Puto bumbong is a soft, slightly chewy Filipino purple rice cake steamed in bamboo tubes and traditionally served with coconut, sugar, and melted margarine.
1kilogrammalagkitglutinous rice, mixed with 125 grams ordinary rice
1pc mature coconutshredded
butter or margarine
violet food coloring
banana leaves
water for steaming the puto bumbong and soaking the rice
salt
sugar
Instructions
How to cook puto bumbong:
Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
Let dry overnight by putting inside a flour sack.
Put something heavy on top to squeeze out water.
Mixture is ready for cooking the following morning.
Heat steamer (lansungan) with enough water.
Put a small amount of rice mixture inside bamboo tubes (bumbong).
Attached bamboo tubes to lansungan or steamer.
When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
Top with shredded coconut, margarine and sugar before serving.
Notes
Cooking Tips:
Use the Right Rice Texture for Puto Bumbong
Getting the texture right starts with properly soaked and dried rice. If the mixture is too wet, the puto bumbong can turn dense instead of light and slightly fluffy. Aim for a crumbly, slightly moist consistency so steam can pass through evenly during cooking.
Don’t Overfill the Bamboo Tubes
When loading the bamboo tubes, avoid packing the rice mixture too tightly. Leaving a bit of space allows the steam to circulate better, which helps cook the puto bumbong evenly from the inside out. This simple step prevents undercooked centers and ensures a soft, tender bite.
Serve Immediately While Hot
Puto bumbong is best enjoyed right after steaming while it’s still warm and soft. The heat helps melt the margarine and lets the sugar and coconut blend perfectly with the rice cake. Waiting too long can cause it to firm up, making it less enjoyable to eat.
