November 6, 2009



Puto bungbong is a delicacy popular during Christmas season. It is a filipino native snack made from sticky rice which is steamed in small chimney like steamers. These are sold beside churches during “simbang gabi” or early morning mass.

puto bungbong


1 cup glutinous rice
2 tsp purple food color (ube)
2 cups water

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

1. Soak glutinous rice in water overnight.
2. Grind the soaked rice. (see bibingka how)
3. Mix food color while the glutinous rice is being ground.
4. Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
5. Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
6. The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
7. Steam rice flour in the bamboo tubes for 10 minutes.
8. Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
9. Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets).
10. Add a small amount of grated coconut before serving.
11. This recipe is good for 6-8 pieces of puto bumbong.

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5 responses to "PUTO BUNGBONG"
Shirley Rico said:
November 17, 2009

Hi! I want to make puto bumbong using glutinous rice flour, as this is the only available in our place. I don’t know what is the mixture of water and the glutinous rice flour. and at the end instead of making puto bumbong, I made a palitaw. I hope you can help me. Thanks you very much. And God bless!

roque piape said:
February 28, 2010

1 cup of glutinous rice ,but we don’t know the exact messurement or the exat weight mb u can put byn grams

Marie said:
May 19, 2010

i usually eat this during christmas season, i love it when its really hot

grava said:
January 26, 2014

We have in Cebu a kind of puto made of glutinous rice THAT IS NOT GROUND. I also know that it uses coconut milk, sugar to taste and steamed. Others use ginger as variation. Anyone has an idea what I’m talking about? Would appreciate very much if a recipe can be furnished.

July 30, 2015

The putobongbong is great

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