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Puto bumbong is a Filipino purple rice cake Steaming in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto (steamed rice cake).
The rice grains are covered completely in water (traditionally mixed with salt) and left to soak overnight. This gives it a slightly acidic, Fermentation aftertaste. The mixture is then drained and packed densely into bamboo tubes and steamed. The sides of the bamboo tubes are traditionally greased with coconut oil, but modern techniques use butter or margarine. The rice is traditionally cooked as whole grains, but in some recipes, the rice is ground before or after soaking.
The resulting cylindrical rice cake is then served on Banana leaf, slathered with more butter or margarine, seasoned with muscovado sugar, just brown sugar, white sugar, grated coconut, and sometimes Sesame. Less common toppings include condensed milk (as an alternative to sugars), grated cheese, and leche flan.
Adaptations of the dish in restaurants include ice-cream flavors, pancakes, cakes, and .
A variant of puto bumbóng from the provinces of Batangas and Pampanga is putong sulot, which uses white glutinous rice. Unlike puto bumbóng, it is available year-round.
In India (Kerala, Tamil Nadu, and Karnataka) and Sri Lanka, a similar dish is known as puttu or pittu, though it is a savory dish rather than a dessert.
Both of these related dishes are very different in that they use regular (non-sticky) rice flour or ground white rice, but they are all cooked in bamboo tubes.
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