📝 About This Recipe
Puto Bumbong is a beloved Filipino Christmas delicacy traditionally steamed in bamboo tubes (bumbong) and known for its striking deep purple hue. This aromatic rice cake is made from a unique blend of glutinous rice and 'pirurutong' (black rice), resulting in a chewy, slightly nutty texture that perfectly captures the festive spirit of the Simbang Gabi season. Topped with melting butter, freshly grated coconut, and a sprinkle of muscovado sugar, it offers a warm, comforting hug of flavors that is quintessentially Filipino.
🥗 Ingredients
The Rice Base
- 2 cups Glutinous Rice (Malagkit) (high quality long-grain preferred)
- 1/2 cup Purple/Black Glutinous Rice (Pirurutong) (essential for natural color and earthy flavor)
- 4 cups Water (for soaking the rice)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 teaspoon Ube Extract (optional, to enhance the purple color)
Traditional Toppings
- 1/2 cup Salted Butter or Margarine (softened at room temperature)
- 1 1/2 cups Freshly Grated Coconut (use mature coconut (niyog))
- 1/2 cup Muscovado Sugar (can substitute with dark brown sugar)
- 2 tablespoons Toasted Sesame Seeds (optional, for added crunch)
- 1/2 cup Cheese (grated cheddar or Eden cheese for a salty contrast)
Equipment & Prep
- 4-5 large pieces Banana Leaves (wilted over an open flame to make them pliable)
- 2-3 pieces Bamboo Tubes (Bumbong) (or a specialized Puto Bumbong steamer)
👨🍳 Instructions
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1
In a large bowl, combine the white glutinous rice and the pirurutong rice. Rinse thoroughly under cold water until the water runs clear.
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2
Submerge the rice in 4 cups of water and let it soak for at least 8 hours, or ideally overnight. This softens the grains and allows the natural purple pigment of the pirurutong to bleed into the white rice.
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3
Once soaked, drain the rice well using a fine-mesh sieve. If using ube extract for a more vibrant color, mix it into the wet rice now.
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4
Grind the soaked rice using a stone grinder or a heavy-duty food processor until it reaches a fine, sandy paste consistency. If using a processor, do not add too much water; you want a damp powder, not a liquid batter.
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5
Place the ground rice in a cotton cloth or muslin bag. Tie it tightly and place it in a colander with a heavy weight on top for 2-4 hours to squeeze out all excess moisture. The result should be a crumbly, damp flour.
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6
Break up the compressed rice flour with your fingers and pass it through a coarse sieve to create uniform, aerated granules.
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7
Prepare your steamer (Lansungan). Fill the bottom with water and bring to a rolling boil. If using traditional bamboo tubes, grease the inside lightly with a tiny bit of oil or butter.
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8
Loosely fill the bamboo tubes with the rice flour. Do not pack it down tightly, as steam needs to circulate through the grains to cook them evenly and keep them fluffy.
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9
Place the tubes onto the steamer holes. Steam for about 2-5 minutes, or until steam vents through the top of the tubes and the rice turns a deep, translucent purple.
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10
Carefully remove the tubes and shake the cooked rice cakes out onto a piece of wilted banana leaf. They should slide out as long, cylindrical logs.
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11
While the Puto Bumbong is piping hot, generously spread softened butter or margarine over the entire surface so it melts into the rice.
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12
Top with a liberal amount of freshly grated coconut, a sprinkle of muscovado sugar, and a dash of toasted sesame seeds or grated cheese if desired.
💡 Chef's Tips
If you cannot find pirurutong rice, you can use 100% white glutinous rice and add ube powder or liquid ube flavoring for color and taste. Do not over-grind the rice into a liquid; the texture should be like damp sand to ensure the Puto Bumbong remains light and not gummy. Always wilt your banana leaves over a stove flame for a few seconds; this releases the oils and prevents the leaves from tearing. If you don't have bamboo tubes, you can use small heat-proof cylinders or even steam the mixture in a flat layer on a cloth-lined steamer, though the texture will vary slightly.
🍽️ Serving Suggestions
Serve hot immediately after steaming for the best texture. Pair with a cup of thick Filipino Hot Chocolate (Tsokolate de Batirol) for the ultimate holiday experience. Accompany with Salabat (hot ginger tea) to cut through the richness of the butter and coconut. Serve alongside Bibingka (baked rice cake) for a complete 'Simbang Gabi' breakfast spread. Add a slice of leche flan on the side for an extra indulgent dessert version.