Puto Bumbong Steamer


Mrs. Marketman is a huge fan of puto bumbong. But like, a HUGE FAN. I like puto bumbong, but would rather have a nice bibingka instead, if given a choice. Puto bumbong seems like one of those things that are better purchased from a specialist vendor, or at least one that appears to know what they are doing. Cooking this misa de gallo favorite requires this specialized puto bumbong steamer/cooking contraption. Made out of thin steel or is it tin(?), this modified steamer has several holes on top that channel the hot steam to narrow bamboo cooking utensils that have a small hole on one end, and a wider hole on top. A mixture of glutinous rice is placed inside the bamboo and it cooks from the somewhat pressurized steam. Frankly, the unique and often makeshift looking contraption scares the daylights out of me…in the same way i always thought boiling condensed milk in a can would eventually lead to a massive explosion of hot syrup. Nevertheless, for Mrs. MM sake and marketmanila’s readers around the world, I wanted to see if I could make this delicacy from scratch, at home.


For several years, I have wanted to purchase this puto bumbong steamer, but never found it in stores, etc. So last Saturday, I asked the puto bumbong vendor at the FTI AANI Taguig market where I could buy a steamer and she said “Divisoria, maybe on Tabora street.” Yesterday I spent over 6 hours in Divisoria and did indeed find a puto bumbong steamer on Tabora street, among other buys, but had to send someone to the basement of the Divisoria Mall to find the bamboo “inserts” that would complete my contraption. At PHP300 for the steamer, and PHP15 for each bamboo thingee, the total cost was PHP345. It’ll be a few weeks before I start experimenting, but hopefully, before Christmas rolls around, I will be able to do a post on the travails of making puto bumbong at home… because it sounds so simple and has so few ingredients, I suspect this is another native kakanin that is going to be wicked hard to learn how to do right…


71 Responses

  1. Puto-bumbong is one of my favourite kakanins durign xmas season! I like it with lots of margarine and coconut! yummY!

  2. I love both bibingka and puto bumbong and I can eat them at the same one bite after the other. They are wickedly good! Yes, you are indeed right only ground pirurutong, glutinous rice and the water goes in those bamboo tubes to signal the start of advent. I suggest using 1/3 cup pirurutong to 1 cup of glutinous rice and soak them together so color of pirurutong will infect the glutinous rice. Only a thought. The mighty and miraculous banana leaves do the wonder of finishing the work brushed with margarine, shaved coconut and crushed panocha or muscovado sugar. They tell you when they are ready they popped. I have the puto bumbong steamer but will never attempt to make one again in my life. Last time, I attempted one I ended up at the ER room and rewarded with a second degree burn on my right thumb and forefinger and I was off work for two weeks. My burn scars remind me of my puto bumbong episode. When I tried to evacuate the ready puto bumbong my right hand got caught in that sticking part of the metal contraption and of course it was 120 degrees burning hot.

  3. Marketman, I hope your fingers are insured. Seems like these contraptions do not come with safety mechanisms! Be careful!

  4. My threshold of pleasure is very low. So, simple pleasures like a good puto bumbong from the street corner just pegs my funmeter. But one thing I won’t settle without is the tea with pandan leaves. That completes the package. My father-in-law passed away 15 December of 04 ane his wake was held at the mortuary in our parish church. Being the start of the misa de gallo on the 16th, there were a number of puto bumbong makers. I was even serving puto bumbong to those who were spending the night.

  5. I love bibingka and puto bumbong!!! I continue to be in search for the best puto bumbong ever. Any suggestions where I should go, Mr MM?

  6. I like my puto bumbong with some butter, cheese, grated coconut and muscovado sugar.. This kakanin is just so Christmas, also bibingka.. ;P

  7. my kids love puto bumbong and we get our fix of puto bumbong at ferino’s, but if MM can give me another place where we can get delicious puto bumbong, then my kids and i will rush off this weekend.

