Puto Bumbong

Puto Bumbong is a Filipino delicacy that's traditionally served during the Christmas season in the Philippines. It literally translates to steamed glutinous rice (puto) cooked in bamboo (bumbong), and it's a staple at my best friend's house, where we gather for Noche Buena at midnight on Christmas Eve. is a purple-colored sticky rice cake and shaped like small logs flavored with brown sugar, margarine or butter, and fresh grated coconut meat.

The principle of the puto bumbong is soaking, grinding and drying galapong (rice batter) and using steam that pushes through a narrow passage to cook the desiccated batter.  As soon as the steam passes through the bamboo tube, that means the puto is done and must be shaken loose from the bamboo tube which is greased with butter or coconut oil.  This is topped with melted butter, muscovado sugar and grated coconut and must be eaten as soon as it is served.

Ingredients:

• 1 Pack (400 grams) glutinous rice flour
• 2 Packs (115 grams) purple yam powder
• 2 1/2 Cups of water
• Brown sugar or mascuvado (raw sugar)
• Banana leaves
• Grated coconut

  

  

 

Utensils:

• knife
• muslin cloth
• sifter or strainer
• 3 pcs bamboo tube (bumbong)
• steamer for making puto

 

 

Puto Bumbong Cooking Instructions:

• Prepare steamer with enough water for steaming.
• In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined.
• Gradually add enough water to the rice flour to make a dough. Knead until smooth.
• Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.
• Spread margarine or butter in a heat proof plate and layered the dough, steam for 3-4 minutes or until done.
• Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.