Filipino Chirstmas Street Food; Puto Bumbong Recipe
Puto Bumbong recipe is a traditional Filipino street food that is well-known for being the most popular snack after Misa de Gallo. In the Philippines, you can tell it is Christmas when you see food stands selling puto bumbong and bibingka adjacent to churches. Traditionally, this rice cake is prepared with steamed black glutinous rice called “Pirurutong rice.” It is classified as purple, although its true color is a brownish violet when it is not cooked yet. Steamed rice cakes are typically called “Puto” in Tagalog, and “Bumbong” refers to bamboo tubes or cylinders used in cooking the puto.
In recent days, when preparing this recipe, instead of using the bamboo tubes, we use thin foil or even banana leaf, which works to make the puto bumbong. This recipe is so easy and straight-forward. If you’re looking for a Filipino sweet, this recipe could be your best option to have in your kitchen. Try our recipe now. Surely you will love these Filipino desserts and snacks. Share your sweet recipes with us. Just leave it down in the comment section. We appreciate it very much. Feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.
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Description
Puto Bumbong is a traditional Filipino street food that is well-known for being the most popular snack after Misa de Gallo.
Ingredients
Toppings
Greasing
Instructions
Preparation
In a large mixing bowl, combine the glutinous rice and food coloring. Then gradually add the coconut milk. Hand-knead the dough until it is perfectly formed.
Note: Gradually add the coconut milk to make sure that the dough will not be too dry or too wet.Chill the dough for about 30 minutes, or until it holds its shape when grated.
While the dough is chilling, make a thin foil container the size of 4 inches long and 1 inch thick and high. Make a sufficient number of counts for the mix.
Brush each of the shaped foils with butter or margarine to avoid sticking.
When chilled, grate the dough by using a cheese grater to make it into grain-like pieces.
Scoop 3 tablespoons of grated dough into each container.
When the foil container is filled enough with the dough, seal it tightly.
Repeat the process until all are finished.Cooking
Preheat the steamer, then steam the puto bumbong for 10 to 15 minutes at medium heat. Turn off the heat and let them cool down a bit.
Serving
Prepare a banana leaf on a flat surface, then brush with butter or margarine. Then place the puto bumbong, 4 to 5 pieces per leaf.
Brush the top and sides with butter or margarine. Then top with sugar (muscovado is the best if available), freshly grated coconut and grated cheese. If you want more sweetness in your puto bumbong, add condensed milk (optional).
Happy cooking, share and enjoy the food.
Servings 4
- Amount Per Serving
- Calories 805kcal
- % Daily Value *
- Total Fat 46.3g72%
- Saturated Fat 37.9g190%
- Cholesterol 28mg10%
- Sodium 141mg6%
- Potassium 461mg14%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 6.3g26%
- Sugars 23.4g
- Protein 11.3g23%
- Calcium 9 mg
- Iron 29 mg
- Vitamin D 27 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.