  8. my brothers used to make these every year when we were in our teens, just for fun. the most difficult part was the waiting time between servings, since only three pieces could be cooked at a time.

    make sure you have pieces of banana leaf to seal the tops of the bamboo tubes while cooking, MM. be patient and wait till the things are fully cooked, otherwise you could end up with a gluey mess. and use oven mitts. have fun!

  9. My daughter and I are great fans of puto bumbong! She likes it so much that she actually equates the joy of simbang gabi with puto bumbong being so young at age.

    I wish that you get the perfect ratio and come up with the perfect recipe for this one as this is really something that is dear to a lot of Filipinos especially those located abroad.

  10. So you should be busily wrapping the center of those tubes with some sort of cloth to insulate you from the heat and also the sealing cloth for where you insert the tubes so that the steam will not be wasted and you have a tight seal. Having seen those in all the puto bumbong cookers and being a former steam plant operator I can not help but suggest. Steam burns are a pain.

  11. i luv luv LUV puto bumbong! i always make it a point to have puto bumbong in manila at least once during my vacation there. can u tell me where to buy puto bumbong aside from via mare?

  12. I’ll wait for the recipe. I like puto bumbong. I bought one at the food stalls in SM supermarket when I went home. Not bad considering I haven’t eaten for a long time.

  13. we all love puto bumbong! we will be eagerly awaiting to hear about your adventure in making this yummy kakanin. can’t wait to read that post. good luck!

  14. nina, keep your fingers crossed that I figure this recipe out! :) artisan, yup, even the air is getting cooler after those two storms just passed… meekerz, haha, did you finally vote anyway? n, you should be able to get puto bumbong at most weekend markets, including Salcedo and Legaspi and possible the Lung Center one in QC, also they are still outside the largest churches during Misa de Gallo. Robert, yes, I have obtained several meters of cacha that I have to cut into strips and place around the tubes. I still have visions of burning every hair off of my fingers so I will probably make the first few with a silicone glove! Lei, actually, I am surprised that an Asian or Pinoy food store in the U.S. doesn’t sell this steamer for foreign based pinoys…it would really bring a bit of the holidays over to Pinoys abroad… Millet, I always wondered about how to cover the top… so I just stuff rolled up banana leaves into the top of the bamboo thingee? Actually, I have a suki at FTI, I will spend a few mnutes observing how they do it the next time I go there… bedazzle, Via Mare and the weekend markets will have it. Blaise, you are so right… and I think for some people, a lot of the flavor comes from the toppings! Trish, as I mentioned earlier the markets or via Mare for a puto bumbong fix. allen, hopefully they have wifi at the nearest hospital…but come to think of it, if I burn my fingers, there go the posts for a while! :( MC, Yikes, your experience sounds painful. Will need to do this carefully.

  15. You can just do a search on youtube to see how the experts do it. I just saw a video of a puto bumbong vendor in Cainta. I really love puto bumbong not so much for the taste but for the color. I’d happily eat anything purple. The steamer is a really unique Pinoy kitchen cookware.

  16. The poll was an easy answer. Of course one would reach out for the Bibingka first, because it’ll get cold!then you attack the other ones…haha.

    I can’t imagine MM flicking a wrist to get the cooked puto bumbong out of those bamboo cylinders. Do the cylinders get hot I wonder? So do we expect a post about sesame seeds next?

