2023
puto, food, puto, filipino, steamed, rice, cake, traditionally, made, from, slightly, fermented, rice, dough, galapong, eaten, accompaniment, number, savoury, dishes, most, notably, dinuguan, puto, also, umbrella, term, various, kinds, indigenous, steamed, cak. Puto is a Filipino steamed rice cake traditionally made from slightly fermented rice dough galapong It is eaten as is or as an accompaniment to a number of savoury dishes most notably dinuguan Puto is also an umbrella term for various kinds of indigenous steamed cakes including those made without rice It is a sub type of kakanin rice cakes 2 3 PutoPuto in banana leaf linerCourseDessert breakfastPlace of originPhilippinesServing temperaturehot warm or room temperatureMain ingredientsRiceFood energy per serving 587 1 kcalSimilar dishesbibingka panyalam puttu kue putu Media Puto Contents 1 Description 2 Variants 2 1 Rice based puto 2 2 Others 3 Gallery 4 See also 5 ReferencesDescription EditPuto is made from rice soaked overnight to allow it to ferment slightly Yeast may sometimes be added to aid this process It is then ground traditionally with stone mills into a rice dough known as galapong The mixture is then steamed 3 4 The Filipino dish dinuguan is traditionally served with puto Putong lalaki topped with egg from Bulacan Puto with cheese toppings from Mindanao The most common shape of the putuhan steamer used in making puto is round ranging from 30 to 60 centimetres 12 to 24 in in diameter and between 2 to 5 centimetres 0 79 to 1 97 in deep These steamers are rings made of either soldered sheet metal built around a perforated pan or of thin strips of bent bamboo enclosing a flat basket of split bamboo slats similar to a dim sum steamer basket The cover is almost always conical to allow the condensing steam to drip along the perimeter instead of on the cakes A sheet of muslin katsa is stretched over the steamer ring and the prepared rice batter poured directly on it an alternative method uses banana leaf as a liner The puto is then sold as large thick cakes in flat baskets called bilao lined with banana leaf either as whole loaves or sliced into smaller lozenge shaped individual portions Properly prepared puto imparts the slightly yeasty aroma of fermented rice galapong which may be enhanced by the fragrance of banana leaves It is neither sticky nor dry and crumbly but soft moist and with a fine uniform grain The essential flavour is of freshly cooked rice but it may be sweetened a bit if eaten by itself as a snack instead of as accompaniment to savory dishes Most puto cooked in the Tagalog speaking regions may contain a small quantity of wood ash lye Puto eaten on its own commonly add toppings like cheese butter margarine hard boiled eggs meat or freshly grated coconut In Bulacan puto with cheese toppings are humorously called putong bakla homosexual puto while puto with egg toppings are called putong lalaki man s puto and those filled with meat are called putong babae woman s puto 3 5 Variants Edit Assorted modern puto in various flavors Puto is also an umbrella term for various kinds of indigenous steamed cakes including those made without rice The key characteristics are that they are cooked by steaming and are made with some type of flour to contrast with bibingka which are baked cakes There are exceptions however like puto seko which is a baked dry cookie The traditional puto made with galapong is sometimes referred to as putong puti white puto or putong bigas rice puto to distinguish it from other dishes also called puto 6 Modern variants of puto may also use non traditional ingredients like ube purple yam vanilla or chocolate Notable variants of puto as well as other dishes classified as puto include the following Rice based puto Edit Puto bumbong a type of puto steamed in bamboo tubes commonly sold during the Christmas season Puto bagas a puto shaped like a concave disc that is made from ground rice maaw Unlike other puto it is baked until crunchy It originates from the Bicol Region 7 Puto bao a puto from the Bicol region traditionally cooked in halved coconut shells lined with a banana leaf It distinctively has a filling of sweetened coconut meat bukayo 7 Puto bumbong traditionally made from a special variety of sticky or glutinous rice called pirurutong which has a distinctly purple colour The rice mixture is soaked in saltwater and dried overnight and then poured into bumbong bamboo tube and then steamed until steam rises out of the bamboo tubes It is served topped with butter or margarine and shredded coconut mixed with moscovado sugar It is commonly eaten during Christmas in the Philippines along with bibingka another type of rice cake 8 Puto dahon or puto dahon saging a puto from the Hiligaynon people that is traditionally cooked wrapped in a banana leaf 7 Puto kutsinta typically just called kutsinta or cuchinta a steamed rice cake similar to putong puti but is made using lye It is characteristically moist and chewy and can range in color from reddish brown to yellow or orange in coloration It is typically topped with shredded coconut meat 9 10 Putong lusong an anise flavored puto from Pampanga typically served in square or rectangular slices Puto Manapla a variant specifically flavored with anise and lined with banana leaves 11 It is named after the municipality of Manapla where it originates Puto maya more accurately a type of biko It is made from glutinous rice usually purple glutinous rice called tapol soaked in water drained and then placed into a steamer for 30 minutes This rice mixture is then combined with coconut milk salt sugar and ginger juice and returned to the steamer for another 25 to 30 minutes 12 It is popular in the Cebuano speaking regions of the