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.