  17. Hi MM…From what I remember years ago, we mixed about 1 cup of galapong (malagkit) to 1/2 cup Ground pirurutong (using a flour mill) or have both ground up together using a stone grinder. Then we put the mixture in cacha and let it drain overnight until you get a solid mass. Then we broke up the solid mass in really small particles (you could use a cheese grater using the big holes). Let it air dry a bit then grease your bamboo moulds with butter or margarine. Then fill the tubes with the mixture. Tap it gently and add a bit more. Put the tubes in your steamer. When you see steam come out remove the tubes and hold the top over the hole for a few seconds. Then give it a good whack and out it comes! Now comes the best part…top it with margarine, coconut and sugar mixed with sesame seeds. Those were the good days!!!!…By the way, we never had anything on top of it while it was steaming. To prevent it from flying out of the tube like a rocket ship, we only had the water in a gentle boil not rolling boil…Hope this helps…

  18. i prefer puto bumbong over bibingka (not fond of bibingka)
    there’s a stall in shell magallanes that sells bibingka and puto bumbong, not sure if it’s still there, its been ages since I went there.
    Ferino (although they don’t always have puto bumbong)
    and via mare are the only stores i’ve bought puto bumbong.

  19. betty q., thank you so much for that wonderful description of the process…I can tell this experiment is going to be interesting… chad, don’t jinx me…I can just see exploded bumbong mixture on our kitchen ceilings…heehee. Michael, thanks for that tip, I will check youtube out before I attempt this.

  20. Hi MM…so sorry, I forgot to mention that it would help if you put some weight like a plate with canned goods sitting on top of the galapong…Also, your fingers or hands will be spared from burns if you you just remember to keep the water on gentle boil!!!!!!!

  21. my cousin makes really tasty puto bumbong. The last time I was there, he made me taste it and I got so hooked…am not a fan of puto bumbong, but it was superb!

  22. Like Mrs. MM, I’m a HUGE fan of puto bumbong…more than the suman, bibingka, biko…etc. It’s something I look forward to EVERYTIME. It would be interesting to read your recipe and the how to’s but this is one thing I will just leave to the experts. Good luck on your experiment!!!

  23. One of the many reasons we go home in December is the puto bumbong. There was a time when we stuffed ourselves with puto bumbong and bibingka most days when we lived in a building at Palanca St in Legazpi Village where the downstair cafe made them piping hot.

  24. MM,looking forward to your puto bumbong experiment,but,pls. be careful! Maybe you should do this experiment in your backyard??

  25. MM, the nice lady selling bibingka and puto bumbong in Salcedo Market and Lung Center is Linda. We can get the recipe from her. We both speak Cebuano and that makes many things possible.

  26. Bibingka! Mangan, the Kapampanagan resto serves good puto bumbong. I love the bibingka in Bibingka Republic, the stall inside South Supermarket in Westgate Alabang.

  27. Thanks for posting about this steamer. Yesterday I had surfed the net where I can purchase this steamer (here in the States)(kasi I found one that I can purchase a Parol Kit from New Jersey), anyway, wala akong mabilhan. I told myself I will have to ask my hipag to get it locally. Well, eto na nga ang post mo, so ayun I will call my hipag tonight and ask her to go Divisoria. Two sets na para tig-isa kami ng sister ko (para dalawa kaming mag-experiment). There is a freight company there in Quezon City, that ships COD here in Houston, so maipapadala niya itong precious steamer na ito. Sana nga lang maka-bili ako nung glutinous rice na talagang pang-puto bumbong. Thanks talaga.

  28. Maria Clara/Betty Q,
    What is pirurutong? Is that some kind of a coloring? What does it look like? Do you think that is available here in the SFO bay area? I was lucky to get the steamer with the bamboo inserts as a present from my cousin last year, but i have not used yet since I don’t have the recipes. Hopefully once MM completes his experimentations with these contraptions, i would be the next one to try them ;-)

  29. Christmas is really around the corner!

    My son keeps on saying Pasko Na! Pasko Na! while playing. He even says it in his sleep. Not sure where he heard it though.

    Nung maliliit kme, ung tita ng daddy ko(lola ko na), pinagdadala kme ng itlog na maalat dun sa nagluluto ng bibingka. Pwede kse magpa-special order ng bibingka tpos kme ung nagdadagdag ng toppings. Tapos habang niluluto ung bibingka, ung anak ng magbi-bibingka, nagkakayod ng niyog.

