Nothing brings back Christmas memories quite like the sight and aroma of freshly steamed Puto Bumbong outside our local church after Simbang Gabi.
I can still vividly remember rushing with my siblings to join the queue of parishioners, all of us eager to get our hands on these warm purple rice cakes alongside piping hot bibingka.
I’ve perfected this recipe after countless attempts to recreate that taste from my childhood. The secret lies in using the right combination of purple rice varieties and following the traditional two-day soaking process, shortcuts just won’t give you that authentic texture and natural purple hue we all remember.
Let me guide you through making this beloved Filipino Christmas delicacy at home, down to those essential toppings of melty butter, freshly grated coconut, and muscovado sugar that make Puto Bumbong truly special.
While the process takes patience, I promise the end result will transport you right back to those cherished dawn masses with that first heavenly bite making all the effort worthwhile.
Why You’ll Love This Recipe
- Authentic purple hue from natural rice (no artificial coloring)
- Perfect blend of three rice varieties for ideal texture
- Traditional Christmas season delicacy (Parol Season special)
- Completely customizable toppings
- Step-by-step instructions with Tagalog translations
- Family recipe perfected through generations
Traditional Filipino Puto Bumbong (Purple Rice Cake)
Equipment
- Puto Bumbong Steamer (Pangsteam ng Puto Bumbong) Traditional steamer with special slots for bamboo tubes
- Bamboo Tubes (Bumbong ng Kawayan) Used for authentic steaming and shape, 3-4 tubes, each about 6 inches long
- Food Processor (Panggiling) For grinding rice to fine consistency
- Large mixing bowl (Malaking mangkok)
- Fine-Mesh Sieve
- Banana Leaves (Dahon ng Saging) For serving and authentic aroma
Ingredients
For the Rice Cake:
- 1⅓ cups sticky purple rice malagkit na purple rice
- 1⅓ cups white glutinous rice malagkit na bigas
- ⅔ cup long grain purple rice mahabang butil na purple rice
- 6 cups water for soaking tubig panremojo
For Toppings:
- ¾ cup muscovado sugar asukal na muscovado
- 1½ cups freshly grated coconut bagong kudkod na niyog
- ½ cup softened butter or margarine pinalambot na mantikilya
Instructions
Day 1 – Rice Preparation (Paghahanda ng Bigas):
- In a large glass or ceramic bowl (never metal), combine 1⅓ cups sticky purple rice, 1⅓ cups white glutinous rice, and ⅔ cup long grain purple rice. Add 6 cups of clean water and soak at room temperature (27-30°C). Cover the bowl and let stand for 24 hours.
Day 2 – Water Change (Pagpapalit ng Tubig):
- After 24 hours, drain the rice and replace with fresh water. Continue soaking for another 24 hours at room temperature.
Day 3 – Final Preparation and Cooking (Pagluluto):
- Drain the soaked rice thoroughly using a fine-mesh sieve. Process in a food processor for about 10 minutes until very fine, like sand texture (parang buhanging pino). Prepare your puto bumbong steamer (pangsteam ng puto bumbong) by filling it halfway with water and bringing it to a rolling boil (100°C).
- Loosely fill the bamboo tubes (bumbong ng kawayan) with the rice mixture – don’t pack too tightly (huwag masyadong iimpaking mabuti). Place the filled tubes in the steamer slots and steam for 3-5 minutes. You’ll know it’s done when steam visibly escapes from the top of the tube (tapos na kapag may usok na lumalabas sa tuktok).
Serving (Paghahain):
- Immediately slide the cooked puto bumbong onto banana leaves (dahon ng saging). While still very hot, spread softened butter (mantikilya) over the top, followed by a generous amount of freshly grated coconut (bagong kudkod na niyog), and finish with a sprinkle of muscovado sugar (asukal na muscovado).
- Serve immediately while piping hot (ihain habang mainit pa), traditionally paired with hot chocolate (tsokolate).
