Puto bumbong is a classic after Simbang Gabi snack that’s characterized by steaming cookers with several bamboo chimneys. It’s these specialized cookers that might drive anyone from trying to make puto bumbong at home.
You don’t need a bamboo cooker to make this puto bumbong recipe at home. All you’ll need is some foil and the patience to wait.
Homemade Puto Bumbong Recipe
Homemade Puto Bumbong Ingredients
- 1 1/2 cups black rice rinsed, drained
- 1 1/2 cups Glutinous rice (malagkit) rinsed, drained
- water as needed
- 1/2 teaspoon purple food coloring Optional
- panucha or muscovado sugar to serve
- freshly grated coconut (niyog) to serve
- salted butter to serve
- In a container with a lid, combine black rice, malagkit rice, and enough water to cover the rice about 1 inch. Add purple food coloring, if using. Cover and set aside overnight to soften.
- Meanwhile, prepare a steamer and the foil cylinders. Cut out foil sheets and form into 1-inch wide cylinders. Fold or twist the ends under one end of each to seal the cylinder. Butter or oil the inside of the foil cylinders with a spray or a brush. Set aside.
- Drain the water from the rice, reserving the water. In a food processor or blender, grind the softened rice until fine but still grainy. Transfer to a container. Moisten the powdered rice powder with about 1/2 cup reserved water. (It should look like wet sand.)
- Place about 1/4 cup ground rice into each of the cylinders, fold the tops, and place in the steamers. Cover and steam until cooked through, about 20 minutes. Remove from the foil cylinders with a buttered knife onto a plate. Serve with butter, sugar, and niyog.