  30. Ted: I can bet you my life they have pirurutong in San Francisco. They carry it at any Thai food marketplace and it is called “Black Sweet Rice” or “Sweet Black Rice.” You will not find pirurutong in Chinatown or any Filipino store only at Thai food store. You will find at the same shelves they keep their sweet rice and kept in a clear plastic bag. Also, I buy the banana leaves coming from Thailand – much better than the one coming from our place or if you want fresh banana leaves go to Mexican or Latino store they have banana leaves by the bundle also Mexican or Latino stores are good source for matured coconut for grated/shaved coconut. I trust this is enough clue for your pirurutong shopping spree.

  31. Hi Ted…pirurutong is not a coloring…rather it is a different variety of glutinous rice (malagkit). It is commonly found in Asian stores. Just ask for Black Glutinous Rice. You could even buy it in bulk…MM…I looked for my recipes from a KAKANIN course I took with Mrs. Africa (Edna Reynoso’s mom) ages ago and if you’d care to try…for every 3 cups of galapong (malagkit), add about 1 cup to 1 1/2 cups of galapong (rice)and about 1 cup of ground pirurutong which you could adjust if you don’t want it to be dark purple! The addition of RICE galapong MM, gives the puto bumbong texture not like KALAMAY. I’ve adjusted her recipe as well. Ted, I’ve used glutinous rice powder and rice powder as well in making these here in Vancouver. For the pirurutong, I’ve ground it up using a coffee grinder. It still tastes like puto bumbong. Send me a picture how it turns out. OK? I am craving for one now, so I think I’ll make one I can steam for tom. …

  32. To Ted and betty q. – thanks for your valuable puto bumbong recipe. betty q. – I will try yours. My recipe is 1/3 cup pirurutong and 1 cup sweet rice that I mixed well before soaking it overnight. I use regular blender and drain it in katcha or cheese cloth hanging on a PVC pipe between my washer and storing rack. The galapong is much drier than bilo bilo making and I pass it through a potato riser instead of a cheese grater for drier powdery rice consistency. I still make them. I do not use the puto bumbong steamer since my unfortunate burning incident. What we do is – we cut the bamboo tubes on the side to make way for the cavity to be filled in with the ready rice and on the other side we cut them too but no cavity exposure so they stay flat on a regular steamer I got from the Thai marketplace and will not roll. I have about 18 pieces of cut bamboo tubes. They are like a cast iron pan once seasoned they stay greased all the time. I never wash my bamboo tubes though – I keep them in my freezer. I just take them out an hour before using them.

    Ted: If you want a good quality ground sweet rice powder or regular rice go to a Japanese marketplace or Korean marketplace – their ground rice powder is much better quality.

  33. Maria Clara…you are so resourceful! That is a very innovative way of making it especially for those who don’t have access to a puto bumbong steamer! I have to lug mine all the way from back home when i took that Kakanin course back then (don’t want to give away my age there :)!!!…Onie, I tell you what…you supply the tea and I’ll bring the puto bumbong on the week-end and some ensaymadas to go with it!…sounds good?

  34. Ted: I’m sorry I did not quite respond to your inquiries. Sweet rice, glutinous rice and malagkit are all the same. In its raw stage it has a multi-color hues varying from off white to purplish to blackish grain. In other words, the grains are not uniform in color – each grain has its own color variety. Pirurutong is another malagkit rice variety in our dialect also known as Black Sweet Rice or Sweet Black Rice or Black Sticky Rice in the Western Hemisphere and the price is the same as its white malagkit counterpart on this side of the planet where we live. Aside from its natural beautiful purple color when cooked it has a nutty taste and very aromatic which makes it more appealing to me compare to regular white sweet rice/glutinous rice/malagkit. When I grind it in my blender – I wash it first before soaking it overnight so the precious color will stay on and throw in the blender and drain it in a catcha or cheese cloth. When I make bilo bilo or palitaw – I do not drain it. I mix it straight from the blender with my powdered sweet rice for added appeal and color. I always use the ratio of 1 cup white sweet rice to 1/3 cup pirurutong. I am not successful though in kalamay making as I cannot resolve the grainy issue.

