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
- Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
- Let dry overnight by putting inside a flour sack.
- Put something heavy on top to squeeze out water.
- Mixture is ready for cooking the following morning.
- Heat steamer (lansungan) with enough water.
- Put a small amount of rice mixture inside bamboo tubes(bumbong).
- Attached bamboo tubes to lansungan or steamer.
- When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
- Top with coconut shred and sugar before serving.
PUTO BUMBONG is a funky looking rice delicacy or kakanin here in the Philippines. And other than the sapin-sapin, it’s probably the most colorful Filipino recipe I’ve ever attempted on this site. It’s a very delicious kakanin and some of the best I’ve tasted after a simbang gabi but my first impression of it wasn’t that magical from its presentation alone.
I mean, the kakanin itself looks fine and perfect (the violet color looks stunning) but the shredded coconut, butter, and sugar made it looks like something accidentally spilled on it, I thought. I asked the vendor if that’s really how the puto bumbong should be presented and he said yes, which I found intriguing. Over the upcoming years of attending simbang gabi and regularly buying kakanin after, I still find the kakanin known as puto bumbong quirky looking.
Its taste is delicious though, despite its not so stellar presentation. I thought it was going to taste like ube at first but upon my first bite, it’s actually steamed glutinous rice and messy toppings of shredded coconut, butter, and sometimes sugar makes the perfect combination for this type of kakanin.
Upon researching recipes to replicate to create my own puto bumbong for this site, I came to find that the original puto bumbong recipe doesn’t fully use the common glutinous rice at all but an heirloom variety of glutinous rice called pirurutong or tapol in the Visayan language.
The pirurutong glutinous rice has a stunning deep purple, almost black color that makes contributes to the puto bumbong violet color. Pirurutong is also used for other types of kakanin like biko. Nowadays, vendors would often use food coloring or ube as an alternative to achieve that purple color in making puto bumbong rather than the pirurutong glutinous rice.
Why is this? Well, I came to find out the pirurutong is a rice variety that is endangered, unfortunately, so coming across it is quite rare nowadays, and if you are lucky enough to find it at your local market or supermarket, it can get quite expensive compared to the total of ordinary glutinous rice and violet food coloring.
In the original recipe, the pirurutong was mixed with the ordinary glutinous rice at a larger ratio for steaming, ordinary non-sticky rice can also be used if you want a less chewy consistency. The mixture is then soaked in saltwater overnight–ordinary will also do. This soaking process will give the kakanin a sort of fermented or acidic aftertaste.
PUTO BUMBONG RECIPES