Traditional Filipino Puto Bumbong (Purple Rice Cake)
Puto Bumbong is a traditional Filipino purple rice cake, meticulously crafted by steaming ground purple rice inside bamboo tubes called "bumbong ng kawayan." A cherished Christmas delicacy served during Simbang Gabi (Dawn Mass), it features a natural violet hue from special rice varieties, crowned with melted butter, freshly grated coconut, and muscovado sugar. Unlike modern variations that use artificial coloring or ube, authentic Puto Bumbong derives its distinct color and subtle flavor solely from the combination of sticky purple rice, white glutinous rice, and long-grain purple rice, requiring a patient two-day soaking process to achieve its signature texture and taste.
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
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 with the rice mixture - don't pack too tightly. 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 taas ng tube).
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
Nutrition
Calories: 688kcalCarbohydrates: 112gProtein: 8gFat: 22gSodium: 8mgPotassium: 37mgFiber: 3gSugar: 28gCalcium: 23mgIron: 0.2mg
Tried this recipe?Let us know how it was!