  35. Wow, if your puto bumbong recipe turns out easy, MM, I will definitely give it a try! It’s my ultimate favorite kakanin of all time!! (That and anything ube-colored, hehe)

    Trish, you can also try the puto bumbongs being sold in the parking lot of Mary the Queen Parish in Greenhills, San Juan. They are almost as good as Via Mare’s! Most Greenhills residents swear by it. =)

  36. Ted, also check out Mr. MM’s post yesterday reg Pirirutong.. pic is avail so it might help you! :)

  37. I’ve wanted a puto bumbong steamer for a quite a while now, I’m going to have such a long list of things to buy when I go to the P.I.
    Anybody have a recipe for Linatikan/Nilatikan?

  38. MariaClara/Betty Q. – Thanks for all the knowledge you both imparted, i would have never known what pirurutong would be, and good thing i asked the question once again without noticing the previous post by MM about pirurutong ;-)otherwise i would never know that all i need is to go to a Thai specialty store for the pirurutong and Japanese/Korean store for the Glutinous rice. I’ve always used the powdered glutinous rice from Thailand to make my palitaw and bilo-bilo.

    So, my question is, do i combine the Glutinous Rice(malagkit), Regular Rice (short or long grain?), and the Black Sweet Rice and soak them overnite then grind and drain for the puto bungbong? And will this combination also work for Biko? If not would you also get me the recipe for the Biko, since i love to try making it too. I’ve tasted a version of purple biko with some Langka mixed to it and it’s to die for, but the person who made it would not give me the recipe, understandable since she’s selling them on the side ;-)

  39. BTW, I found a coconut kudkuran at the Seafood City store here in the SFO bay area for $15. Nothing beats a freshly grounded coconut meat in palitao or puto with kapeng barako. Also has anyone had a taste of any (Peete’s or Starbucks) “columbia supremo” blend of coffee without milk/creamer and reminded him/herself that it tasted exactly the same as our Batangas “barako” coffee.

  40. Hi Ted…I normally soak them in separate bowls. That way you can adjust the amounts needed esp. the pirurutong so you don’t end up with way toooooo purple puto bumbong…I normally use long grain rice. Biko on the other hand does not contain the RICE. When I make it, I use straight MALAGKIT and pirurutong. BUT pirurutong needs to be cooked first for it takes awhile for it to have the texture of the malagkit. If not you end up with a bit of CRUNCH in your biko….HA! It’s not that hard to come up with the langks version. That is my personal favorite too!…But I make it into SUMAN wrapped in banana leaf. OK, I use 4 cups of malagkit (soaked for about 2 hours), 1/2 cup of pirurutong (soaked overnight),1 can of coconut cream (12 oz.) and since you’re in San Francisco try to find the FROZEN can of coconut cream SIMEX brand (red and white label…really awesome taste!), about 1/4 cup of sugar which you can adjust to taste, PINCH of salt, liquid of 1 can of langka. FIRST put all ingredients in rice cooker. When all the liquid has been absorbed (it will not be cooked through at this stage) add the pureed langka and cool. Then, cut your banana leaf into pieces (1 dangkal wide) and pass them through an open flame or heat source (stove) for a FEW SECONDS). Then to speed things up of uniform sizes, I use a piping bag to form my suman!. Tie ends with skinny strips of banana leaf and steam them for about 1 hour. THEN COMES THE BEST PART…give some to your friend to try, and FREEZE THE REST…this recipe usually yieds about 6 dozens. I guarantee you will have people asking you to make it for them!!! Hey Ted, I also have one awesome recipe for TIBOC-TIBOC which is sooooooooo silky, smooth and yummy! Send me an e-mail and I will forward it to you!

