PUTO BUMBONG – Here are the things that you need to know about this delicious purple rice cake from the Philippines.
Puto Bumbong is a popular Filipino delicacy that makes its grand appearance during the Christmas season. Known for its vibrant purple color and unique cooking method, this steamed rice cake is a festive treat enjoyed by many.
Every year, as the Christmas season approaches, Filipino streets fill with the smell of Puto Bumbong. This purple rice cake, often served after the early morning Simbang Gabi mass, has become a beloved symbol of Filipino holiday traditions.
Its chewy texture, paired with the rich flavors of muscovado sugar, butter, and grated coconut, offers a delightful experience that many look forward to every holiday season.
Origin and History
The rice cake’s roots date back to the early Spanish colonial period in the Philippines. Some believe it was introduced by the Mexicans during the galleon trade, specifically through Miguel Lopez de Legazpi’s expedition.
Traditionally, the dish was made from a purple variety of glutinous rice called pirurutong. This rice was packed into bamboo tubes, steamed, and served on banana leaves.
It is more than just a snack—it is a part of Christmas celebrations, particularly after attending the nine-day Simbang Gabi novena. Vendors often sell this delicacy right outside churches, making it a staple during the season.
· Main ingredients: Pirurutong (purple glutinous rice) and white glutinous rice
· Traditional toppings: Butter or margarine, muscovado sugar, grated coconut
· Modern variations: Cheese, sesame seeds
How to Cook
To cook Puto Bumbong, the process starts with preparing the rice mixture, followed by careful steaming and topping.
- Soak the mixture of pirurutong and glutinous rice overnight.
- Drain and pack the rice mixture into metal or bamboo tubes.
- Steam the packed rice until fully cooked.
- Carefully remove the rice cake from the tubes.
- Top with butter or margarine, muscovado sugar, and grated coconut before serving.
While traditionally made with pirurutong, modern versions sometimes use ube or food coloring to achieve the same purple color. There are also adaptations, such as turning the flavors of Puto Bumbong into ice cream, pancakes, and even empanadas. The whistling sound from the steamer lets you know the dish is ready.