Puto Bumbong
Putobumbong is my most anticipated traditional Filipino delicacy during Christmas season.
It is commonly sold outside churches in December, especially after Simbang Gabi (Filipino Catholic tradition), a nine-day novena of early morning or evening masses.
From December 16th to 24th. Mass starts at 4:00am or 5:00am, ends around 5:00am to 6:00am and for Anticipated Night Mass between 6:00pm-9:00pm.
It is made from glutinous purple rice called pirurutong, it is steamed in bamboo tubes, giving it a unique texture and natural flavor.
Once cooked, it is served on a banana leaf, spread with butter or margarine, and topped with, brown sugar/muscovado/white sugar and freshly grated coconut.
Recently, I made these Puto Bumbong. I don’t have the traditional bamboo tube steamer.
So, I used a regular steamer and shaped them with small rectangular foil sheets.
I also tried cheese, condensed milk toppings. I really enjoyed the added cheesy, milky sweetness.
My kids tried the one without the grated coconut and, I’m glad they liked it 🙂 :)♥(^‿^)♥.
Puto Bumbong
Instructions
Ingredients:
For the Putobumbong:
- 1 ½ cups mochiko glutinous rice flour
- ½ cup water adjust as needed
- Rectangular foil sheets around 5×7 inches or similar size
Toppings:
- Freshly grated coconut
- Muscovado sugar or brown sugar
- Butter
- condensed milk optional
- cheese optional
Purple coloring options:
- Purple rice – This is the traditional way to get the purple color.
- Ube purple yam – Ube flavoring or ube extract adds color and flavor.
- Purple food coloring – natural purple food coloring from sources like purple sweet potato or acai powder.
Instructions:
Prepare the Dough
- In a bowl, combine mochiko and water. Gradually mix until you achieve a slightly crumbly, moist texture.
- The dough should hold its shape when pressed together but not be too sticky.
- Let the dough rest for 5-10 minutes.
Form the Puto Bumbong
- Grate small portions of the dough using a large-holed grater.
- If you don’t have a grater, gently crumble the dough into small, rice-like bits with your fingers.
Prepare the Foil Packets
- Cut rectangular foil sheets (5x7 inches or similar size).
- Lightly grease the foil with margarine or butter or oil to prevent sticking.
- Spread a thin layer of the crumbled dough evenly across the foil, forming a rectangular shape (about 4-5 inches long and 1-1.5 inches wide).
- Fold the foil into a loose packet, leaving a bit of space for the dough to expand while steaming.
Steam the Puto Bumbong (Using a Regular Steamer)
- Preheat your steamer and bring the water to a boil.
- Arrange the foil packets in a single layer inside the steamer.
- Steam for 12-15 minutes or until the dough is soft, sticky, and slightly translucent.
Add the Toppings
- Remove the foil packets from the steamer.
- Open the foil and transfer the cooked putobumbong onto a plate or banana leaf.
- Brush with butter or margarine while still warm.
- Sprinkle with muscovado sugar/brown/white and freshly grated coconut.
Notes
- Serve right after cooking to enjoy it fresh.
- Use banana leaves to line the plate for a nice, traditional touch.
- Heat the banana leaves a little to make them soft and fragrant.
- Top with grated coconut for added flavor and texture.
- Add brown sugar and butter for the perfect sweetness.
- Pair with hot tea or coffee for a complete Filipino snack.
- Don’t add too much sugar—just a little is enough.
- Don’t let it cool too much—it’s best served warm.
- Don’t skip the banana leaves—they give a nice aroma and look.
- Don’t put too much on the plate—serve small portions to keep it neat.
- Don’t heat the coconut topping—serve it fresh.