  41. Ted…so sorry I didn’t answer your question about the biko…MM has a post on it called Biko a la Mai-Mai …just look it up in the archives!… I love to eat BIKO but I can only handle a really small piece for everytime I have it, it feels like it just sits in my stomach. But then again, it’s just me!…My version of suman though, I can inhale 6 at a time…NO SWEAT!…hehehe

  42. Ted: Here’s what I do when I make by corrupted version of puto bumbong. I mix together in raw stage 1 cup of regular white sweet rice and 1/3 cup pirurutong in a bowl. I rinse it well and then soak it together overnight and keeping the soaking liquid in – I do not rise the rice again and throw it in the blender together so the color of pirurutong will migrate through the white rice. I love the dark purple color of my puto bumbong. Note: I only use this mixture never added regular rice so it s all sweet rice – white and the pirurutong – but I will try betty q. recipe with regular rice or long grain rice mixture. The way I make the galapong is drier than bilo bilo making and I pass it through a potato riser or food mill – the box cheese grater will do the work too to let the galapong loose in a powdery texture. When I fill my bamboo tube I do not force fill them just whatever it gets in there and tap it on my kitchen counter to even them out. It you forced fill it they will not cook even the way I cook them – see my previous note. The way I cook they taste the same as the one cooked in a puto bumbong steamer. If you cook them the way I do, ensure that you have a ready banana leaves brushed with margarine line up as my production is efficient. There is a big taste difference as the ones kept on a plate brushed with margarine as opposed to the ones wrapped in banana leaves.

    As to the biko making MM has a post. I am not successful in making biko though as up to this time I cannot resolve the grainy issue. My problem is as soon as I added the sugar to the cooked pirurutong it comes back to its raw grainy stage. If I will make the biko with langka – I will cook the langka first like minatamis – mix raw thinly sliced langka with white sugar and mash it well to max out the flavor of langka before cooking it under low fire and then add it to the cooked biko and mix it well and finish it off cooking in the oven – cut down on your sugar too as the minatamis na langka is sweetened. The ratio that I used for my biko was ½ cup white sweet rice and ½ cup pirurutong to 2 cups coconut milk. MM suggests to cook the pirurutong first and then mix the cooked pirurutong with your raw white sweet rice. I guess this will work and use the ratio of 1 cup pirurutong to 2 ½ cups water. I cannot make another biko cook off as my son threatens to move out if I make another one again after so many failed attempts I made. I am waiting for him to go on vacation before I can explore biko making again. Get your frozen langka at the Thai marketplace too as it is much better quality than the one they carry at the Filipino store. The coconut milk I use is from Thailand too with a brand name – Mae Ploy – it is the best I could my hands.

  43. Ted: Years ago William Sonoma only through their catalog section carried a manual coconut grater that you clamp on the table and the coconut grating is so efficient and the grated coconut comes out like the manual coconut grater we have that you keep on a flatboard. The grater looks like a balimbing fruit like the electric version they use in our wet market back home. If you can check with William Sonoma and see if they have in the back of their warehouse – it is ready handy that is the one I have. It is worthwhile of an inquiry effort.

  44. Guess whattttt! I was able to purchase the pirurotong at a Thai store near my place, and yes it is called “Black Sweet Rice” and the brand is “Dragon fly” and for $4.50 for 5lbs its a steal. I might try making the puto bungbong this weekend if wifey doesn’t haul me out to the mall ;-) Thanks MC and BQ, I appreciate all the tips you gave out.

    They also sell the brown glutinous rice, i wonder what i can make out of those.

