term paper
Tagoloan Community College Baluarte,Tagoloan Misamis Oriental
PUTO BUMBONG DELIGHt
submitted by: neil anthony b. ladao bsba - 2c
submitted to: lourdes p. dizon english 105
Table of contents
i. Title page ii. Statement of purpose iii. Background of the proposal iv. Benefits of the proposal
v. Evaluation Plan vi. Spreadsheet of personnel vii. Time Frame viii. Project cost ix. Glossary
x. bibliography
Statement of a purpose
Puto bungbong is a delicacy popular during Christmas season. It is a filipino native snack made from sticky rice which is steamed in small chimney like steamers. These are sold beside churches during “simbang gabi” or early morning mass.
My mission is to make Puto Bongbong a non occasional delicacy which can be serve anytime in any occasion or even without occasions.
Background of the Purpose
The most loved of all Philippine desserts that Filipinos cannot wait to eat during the Christmas season in the Philippines is puto bumbong, a purple-colored sticky rice cake shaped like small logs and flavored with muscovado sugar or panutsa, grated meat of fresh coconuts, and butter or margarine. puto bumbong is made using a local lansungan, a tin or stainless steel steamer placed on top of a pot of boiling water Lansungan has either two or three open holes where bamboo tubes covered with muslin or cheese cloth are mounted. Filipinos pour into the bamboo tubes the ingredients for puto bumbong then steam them. In a matter of seconds, puto bumbong should be cooked – fantastic speed! While preparing puto bumbong is fairly fast to make, lansungan is not easy to find outside of the Philippines.
Benefits of the Proposal
Each 100g serving of Puto Bongbong contains 252% calories, 1g Fat, 57g Carbs and 4g Protein. It also
PUTO BUMBONG DELIGHt
submitted by: neil anthony b. ladao bsba - 2c
submitted to: lourdes p. dizon english 105
Table of contents
i. Title page ii. Statement of purpose iii. Background of the proposal iv. Benefits of the proposal
v. Evaluation Plan vi. Spreadsheet of personnel vii. Time Frame viii. Project cost ix. Glossary
x. bibliography
Statement of a purpose
Puto bungbong is a delicacy popular during Christmas season. It is a filipino native snack made from sticky rice which is steamed in small chimney like steamers. These are sold beside churches during “simbang gabi” or early morning mass.
My mission is to make Puto Bongbong a non occasional delicacy which can be serve anytime in any occasion or even without occasions.
Background of the Purpose
The most loved of all Philippine desserts that Filipinos cannot wait to eat during the Christmas season in the Philippines is puto bumbong, a purple-colored sticky rice cake shaped like small logs and flavored with muscovado sugar or panutsa, grated meat of fresh coconuts, and butter or margarine. puto bumbong is made using a local lansungan, a tin or stainless steel steamer placed on top of a pot of boiling water Lansungan has either two or three open holes where bamboo tubes covered with muslin or cheese cloth are mounted. Filipinos pour into the bamboo tubes the ingredients for puto bumbong then steam them. In a matter of seconds, puto bumbong should be cooked – fantastic speed! While preparing puto bumbong is fairly fast to make, lansungan is not easy to find outside of the Philippines.
Benefits of the Proposal
Each 100g serving of Puto Bongbong contains 252% calories, 1g Fat, 57g Carbs and 4g Protein. It also
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