Puto Bumbong Recipe: A Delicious Filipino Purple Rice Cake

Why You’ll Love Puto Bumbong Recipe Recipe

• Easy to prepare: This homemade version uses simple ingredients and a regular steamer, eliminating the need for traditional bamboo cooking equipment.

• Soft and chewy texture: Glutinous rice flour creates a wonderfully sticky, tender consistency that makes every bite satisfying.

• Delicious coconut flavor: Coconut milk adds richness to the dough, while freshly grated coconut provides a delightful finishing touch.

• Sweet and savory toppings: Brown sugar, margarine, and grated cheese create a flavorful combination that perfectly complements the rice cake.

• Perfect for special occasions: Puto Bumbong is a wonderful addition to Christmas celebrations, holiday parties, and family gatherings.

• Customizable toppings: You can easily adjust the sweetness, coconut, or cheese to suit your preferences.

• Beautiful presentation: The vibrant purple color and banana leaf wrapping give this dessert a festive, traditional appearance.

Ingredients

This homemade Puto Bumbong recipe requires only a handful of ingredients to create a delicious Filipino rice cake with a soft, chewy texture and flavorful toppings.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Puto Bumbong Dough

• Glutinous rice flour: The main ingredient responsible for the soft, sticky, and chewy texture of Puto Bumbong.

• Coconut milk: Adds moisture, richness, and a subtle coconut flavor to the dough.

• Violet liquid food coloring: Gives the rice cakes their signature purple appearance, resembling the color of traditional Puto Bumbong made with purple rice.

For the Toppings

• Freshly grated coconut: Adds a naturally sweet, slightly nutty flavor and a pleasant texture.

• Margarine: Provides a rich, buttery taste and helps the toppings stick to the warm rice cakes.

• Brown sugar: Adds sweetness and a delicious caramel-like flavor.

• Grated easy-melt cheese: Creates a creamy, slightly salty contrast to the sweet toppings.

For Wrapping

– Banana leaves: Used to wrap the dough before steaming, helping maintain its shape while adding a subtle, traditional aroma.

Directions

Making Puto Bumbong at home is simple when you follow these step-by-step instructions. The key is to prepare the banana leaves properly, mix the dough until it reaches the right consistency, and steam the wrapped rice cakes until fully cooked.

Step 1: Prepare the Banana Leaves

Start by cutting the banana leaves into rectangular sheets measuring approximately 6 by 8 inches.

Carefully pass each banana leaf sheet over a low open flame for a few seconds. This softens the leaves, making them more flexible and less likely to tear when folded.

Once the leaves become pliable, set them aside and allow them to cool slightly before using.

If the banana leaves are dusty or dirty, wipe them clean with a damp cloth before heating.

Step 2: Prepare the Colored Coconut Milk

In a medium mixing bowl, combine the coconut milk and violet liquid food coloring.

Stir thoroughly until the coloring is evenly distributed throughout the coconut milk.

The mixture should have a consistent purple shade without visible streaks of coloring.

This step helps ensure that the finished Puto Bumbong has a beautiful, uniform color.

Step 3: Make the Glutinous Rice Dough

Place the glutinous rice flour in a large mixing bowl.

Gradually pour the colored coconut milk into the flour while mixing with your hands or a sturdy spoon.

Continue combining the ingredients, breaking apart any lumps as you work.

Mix until a sticky, cohesive dough forms and the purple color is evenly distributed.

The dough should be moist enough to hold together when pressed but not excessively runny. If necessary, adjust with a small amount of additional glutinous rice flour or coconut milk.

Step 4: Assemble the Puto Bumbong

Lay one prepared banana leaf sheet flat on a clean work surface.

Scoop approximately 2 to 3 tablespoons of the purple dough and place it in the center of the leaf.

Shape the dough into a short log, then roll the banana leaf tightly around it.

Fold both ends inward to seal the package and help prevent the dough from escaping during steaming.

Repeat the process until all the dough has been wrapped.

Try to make each portion approximately the same size to ensure even cooking.

Step 5: Steam the Wrapped Rice Cakes

Fill the bottom of a steamer with enough water for steaming and bring it to a gentle boil.

