Puto Bumbong: The Beloved Filipino Purple Rice Cake of Christmas
Puto Bumbong Recipe is a classic Filipino Christmas delicacy, famously enjoyed after Simbang Gabi (Dawn Mass). This vibrant purple rice cake, steamed in bamboo tubes, is a sweet, fragrant, and slightly chewy treat that brings warmth and nostalgia to the holiday season.
Traditionally made with pirurutong rice (black glutinous rice), it turns deep violet when steamed and is served with grated coconut, muscovado sugar, and butter—creating a rich, comforting flavor that’s uniquely Filipino.
Why You’ll Love This Recipe
✅ Festive & Fragrant – The aroma of steaming rice and coconut is pure Christmas!
🍚 Soft & Chewy – Perfectly textured, not too sticky.
🥥 Sweet & Buttery – Topped with coconut, sugar, and margarine for richness.
🎄 Nostalgic Holiday Treat – A must-have after Simbang Gabi.
Tips for the Best Puto Bumbong
✔ Use authentic pirurutong rice – Gives the signature purple color.
✔ No bamboo tubes? Use small puto molds or muffin tins.
✔ Add ube extract – For a deeper purple hue if pirurutong is unavailable.
✔ Steam in batches – Ensures even cooking.
Serving Suggestions
🎄 Perfect for Noche Buena – Serve with bibingka for a complete treat.
☕ Pair with tsokolate or coffee – Balances the sweetness.
🎁 Great as a gift – Wrap in banana leaves for a festive touch.
Final Thoughts
This Puto Bumbong recipe brings the magic of Filipino Christmas to your home. Its soft, fragrant, and sweet-savory flavors make it a must-try holiday tradition—whether you’re celebrating Simbang Gabi or simply craving a taste of the Philippines!
Love Filipino kakanin? Try these next:
Maligayang Pasko! Enjoy this festive treat with family and friends! 🎄🍚✨
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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.
Nutrition Facts
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.
