How To Cook Puto Bumbong in a Steamer

(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for Storables.com, at no extra cost. Learn more)

Introduction

Welcome to the wonderful world of Filipino cuisine, where traditional flavors and rich cultural heritage come alive in every dish. Among the wide array of beloved Filipino delicacies, one of the most cherished is the Puto Bumbong. Derived from the words “puto,” which means rice cake, and “bumbong,” which refers to the bamboo tube used in cooking, this delectable treat holds a special place in Filipino hearts, especially during the Christmas season.

Puto Bumbong is a sticky rice cake known for its distinctive purple hue and unique chewy texture. Traditionally made using a special variety of rice called “pirurutong,” this delicacy is steamed in bamboo tubes, which adds a fragrant and smoky flavor to the dish. Topped with grated coconut, butter, and muscovado sugar, Puto Bumbong is a delightful blend of sweet, nutty, and earthy flavors.

Preparing Puto Bumbong is not just a cooking process, but an experience that involves skill, patience, and a deep understanding of Filipino culinary traditions. In this article, we will guide you through the step-by-step process of cooking Puto Bumbong using a steamer, so you can recreate this beloved Filipino delicacy in the comfort of your own home.

Before we dive into the cooking process, let’s gather the materials needed to make Puto Bumbong:

Materials Needed

To cook Puto Bumbong using a steamer, you will need the following materials:

1. Pirurutong Rice: This special variety of glutinous rice is essential for achieving the distinct flavor and vibrant purple color of Puto Bumbong. You can find pirurutong rice in specialty Filipino stores or online.
2. Bamboo Tubes: These are the cylindrical tubes used for steaming the Puto Bumbong. Look for bamboo tubes specifically designed for cooking, which are usually available in Filipino stores or online. Make sure the tubes are clean and free from any molds or impurities.
3. Steamer: You will need a steamer to cook the Puto Bumbong. A traditional bamboo steamer is ideal, as it adds a traditional touch to the cooking process. However, if you don’t have a bamboo steamer, you can use a metal steamer or any steaming equipment you have available.
4. Grated Coconut: Freshly grated coconut is traditionally used as a topping for Puto Bumbong. You can grate a mature coconut or purchase pre-grated coconut from the store. The coconut adds a creamy and slightly sweet flavor that complements the rice cake.
5. Butter: A small amount of butter is used to grease the bamboo tubes before steaming. It helps prevent the rice from sticking to the tubes and adds a rich and savory taste.
6. Muscovado Sugar: This unrefined sugar is an integral part of the Puto Bumbong experience. Its deep, molasses-like flavor perfectly balances the sweetness of the rice cake. You can find muscovado sugar in specialty stores or substitute it with brown sugar if needed.

Now that you have gathered all the necessary materials, let’s move on to the step-by-step process of preparing the Puto Bumbong rice mixture.

Step 1: Preparing the Rice Mixture

The first step in making Puto Bumbong is preparing the rice mixture that will be steamed in the bamboo tubes. Here’s how to do it:

1. Start by soaking the pirurutong rice in water for at least 6 hours or overnight. This will help soften the rice and make it easier to grind.
2. Once the rice is soaked, drain the water and transfer the rice to a food processor or a powerful blender. Grind the rice until it reaches a fine, slightly grainy texture. This process is crucial for achieving the desired consistency of the Puto Bumbong.
3. After grinding the rice, transfer it to a bowl and add water. The amount of water needed may vary depending on the rice, but a good rule of thumb is to add enough water to make a thick batter-like consistency. Stir the mixture well to ensure that the rice and water are fully incorporated.
4. At this point, you can add a pinch of salt to enhance the flavors of the rice cake. However, this is optional and can be omitted if you prefer a sweeter Puto Bumbong.
5. Cover the bowl with a clean cloth and let the rice mixture ferment for 1 to 2 hours. This fermentation process helps develop the flavors and create a light and airy texture in the rice cake.

Once the rice mixture has fermented, it’s time to move on to preparing the bamboo tubes for steaming. Let’s explore the next step.

To cook puto bumbong in a steamer, make sure to line the steamer with banana leaves to prevent sticking and add water to create steam. Place the puto bumbong in the steamer and steam for about 10-15 minutes until cooked through. Enjoy with butter, sugar, and grated coconut!

