Puto Bumbong Recipe

Puto Bumbong Recipe

Puto Bumbong Recipe
  • 1 Kilogram malagkit (glutinous) rice, mixed with
  • 125 grams ordinary rice
  • 1 pc mature coconut, shredded
  • butter or margarine
  • violet food coloring
  • banana leaves
  • water
  • salt
  • sugar
  1. Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
  2. Let dry overnight by putting inside a flour sack.
  3. Put something heavy on top to squeeze out water.
  4. Mixture is ready for cooking the following morning.
  5. Heat steamer (lansungan) with enough water.
  6. Put a small amount of rice mixture inside bamboo tubes(bumbong).
  7. Attached bamboo tubes to lansungan or steamer.
  8. When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
  9. Top with coconut shred and sugar before serving.


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2 thoughts on “Puto Bumbong Recipe

  1. I followed your recipe. I do not have the bamboo tube steamer. I have checked a few recipes of making puto bumbong. Most of them used the regular steamer and place the log of puto bumbong on a plate. It was a mess for me. Well, when I kind of followed your recipe, I used my food processor to ground the malagkit rice and the regular rice. The mixture would not combine even I was discreet with the water that I put in the mixture. Still didn’t work. So, I added some glutinuos flour. I was able to form some logs of puto, but after cooking trial and error, the puto bumbong was uncooked and hard as a rock. When I used to live in Calamba, Laguna, the puto bumbong were soft and the best! I made a lot of mistaked here. HELP!

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