Puto bumbong is a traditional Filipino delicacy served during the Christmas season in the Philippines. These are purple glutinous rice cake that are steamed in bamboo tubes. The distinctive purple color nowadays comes from using purple yams or food coloring.
The rice grains are covered completely in water and are soaked overnight. The mixture is then drained and packed densely into bamboo tubes and steamed. The sides of the bamboo tubes are greased with coconut oil or margarine to keep the rice from sticking. The vendors then tap the bamboo tubes to push
the cooked rice out.
The rice is typically served wrapped in banana leaves and served with softened butter or margarine, coconut flakes and brown sugar. Nowadays, other vendors started to add some special toppings to the puto bumbong such as slices of leche flan, cheese or condensed milk.
Puto bumbong are usually cooked and serve on the spot, typically parked outside churches to serve the patrons after the Simbang Gabi. (Simbang Gabi is a devotional nine-day series of Masses, held from December 16th to the 24th, practiced by Filipino Catholics in the Philippines in anticipation of Christmas.)
HOW TO MAKE PUTO BUMBONG
Ingredients
- 1 1⁄2 cup cups glutinous white rice (malagkit)
- 1 1⁄2 cup black rice or purple rice
- 6 cups water (or as needed for soaking the rice)
- 1⁄2 tsp purple food coloring
- 3⁄4 cups muscovado sugar (for topping)
- 1 1⁄2 cups freshly grated coconut (for topping)
- 1⁄2 cup softened butter or margarine (for topping)
Instructions
- Combine the glutinous rice and black rice in a large mixing bowl, pour water and add food coloring, then cover and soak overnight.
- Drain the water from the rice. (Reserve some of the water.)
- Put the soaked rice in a food processor or blender. Transfer to a clean bowl or container. Moisten the powdered rice with 1⁄2 cup reserve water or until it looked liked wet sand.
- Fill the puto bumbong steamer with water halfway through. Apply heat and then let the water boil. (If you do not have the steamer, cut out foil sheets and form into 1-inch wide cylinders. Fold or twist the ends under one end of each to seal the cylinder. Butter or oil the inside of the foil cylinders to prevent the rice from sticking. )
- Fill each bamboo tube with powdered rice and arrange each bamboo tube on the steamer. Continue to cook until steam comes out of the tube.
- Remove from the tube and place puto bumbong over piece of banana leaf or plate. Spread butter, top with freshly grated coconut and muscovado sugar.