Step 2: Preparing the Bamboo Tubes

Properly preparing the bamboo tubes is essential to ensure that the Puto Bumbong cooks evenly and releases easily from the tubes. Follow these steps to prepare the bamboo tubes:

1. Start by cleaning the bamboo tubes thoroughly. Rinse them with water and use a brush or scrub to remove any dirt or debris. Ensure that there are no mold or mildew present on the tubes.
2. Once the tubes are clean, fill a pot or basin with water and submerge the bamboo tubes in it. Leave them to soak for at least 30 minutes. Soaking softens the bamboo and prevents it from splitting or burning during the steaming process.
3. After soaking, take each bamboo tube and wipe the excess water from the outside. Then, use a piece of cloth or banana leaves to coat the inside of each tube with a small amount of butter. This will prevent the rice mixture from sticking to the tubes and facilitate easy removal once cooked.
4. After greasing the tubes, you can start filling them with the Puto Bumbong rice mixture. Take a spoon or a small ladle and carefully spoon the rice mixture into each bamboo tube until it is about three-fourths full. Avoid overfilling, as the rice mixture needs space to expand when steaming.
5. Once filled, gently pack the rice mixture down using the back of a spoon or your fingers. This will help ensure that the rice cooks evenly and forms a compact shape.

Now that the bamboo tubes are prepared, it’s time to move on to the exciting part – steaming the Puto Bumbong. Let’s dive into the next step.

Step 3: Steaming the Puto Bumbong

Steaming the Puto Bumbong is the key step in cooking this delectable Filipino delicacy. Here’s how you can steam the Puto Bumbong to perfection:

1. Place the filled bamboo tubes in a steamer, ensuring that they are standing upright to prevent the rice mixture from spilling out. If you are using a traditional bamboo steamer, make sure the bamboo tubes are securely placed on top of each other without touching the water.
2. Fill the steamer pot with water, making sure it doesn’t reach the bamboo tubes. Bring the water to a boil over medium-high heat. The steam generated from the boiling water will cook the rice mixture inside the tubes.
3. Cover the steamer tightly with a lid to trap the steam inside. Reduce the heat to medium-low and let the Puto Bumbong steam for about 15 to 20 minutes. Steaming time may vary depending on the size and thickness of the bamboo tubes, so keep an eye on them and adjust the cooking time if needed.
4. While the Puto Bumbong is steaming, you can prepare the toppings. In a separate bowl, mix freshly grated coconut with a small amount of muscovado sugar to taste. You can adjust the sweetness according to your preference.
5. After the steaming time is up, carefully remove the bamboo tubes from the steamer using tongs or oven mitts. Place them on a serving tray or banana leaves for a more authentic presentation.
6. Let the Puto Bumbong cool for a few minutes before gently pushing them out of the bamboo tubes. Using a small wooden skewer or toothpick, push the rice cake out from the bottom of the tube. Be careful not to break or deform the Puto Bumbong as you remove them.

Now that the Puto Bumbong is steamed and removed from the bamboo tubes, it’s time to add the final touch and savor this delectable Filipino treat. Let’s move on to the last step.

Step 4: Serving and Enjoying

After all the hard work and anticipation, it’s finally time to enjoy the delicious Puto Bumbong you’ve prepared. Here’s how to serve and savor this Filipino delicacy:

1. Place the steamed Puto Bumbong on a serving plate or banana leaves. They should still be warm and slightly sticky.
2. Generously sprinkle the grated coconut topping over the Puto Bumbong. The coconut adds a creamy texture and a delightful contrast to the chewy rice cake.
3. If desired, add a small pat of butter on top of each Puto Bumbong. The butter will melt and enhance the flavor and richness of each bite.
4. To complete the experience, sprinkle some muscovado sugar over the Puto Bumbong. The natural sweetness and deep caramel notes of the sugar will complement the flavors of the rice cake.
5. Now, it’s time to dig in! Use your fingers or a fork to enjoy the Puto Bumbong. Take a bite and savor the unique combination of flavors and textures: the chewiness of the rice cake, the creaminess of the coconut, the richness of the butter, and the sweetness of the sugar.
6. Puto Bumbong is best enjoyed freshly steamed, but you can store any leftovers in an airtight container in the refrigerator. Reheat the leftovers in a steamer or microwave before enjoying them again.

Remember, Puto Bumbong is not only a delicious treat but also a symbol of Filipino culture and tradition. Share this delightful dish with family and friends, and relish the joy and nostalgia it brings, especially during the Christmas season.

Now that you’ve mastered the art of making Puto Bumbong, it’s time to indulge in the flavors and create lasting memories. Happy cooking and enjoying!