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.
✅ 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.
✔ 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.
🎄 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.
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!
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Maligayang Pasko! Enjoy this festive treat with family and friends! 🎄🍚✨
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Puto Bumbong is a traditional Filipino street food that is well-known for being the most popular snack after Misa de Gallo.
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.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.