  45. Hey Ted…my mother-in-law taught me how to make those Chinese malagkit stuffed with yellow mung beans, seasoned pork liempo, chinese sausage, chestnuts, shitaki mushrooms and other goodies all wrapped in bamboo leaves. This labor intensive Chinese delicacy is handed down from generation to generation. Being the wife of the eldest son, I was sort of designated to carry on the tradition. Though she uses sweet rice, I bet it would work with brown glutinous rice as well. Maybe use half malagkit and half brown malagkit for a striped effect would be neat like tamales…

  46. I had been craving for puto bumbong for a month already and my sister just brought home 10 home tonight . There were many others but the one cooking cant accommodate all. Some customers have to leave.
    My friend in the East Coast usually prepares this for their Christmas with the family and everybody really enjoys it. But the spirit definitely in the Philippines is very different.

  47. I had been craving for it almost a month. Finally my sister was able to see one and bought 10. It is really good to eat it while it is still hot and with a cup of hot tea.
    My friend in the East Coast usually prepares this for their family gathering on Christmas but the spirit in the Philippines is really very different. Mas masarap magpasko d2. I had cried in San Francisco when I experience my first Christmas there.

  48. Thanks to Maria Clara and Betty Q for being so generous with your Puto bumbong knowledge. I might try to do it the Betty Q way when I find bamboo here that I can cut. I hope someday one of you find your way to YouTube so we can watch the actual process.

    Thanks MM for hosting this topic!

  49. Thanks for the information I gathered here. I am about to ask a good friend of mine who is going back to the Philippines for a visit to buy me a puto bumbong steamer, but the great info using a regular steamer, I will try making it during my day off. Thanks again. and keep posting!!!!!!!!

  50. You want to cook Puto Bumbong? and your problem is: no Puto Bumbomg Steamer…
    Rejoice!!! You can do it without it. Just have aluminum foil and a regular food steamer.
    Have the PB mixture ready and roll it into the presized aluminun foil(3″x5″) and steam it in batches. Steam for about 1.5 minutes to 2.5 minutes depending on the thickness of your rolls. Unwrap it.(Save your wrappers for the next batch) Using a stick or fork, place it on banana leaves(or saucer), add margarine , sugar and grated coconut. Taste great as if you are in the Philippines eating beside the church and missing the mass. :)

  51. I was able to order my Puto Bumbong steamer right according to the material that I want. It is standard in the Philippines to use galvanized steel metal which to me is unhealthy for steaming. Galvanized steel is coated with zinc which can contaminate your food with zinc. So what I have ordered is made of stainless steel. I would not recommend using aluminum foil for steaming, it causes Alzheimer’s disease. I would rather use banana leaves to steam it. Just posting this so you don’t forget about taking care of your health.

  52. rolando, that sounds like a good idea, that is, using banana leaves for steaming. the puto bumbong would really smell good, too. i, myself, do not have a puto bumbong steamer so i will buy one when i go to the philippines on december for a short vacation.

  53. Mr. MM, indeed there are lots of posts here and yet again im stuck here hahhaaha. OMG, puto bumbong…i just love it. in cebu, as far as i know, i can only get it at cafe laguna. do you know of any other places? thanks!

  54. hi! im a huge fan also of puto bumbong..and bcoz i’am a fan of it i bought the steamer and the bamboo but the problem is i dont know how to make it..i really want to sell it this october till december. I don’t know the ingredients and how to make it. I also have the pirurutong but the problem is i really don’t know the procedure..can you please teach me step by step? thank you!

  55. hi marketman, i was just wondering do you have any idea where can i buy the traditional bibingka cooker, ive read most of your post about bibingka and didnt find any regarding the place where i can buy, i might have missed it ;) im planning to cook bibingka nad puto bumbong for my family im so excited! hope you could help! thanx a lot ;)

  56. I guess there are really no way to idiot-proof anything in this world. Anything mishandled could be dangerous.

  57. 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.

  58. I would like to buy the puto bongbong steamer. Where I can get one. Also puto bongbong one of my favorite kakanin

  59. I would like to own a puto bumbong steamer how can I purchase one. Puto bumbong is my favorite especially Xmas time



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