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Puto Bumbong Recipe

Puto bumbong is a traditional Filipino dessert made with sticky rice, coconut cream, sugar, and butter.

It’s said to have originated in the southern part of the Philippines where it was traditionally made for special occasions.

The name “puto bumbong” means “sweet cake” in Filipino.

The recipe is similar to the Spanish pastel de leche and the French meringue.

What ingredients are needed to make puto bumbong?

In order to make puto bumbong, you will need:

  • Sticky rice (long-grained, purple-dyed variety preferred)
  • 3 large eggs
  • 1 cup (250 ml) coconut cream
  • ¾ cup (150 g) sugar
  • ½ cup (120 ml) water

You can use regular, short-grained sticky rice or wild rice instead of purple-dyed rice.

You can also use all white rice and omit the purple-dyed sticky rice.

What is the traditional method of making puto bumbong?

Puto bumbong is a unique Filipino dessert made with sticky rice and coconut cream.

The ingredients are cooked together in a steam-filled bamboo steamer until the mixture becomes soft and fluffy, similar to a custard or crème brûlée.

It’s traditionally served during special occasions like weddings, birthdays, and engagement parties.

Puto bumbong is one of the most popular non-alcoholic desserts in the Philippines.

What is the origin of puto bumbong?

The puto bumbong recipe was created in the southern part of the Philippines where it was traditionally made for special occasions.

It became popular in the United States following World War II after Filipino immigrants started to assimilate into American society.

One of the first Filipino restaurants in New York City, called Manila Cafe, is said to have invented puto bumbong.

It was a popular dessert among Filipinos who immigrated to the United States during the war.

By the 1940s, puto bumbong had become a popular street food.

It was later introduced into the US military during their tours of the Philippines.

This specific recipe was created by an American serviceman and a Filipina.

Are there any variations of puto bumbong?

Puto bumbong is traditionally made with glutinous rice or mochi which is sticky and sweet.

But nowadays, you can find puto bumbong made with steamed white rice.

This version is known as “sindang puto” or “sindang talong.”

You can also find puto bumbong made with banana puree and topped with crushed ice and chopped nuts.

Although most Filipinos like puto bumbong with milk, there are also those that prefer to have it without any dairy product on their plate.

According to the National Nutrition Survey, 86 percent of Filipinos drink milk on a regular basis; this ratio is 60 percent for men and 50 percent for women.

Only 5 percent of Filipino adults don’t drink milk on a regular basis.

How long does it take to make puto bumbong?

The process of making puto bumbong is similar to the process of making a traditional steamed cake.

There are four steps:

  • Sift the rice flour together with the coconut flour and salt.
  • In a separate bowl, mix the sugar, butter, and water together.
  • Mix the coconut mixture with the sticky rice and fold it over the filo dough.
  • Fill a pan half-full with oil and heat up the pan on medium heat.
  • The cooking time for puto bumbong depends on how fast your oven cooks.
  • In general, it takes about 20 minutes in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). You can also use an electric skillet to cook it as well as a stovetop wok. The best way to serve puto bumbong is warm or at room temperature. It’s best eaten with a cup of coffee or tea.
Puto Bumbong Recipe 1

What is the best way to serve puto bumbong?

Traditionally this dessert is served as an accompaniment to coffee, tea, or brewed coffee.

Puto bumbong is delicious both hot and cold.

It’s best enjoyed when served al fresco with a cup of coffee or tea.

In the Philippines, puto bumbong is often served during breakfast or brunch.

How does puto bumbong differ from other Filipino desserts?

Puto bumbong is a traditional Filipino sweet steamed rice cake that is fragrant, soft, and fluffy.

The unique flavor of the purple-dyed sticky rice is enhanced with a combination of sugar, coconut, and butter, resulting in a deliciously sweet and creamy treat.

It’s traditionally served at special occasions such as birthdays, weddings, and religious ceremonies.

It’s also eaten for breakfast or as a snack by children and adults alike.

Puto bumbong is common in the provinces of Batangas, Laguna, Cavite, and Quezon.

It’s also available in most restaurants and bakeries throughout the country.

The traditional way of cooking puto bumbong is steaming it in a bamboo basket over a fire.

Before serving the cake, it’s traditionally drizzled with coconut cream and sprinkled with powdered sugar.

You can serve it plain or with coconut jam or chocolate sauce.

Puto Bumbong Recipe 2

How long does it take to make puto bumbong?

Rice cakes can take several hours to cook depending on the type of rice used.

The best time to cook it would be when you have a couple hours or more to spare.

However, some cooks have managed to make puto bumbong in just one hour by using instant rice flakes instead of regular long grain sticky rice.

This will drastically cut the cooking time.

What type of rice is used for making puto bumbong?

Like many other Filipino dishes, puto bumbong is made with sticky rice. In the Philippines, this type of rice is known as “puso.”

Puto bumbong is a traditional dessert made with “puso” rice.

It’s also called “puto” in some regions.

What are the health benefits of eating puto bumbong?

Studies show that eating puto bumbong may help prevent heart disease, cancer, and diabetes.

The high-fiber starch from the sticky rice helps lower blood cholesterol levels.

In a study by JICA, researchers in Japan found that eating puto bumbong could lower the risk of heart disease.

While the study was done on adults aged 45 years or older, it still suggests that consuming this traditional Filipino dessert may benefit those who are at risk for heart diseases.

Puto Bumbong Recipe

How can puto bumbong be stored for later consumption?

To enjoy puto bumbong as a dessert, you can refrigerate the baked and cooled Philippine rice cake.

Alternatively, you can freeze the baked Philippine rice cake in a double layer of plastic wrap.

When defrosted in the fridge, puto bumbong will be just as soft and fluffy as fresh.

If you prefer to eat it right away, then you may opt to freeze it without baking it.

Puto Bumbong Recipe 2

Puto Bumbong

Puto bumbong is a traditional Filipino dessert made with sticky rice, coconut cream , sugar, and butter.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer
Cuisine: Asian
Keyword: Puto Bumbong
Calories: 455kcal


  • 1 Mixing bowl


  • Sticky rice (long-grained , purple-dyed variety preferred)
  • 3 large eggs
  • 1 cup (250 ml) coconut cream
  • ¾ cup (150 g) sugar
  • ½ cup (120 ml) water
  • 1/2 cup softened butter
  • 3/4 cups muscovado sugar


  • In a sizable mixing basin, combine all varieties of rice. Add water. For two days, soak.
  • Pour the bowl's contents into a large sieve to remove the water.
  • In a sizable food processor, place the soaked rice. Rice should be started grinding and continued until very fine. To get this uniformity, it took me around 10 minutes.
  • Halfway fill your puto bumbong steamer with water. Heat the water first, then let it to boil.
  • Fill each bamboo tube, or bumbong, with rice powder in the meantime. Note: To allow for easy steam passage, avoid compressing the rice.
  • Place each bamboo tube on the steamer once the water begins to boil quickly. Cook until steam begins to escape from the tube.
  • From the steamer, remove the tubing. Place the items on top of a piece of banana leaf. Butter should be spread all over, followed by freshly grated coconut and muscovado sugar.
  • Serve. Share and enjoy!



Calories: 455kcal | Carbohydrates: 23g | Protein: 33g | Fat: 12g | Saturated Fat: 43g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 33g | Trans Fat: 21g | Cholesterol: 102mg | Sodium: 12mg | Calcium: 123mg | Iron: 1mg
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