Ingredients

  • Serves 8 people
  • 256 g glutinous rice flour

  • 240 ml water  

  • ½ tbsp ube flavor (with purple coloring)

  • 8 pcs aluminium foil (6 x 6 inches)

     

  • toppings:

    250 ml condensed milk

  • 8 tbsp grated cheese

  • 100 g brown sugar

  • 120 g  grated coconut

  • 1 tbsp margarine

     

Puto Bumbong
Recipe Courtesy of
Anton Amoncio

Puto Bumbong

{{totalReview}}
It’s hard to miss Puto Bumbong in the Philippines due to its bright purple color. While the origin of this popular Noche Buena snack is not known, it is believed that it dates back to the early Spanish era - brought over from Mexico by Legazpi and Urdaneta. Though it is traditionally cooked in bamboo steamers, Anton Amoncio has found an easier yet equally tasty way to make this chewy rice cake, giving you the same signature texture and shape! Perfect for you to enjoy with your wholesome Christmas Eve dinner.
  • Easy
  • 10 min
  • 5 min
  • 15 min
  • 3 steps
  • 9 Ingredients
  • Easy
  • 3 steps
  • 9 Ingredients
  • 10 min
  • 5 min
  • 15 min

Instructions

  1. Make the dough

    • In a mixing bowl, combine 256g glutinous rice flour and ½ tbsp Ube flavoring.
    • Next, slowly add the water into the bowl and keep whisking until the texture becomes clay-like.
    • Using a micro plane or a small grater, grate the clay-like dough into another bowl.

    You may opt to use Ube powder dissolved in water

    Make the dough


  2. Wrap the dough

    • Cut an aluminium foil into squares of about 6 inches in length and brush the aluminium foils with margarine.
    • Carefully place the foils with a log of grated rice dough.
    • Next, roll up the foils -  be sure to be gentle and avoid pressing on the dough, and set it aside
    Wrap the dough


  3. Steam

    • Place the rolled-up dough into a steamer and steam for about 5 minutes.
    • Once it is ready, gently remove it from the foils and place them on a serving dish
    Steam


Plate and Serve!

Top it off with grated cheese, grated coconut, condensed milk, and brown sugar for a crunch. The Puto Bumbong is best enjoyed immediately.

Plate and Serve!
Categories:

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 8 people
    • 256 g glutinous rice flour

    • 240 ml water  

    • ½ tbsp ube flavor (with purple coloring)

    • 8 pcs aluminium foil (6 x 6 inches)

       

    • toppings:

      250 ml condensed milk

    • 8 tbsp grated cheese

    • 100 g brown sugar

    • 120 g  grated coconut

    • 1 tbsp margarine

       

    Nutrition
    Share Recipe
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.