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Home » Christmas Recipes » Puto Bumbong Recipe

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How to make Puto Bumbong

Puto Bumbong Recipe is traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with sugar.

Puto bumbong is the most sought after Kakanin delicacies at Christmas time. During the simbang gabi or the Christmas Eve mass, people would line up to their favorite stalls outside the church just to have a taste of this favorite Pinoy Kakanin.

puto bumbong recipe

Puto Bumbong Ingredients:

puto bumbongputo bumbongIngredients:

  • 1 Pack (400 grams) glutinous rice flour
  • 2 Packs (115 grams) purple yam powder
  • 2 1/2 Cups of water
  • Brown sugar or mascuvado (raw sugar)
  • Banana leaves
  • Grated coconut

puto bumbongputo bumbongUtensils:

  • knife
  • muslin cloth
  • sifter or strainer
  • 2 pcs bamboo tube (bumbong)
  • steamer for making puto

Puto Bumbong Cooking Instructions:

  • Prepare steamer with enough water for  steaming.
  • In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined.
  • Gradually add enough water to the rice flour to make a dough. Knead until smooth.
  • Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.
  • Spread margarine or butter in a  heat proof plate and layered the dough, steam for 3-4 minutes or until done.
  • Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.


puto bumbong recipe


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About the author: author Ed Joven is founder and of author at He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.

6 Responses

  1. anya

    August 26th, 2008 at 8:41 pm


    hmm.. maybe you can make a video of how to make the puto bumbong so it wud be easier for us, coz i can’t imagine how the rice is being turned into powder.. hehe.. just a requst pls. tnx..

  2. Ben

    January 3rd, 2009 at 1:35 am


    Talk about Kakaninn bibingka, puto bumbong etc..etc.. I found this guy who makes all these Kakanin in LA. He only caters and makes evrything fresh. He grinds his own galapong and even grows his own bamaboo for puto bumbong. Man his stuff are good. if you need to see a picture of his bilao with kakanin, Ican send it. I think his logo is Kakanin sa bahay Kubo. I made some taste test and got some kakanin from Seafood City and man it was not that great compared to what he made. Plus his price is very reasonable. he just works on small clients and does not want to mass produce. he said it can get sloppy. he preffers the true blue Pinoy style of preparing kakanin.

  3. Mona Verdida

    September 19th, 2014 at 10:22 am


    I love it! Though I love buying it more than making it kasi mas masarap and it’s much more fun

  4. Cynthia

    January 20th, 2015 at 7:59 am


    Where can l buy purple yam powder? Will that be available here in the UK? Can I use instead, the frozen grated purple yam?
    Or, can l use the fresh purple yam, which would be cooked and grated?
    What would be the ratio of measurement for those options if ever to use?

  5. Ed Joven

    January 20th, 2015 at 11:32 am


    We only used the powder form, other than that we can’t guarantee a good result. You can get the purple yam powder at any Filipino store in the UK or at Amazon try to visit their website by clicking this

    Goodluck Cynthia!

  6. romel

    September 30th, 2015 at 9:14 pm


    wow its good!

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