We all love a classic puto bumbong, whether it’s the holidays or not. There’s great comfort in biting into this purple-hued glutinous rice, served with a slab of butter, and then sprinkled with coconut meat and muscovado sugar. But with all the different puto bumbong-inspired desserts during Christmas, we’re happy to see another creative take on this Filipino favorite—way before the ‘ber months. Meet House of PutoBao’s Puto Bao (P180).

What makes this puto bao extra special is that it uses the puto bumbong that’s shaped like a bao (hence its name), and then it’s filled with bukayo. Bukayo is made with young, gelatinous strips of coconut simmered in water and muscovado sugar, which results in a chewy caramel-like coating.

House of PutoBao also has other delicacies on the menu, like the black kutsinta (P180) which pairs well with caramel, ube halaya (P90), madamot na suman (P210) which is made with kamote, moron (P220) which is a chocolatey suman, and binagol (P180) that’s commonly made with mashed giant taro corms, condensed milk, sugar, coconut milk, and egg yolks.

To place an order, send House of PutoBao a message on Facebook.

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