puto bumbong

Puto Bumbong is a Filipino rice cake traditionally served during Christmas season. It is made from steamed rice flour served with butter, fresh grated coconut and brown sugar or muscovado sugar. Commonly seen being sold outside the church during simbang gabi in the Philippines. It is traditionally cooked using a bamboo tube that serves as a steamer. Since I don't own one and was inspired by Del Monte's Puto Bumbong recipe, I was able to make it and share with you.
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This recipe was made for our kababayans who doesn't have access to glutinous black rice, doesn't own food processor and bamboo tube steamer.
I mean some of our kababayans who are in other countries and can't find the traditional bamboo steamer. 
I made the recipe easy, simple and no grating required. Puto Bumbong recipe that you'll be done in no time! 
​Enjoy :)

Puto bumbong recipe

Ingredients:

• 1 cup glutinous rice flour
• 1/2 cup rice flour
• 1/4 cup grated coconut
• 1/2 cup water
• 1/2 tbsp ube extract
• softened butter
• brown or muscovado sugar
• banana leaves, heated to soften 

VIDEO

Procedure:

• Stir together glutinous rice flour, rice flour and grated coconut. 
• Add water and ube flavor. Mix until consistency is similar to dough. Add some water if the dough is too dry or add flour if the dough is too wet. 
• Flatten the dough into a rectangle and slice into strips, approximately 10 pieces.
• Place 5 logs in a banana leaf then brush the  top with butter. Fold the leaf to secure the logs. Repeat the process with the other half.
• Steam for about 10-15 minutes.
• Bursh the the top with butter and serve with fresh grated coconut and brown sugar.
• Serve hot.

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