Puto (food)

Puto
Puto in banana leaf liner
CourseDessert, breakfast
Place of originPhilippines
Serving temperatureHot, warm, or room temperature
Main ingredientsRice
Food energy
(per serving)
587[1] kcal
Similar dishesbibingka, panyalam, puttu, kue putu, "idli", "Bhapa pitha"

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). 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 (rice cakes).[2][3]

  1. ^ "Puto Recipe". Archived from the original on October 11, 2008. Retrieved August 26, 2008.
  2. ^ Timothy G. Roufs & Kathleen Smyth Roufs (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 269. ISBN 9781610692212.
  3. ^ Alan Davidson (2006). The Oxford Companion to Food. OUP Oxford. ISBN 9780191018251.