Puto Bumbong

A steamed purple rice cake commonly sold during the Christmas season in the Philippines. It’s slathered with butter, topped with grated coconut and muscovado, and sometimes finished with grated cheese or roasted sesame seeds.  

View Recipe Source: FoxyFolksy.com
  •  Puto Bumbong (poo-toh boom-BOHNG) – A sticky rice delicacy traditionally cooked in bamboo tubes and served with coconut and muscovado sugar.
  • 1 cup glutinous rice flour
  • 6 tablespoon water
  • ¼ teaspoon violet liquid food color
  • ½ cup grated coconut
  • 1 tablespoon butter or margarine for brushing
  • 3 tablespoon brown sugar or muscovado
  • Grated cheese (optional) 
  1. Shape cuts of foil into thin long containers, about 4 inches long and ¾ inch thick and high. Make about 8–10.
  2. In a small bowl, combine water and food color and mix.
  3. Place glutinous rice flour on a separate bowl. Add colored water 2 tablespoon at a time and mix it well using a spoon after every addition.
  4. Once all liquid is added, mix using hand while breaking clumps with your fingers into tiny crumbs or grains.
  5. Brush the shaped foils with butter or margarine generously. Fill each container with the glutinous rice mix.
  6. Steam for 10–15 minutes. Turn off heat and let them cool down a bit.
  7. Invert each piece on a banana leaf brushed with butter or margarine, up to 4–5 logs per leaf.
  8. Brush the top and sides with butter or margarine, then top with grated coconut and brown sugar or muscovado. Add grated cheese or roasted sesame seeds if desired.

📝 Notes:
 This recipe makes 8–10 small logs. A pack (or serving) normally has 4–5 logs, thus, making 2 servings.