Puto bumbong is a traditional Filipino steamed rice cake made from purple sticky rice that is steamed inside a bamboo tube, known in Filipino as “bumbong ng kawayan.” The bamboo tube gives the delicacy its distinctive name and shape.
This humble treat is most commonly associated with the Christmas season, where vendors sell it outside churches during the traditional simbang gabi. A vendor steams the ground rice mixture inside bamboo tubes on a specially designed steamer. After steaming, each portion is placed on a piece of banana leaf and finished with margarine or butter, freshly grated coconut, and muscovado sugar.
This recipe aims to recreate the authentic, old-fashioned puto bumbong—before the modern use of purple yam (ube) or artificial colorings became widespread. The natural purple hue of the rice should be enough; food coloring is unnecessary. The rice also contributes a subtle flavor that is complemented by the rich toppings, so use good-quality butter or margarine and the freshest grated coconut you can find. Muscovado sugar, a partially refined sugar with deep molasses notes, adds the ideal, traditional sweetness.
The main ingredient is pirurutong, a sticky purple rice. Traditionally, pirurutong is soaked and ground with other rice varieties using a stone grinder. In this version, soaked pirurutong is combined with malagkit (glutinous rice) and long-grain purple rice, then ground in a food processor to achieve a fine, powdery consistency similar to the traditional grind. After testing different proportions, this mixture best reproduces the flavor and texture many remember from childhood.
Before you begin, make sure you have the necessary equipment: a steamer designed for bumbong or a similar steaming setup and bamboo tubes (bumbong). Puto bumbong is best served hot, so time the steaming and topping so you can enjoy it fresh from the steamer. Merry Christmas and enjoy this classic Filipino delicacy.
Try this Puto Bumbong recipe and let me know how it turns out.
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Puto Bumbong Recipe
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Ingredients
- 1 1/3 cups sticky purple rice
- 1 1/3 cups glutinous white rice malagkit
- 2/3 cup long grain purple rice
- 6 cups water for soaking the rice
- 3/4 cups muscovado sugar
- 1 1/2 cups freshly grated coconut
- 1/2 cup softened butter
Instructions
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Combine all types of rice in a large mixing bowl. Pour in the water and soak the rice for 2 days.
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Drain the water by pouring the soaked rice into a large sieve.
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Place the soaked rice in a large food processor and grind until very fine; this may take about 10 minutes depending on your machine.
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Fill the steamer with water to the appropriate level and bring it to a rolling boil.
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Spoon the powdered rice into each bamboo tube (bumbong). Do not compress the rice; leave it loose so steam can circulate.
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Arrange the filled bamboo tubes on the steamer once the water is boiling. Steam until the puto bumbong releases steam from the open end and is cooked through.
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Remove the tubes from the steamer, slide the steamed puto bumbong onto a piece of banana leaf, spread with butter, and top with freshly grated coconut and muscovado sugar.
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Serve immediately while hot. Share and enjoy!