Puto bumbong is a delightful and iconic Filipino delicacy that holds a special place in the hearts and palates of many Filipinos, particularly during the Christmas season. Its name, “puto bumbong,” can be translated as “steamed purple rice cake” in English. This delectable treat is not only known for its unique flavor but also for its cultural significance, as it is often associated with traditional Filipino Christmas festivities.
Traditionally prepared and enjoyed during the Christmas season, puto bumbong is cooked using glutinous rice that has been soaked in water and then ground to a fine consistency. The rice mixture is tinted with purple food colouring, giving it its characteristic hue. The dough is then placed inside bamboo tubes called “bumbong” and steamed until it’s fully cooked.
Try my Modern Way of Cooking Puto Bumbong
Once cooked, puto bumbong is typically served with a generous topping of freshly grated coconut, muscovado sugar, and sometimes a drizzle of margarine or butter. The combination of these ingredients creates a harmonious blend of sweet, nutty, and slightly smoky flavors that make puto bumbong an irresistible treat.
Puto bumbong is not just a dessert; it’s also a cultural symbol that represents the joy and togetherness of the Christmas season in the Philippines. It’s often sold in stalls and food markets during the “Simbang Gabi” or dawn masses, which are a significant part of Filipino Christmas traditions. The aroma of freshly cooked puto bumbong wafting through the air adds to the festive spirit of the season.
In this blog, we’ve explored the origins, ingredients, and cultural significance of puto bumbong, setting the stage for a deeper exploration of this beloved Filipino culinary delight. Whether you’re a connoisseur of Filipino cuisine or simply curious about diverse culinary traditions, puto bumbong is a must-try delicacy that embodies the rich and flavourful culture of the Philippines.
What is Puto Bumbong made of?
Puto bumbong is made primarily from glutinous rice that has been soaked, ground, and steamed, resulting in a distinctively purple-colored rice cake. Here are the key ingredients used in making puto bumbong:
- Glutinous Rice: Glutinous rice, also known as sticky rice or malagkit rice, is the main ingredient. This type of rice is essential to achieve the sticky and chewy texture characteristic of puto bumbong.
- Purple Food Coloring: The rice is traditionally tinted with purple food coloring to give it its signature color. This coloring can come from a variety of natural sources like purple yam (ube) or purple sweet potato.
- Bamboo Tubes (Bumbong): The prepared rice dough is placed inside bamboo tubes called “bumbong.” These bamboo tubes are an integral part of the cooking process as they help shape the puto bumbong and give it its unique appearance.
- Freshly Grated Coconut: Puto bumbong is typically served with freshly grated coconut. The coconut adds a sweet and slightly nutty flavor that complements the rice cake’s taste and texture.
- Muscovado Sugar: Muscovado sugar is a type of unrefined brown sugar that is often used to sweeten puto bumbong. It has a distinct molasses-like flavor that enhances the overall taste of the dish.
- Margarine or Butter (optional): Some variations of puto bumbong include a small amount of margarine or butter drizzled over the rice cake before serving. This adds a touch of richness to the dish.
The process of making puto bumbong involves grinding the glutinous rice, mixing it with water and purple food colouring, then steaming it inside the bamboo tubes until it’s fully cooked. After steaming, the rice cakes are carefully removed from the bamboo tubes, and they are traditionally served with grated coconut and muscovado sugar. Some variations may include additional toppings or flavourings, but these are the core ingredients that make up the beloved Filipino delicacy known as puto bumbong.
Can I use Rice Flour for Puto Bumbong?
Using rice flour instead of whole glutinous rice to make puto bumbong is possible, but it can result in a different texture and may not be as traditional as using whole glutinous rice. Whole glutinous rice provides a chewy and slightly sticky texture that is characteristic of puto bumbong.
Keep in mind that using rice flour may result in a different texture compared to traditional puto bumbong made from whole glutinous rice. It may be less chewy and slightly smoother. However, this adaptation can be a convenient alternative if you don’t have access to whole glutinous rice or prefer a simpler method.
How to Make Traditional Puto Bumbong?
