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
1cupsticky purple rice or pirurutong
1 1/2cupsglutinous white rice (malagkit)
2/3cuplong grain purple rice
5cupswaterfor soaking the rice
1/2 tbsp salt
butter or cooking oil (for greasing the bamboo tube)
3/4cupsmuscovado sugar or panutsa
1cupfreshly grated coconut
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.
Grinding the rice grains is optional. You can cook it even without grinding.