Calamba Laguna

Food Delicacy

Presented by:
Aeron Padilla
 CALAMBA CITY, Laguna: During the "2nd
Salusalo ng Aning Calambeño," a culinary
festival that highlights traditional cuisine made
from the abundance of the farm harvest,
fisheries, and aquatic resources, local
specialties and delicacies may serve as a
unifying force for the 54 barangays in this city.

This is one of the main attractions of our yearly

"Buhayani Festival," which began on June 8 and
ends on June 19, the anniversary of Dr. Jose P.
Rizal's birth. Many barangays participated in
the food festival, with farmers, fisherman,
agricultural workers, and village leaders
making the well-known delicacy "puto." This is
because it is common to serve local cuisines and
delicacies during fiestas.
 Puto
k a n in , w h ic h a r e r ic e c akes
Puto is a kind of ka t ic k y r ic e .
m il k a n d s
cooked with coconut
l ik e a c u r se w o r d f r o m
s
Although the name seem h e M a la y a nd
r iv e s f r o m t
Spain, it actually de s "p o r tio n ed."
w h ic h m e a n
Indian word "puttu,"
h e g l u tin o u s r ic e g r a in s
t
In the Filipino version, t h em t o
h t t o a l lo w
are soaked for a nig a re g r o u n d w it h
t a litt le, an d t h en t h ey
f ermen o ug h . A fter
k to c r e a t e a d
sugar and coconut mil in y m o u n d s a nd
e d in t o t
that, the dough is divid af s l ic e s. You
in y b a n a n a l e
steam-cooked on t o r t o p it w ith
c a k e a l o n e
can eat the steamed w e ll w it h a
ua l l y g o e s
cheese or butter. It us
ry d ish lik e d in ig u a n .
savo
Thank you
For listening