page_title: Puto
section_title: Rice-based puto
hierarchical_section_title: Puto / Variants / Rice-based puto
caption_attribution_description: English: Puto bumbong
context_page_description: Puto are Filipino steamed rice cakes, traditionally made from slightly fermented rice dough. It is eaten as is or as an accompaniment to a number of savoury dishes. 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.
context_section_description: 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.
  Puto bao - a puto from the Bicol region traditionally cooked cooked in halved coconut shells lined with a banana leaf. It distinctively has a filling of sweetened coconut meat (bukayo).
  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.
  Puto dahon or puto dahon saging - a puto from the Hiligaynon people that is traditionally cooked wrapped in a banana leaf.
  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.
  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. 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. 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). It is also commonly paired with ripe sweet mangoes.
  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.
  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.
  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.
  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.
caption: Puto bumbong, a type of puto steamed in bamboo tubes commonly sold during the Christmas season
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