Glossary P
Deutsch: Bananenblütenherz / Español: Corazón de Banana / Português: Coração de Banana / Français: Cœur de Bananier / Italiano: Cuore di Banana
Puso ng Saging, also known as banana blossom or banana heart, is a tear-shaped, purple-skinned flower that hangs at the end of banana clusters. In the culinary context, it is a versatile ingredient used in many Southeast Asian cuisines, including Filipino, Thai, and Vietnamese. The banana blossom is valued for its meaty texture and ability to absorb flavors, making it a popular ingredient in salads, curries, and vegan or vegetarian dishes as a substitute for meat or fish.
English: Rice cake / Deutsch: Reiskuchen / Español: Pastel de arroz / Português: Bolo de arroz / Français: Gâteau de riz / Italiano: Torta di riso /
Puto is a filipino term for steamed rice cake. Puto is a traditional Filipino steamed rice cake that is often eaten for breakfast or as a snack. It is made from rice flour and sugar, and can be flavored with a variety of ingredients such as coconut milk, pandan leaves, and cheese.
Puto Maya refers to a sweet snack from the Philippines which is made from boiled or steam glutinous or sticky rice. It is made by boiling the rice in coconut milk (Gata) and when rice is already cooked they are molded and served with grated coconut and sugar. Ginger is also being added by some cooks for added flavor.
Puto Maya is also served for breakfast with hot chocolate drink (Sikwate) is some places in the Philippines.
English: Steamed Rice Cake / Deutsch: Gedämpfter Reiskuchen / Español: Pastel de arroz al vapor / Português: Bolo de arroz cozido no vapor / Français: Gâteau de riz vapeur / Italiano: Dolce di riso al vapore /
Puto Pao refers to Philippines steamed rice cake with meat fillings. Originally, Puto are just plain steamed rice cakes, but some enterprising Filipinos invented a Puto with a meat filling similar to the original Siopao which is steamed bun with meat filling. Hence, it was called Puto Pao from the combined name Puto + Pao from Siopao. Personal Note: My sister-in-law who is so fond of cooking native delicacies used to make Puto Pao when I was still in my home country, the Philippines. She can make good Puto so she also makes Puto Pao, by just adding a meat filling to her basic Puto recipe.Puttu refers to a breakfast dish from Kerala, south of India which is made from rice flour and freshly grated coconut steamed in a cylidrical tool called Puttu Kutti . Puttu is a traditional and most popular breakfast dish of. It is usually served with Kadala curry (black chickpea curry) or it is served with Pazham (small yellow banana) and sugar. Puttu is also great with combined with Cherupayaru curry and Pappadam . But, all I can say is that Puttu can be combined with any other dishes from Kerala. I had eaten mine with Egg Masala and Cabbage Thoran and it was delicious, too.
Puttu is very delicious either way. Puttu is generally cooked in a Puttu Kutti vessel with two (2) sections. The lower section called Puttu Kudam holds water and the upper section (a cylindrical tube) called Putti Kutti holds the Puttu or where the rice mixture is inserted with layers of grated coconut. (Please see related article and Pictures of Puttu Kutti)
There are other varieties of Puttu in India:
Rava Puttu is a steamed cake made from Semolina called Rava or Sooji in Malayalam. It is a variety of Puttu which makes use of Rava instead of Rice flour, but cooked the same way as the traditional Puttu which makes used of Rice flour
Atta Puttu refers to a steamed cake made from Wheat flour. It is a Malayali breakfast dish typically made with rice powder or rice flour, but this variety of Puttu is made with Atta/wheat flour for less calories.
Puttu is arguably the most iconic breakfast dish of Kerala. Which is served with many curry dishes and stir-fried dishes from the country
I love Puttu in everyway, but I think the best Puttu is that which is served with boiled local banana from Kerala or simply with sugar.
Below are varieties of Puttu which was served to me while in Allepey using various flours
Above is Puttu served with fresh Pazham (Banana) for breakfast and below is Puttu served with steamed Pazham
Above is Puttu served with savory Curry. Puttu can be accompanied with sweet (steamed or fresh Banana, jaggery or sugar) or savory dishes (any kind of Curry)
Please see other pictures of Puttu sold during the Food Festival during New Year in Trivandrum, the capital of Kerala in the Photo Gallery.
Puttu Kutti refers to the cooking implement/ a kitchen tool which is used to make the popular steamed cake from South of India called Puttu. (Please see related article on Puttu)
Puttu is cooked (steamed) in a PuttuKutti vessel which has two (2) sections. The lower section called Puttu Kudam holds water and the upper section (a cylindrical tube) called Putti Kutti holds the Puttu or where the Rice, Rava or Gothambu mixture is inserted with layers of grated coconut. (Please see related article and Pictures of Puttu Kutti).
Every household in Kerala has this special kitchen tool at home for preparing this wonderful traditional food called Puttu.
Below are pictures of a regular Puttu Kutti and the last picture is a special Puttu Kutti used by vendors of Puttu during the New Year Food Festival in Trivandrum, the capital city of Kerala
A Puttu Kutti with the Puttu mixture inside being cooked/steamed
Below is a picture of a special Puttu Kutti with 3 cylindrical tubes. It is a nicer version because Puttu can be prepared at once.
