Food Trip: Puto Bao
The first time I encountered and tasted this food was in Lucena City during the Niyogyugan Festival of 2016. Puto Bao or Puto sa Bao was the featured product of the towns of Unisan and Agdangan during the said celebration.
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| Puto Bao |
At first glance, one would think that these purple delicacies are made from ube or yam, but it is actually made from the same ingredients that are used to make suman and puto bibingka which is glutinous rice or malagkit rice.
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| Puto Bao |
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| Surprise! |
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| All packed and ready to be consumed! |
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| Nom nom nom! |
The real surprise, however, lies not on its purple-colored exterior but what's actually inside it. The Puto Bao has a filling of shredded coconut that gives it its sweet taste. Puto Bao is best eaten right after it is taken out of the steamer. (Don't worry it would still taste good after several hours out of the steamer).
Puto Bao Ingredients:
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| Here's how it looks like |
- malagkit (glutinous) rice mixed with ordinary rice
- shredded coconut (mature)
- purple food coloring
- banana leaves
- brown sugar
- salt
- water
- cooking oil
How to make Puto Bao:
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| Steamy Puto Bao. Yum! |
- Soak the rice mixture with the purple food coloring into the salted water for an hour.
- Remove it from the water and let it dry overnight (best put it inside a flour sack then put heavy objects on top of it.)
- The following morning, fry the shredded coconut with the brown sugar until it turns brownish
- Place the cooked shredded coconut in the middle of the purple rice before shaping it into a dome. (Some uses the bao or coconut shell to form the shape of the puto bao)
- Place it on top of a square cut banana leaf before putting it inside a steamer.
- Steam for about 15-20 minutes.
- Serve and Enjoy!
thanks for featuring the main product of Agdangan.. puto bao of Agdangan is the one deliciously packed in microwavable container and not the one in steamer.. the process of making/cooking is the same but there is a big difference especially in taste.. lols..
ReplyDeleteBoth are Puto Baos however, the one in the steamer is from Unisan's booth. =)
DeleteThe puto bao in unisan is made by my aunt, She's the only one who cooks and sells it in our place. We always bought it every time we went to our hometown in unisan and bring it here in Baguio as pasalubong.
ReplyDeleteI'm really happy to hear that. =) I would love to taste you aunt's special Puto bao.
Deletehow much per box po kaya?
DeleteFree yung akin from the generous folks of Agdangan. As far as I know ibinebenta ito noon sa Niyogyugan Festival P100 per container.
DeleteSa marunong mgluto po nito.. ano po Ang exact measurements ng mga ingredients. Thank you po..
ReplyDeleteWould love to know that as well. =)
DeleteAno po measurements of ingredients? Thank u
ReplyDeleteAno po exact measurements of ingredients? Thank u
ReplyDeleteSorry, I'm not sure about the exact measurement.
DeleteDo they use malagkit rice grains or powder or shredded perhaps? I tried puto bao in lopez, quezon but if i don't recall it having whole rice grains like what you could find in biko, but it's also not as fine as that of a mochi.
ReplyDeleteUnisan and Agdangan uses malagkit rice. =)
DeletePwd po bang mag feature kayo ng youtube para malaman kung paanu ang paggawa
ReplyDeleteHi Sadly, wala po akong Youtube Channel. =(
DeleteBut do you have any idea or any means of finding the exact measurement more detailed cooking instruction
DeleteGinigiling po ba ang malagkit or as is lang sya?
ReplyDeleteMalagkit na talaga siya.
Deletehi anonymous i have relatives in Almacen, Unisan (Malveda family) I hope that your aunt will be generous enough to share her recipe and cooking procedures..thanks
ReplyDeleteWOw! Great I hope you could provide details. I would love to share that with my readers.
DeleteHanggang ilang days po pwede kung nasa ref?
ReplyDeleteI'm not really sure. Di tumagal ng isang araw yung akin. =)
DeleteSafe to say, since may niyog ito, mga 3-5 days siguro edible parin pero pangit na quality nun.