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 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.

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.

Can you reheat puto bumbong? ›

Puto Bumbong is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam the puto bumbong for a few minutes until heated through. Serve the puto bumbong as a dessert or snack during special occasions or as a sweet treat any time of the year.

What is the English term for Puto Bumbong? ›

rice cakepurple rice cake.

What are the two types of puto? ›

Puto dahon or puto dahon saging - a puto from the Hiligaynon people that is traditionally cooked wrapped in a banana leaf. Puto kutsinta (typically just called kutsinta or cuchinta)- a steamed rice cake similar to putong puti, but is made using lye.

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 is puto food in English? ›

Puto are Filipino Steamed Rice Cakes — and the varieties are as plentiful as the many regions of the Philippines. This version, traditionally made with ground rice that had been soaked in water overnight, is easy to make with at home with rice flour. (In a pinch, cake flour works, too.)

How do you eat Puto Bumbong? ›

Bamboo tubes are filled with the grounded rice, and after minutes of steaming, the puto bumbong is taken out of the tube with the help of a buttered stick, and placed on a banana leaf. Traditionally, it is served with a spreading of margarine, muscovado sugar, and grated coconut on top.

Is it okay to microwave puto? ›

You can re-heat the puto from the fridge in order to soften it by either microwaving it for about 10-15 seconds or steaming for 3-5 minutes. If you loved this recipe, check out these other classic Filipino dishes: Taho (Filipino Tofu Dessert)

How long can puto last? ›

How long does puto last? If stored properly, they should last up to 3 days in the refrigerator. To reheat, you can re-steam them or warp them in a moist paper towel and microwave for a few seconds.

What will happen if puto is overcooked? ›

Because you're steaming them, it's harder to overcook puto but don't leave them in there too long or they'll be tough. Puto doesn't have a long shelf life so they're best eaten the day they're made.

What is the raw material of puto? ›

The Filipino rice cake, puto, is consumed daily as a breakfast, dessert or snack food. The product is made from rice that is soaked overnight, ground and mixed with sugar and coconut milk. The resulting batter is then fermented for several hours, during which time acidification and leavening occur.

What is the main ingredients of puto? ›

Puto is a Filipino rice cake that's usually eaten as a merienda or snack. It is one of the most popular kinds of kakanin, a category of treats made from glutinous rice, rice flour, and coconut.

What is puto Seko made of? ›

Description. Traditional puto seco is made from galapong, ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly produced with rice flour or all-purpose flour. It is mixed with cornstarch, butter, eggs, salt, and sugar.

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.

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