Puto Bumbong brushed with margarine or butter and topped with grated coconut and muscovado sugar. Ahhh heaven! The subtle taste of the rice along with the coconut and sugar really creates a delicious treat. A delicacy that brings out the Christmas spirit out of everyone!
Puto Bumbong is a street food well known for being the snack of choice after Misa de Gallo. Misa de Gallo or Rooster’s Mass are series of morning masses beginning on the 16th of December. This delicacy is a cylindrical cake of steamed, purple rice. The rice cake is traditionally made of steamed black glutinous rice (puto) called “pirurutong” cooked in bamboo (bumbong) then served with margarine, grated coconut, and palm sugar granules.
Puto bumbong has a slightly sweet, although bland, flavor. The rice is soaked overnight later drained of water then grounded into flour. The rice flour mixture is poured into bamboo tubes, which are only filled up about halfway, wrapped in clothes (so they will not burn hands when handled), and placed on a special steamer. But that’s not the way we’re doing ours. Luckily, I found a way to making this at home even without some of the key elements but still tastes the same. So if you want to try it, let’s get cracking!
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Tips for re-heating Puto Bumbong
- If you have any leftover, wrap in plastic and store it in an airtight container. When you reheat them, it’s better to re-steam them. If you’re going to microwave them, cover with a wet paper towel and microwave for only a few seconds at a time until they’re warm enough.
- 1 ¾ cups glutinous rice flour
- ¾ to 1 cup coconut milk
- 1 tbsp ube flavoring
- grated coconut
- grated cheese optional
- soften butter
- brown sugar
- condensed milk optional
- Place glutinous rice and ube flavoring in a bowl then gradually add coconut milk until you form a dough. NOTE: Dough should be not too wet and not too dry.
- Place inside the refrigerator and chill for a minimum of 30 minutes. While dough is chilling, cut a 5 pcs. of foil measuring approx. 8 x 4 inches. Then brush with butter to avoid sticking.
- When chilled, grate the dough by using a cheese grater to make into grain-like pieces.
- Scoop about 3 tbsp of the grated dough and place it in the middle of the foil.
- Seal the foil making sure the grated dough inside is packed tightly and is in a tube shape. Finish all of the dough repeating the process.
- Arrange them in a steamer and steam for 10 minutes at medium heat. Remove from steamer and take out from foil.
- Place the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar. Bon Appetit!