Arrange the wrapped Puto Bumbong logs inside the steamer basket, leaving a little space between them for steam circulation.

Cover the steamer and cook over medium heat for approximately 20 minutes.

Once the steaming time is complete, turn off the heat and leave the lid closed for another 5 minutes.

This resting period allows the residual steam to finish cooking the rice cakes and helps maintain their soft, chewy texture.

Step 6: Unwrap and Add the Toppings

Carefully remove the steamed Puto Bumbong from the steamer using kitchen tongs.

Allow the packages to cool just enough to handle safely.

Gently unfold the banana leaves and transfer the purple rice cakes to a serving platter. You can also serve them directly on clean banana leaves for a more traditional presentation.

While the rice cakes are still warm, brush each one generously with margarine.

Sprinkle freshly grated coconut over the top, followed by brown sugar and grated easy-melt cheese.

Serve immediately while warm for the best flavor and texture.

Servings and Timing

This recipe makes approximately 8 servings, depending on how large you shape each rice cake.

The preparation time includes mixing the dough, preparing the banana leaves, and wrapping the individual portions. The cooking time consists of 20 minutes of steaming followed by a 5-minute resting period.

For the best results, serve Puto Bumbong immediately after steaming while the rice cakes are still warm and tender.

Variations

One of the best things about homemade Puto Bumbong is how easily you can customize it. Whether you prefer a sweeter dessert, a richer coconut flavor, or a more traditional preparation, there are plenty of delicious variations to try.

1. Traditional Purple Rice Puto Bumbong

For a version closer to traditional Filipino Puto Bumbong, use pirurutong, a naturally purple rice variety, combined with glutinous rice.

The rice is traditionally soaked, ground, and steamed in bamboo tubes. This method produces a distinctive texture and natural purple color without relying on artificial coloring.

2. Extra Cheesy Puto Bumbong

If you enjoy the combination of sweet and salty flavors, increase the amount of grated cheese.

You can use easy-melt cheese, cheddar cheese, or a combination of both.

Sprinkle the cheese over the rice cakes while they are still hot so it softens slightly.

3. Puto Bumbong with Condensed Milk

For an extra sweet and creamy variation, drizzle a small amount of sweetened condensed milk over the finished rice cakes.

This topping pairs beautifully with grated coconut and cheese.

You can reduce the brown sugar slightly to prevent the dessert from becoming overly sweet.

4. Butter Puto Bumbong

Replace the margarine with softened or melted butter for a richer flavor.

Salted butter works particularly well because its slight saltiness balances the sweetness of the brown sugar.

5. Coconut Lover’s Puto Bumbong

For a stronger coconut flavor, add extra freshly grated coconut to the toppings.

You can also lightly toast a portion of the coconut until golden brown to introduce a pleasant nutty flavor and slight crunch.

6. Less Sweet Puto Bumbong

If you prefer desserts that are not overly sweet, reduce the amount of brown sugar used for topping.

The natural richness of coconut milk and the savory flavor of cheese will still make the rice cakes delicious.

7. Ube-Flavored Puto Bumbong

Add a small amount of ube flavoring to the coconut milk mixture for a more pronounced purple yam aroma.

This variation creates a dessert with a flavor inspired by another popular Filipino ingredient.

Ube flavoring is different from violet food coloring, so the two ingredients should not be considered interchangeable.

Storage/Reheating

Puto Bumbong tastes best when freshly steamed, but you can store leftovers and reheat them later. Proper storage helps prevent the rice cakes from drying out or becoming too firm.

How to Store Puto Bumbong

Allow the cooked rice cakes to cool before transferring them to an airtight container.

For the best texture, store the rice cakes separately from the coconut, sugar, and cheese toppings whenever possible.

Keep them in the refrigerator for up to 3 days.

Freshly grated coconut should be refrigerated promptly because it spoils more quickly than dry toppings.

How to Freeze Puto Bumbong

If you want to store Puto Bumbong for a longer period, freezing is a convenient option.

Wrap the cooked rice cakes individually or place them in a freezer-safe airtight container.

