Puto is a steamed Filipino rice cake, light and slightly sweet, often studded with cheese or salted egg. Regional versions vary: puto bumbong is purple glutinous rice steamed in bamboo tubes for Christmas, while puto maya is sticky rice paired with tsokolate during Holy Week.
Puto
How the humble bamboo basket has remained an agricultural tool and modern home essential!
From worst to best, here’s a list of Filipino kakanin and other desserts and how well they fare in your freezer.
Ready to shake up your usual panaderya order?
Discover the origin, open-flame cooking, and rich history of Laguna’s smoky kakanin—and the lady fighting to preserve its legacy.
Musings on why we have meryenda between meals.
No bad blood among these regional cousins—just plenty of pork, bold flavors, and delicious differences.
Inside "Kakanin…Kain!," a celebration of Filipino kakanin and the artisans behind them.
Long before cooking for Pope Francis and becoming one of the Philippines’ most celebrated chefs, Jessie Sincioco was a barrio girl surrounded by farms, fruit trees, fiestas, and family cooking in Angat—flavors and traditions that remain deeply ingrained in her food today.
Guests embarked on a flavorful journey across Luzon, Visayas, and Mindanao through a menu crafted by three celebrated chefs.
Page of 3
You May Also Like
Advertisement