Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Puto Bumbong
Purple-colored glutinous rice steamed in bamboo tubes, a Christmas staple.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Soak the Rice: Combine the pirurutong and regular glutinous rice in a bowl. Wash thoroughly, cover with water, and let it soak overnight (at least 12 hours) until the rice grains are very soft.
- 2
Grind and Dry: Drain the water. Traditionally, the rice is ground in a stone mill, but you can use a heavy-duty food processor to grind it into a fine, moist powder. Place the ground rice in a cheesecloth and hang it or press it to remove excess moisture until it resembles slightly damp sand.
- 3
Prepare the Steamer: Set up a traditional puto bumbong steamer (a pot with a special lid holding upright bamboo tubes). Bring the water to a rapid boil.
- 4
Fill and Steam: Lightly grease the inside of the bamboo tubes with oil. Fill them loosely with the ground rice mixture—do not pack it tightly, or the steam won't pass through. Place the tubes onto the steamer pegs.
- 5
Cook: Steam for about 5-10 minutes. The puto bumbong is done when steam actively shoots out of the top of the bamboo tubes and the rice is dark purple, sticky, and cohesive.
- 6
Serve: Tap the bamboo tube to slide the purple log onto a piece of banana leaf. Immediately spread generously with margarine or butter, and top with freshly grated coconut and muscovado sugar.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving405
Calories
4 g
Protein
64 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Puto Bumbong is a Christmas rice cake of purple heirloom sticky rice, steamed in bamboo tubes that give it its name and its slender shape. Sold beside bibingka outside churches after dawn Mass, it is brushed with butter and finished with muscovado sugar and grated coconut. The deep violet color comes from pirurutong, a native purple glutinous rice.
Listahan note
This version steams a blend of purple and white sticky rice until just tender, then dresses each portion warm with butter, muscovado, and coconut, the traditional trio.
Technique cues
- Soak the rice well so it steams evenly and stays tender.
- Steam in tubes or a mold just until set; over-steaming makes it gummy.
- Dress while hot so the butter melts in and the sugar clings.
Kitchen flow
- Parallel prep
- Soak the rice the night before; grate coconut while the steamer heats.
- Make-ahead
- Soak ahead, but steam and dress close to serving for the right texture.
- Leftover move
- Re-steam day-old cakes briefly and re-dress with butter and sugar.
- Cleanup rhythm
- Rinse the bamboo tubes or molds while warm before rice dries on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pirurutong (purple sticky rice)
Base and color
Purpose: Provides the signature violet hue and earthy flavor.
Handling: Soak overnight and blend with white glutinous rice.
Adaptation: A little ube extract can deepen color if pirurutong is scarce.
Glutinous rice (malagkit)
Base
Purpose: Adds chew and stretches the more expensive purple rice.
Handling: Soak with the purple rice before steaming.
Adaptation: Use all purple rice for a more intense color and flavor.
Muscovado sugar
Sweet finish
Purpose: Its molasses depth is essential to the traditional flavor.
Handling: Sprinkle generously over the warm cakes.
Adaptation: Dark brown sugar is the closest substitute.
Grated coconut
Topping
Purpose: Adds richness and fresh coconut against the sweet rice.
Handling: Use freshly grated coconut for the best texture.
Adaptation: Rehydrated desiccated coconut works.
Technique notes
- Soak the rice thoroughly; under-soaked grains steam unevenly.
- Serve immediately, as puto bumbong is best hot off the steamer.
- Be generous with butter and muscovado; that richness defines it.
Ingredient swaps
- Dairy-free direction
- Use a plant-based butter or coconut oil instead of butter.
- Color-boost direction
- Add a little ube extract when pirurutong is hard to find.
- Lower-sugar direction
- Use a lighter hand with the muscovado.
Serve alongside
- Bibingka
- Grated coconut
- Extra muscovado
- Salted egg
- Hot chocolate (tablea)
- Salabat (ginger tea)
- Coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best fresh; refrigerate up to 2 days if needed.
- Re-steam briefly to soften before serving.
- Freezing is not recommended, as the rice hardens.
Equipment
- Steamer
- Bamboo tubes or molds
- Cloth for the lid
- Grater for coconut
Make this household-aware
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Plan it in Listahan
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