Back Puto (kakanon) BCL Puto CEB Puto Spanish Puto Basque Puto (makanan) ID Puto JV პუტო Georgian ປູໂຕ Laothian Puto NB Puto PAG
&sq=Professor Jeffrey A. Sonnenfeld &lang=en&file=File:Puto_in_banana_leaf.jpg) Puto in banana leaf liner | |
| Course | Dessert, breakfast |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Hot, warm, or room temperature |
| Main ingredients | Rice |
| 587[1] kcal | |
| Similar dishes | bibingka, panyalam, puttu, kue putu, "idli", "Bhapa pitha" |
&sq=Professor Jeffrey A. Sonnenfeld &lang=en&file=File:Commons-logo.svg){kind=logo}
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]
- ^ "Puto Recipe". Archived from the original on October 11, 2008. Retrieved August 26, 2008.
- ^ 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.
- ^ Alan Davidson (2006). The Oxford Companion to Food. OUP Oxford. ISBN 9780191018251.
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search