Puto Bumbong Recipe is one of the famous delicacy in the Philippines during Christmas season. People usually line up to their favorite stalls after attending the “Simbang Gabi” or midnight mass for Catholics to buy this delicious snacks.

It is traditionally made of a wild sweet rice combined with glutinous rice called “Pirurutong” which has purple color. It will take hours to prepare the traditional Puto Bumbong.

The sticky rice combination is soaked with water for at least 6 hours or overnight, then steamed in bamboo tubes until the rice slightly comes out of the tubes. The final product is topped with margarine or butter, fresh grated coconut and brown sugar, then wrapped in banana leaves.

We have been traveling in Asia and we have not encountered the same way of cooking as the Puto Bumbong Recipe so this must be unique to the Philippines which makes me proud but please correct me in case I am wrong.

There is an inconvenience though since no other country cooks it, You cannot find a bamboo steamer in Singapore where we live and so this version is steamed in a regular steamer found in the kitchen. I think it should be called Puto Bumbong Recipe no bamboo steamer and the result is just the same as the traditional way of cooking and sold on the streets of the Philippines during Christmas season.

This is useful for Filipinos living overseas who would like to feel at home and of course those who love to cook like me. It’s pretty straight forward, not a rocket science and no complicated steps just mix everything steam and you are good to go!

Well I hope you get the chance of cooking this Puto Bumbong Recipe on your own and you get to enjoy it this Christmas Season. Thank You for visiting and I hope you have a great day, Please leave a comment and tell us what you think about it, you may also rate it according to your judgement.