📝 About This Recipe
As the dawn mass bells ring in the Philippines, the fragrant steam of Puto Bumbong fills the air, signaling the true start of the holiday season. This iconic deep-purple rice cake is traditionally steamed in bamboo tubes, boasting a unique chewy texture from a blend of glutinous rice and rare 'Pirurutong' black rice. Topped with melting butter, muscovado sugar, and freshly grated coconut, it is a warm, nostalgic embrace of Filipino heritage and festive warmth.
🥗 Ingredients
The Rice Base
- 2 cups Glutinous Rice (Malagkit) (white variety)
- 1/2 cup Pirurutong (Purple/Black) Glutinous Rice (essential for authentic color and flavor)
- 4 cups Water (for soaking)
- 1/2 teaspoon Purple Food Coloring (optional, to enhance the hue if Pirurutong is light)
The Toppings
- 1.5 cups Freshly Grated Coconut (mature coconut/niyog)
- 1/2 cup Muscovado Sugar (or dark brown sugar)
- 1/2 cup Salted Butter or Margarine (softened at room temperature)
- 2 tablespoons Sesame Seeds (toasted)
- 1/2 cup Cheese (grated cheddar or Eden cheese for a salty kick)
For Assembly
- 4-5 large pieces Banana Leaves (wiped clean and wilted over flame)
- 2 tablespoons Coconut Oil (for greasing the bamboo tubes)
👨🍳 Instructions
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1
Combine the white glutinous rice and the Pirurutong rice in a large bowl. Rinse thoroughly under cold water until the water runs clear.
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2
Submerge the rice in 4 cups of water and allow it to soak overnight (at least 8-12 hours). This softens the grains and allows the purple pigment to bleed into the white rice.
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3
Drain the rice well using a fine-mesh strainer. Using a stone grinder or a high-powered blender, grind the rice into a thick paste. If using a blender, add just enough soaking water (about 1/4 cup) to get the blades moving.
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4
Pour the rice paste into a muslin cloth or flour sack (katsa). Tie it tightly and hang it over a sink or place it in a heavy press for 4 hours to remove all excess moisture until it reaches a clay-like consistency.
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5
Once the rice dough is firm, crumble it by hand or rub it against a coarse sieve to create fine, moist grains. This 'sand-like' texture is crucial for a light, airy Puto Bumbong.
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6
Prepare your steamer (Lansungan). If using traditional bamboo tubes (Bumbong), lightly grease the inside with coconut oil or butter.
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7
Loosely fill the bamboo tubes with the rice grains. Do not pack them tightly, as the steam needs to circulate to cook the rice evenly and keep it fluffy.
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8
Place the tubes onto the steamer over rapidly boiling water. Steam for 3-5 minutes, or until steam starts venting out of the top of the tubes and the rice turns a deep, translucent purple.
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9
Carefully remove the tubes using a cloth and shake or push the rice cakes out onto a piece of wilted banana leaf.
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10
While the Puto Bumbong is piping hot, generously slather the surface with softened butter or margarine.
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11
Top with a healthy mound of freshly grated coconut and a sprinkle of muscovado sugar.
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12
Finish with a sprinkle of toasted sesame seeds and grated cheese if desired. Serve immediately while the butter is still melting.
💡 Chef's Tips
If you cannot find Pirurutong rice, you can use 100% white glutinous rice and add 1 teaspoon of purple yam (ube) extract for color. Never pack the rice into the bamboo tubes; a light touch ensures the steam can penetrate, otherwise you will end up with a hard, uncooked center. To wilt banana leaves, quickly pass them over an open gas flame until they become shiny and pliable. If you don't have a traditional Lansungan steamer, you can use heat-resistant silicone molds or small metal pipes placed in a regular steamer basket. Ensure your grated coconut is fresh; frozen coconut works in a pinch but should be steamed for 2 minutes first to refresh the texture.
🍽️ Serving Suggestions
Pair with a hot cup of Tsokolate Eh (thick Filipino hot chocolate) for the ultimate Christmas experience. Serve alongside Bibingka (baked rice cake) to complete the traditional Simbang Gabi duo. Enjoy with a warm ginger tea (Salabat) to cut through the richness of the butter and coconut. Add a side of leche flan for an extra decadent holiday dessert platter. Best served immediately after steaming while the rice is at its chewiest and most tender.