Freeze for up to 1 month for the best quality.

Avoid freezing the rice cakes with all the toppings already added, as the coconut and cheese may change texture after thawing.

How to Reheat Puto Bumbong

Steaming Method: Place the refrigerated rice cakes in a steamer and heat for approximately 5 to 8 minutes, or until thoroughly heated and soft again. Frozen portions may require additional time.

Microwave Method: Place the rice cakes on a microwave-safe plate and cover them with a slightly damp paper towel. Heat in short intervals of 20 to 30 seconds until warm and tender.

Important Tip: Avoid overheating Puto Bumbong because prolonged heating can make the rice cakes tough or dry.

Once reheated, brush with margarine or butter and add fresh coconut, brown sugar, and cheese before serving.

FAQs

1. What is Puto Bumbong?

Puto Bumbong is a traditional Filipino steamed rice cake recognized for its purple color, elongated shape, and chewy texture. It is commonly enjoyed during the Christmas season, especially after Simbang Gabi, a series of early morning or evening church services held before Christmas. Traditionally, it is prepared using purple rice and steamed in bamboo tubes before being served with butter or margarine, grated coconut, and sugar.

2. Can I Make Puto Bumbong Without Bamboo Tubes?

Yes, you can make Puto Bumbong without bamboo tubes. This recipe uses banana leaves to wrap the glutinous rice dough before steaming. The banana leaves help hold the dough together and add a subtle aroma. A regular kitchen steamer works well, making this version convenient for home cooks who do not have traditional equipment.

3. Why Is Puto Bumbong Purple?

Traditional Puto Bumbong gets its purple color from pirurutong, a naturally purple rice variety. In simplified homemade recipes, violet food coloring is added to glutinous rice flour to create a similar appearance. Some variations also use ube flavoring or purple yam ingredients, although these produce a different flavor from the traditional rice-based version.

4. Can I Use Regular Rice Flour Instead of Glutinous Rice Flour?

Regular rice flour is not an ideal substitute for glutinous rice flour in this recipe. Glutinous rice flour creates the sticky, chewy texture associated with Puto Bumbong, while regular rice flour produces a firmer and less elastic consistency. For the best results, use glutinous rice flour, which may also be labeled sweet rice flour.

5. Why Is My Puto Bumbong Too Hard?

Puto Bumbong may become too hard if the dough contains insufficient moisture, if it is overcooked, or if the rice cakes are allowed to cool completely. Glutinous rice cakes naturally become firmer as they cool. To restore their soft texture, steam them briefly before serving. Making sure the dough is properly hydrated also helps prevent an overly firm result.

6. Can I Make Puto Bumbong Without Banana Leaves?

Yes, banana leaves are helpful but not absolutely necessary. You can use food-safe parchment paper to wrap the dough before steaming, provided the packages are folded securely. However, banana leaves are preferred because they contribute a pleasant aroma and give the finished rice cakes a more traditional presentation.

7. What Are the Best Toppings for Puto Bumbong?

The most popular toppings include margarine or butter, freshly grated coconut, and brown sugar. Grated cheese is also a delicious addition because it introduces a creamy, slightly salty flavor. Other options include sweetened condensed milk, toasted coconut, or additional butter. You can combine different toppings according to your preferred level of sweetness and richness.

8. Can I Prepare Puto Bumbong Ahead of Time?

Yes, you can prepare the dough and wrap it in banana leaves ahead of time. Keep the uncooked wrapped portions in an airtight container in the refrigerator and steam them within 24 hours. You can also cook the rice cakes in advance and reheat them before serving. For the best flavor and texture, add the toppings only after reheating.

9. Is Puto Bumbong Gluten-Free?

Puto Bumbong made with pure glutinous rice flour is naturally gluten-free because glutinous rice does not contain gluten, despite its name. However, it is important to check the labels of the food coloring, margarine, cheese, and other packaged ingredients for gluten-containing additives or cross-contact warnings if preparing it for someone with celiac disease or gluten sensitivity.

