Puto! ☺

Last November 1, before going home from my Lola Azon's mausoleum, I bought puto bumbong and puto kawali. Puto is Philippines' very own steamed rice cake and the two mentioned beforehand were types of puto. These two are prevalently available during Christmas season or when -ber months take place. ☺

This is what they use to cook by steaming the purplish glutinous rice on a bamboo tubes. The bamboo tubes are also called bumbong and that's where the name of the food is gotten from. ☺

Puto bumbong is served on a banana leaf with cheese, coconut shavings, margarine and sugar on top. It's best eaten when still hot. Sarap! Manyaman! Delicious! ☺

And this is how puto kawali or bibingka is cooked. It's in the middle of two set of charcoals. It is made from rice flour, coconut milk and eggs. It's consistency when still not cooked is like a pancake mixture and when it's already cooked, it's moist and as soft as sponge. ☺

My dinner that night! Sinful yet you can't blame me because both tasted great! ♥

"All the world is birthday cake, so take a piece, but not too much."

-George Harrison

'Til next time!☺

Love,

A♥