Puto Bumbong - Easy Homemade Recipe | Amiable Foods (2024)

desserts | Recipes

ByMiaUpdated on

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Puto Bumbong brushed with margarine or butter and topped with grated coconut and muscovado sugar. Ahhh heaven! The subtle taste of the rice along with the coconut and sugar really creates a delicious treat. A delicacy that brings out the Christmas spirit out of everyone!

Puto Bumbong - Easy Homemade Recipe | Amiable Foods (1)

Puto Bumbong is a street food well known for being the snack of choice afterMisa de Gallo. Misa de Gallo or Rooster’s Mass are series of morning masses beginning on the 16th of December. This delicacy is a cylindrical cake of steamed, purple rice. The rice cake is traditionally made of steamed black glutinous rice (puto) called “pirurutong” cooked in bamboo (bumbong) then served with margarine, grated coconut, and palm sugar granules.

Puto Bumbong - Easy Homemade Recipe | Amiable Foods (2)

Puto bumbonghas a slightly sweet, although bland, flavor. The rice is soaked overnight later drained of water then grounded into flour. The rice flour mixture is poured into bamboo tubes, which are only filled up about halfway, wrapped in clothes (so they will not burn hands when handled), and placed on a special steamer. But that’s not the way we’re doing ours. Luckily, I found a way to making this at home even without some of the key elements but still tastes the same. So if you want to try it, let’s get cracking!

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Puto Bumbong - Easy Homemade Recipe | Amiable Foods (3)

The secret ingredient is always LOVE

Tips for re-heating Puto Bumbong

  • If you have any leftover, wrap in plastic and store it in an airtight container. When youreheatthem, it’s better to re-steam them. If you’re going to microwave them, cover with a wet paper towel and microwave for only a few seconds at a time until they’re warm enough.

Puto Bumbong - Easy Homemade Recipe | Amiable Foods (4)

Puto Bumbong

Puto Bumbong brushed with margarine or butter and topped with grated coconut and muscovado sugar. Ahhh heaven! The subtle taste of the rice along with the coconut and sugar really creates a delicious treat.

5 from 4 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: Filipino

Keyword: christmas snack, puto bumbong, street food

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 20 Servings

Calories:

Author: Mia

Ingredients

  • 1 ¾ cups glutinous rice flour
  • ¾ to 1 cup coconut milk
  • 1 tbsp ube flavoring

Toppings

  • grated coconut
  • grated cheese (optional)
  • soften butter
  • brown sugar
  • condensed milk (optional)

Instructions

  • Place glutinous rice and ube flavoring in a bowl then gradually add coconut milk until you form a dough. NOTE: Dough should be not too wet and not too dry.

    Puto Bumbong - Easy Homemade Recipe | Amiable Foods (5)

  • Place inside the refrigerator and chill for a minimum of 30 minutes. While dough is chilling, cut a 5 pcs. of foil measuring approx. 8 x 4 inches. Then brush with butter to avoid sticking.

  • When chilled, grate the dough by using a cheese grater to make into grain-like pieces.

  • Scoop about 3 tbsp of the grated dough and place it in the middle of the foil.

    Puto Bumbong - Easy Homemade Recipe | Amiable Foods (6)

  • Seal the foil making sure the grated dough inside is packed tightly and is in a tube shape. Finish all of the dough repeating the process.

    Puto Bumbong - Easy Homemade Recipe | Amiable Foods (7)

  • Arrange them in a steamer and steam for 10 minutes at medium heat. Remove from steamer and take out from foil.

  • Place the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar. Bon Appetit!

    Puto Bumbong - Easy Homemade Recipe | Amiable Foods (8)

Video

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    1. Hi Jhenny!
      Thank you too for trying my recipe. So happy you liked it!

      Reply

  1. Puto Bumbong - Easy Homemade Recipe | Amiable Foods (16)
    I made it… its delicious! But i have concern , its kind a little bit bitter… i follow the instruction…i used the mc cornick ube extract 1 tbsp… i am wondering what might the cause that it becomes a little bit bitter?

    Reply

    1. Hi Jane,
      I don’t have an idea where the bitterness is coming from since most ingredients have mild sweet taste.
      If you don’t mind me asking? Did you check the expiration date like for example the coconut milk or flavoring?
      Please let us know. Cheers!

      Reply

    2. You can try making it the more traditional way with just the rice grains soaked in water then throw in food processor.

      Reply

  2. Can I make it a day ahead wrapped in foil and keep in the fridge until ready to steam?

    Reply

    1. Hi Tet,
      You can make the puto bumbong mixture a day ahead but don’t wrap in yet in foil and just wrap them when you’re ready to cook.
      Hope this helps. Cheers!

      Reply

  3. Puto Bumbong - Easy Homemade Recipe | Amiable Foods (17)
    Hi, can i store the grated dough overnight? Thank you 🙂

    Reply

    1. Hi K-Anne,
      Yes, but make sure to store it in an airtight container or cling wrap. You can then wrap it in foil the next day for steaming.

      Reply

  4. I tried your recipes, my wife love it. Thank you for sharing.

    Reply

    1. Hi Dj Budz,
      Thank you for trying our Puto Bumbong recipe and I’m glad that your wife love it.
      Happy Holidays and keep safe!

      Reply

  5. Puto Bumbong - Easy Homemade Recipe | Amiable Foods (18)
    Tried this recipe, it’s sooo good! No need for special equipment. Thanks for the recipe!