10. What Is the Difference Between Puto Bumbong and Bibingka?

Puto Bumbong and bibingka are both popular Filipino rice-based treats commonly enjoyed during the Christmas season, but they differ in preparation and texture. Puto Bumbong is traditionally steamed in bamboo tubes and has a sticky, chewy consistency. Bibingka is typically baked in a banana leaf-lined pan and has a softer, cake-like texture. Both are delicious when served warm with butter, coconut, sugar, or cheese.

Conclusion

This homemade Puto Bumbong recipe is a wonderful way to enjoy one of the Philippines’ most beloved traditional delicacies without needing specialized bamboo steamers. With glutinous rice flour, coconut milk, violet food coloring, and banana leaves, you can create soft, chewy purple rice cakes that are both beautiful and delicious.

The combination of warm rice cakes, rich margarine, freshly grated coconut, sweet brown sugar, and creamy cheese makes every bite satisfying. Whether you’re preparing this treat for Christmas, a family gathering, or a simple afternoon snack, it’s a delightful way to bring Filipino flavors to your table.

With just 40 minutes of total preparation and cooking time, this easy recipe makes 8 servings and offers a convenient alternative to the traditional preparation. Serve your Puto Bumbong fresh from the steamer, add your favorite toppings, and enjoy a comforting Filipino treat that’s perfect for sharing with family and friends.

Puto Bumbong Recipe: A Delicious Filipino Purple Rice Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Puto Bumbong is a traditional Filipino purple sticky rice delicacy steamed in banana leaves until soft and chewy. Served warm with margarine, freshly grated coconut, brown sugar, and cheese, it’s a delicious holiday favorite.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Steaming
• Cuisine: Filipino
• Diet: Vegetarian

Ingredients

• 2 cups glutinous rice flour
• 1 cup coconut milk
• 2 tablespoons violet liquid food color
• 1 cup freshly grated coconut
• ⅛ cup margarine
• ¼ cup brown sugar
• ¼ cup grated easy-melt cheese
• Banana leaves, cut into rectangular sheets (approximately 6×8 inches)

Cook Mode Prevent your screen from going dark

Instructions

1. Cut the banana leaves into rectangular sheets measuring approximately 6×8 inches. Briefly pass each sheet over an open flame to soften and make it pliable. Set aside.
2. In a bowl, combine the coconut milk and violet liquid food color. Stir until the color is evenly distributed.
3. Place the glutinous rice flour in a large mixing bowl. Gradually pour in the colored coconut milk while mixing with your hands. Break up any clumps and continue mixing until a sticky, evenly colored dough forms.
4. Place 2 to 3 tablespoons of the prepared dough in the center of each softened banana leaf sheet.
5. Roll each banana leaf tightly around the dough to form a log shape. Fold both ends securely to seal. Repeat with the remaining dough.
6. Arrange the wrapped logs in a steamer, leaving enough space for steam to circulate. Cover and steam over medium heat for 20 minutes.
7. Turn off the heat and allow the wrapped puto bumbong to rest in the covered steamer for 5 minutes without opening the lid.
8. Carefully remove the steamed logs from the banana leaves and transfer them to a serving platter.
9. While still warm, brush each puto bumbong with margarine. Sprinkle generously with freshly grated coconut, brown sugar, and grated easy-melt cheese. Serve immediately.

Notes

• Soften the banana leaves briefly over an open flame to prevent tearing during wrapping. Handle carefully to avoid burning.
• Gradually add the coconut milk to the glutinous rice flour to achieve a sticky, moldable dough. Adjust slightly if necessary, as different flour brands absorb moisture differently.
• Use violet liquid food coloring to achieve the traditional purple appearance. Adjust the amount according to your preferred color intensity.
• For a richer flavor, substitute butter for margarine.
• Freshly grated coconut provides the best flavor and texture, but unsweetened frozen grated coconut can be used after thawing.
• Adjust the amount of brown sugar and cheese according to your preferred sweetness and saltiness.
• Serve puto bumbong immediately after steaming for the softest and chewiest texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by steaming until thoroughly warmed and softened.
• Puto Bumbong is traditionally enjoyed during the Filipino Christmas season, especially after Simbang Gabi.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 17 g
• Saturated Fat: 12 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 5 mg