Tips from Lola’s Kitchen
- Soak rice in ceramic or glass container, never metal
- Change soaking water after 24 hours for cleaner taste
- Test doneness by checking if steam rises from tube top
- Keep grated coconut chilled until serving
- Serve immediately while piping hot
Traditional Serving Suggestions
- Best served during Simbang Gabi (Dawn Mass)
- Pair with hot tsokolate (Filipino hot chocolate)
- Traditional Christmas breakfast item
- Serve on banana leaf for authentic presentation
Troubleshooting Common Issues
- Rice mixture too wet:
- Add small amounts of dry rice flour
- Drain longer before grinding
- Not cooking through:
- Ensure steam is strong enough
- Don’t pack tubes too tightly
- Check water level in steamer
- Color not purple enough:
- Use higher ratio of purple rice
- Ensure rice quality is good
- Avoid washing rice too much before soaking
Ingredient Alternatives
- Purple Rice: Black rice + regular glutinous rice (1:1 ratio)
- Muscovado Sugar: Brown sugar + molasses
- Fresh Coconut: Frozen grated coconut (thawed and warmed)
- Butter: Margarine or coconut oil
Storage & Reheating
- Best consumed immediately
- Can be stored in airtight container for up to 24 hours
- To reheat:
- Steam for 1-2 minutes
- Microwave for 15-20 seconds
- Add fresh toppings after reheating
Variations
- Modern Ube Version:
- Add 2 tablespoons ube extract
- Top with ube halaya
- Coconut Cream Version:
- Add kakang gata when serving
- Reduce butter amount
- Holiday Special:
- Add pandan leaves to steamer water
- Serve with latik topping
FAQs
Q: Can I use regular purple food coloring? A: Traditionally, no. The authentic purple color comes from the rice varieties used. Q: Why soak for two days? A: This softens the rice perfectly and develops the right texture and subtle fermentation. Q: No bamboo tubes available? A: Use aluminum foil formed into tubes, though the taste will differ slightly. Q: Can I make this ahead? A: Best served fresh. Quality decreases significantly after 24 hours.
Filipino Puto Bumbong (Purple Rice Cake)Nutrition
The Story Behind Filipino Puto Bumbong
The story of Puto Bumbong weaves deeply into the fabric of Filipino Christmas traditions, emerging as a cherished staple of Simbang Gabi, our treasured nine-day dawn mass ritual. This distinctive purple rice cake, whose name literally translates to “bamboo tube rice cake,” tells the tale of Filipino ingenuity in transforming simple ingredients into something extraordinary. The “bumbong” in its name refers to the bamboo tubes essential to its preparation, while “puto” identifies it as part of our vast family of traditional rice cakes.
What makes this delicacy particularly special is its historical connection to the Spanish colonial period in the Philippines. As Filipinos attended Misa de Gallo (Rooster’s Mass) in the early morning hours, vendors would set up their steaming stations outside church doors, preparing these purple treats for worshippers. The timing was perfect – the hot, freshly steamed rice cakes provided warmth and sustenance to those attending mass in the cool December dawn.
The purple hue of traditional Puto Bumbong comes from a special heirloom variety of glutinous rice called pirurutong or tapol, showcasing our ancestors’ expertise in selecting and preparing indigenous ingredients. Unlike modern versions that might rely on artificial coloring or ube (purple yam), authentic Puto Bumbong gets its color purely from this special rice variety. The tradition of serving it with butter, freshly grated coconut, and muscovado sugar represents a beautiful blend of native and colonial influences – the rice and coconut being indigenous elements, while the butter and sugar came with Spanish trade.
Today, finding authentic Puto Bumbong made with pure pirurutong rice becomes increasingly rare, as many vendors opt for easier-to-source ingredients. However, this recipe stays true to the traditional preparation methods, ensuring that each bite connects you to generations of Filipino Christmas celebrations. Making Puto Bumbong at home might take more time and effort than buying it from street vendors, but the process of soaking the rice, grinding it to the perfect consistency, and steaming it in bamboo tubes becomes a meaningful way to preserve and pass on this vital piece of our culinary heritage.
