How to Make the Perfect Holiday Treat: Puto Bumbong Recipe
Eduardo Joven | Nov 17, 2014
During the Simbang Gabi or the Christmas Eve Mass, people line up at their favorite street stalls outside the church just to have a taste of this favorite Pinoy kakanin.
Puto bumbong is traditionally made from a special variety of heirloom sticky or glutinous rice called "pirurutong," which has a distinctly purple color. It's soaked in salted water and dried overnight and then poured into bumbong (bamboo tubes).
It's then steamed until done or when steam rises out of the bamboo tubes. It's served topped with butter or margarine and shredded coconut mixed with sugar.
- 1 Pack (400 grams) glutinous rice flour
- 2 Packs (115 grams) purple yam powder
- 2.5 Cups of water
- Brown sugar or mascovado (raw sugar)
- Banana leaves
- Grated coconut
- muslin cloth
- sifter or strainer
- 2 pcs bamboo tube (bumbong)
- steamer for making puto
- Prepare steamer with enough water for steaming.
- In a large bowl, combine purple yam powder and glutinous rice flour. Mix together until well combined.
- Gradually add enough water to the rice flour to make a dough. Knead until smooth.
- Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.
- Spread margarine or butter in a heat proof plate and layered the dough, steam for 3-4 minutes or until done.
- Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.