Puto Bumbong Recipe

A popular native delicacy during Christmas time in the Philippines- puto bumbong. Its sweet taste and chewy texture will surely make you want to eat more especially when it is partnered with hot chocolate or coffee.

Puto Bumbong recipe
Image by sharianhappy


For the puto bumbong:

  • 1 1/2 cup malagkit (glutinous rice) flour
  • 2 cups boiled and mashed ube (purple yam)
  • 1 cup gata (coconut milk)
  • Salt
  • Water
  • Banana leaves

For the toppings:

  • Shredded niyog (mature coconut)
  • Brown sugar (muscovado is also good)
  • Margarine
  • Cheese (optional)


  1. In a blender place ube and gata. Blend until smooth.
  2. In a large mixing bowl, place 1 1/4 cups of glutinous rice flour then add a pinch of salt. Add the blended ube and mix well. Pour in some water, little by little, to further mix the ingredients. Set aside.
  3. In a separate bowl, mix the remaining 1/4 cup of glutinous rice flour and 1/2 cup water. Set aside
  4. In a non-stick pan over low heat, place the mixture in step 2 and mix for around 3-5 minutes.
  5. Pour the malagkit-water mixture in step 3 in the pan and continue stirring.
  6. Continue stirring the mixture until dry and not sticking to the side of the pan. You can also take a piece and taste-test it.
  7. Place 3 tablespoons of the cooked mixture on the banana leaves and shape it like the regular puto bumbong.
  8. Make at least three then brush with margarine and top with sugar and coconut. You can add cheese for a modern flair to this native delicacy.
  9. Serve and enjoy your puto bumbong!

You might like this recipe too: Putong Bigas