Philippines It is traditionally served as small patties and eaten very early in the morning with sikwate hot chocolate 13 14 15 It is also commonly paired with ripe sweet mangoes 16 Puto pandan puto cooked with a knot of pandan leaves which imparts additional fragrance and a light green color Puto Pao a combination of siopao meat filled bun and puto It uses the traditional puto recipe but incorporates a spiced meat filling It is similar to some traditional variants of puto especially in Bulacan that also have meat fillings Putong pula a Tagalog puto from the Rizal Province which uses brown muscovado sugar giving it a brownish color 7 Putong pulo or putong polo small spherical puto from Tagalog regions that typically use achuete seeds for coloring giving the puto a light brown to orange color They are traditionally served with a topping of cheese or grated young coconut 7 17 Putong sulot a version of puto bumbong that uses white glutinous rice Unlike puto bumbong it is available all year round It originates from the province of Pampanga and Batangas 7 Sayongsong also known as sarungsong or alisuso they are steamed ground mixture of glutinous rice regular rice and young coconut or roasted peanuts with coconut milk sugar and calamansi juice It is distinctively served in cone shaped banana leaves It is a specialty of Surigao del Norte and the Caraga Region as well as the southeastern Visayas 18 19 Others Edit Puto flan also called leche puto or puto leche a combination of a steamed muffin and leche flan custard It uses regular flour though there are versions that use rice flour 20 Putong kamotengkahoy also known as puto binggala in Visayan and puto a banggala in Maranao A small cupcake made from cassava grated coconut and sugar It is very similar to cassava cake except it is steamed rather than baked 7 Puto lanson puto from Iloilo which is made of grated cassava and is foamy when cooked 12 Puto mamon a puto mixture that has no rice but combines egg yolks salt and sugar A mixture of milk and water and another of flour are alternately mixed into the yolks then egg whites are beaten and folded in before the dough is poured into muffin cups and steamed for 15 to 20 minutes 21 22 It is a steamed variant of mamon a traditional Filipino chiffon cake Puto seco also spelled puto seko a type of powdery cookie made from corn flour The name literally means dry puto in Spanish It is baked rather than steamed Sometimes also called puto masa literally corn dough puto not to be confused with masa podrida a Filipino shortbread cookie 23 Gallery Edit Large cheese puto from Bulacan Puto kutsinta topped with grated coconut Puto pandan infused with pandan leaves Puto flan a combination of puto and leche flan Puto lanson made from grated cassava with bukayo sweetened coconut meat Puto seco a dry powdery cookie made from corn flour Puto mamon made with wheat flour instead of rice flour Puto maya a type of biko shaped into little pattiesSee also Edit Food portalBibingka Espasol Idli Kakanin Kalamay Panyalam Rice cake Sapin sapin Piutu List of steamed foodsReferences Edit Puto Recipe Archived from the original on October 11 2008 Retrieved August 26 2008 Timothy G Roufs amp Kathleen Smyth Roufs 2014 Sweet Treats around the World An Encyclopedia of Food and Culture An Encyclopedia of Food and Culture ABC CLIO p 269 ISBN 9781610692212 a b c Alan Davidson 2006 The Oxford Companion to Food OUP Oxford ISBN 9780191018251 Priscilla C Sanchez 2008 Philippine Fermented Foods Principles and Technology UP Press p 401 ISBN 9789715425544 Michaela Fenix 2017 Country Cooking Philippine Regional Cuisines Anvil Publishing Incorporated ISBN 9789712730443 Putong Bigas Putong Puti Kawaling Pinoy Retrieved December 7 2018 a b c d e f g Edgie Polistico 2017 Philippine Food Cooking amp Dining Dictionary Anvil Publishing Incorporated ISBN 9786214200870 permanent dead link Alvin Elchico Gracie Rutao and JV Dizon December 24 2010 Filipinos go for ham bibingka for Christmas www abs cbnnews com Retrieved January 6 2011 Vanjo Merano September 6 2009 Kutsinta Recipe PanlasangPinoy Retrieved January 15 2015 Puto Rice Recipes Philippine Rice Research Institute Archived from the original on November 25 2014 Retrieved January 15 2015 Micky Fenix May 31 2007 Dreaming of rice cakes Inquirer Archived from the original on September 2 2015 Retrieved February 17 2011 Philippine Daily Inquirer Lifestyle section a b Dreaming of Rice Cakes Archived from the original on September 2 2015 Retrieved March 21 2009 Puto Maya and Sikwate Russian Filipino Kitchen February 2 2015 Retrieved December 22 2016 Fenix Micky August 26 2015 Puto maya sikwate bahal guinamos indigenous finds in a Cagayan de Oro market Inquirer Retrieved December 22 2016 Delos Reyes Ramil Davao City Puto Maya amp Sikwate for Breakfast Pinas Muna Retrieved December 22 2016 Damo Ida Why Davao City s Puto Maya amp Hot Tsokolate is a Perfect Combo ChoosePhilippines Retrieved March 22 2018 Exiomo Jay Putong pulo finds perfect match Tayo na Valenzuela Government of Valenzuela Republic of the Philippines Top 5 Delicacies from Surigao Surigao Today Retrieved January 11 2019 Sayongsong Surigao Kakanin Pasalubong Backpacking Philippines Retrieved January 11 2019 Leche Puto Kawaling Pinoy February 7 2016 Retrieved December 7 2018 Cordero Fernando Gilda Baldemor Manuel D 1992 Philippine food amp life Luzon Anvil Pub ISBN 9789712702327 Schlau Stacey Bergmann Emilie L 2007 Approaches to teaching the works of Sor Juana Ines de la Cruz Modern Language Association of America ISBN 9780873528153 How to make puto seko Filipino recipes Pinterest Retrieved from https en wikipedia org w index php title Puto food amp oldid 1146723891, wikipedia, wiki, book, books, library,
