Have you ever tasted something that feels like a warm hug? That’s exactly what puto bumbong offers. This traditional treat is more than just food; it’s a comforting experience that brings a smile with every bite. Puto bumbong is a traditional Filipino rice cake that’s both unique and delightful. This treat is made from glutinous rice, steamed in bamboo tubes, and has a soft, slightly sticky texture with a sweet flavor. Here’s a simple recipe and instructions to make this special dish at home.

Ingredients

– 2 cups glutinous rice (also called sticky rice)
– 1 ½ cups water
– 1 cup grated coconut (fresh or desiccated)
– ½ cup brown sugar (adjust to taste)
– 1 teaspoon purple food coloring (optional, for color)

Equipment

– Bamboo steaming tubes (if unavailable, use a heatproof bowl or dish)
– Cheesecloth (if using a bowl or dish)
– Steamer

Instructions

1. Prepare the Rice:
– Rinse the glutinous rice in cold water until the water runs clear.
– Soak the rice in water for at least 4 hours, or overnight if possible. This helps soften the rice and ensures it steams properly.

2. Prepare the Steamer:
– Fill the steamer with water and bring it to a boil. If you’re using a bamboo steamer, make sure it’s well greased or lined with cheesecloth to prevent sticking.

3. Prepare the Rice Mixture:
– Drain the soaked rice and place it in a large bowl.
– Add the purple food coloring if you’re using it, and mix well. This will give the puto bumbong its traditional color.
– Mix in 1 ½ cups of water to ensure the rice mixture is wet but not too runny.

4. Steam the Rice:
– If using bamboo tubes, lightly grease the inside of each tube to prevent sticking.
– Fill each bamboo tube with the rice mixture. If you’re using a bowl or dish, spread the mixture evenly in the container.
– Place the filled tubes or dish in the steamer and cover. Steam for about 30-40 minutes, or until the rice is cooked through and firm.

5. Prepare the Toppings:
– While the puto bumbong is steaming, prepare the toppings. Toast the grated coconut in a dry pan over medium heat until lightly golden, if desired.
– Place the brown sugar in a bowl for easy sprinkling.

6. Serve:
– Once the puto bumbong is cooked, carefully remove it from the steamer.
– Let it cool slightly before removing from the bamboo tubes or dish.
– Slice or scoop the puto bumbong and serve it warm, topped with grated coconut and a sprinkle of brown sugar.

Enjoy the comforting taste of puto bumbong, and share it with friends and family to spread the joy!