From the recipe collection
Puto Bumbong (Simplified)
Purple sticky rice logs steamed on banana leaves and topped with butter, niyog, and muscovado.
- Prep time
- 20m
- Cook time
- 8–10m
- Yield
- 4–6
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Mix glutinous rice flour with purple rice flour or ube powder in a bowl.
- Gradually add coconut milk or water to form a soft, moldable dough.
- Roll portions of dough into small logs.
- Arrange on greased banana leaf pieces and roll loosely to enclose.
- Steam 8–10 minutes or until the logs are cooked through and springy.
- While hot, brush with butter and sprinkle generously with muscovado sugar and grated coconut before serving.
Purple sticky rice logs steamed on banana leaves and topped with butter, niyog, and muscovado. — Yield 4–6 · Prep 20m · Cook 8–10m
Ingredients
- 2 cups glutinous rice flour
- 1/2 cup purple rice flour; or use 1/2 cup extra glutinous rice flour with a little ube powder or purple food colouring, as directed on its label
- 3/4 cup water or thin coconut milk initially, plus more added a tablespoon at a time only until the dough is soft and mouldable
- Banana leaves, cut into rectangles and greased
- Butter, for brushing
- Muscovado sugar and grated coconut (niyog), for serving
Method
- Mix glutinous rice flour with purple rice flour or ube powder in a bowl.
- Gradually add coconut milk or water to form a soft, moldable dough.
- Roll portions of dough into small logs.
- Arrange on greased banana leaf pieces and roll loosely to enclose.
- Steam 8–10 minutes or until the logs are cooked through and springy.
- While hot, brush with butter and sprinkle generously with muscovado sugar and grated coconut before serving.
Kitchen note
Serve immediately while still warm and fragrant for the best puto bumbong experience
