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Puto Bumbong Recipe: A Delicious Filipino Purple Rice Cake

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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.

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)

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

Find it online: https://yumfamilyrecipes.com/puto-bumbong-recipe/