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It usually comes long and slender, slathered with butter or margarine and blanketed with a bed of shredded coconut meat. But now, it also comes frozen, baked and pan-fried.
Puto bumbong, a seasonal delicacy people would usually line up for outside the church after Simbang Gabi, has become a flavor inspiration for other desserts. And now that it has taken on different forms, people are bound to enjoy it more than usual, as they don’t even have to wake up in the wee hours of the morning to enjoy their steamed sweets.
1. Puto Bumbong Ice Cream by Sebastian’s (PHP300/pint)
Dubbed as good, creamy carbs on a cone, this variety is part of the brand’s Christmas 2014 range. It has that deep purple color similar to the kakanin and completes the familiar flavor with the addition of shredded coconut.
Sebastian’s Ice Cream; with branches at SM Mall of Asia, The Podium and the Regis Center; +63 927-2901633, 927-4537426.
2. Puto Bumbong Pancakes by Early Bird Breakfast Club (PHP325)
A stack of thin purple-hued pancakes is showered with grated cheese, coconut powder and brown sugar. It comes with coconut whipped cream to carry out the experience.
G/F, Fort Pointe 2 Bldg,The Fort Complex, 28th Street, Bonifacio Global City, Taguig; +63 2 8089269
(Photo from Eastwood City Facebook account)
3. Puto Bumbong Cake by The Baker’s Table (PHP1200/9-inch cake)
Chef Jonnathan Em turns the tubular delicacy into a multi-layered cake. Purple rice cake is layered with muscovado cream cheese filling, spread conservatively with margarine, then topped with coconut whipped cream and toasted desiccated coconut.
The Baker’s Table; 88B Maginhawa Street, Teachers Village, Diliman, Quezon City; +63 917-5999493, 917-5766001 For more food stories, visit http://manila.coconuts.co.
