The Freeman

Puto Bumbong

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A stall of favorite Pinoy delicacies has been set up at Waterfront Cebu City Hotel and Casino. It’s called “Puto Bumbong and Bibingka Corner.”

Located at the hotel’s lobby, the holiday highlight features a selection of traditiona­l Pinoy favorites prepared by Chef Ronald Sioson, who recently took the mantle of pastry chef of the hotel. The treats are prepared with only the freshest, locally sourced ingredient­s.

Pinoy delicacies are traditiona­lly enjoyed by family and friends together after attending the Simbang Gabi or dawn Christmas novena mass. One favorite is Puto Bumbong.

Derived from the word “puto” (steamed glutinous rice) and “bumbong” (bamboo), “puto bumbong” is a sweet delicacy from Luzon prepared with a type of glutinous purple rice named “pirirutong,” or “tapol” in Visayan. It is different from the regular “puto” as it is steamed in bamboo poles – hence its tubular form.

Believed to have been brought to the Philippine­s from Mexico during the expedition of Miguel Lopez de Legazpi, the delicacy is often savored topped with grated coconut meat with butter or margarine.

 ??  ?? CHEF RONALD SIOSON
CHEF RONALD SIOSON
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