    Reply

    1. Hi Sarah,
      Thank you for trying my recipe and so happy that you like it.

      Reply

  6. Can i use banana leaves to wrap it instead of foil?

    Reply

    1. Hi Annie, I haven’t tried it yet since I’m not sure how it will affect the taste and texture when steamed.

      Reply

  7. Most other online recipes use water and do not use coconut milk. Can I use water only, or would your recipe with coconut milk taste far better than just water?

    Reply

    1. Hi Catherine,
      Using coconut milk gives the puto bumbong a hint of coconut flavor unlike using just water. But it really depends on your preference but I personally like it with coconut milk for additional flavor profile. Hope this helps. Thanks for dropping by.

      Reply

  8. I made this and the after steaming it, the grated dough merged together. It doesn’t have that grated/separated dough anymore. Any idea what went wrong?

    Reply

    1. Hi Gel,
      How long did you chill the dough before grating? Try chilling it longer next time and work fast after removing from the fridge to keep the grain-like texture after steaming. Hope this helps

      Reply

  9. What is the main purpose of grating the dough before steaming?

    Reply

    1. Hi Leonora, Grating the dough gives it a bit of texture and mimics the grains in authentic puto bumbong. You can skip this step if you want. Hope this helps.

      Reply

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FAQs

What is puto bumbong made of? ›

Puto bumbong is made from a unique heirloom variety of glutinous rice called pirurutong (also called tapol in Visayan) which is deep purple to almost black in color. Pirurutong is mixed with a larger ratio of white glutinous rice (malagkit or malagkit sungsong in Tagalog, lit.

What is the English term for puto bumbong? ›

Puto bumbong is a type of Filipino purple rice cake which is prepared by steaming ground purple rice mixture inside a bamboo tube. The tube is referred to as “bumbong ng kawayan” in Filipino.

What makes puto bumbong purple? ›

The purple-hued rice cake (puto) is made with glutinous rice and often cooked inside bamboo tubes (bumbong). Its color traditionally comes from a local dark-purple rice variety called pirurutong, which gets soaked overnight, then ground.

How long does puto bumbong last? ›

"Petite Bumbong" also have a long shelf life of up to two days at room temperature and up to five days if chilled.

What is the main ingredients of puto? ›

Image of What is the main ingredients of puto?
Rice is a cereal grain, and in its domesticated form is the staple food for over half of the world's human population, particularly in Asia and Africa, due to the vast amount of soil that is able to grow rice. Rice is the seed of the grass species Oryza sativa or, much less commonly, O. glaberrima.
Wikipedia

What does puto bumbong taste like? ›

Putobumbong in the Philippines

Aside from its seasonal timing, Filipinos love Putobumbong because of its sweet and nutty flavor and chewy texture. Another enticing feature is the aroma coming from the steaming rice and grated coconut.

What does puto mean in the Philippines? ›

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice.

Where did puto bumbong originated? ›

Puto Bumbong is a delicious and unique Filipino delicacy that has been enjoyed by Filipinos for centuries. Its origins can be traced back to the Ilocos Region, but it is now enjoyed by Filipinos all over the world.

Where is puto bumbong originated from? ›

The Philippines is home to one of the longest Christmas seasons in the world, stretching from the beginning of September until the end of December. Months of festivities are sustained by a wide array of delicious, often colorful treats, and among the most beloved is puto bumbong, a purple steamed rice sweet.

Is puto bumbong a delicacy? ›

Puto bumbong is a Filipino delicacy traditionally served during Christmas season in the Philippines.

Is puto bumbong a street food? ›

Puto Bumbong is a Philippine street food that is traditionally steamed in bamboo tubes and served during the holiday season.

What is the traditional way of cooking puto bumbong? ›

Traditionally, Puto Bumbong is made from a unique type of glutinous rice called "Pirurutong" combined with white glutinous rice. Pirurutong is deep purple or almost black in color and becomes soft, sticky, and aromatic once cooked. The mixture is placed inside greased bamboo tubes/flutes and steamed.

When was puto first made? ›

When was the Puto (A Filipino rice cake) first invented? - Quora. Putu is taken from the Malay word puttu meaning portioned. Each region of the phillipines has there own version . Rice cakes the soft kind were invented in Japan between 710 and 794 when the Chinese had great influence over japanese food culture.

Can I use baking soda for making puto? ›

Baking Powder, do not use baking soda - A baking powder is added as a leavening agent to make the batter puff, soft and moist. Its ideal to use fresh baking powder that is about less than 3-6 months from opening. Egg - Make sure it's room temperature.

What are some interesting facts about puto? ›

Puto is prepared from year-old rice, leavened and steamed to form rice cake. Pitha is the traditional dish of Odisha, India. It is made by washing and soaking rice and black gram for 4 h and then ground to paste. The batter is kept for fermentation for 5–6 h.

Where is puto bumbong made from? ›

Traditionally, Puto Bumbong is made from a unique type of glutinous rice called "Pirurutong" combined with white glutinous rice. Pirurutong is deep purple or almost black in color and becomes soft, sticky, and aromatic once cooked.

Why is the Filipino dessert called puto? ›

The word puto is derived from the Malay word puttu, which literally means “portioned.” The regional variants of the steamed cake take their names from either their appearance or their most notable feature.

Where is puto made from? ›

'Puto' is a fermented steamed rice cake produced in the Philippines. 'Bibingka' is another Philippine rice cake made from wet-milled rice flour combined with sugar and coconut milk, wrapped in banana leaves with charcoal placed on top, and baked until brown.

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