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. 


Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins
Servings: 2
Best Season: Winter


Puto Bumbong is a type of street food also considered as a delicacy that us traditionally served during the Christmas season.

Ingredients of Puto Bumbong


  1. Place glutinous rice and ube flavoring in a bowl then gradually add coconut milk until you form a dough. NOTE: Dough should be not too wet and not too dry.

  1. Place inside the refrigerator and chill for a minimum of 30 minutes. While dough is chilling, cut a 5 pcs. of foil measuring approx. 8 x 4 inches. Then brush with butter to avoid sticking.

  1. When chilled, grate the dough by using a cheese grater to make into grain-like pieces.

  1. Scoop about 3 tbsp of the grated dough and place it in the middle of the foil.

  1. Seal the foil making sure the grated dough inside is packed tightly and is in a tube shape. Finish all of the dough repeating the process.

  1. Arrange them in a steamer and steam for 10 minutes at medium heat. Remove from steamer and take out from foil.

  1. Put in banana leaf add some margarine, grated fresh cococnut and mascovado sugar and serve enjoy!
Keywords: Puto bumbong
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