Traditional puto bumbong is made using whole glutinous rice, which is soaked, ground, and then steamed in bamboo tubes (bumbong) to achieve its unique texture and flavour. Here’s a step-by-step guide on how to make traditional puto bumbong:
INGREDIENTS:
- 2 cups glutinous rice
- Water for soaking and grinding
- Purple food coloring (ube extract or purple sweet potato can be used for natural coloring)
- Bamboo tubes (bumbong)
- Freshly grated coconut
- Muscovado sugar
- Margarine or butter (optional)
INSTRUCTIONS:
- Soak the Glutinous Rice:
- Place the glutinous rice in a large bowl and cover it with water. Allow it to soak for at least 4 hours or overnight. Soaking softens the rice and makes it easier to grind.
- Drain and Grind:
- Drain the soaked glutinous rice and place it in a food processor or a grinder.
- Add a small amount of water to the rice to facilitate grinding. The goal is to achieve a smooth, slightly gritty texture.
- Add purple food coloring to achieve the desired color. You can use natural sources like ube extract or purple sweet potato for a more authentic hue.
- Prepare the Bamboo Tubes (Bumbong):
- Line the inside of the bamboo tubes (bumbong) with banana leaves or grease them to prevent sticking. This also imparts a subtle flavor to the puto bumbong.
- Fill the Bamboo Tubes:
- Take a portion of the ground glutinous rice mixture and pack it into each bamboo tube, leaving some space at the top for expansion during steaming. Pack it firmly to ensure the rice cakes hold their shape.
- Steam the Puto Bumbong:
- Arrange the filled bamboo tubes in a steamer. Steam them over boiling water for about 20-30 minutes, or until the rice cakes are fully cooked and set.
- Remove from Bamboo Tubes:
- Carefully remove the cooked puto bumbong from the bamboo tubes. You can use a bamboo skewer or a thin utensil to gently push them out.
- Serve and Garnish:
- Serve the puto bumbong while still warm.
- Top each piece with freshly grated coconut and muscovado sugar. Optionally, you can add a small amount of margarine or butter for extra flavor.
Traditional puto bumbong is a beloved Filipino Christmas delicacy that captures the essence of the holiday season. Enjoy the unique texture and delightful flavour of this treat as you celebrate Filipino traditions and festivities.
Have you tried our Ube Puto?
How to Make Puto Bumbong -the Modern Way?
Here’s the Puto Bumbong Recipe:
If you’d like to make a modernized version of puto bumbong using foil as molds, you can achieve a similar flavor profile and appearance without the traditional bamboo tubes. Here’s a step-by-step guide:
INGREDIENTS:
- 2 cups glutinous rice flour
- 1 1/2 cups water
- Purple food coloring (ube extract or purple sweet potato for natural coloring)
- Freshly grated coconut
- Muscovado sugar
- Margarine or butter (optional)
- Aluminum foil
INSTRUCTIONS:
- Prepare the Aluminum Foil Molds:
- Cut sheets of aluminum foil into rectangular pieces, roughly 8-10 inches long.
- Roll each piece of foil into a cylindrical shape, creating molds that are similar in size and shape to traditional bamboo tubes (bumbong). Ensure one end is sealed tightly.
- Mix the Rice Flour Batter:
- In a mixing bowl, combine the glutinous rice flour and water. Stir until you achieve a smooth and slightly thick batter. Add purple food coloring for the desired color.
- Fill the Foil Molds:
- Fill each aluminum foil mold with the rice flour batter, leaving some space at the top for expansion during steaming. Pack the batter firmly.
- Steam the Puto Bumbong:
- Arrange the filled foil molds in a steamer. Steam them over boiling water for about 20-30 minutes, or until the rice cakes are fully cooked and set.
- Remove from Foil Molds:
- Carefully remove the cooked puto bumbong from the foil molds. You can gently unwrap the foil or slide the puto bumbong out.
- Serve and Garnish:
- Serve the puto bumbong while still warm.
- Top each piece with freshly grated coconut and muscovado sugar. Optionally, you can add a small amount of margarine or butter for extra flavor.
Using aluminum foil moulds is a convenient and modern way to make puto bumbong without the need for bamboo tubes. It allows you to replicate the flavours and appearance of traditional puto bumbong while simplifying the cooking process. Enjoy this delicious Filipino delicacy with your preferred toppings and savour the festive flavours.
Serve and enjoy this Puto Bumbong – the Modern Way with family and friends!
Trending now: Soft and Fluffy Puto
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