Puto Bumbong
Puto Bumbong is a classic Filipino purple rice cake, traditionally steamed in bamboo tubes. This recipe offers a simplified method using a steamer, resulting in soft, chewy cakes served with butter, shredded coconut, and muscovado sugar.
An original recipe by Forkin
- Total time
- 4 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 359 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 120 gglutinous rice, purple
- 120 gglutinous rice, white
- 240 mlwater
- 0.5 tspube extract
topping
- 4 tbspmuscovado sugar
- 4 tbspshredded coconut, fresh
- 2 tbspvegan butter, melted(optional)
Equipment
tongs · brush · steamer · fine-mesh sieve · large bowl
The method
Step by step
- 1
Combine the purple glutinous rice and white glutinous rice in a large bowl.
- 2
Rinse the rice thoroughly under cold running water until the water runs clear.
About 2 min
- 3
Add the water to the rice and stir in the ube extract until evenly distributed.
About 1 min
- 4
Cover the bowl and let the rice soak for at least 4 hours, or preferably overnight, at room temperature.
About 4 hr
Cook’s note: Soaking helps to soften the rice and ensures a tender texture.
- 5
Drain the soaked rice thoroughly using a fine-mesh sieve.
About 1 min
Cook’s note: Ensure as much water as possible is removed.
- 6
Prepare a steamer by filling the bottom pot with water and bringing it to a boil.
About 5 min
Cook’s note: Place a banana leaf or parchment paper on the steamer rack to prevent sticking.
- 7
Place small portions of the drained rice onto the prepared steamer rack, forming thin log shapes. Do not overcrowd the steamer.
About 2 min
Cook’s note: Traditional Puto Bumbong uses bamboo tubes, but logs or small mounds work well in a standard steamer.
- 8
Steam the rice for 10-15 minutes, or until cooked through and tender.
About 15 min
Cook’s note: The rice should be soft and slightly sticky.
- 9
Carefully remove the steamed puto bumbong from the steamer.
About 1 min
Cook’s note: They will be hot, use tongs or a spatula.
- 10
Brush each piece of puto bumbong with melted vegan butter, if using.
About 1 min
- 11
Sprinkle generously with muscovado sugar and fresh shredded coconut.
About 1 min
Cook’s note: Adjust the amount of sugar and coconut to your preference.
- 12
Serve immediately while warm.
Per serving
Nutrition
- Calories
- 359kcal
- Protein
- 4.9g
- Carbs
- 63.5g
- Fat
- 9.7g
- Fibre
- 0.9g
- Sugar
- 14g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Puto Bumbong in an airtight container in the refrigerator.
Gently re-steam for a few minutes until soft, or microwave briefly.
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