Meet The Puto Bao, A Not-So-Ordinary Puto Bumbong

What makes this puto bumbong different?

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).

Puto Bao from House of PutoBao
Photo by House of PutoBao

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.

Puto Bao topped with bukayo
Photo by House of PutoBao

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.



Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on by submitting your recipe here!


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