Another sign of the season is the appearance of these delicacies - made of powdered root crop (I think), these are cooked via a steamer, then served with margarine and unrefined sugar (a.k.a. muscovado) plus some ground and dried coconut meat.
The puto bumbong is a snack that usually appears more frequently in the traditional Midnight novena masses that are uniquely celebrated here in the Philippines starting the 16th of December. However, this dish has become a regular menu item in several restaurants that specialize in Philippine cuisine. A serving usually consists of a pair of these, and being what they are, they can be a bit heavy.
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