Puto Bumbong Recipe
Puto bumbong is one of the many puto variants in the Philippines. Puto is a steamed rice cake that is traditionally made from slightly fermented rice dough. Bumbong, on the other hand, is a bamboo tube. Puto bumbong is a rice cake steamed in a bamboo tube and that is why it is called “Puto Bumbong”. Its main ingredient is the sticky rice called pirurutong which is deep purple to almost black in color.
- Prep Time: 1 day
- Cook Time: 4 minutes
- Total Time: 24 hours 4 minutes
- Yield: 6
- Category: Dessert
- Method: Steam
- Cuisine: Filipino
Ingredients
- 1 cup sticky purple rice or pirurutong
- 1 1/2 cups glutinous white rice (malagkit)
- 2/3 cup long grain purple rice
- 5 cups water for soaking the rice
- 1/2 tbsp salt
- butter or cooking oil (for greasing the bamboo tube)
For toppings
- 3/4 cups muscovado sugar or panutsa
- 1 cup freshly grated coconut
- 1/2 cup softened butter
- cheese (optional)
Equipment
puto bumbong steamer (lansungan), food processor or blender (optional)
Instructions
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Pour water in a bowl. Add salt. Mix the rice grains and soak it up to 10 hours or overnight.
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Drain the water.
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Grind the rice grains in a food processor or blender up to 10 minutes. (This part is optional. You can cook puto bumbong even without grinding it.)
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Fill the steamer with water until it’s halfway and let it boil.
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Prepare the bamboo tube by greasing it with butter or oil. Fill each tube with the mixture until full. Do not compress to let steam pass through.
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When the water is boiling, arrange each bamboo tube on the steamer. Cook until steam starts to come out from the tube.
- When steam is coming out from the tube, it is ready. Remove the tubes and shake it on a plate or banana leaf to let the puto bumbong fall or use a thin stick.
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Topped it with butter, grated coconut, panutsa or brown sugar and cheese.
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Serve hot.
Notes
Grinding the rice grains is optional. You can cook it even without grinding.
Find it online: https://pilipinasrecipes.com/puto-bumbong-recipe/