Puto bumbong is a type of Filipino purple rice cake.
This puto bumbong recipe is the best that we can come-up with when trying to capture the good old traditional puto bumbong back in the days, when the vendors were not yet using purple yam (ube) as an alternative ingredient.
Puto Bumbong Recipe:
Ingredients
- β’1 1/3Β cupsΒ sticky purple rice
- β’1 1/3Β cupsΒ glutinous white riceΒ malagkit
- β’2/3Β cupΒ long grain purple rice
- β’6Β cupsΒ waterΒ for soaking the rice
- β’3/4Β cupsΒ muscovado sugar
- β’1 1/2Β cupsΒ freshly grated coconut
- β’1/2Β cupΒ softened butter
Instructions
- Combine all types of rice in a large mixing bowl. Pour water. Soak for 2 days.
- Drain the water by pouring the contents of the bowl into a large sieve.
- Put the soaked rice in a large food processor. Start to grind the rice until it becomes very fine. Note: It took me around 10 minutes to achieve this consistency.
- Fill your puto bumbong steamer with water halfway through. Apply heat and then let the water boil.
- Meanwhile, fill each bumbong (bamboo tube) with powdered rice. Note: Do not compress the rice so that steam can pass easily.
- Once the water starts to boil rapidly, arrange each bamboo tube on the steamer. Continue to cook until steam comes out of the tube.
- Remove the tube from the steamer. Arrange the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar.
- Serve. Share and enjoy!
Nutrition Information
Serving:Β 6gΒ Calories:Β 688kcalΒ (34%)
Carbohydrates:Β 112gΒ (37%)Β
Protein:Β 8gΒ (16%)Β
Fat:Β 22gΒ (34%)Β
Saturated Fat:Β 15gΒ (75%)Β
Cholesterol:Β 40mgΒ (13%)Β
Sodium:Β 165mgΒ (7%)
Potassium:Β 210mgΒ (6%)Β
Fiber:Β 3gΒ (12%)Β
Sugar:Β 28gΒ (31%)Β
Vitamin A:Β 475IUΒ (10%)Β
Vitamin C:Β 0.7mgΒ (1%)Β
Calcium:Β 59mgΒ (6%)Β
Iron:Β 1.8mgΒ (10%)
Before trying to make your puto bumbong, make sure that you have the necessary equipment such as the steamer and the bamboo tubes. Note that this is best eaten hot, so donβt delay. Enjoy your puto bumbong.
