Please don't be offended...

While a term offensive in Spanish, it is a food item in the Philippines that is far from obscene.

One of the most basic foods in Filipino cuisine, Puto is the Filipino term for “Rice Cake.” Slightly sweet steamed round cakes, Puto are usually white and can vary greatly in size. It is usually served with grated coconuts and usually eaten as a merienda (a light meal or snack especially in the afternoon).

There are lots of variations and nearly every Philippine town has its own unique variety of puto reflecting the differences in regional taste. Some of the most popular are:

• Puto Calasiao – found in Pangasinan this puto is small in size, sweet and sticky.
• Puto Lanson – found in Iloilo it made of grated cassava
• Puto Manapla – found in Bacolod this puto is cooked lined with banana leaves
  
• Putong Polo -- from Polo, Bulacan. One inch in diameter and are white or red/brown.
• Puto Binan -- a light brown puto, which is the specialty of Binan, Laguna.
• The puto of Malolos, Bulacan, which is white and is steamed with fragrant star anise.

• Puto Maya – found in Cebu made of purple glutinous rice, coconut milk and ginger.
• Puto Mamon – a cross between mamon and puto, it’s light and airy.

• Puto Pao -- like Chinese siopao has a meat filling.

• Puto Bumbong, named after the bamboo tube in which it is steamed. It is unusual among puto, coming in a long thin shape and a purple color. It is found almost everywhere during Christmas.

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