Puto
Puto in banana leaf liner
CourseDessert, breakfast
Place of originPhilippines
Serving temperaturehot, warm, or room temperature
Main ingredientsRice
Food energy
(per serving)
587[1] kcal
Similar dishesbibingka, panyalam, puttu, kue putu

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]

Description

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 Filipino dish dinuguan is traditionally served with puto
Putong lalaki topped with egg from Bulacan
Putong lalaki topped with egg from Bulacan
Puto with cheese toppings from Mindanao
Puto with cheese toppings from Mindanao

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 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 (katsâ) 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

Assorted modern puto in various flavors
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

Puto bumbong, a type of puto steamed in bamboo tubes commonly sold during the Christmas season
Puto bumbong, a type of puto steamed in bamboo tubes commonly sold during the Christmas season

Others

Gallery

See also

References

  1. ^ "Puto Recipe". Retrieved 2008-08-26.
  2. ^ Timothy G. Roufs & Kathleen Smyth Roufs (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Cultur. ABC-CLIO. p. 269. ISBN 9781610692212.
  3. ^ a b c Alan Davidson (2006). The Oxford Companion to Food. OUP Oxford. ISBN 9780191018251.
  4. ^ Priscilla C. Sanchez (2008). Philippine Fermented Foods: Principles and Technology. UP Press. p. 401. ISBN 9789715425544.
  5. ^ Michaela Fenix (2017). Country Cooking: Philippine Regional Cuisines. Anvil Publishing, Incorporated. ISBN 9789712730443.
  6. ^ "Putong Bigas (Putong Puti)". Kawaling Pinoy. Retrieved 7 December 2018.
  7. ^ a b c d e f g Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
  8. ^ Alvin Elchico, Gracie Rutao and JV Dizon (2010-12-24). "Filipinos go for ham, bibingka for Christmas". www.abs-cbnnews.com/. Retrieved January 6, 2011.
  9. ^ Vanjo Merano (6 September 2009). "Kutsinta Recipe". PanlasangPinoy. Retrieved 15 January 2015.
  10. ^ "Puto". Rice Recipes. Philippine Rice Research Institute. Archived from the original on 25 November 2014. Retrieved 15 January 2015.
  11. ^ 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
  12. ^ a b "Dreaming of Rice Cakes". Archived from the original on 2015-09-02. Retrieved 2009-03-21.
  13. ^ "Puto Maya and Sikwate". Russian Filipino Kitchen. Retrieved 22 December 2016.
  14. ^ Fenix, Micky. "'Puto maya,' 'sikwate,' 'bahal,' 'guinamos'–indigenous finds in a Cagayan de Oro market". Inquirer. Retrieved 22 December 2016.
  15. ^ Delos Reyes, Ramil. "Davao City: Puto Maya & Sikwate for Breakfast". Pinas Muna. Retrieved 22 December 2016.
  16. ^ Damo, Ida. "Why Davao City's Puto Maya & Hot Tsokolate is a Perfect Combo". ChoosePhilippines. Retrieved 22 March 2018.
  17. ^ Exiomo, Jay. "Putong pulo finds perfect match". Tayo na, Valenzuela!. Government of Valenzuela, Republic of the Philippines.
  18. ^ "Top 5 Delicacies from Surigao". Surigao Today. Retrieved 11 January 2019.
  19. ^ "Sayongsong: Surigao Kakanin/Pasalubong". Backpacking Philippines. Retrieved 11 January 2019.
  20. ^ "Leche Puto". Kawaling Pinoy. Retrieved 7 December 2018.
  21. ^ Cordero-Fernando, Gilda; Baldemor, Manuel D. (1992). Philippine food & life: Luzon. Anvil Pub. ISBN 9789712702327.
  22. ^ Schlau, Stacey; Bergmann, Emilie L. (2007). Approaches to teaching the works of Sor Juana Inés de la Cruz. Modern Language Association of America. ISBN 9780873528153.
  23. ^ How to make puto seko | Filipino recipes | Pinterest