Puto Bumbong Recipe

Puto bumbong

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.


  • 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)


puto bumbong steamer (lansungan), food processor or blender (optional)


  • Pour water in a bowl. Add salt. Mix the rice grains and soak it up to 10 hours or overnight.
  • Drain the water.
  • 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.)
  • Fill the steamer with water until it’s halfway and let it boil.
  • 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.
  • 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.
  • Topped it with butter, grated coconut, panutsa or brown sugar and cheese.
  • Serve hot.


Grinding the rice grains is optional. You can cook it even without grinding.