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Puto Bumbong
Laguna and Manila — Mother recipe · en it
A traditional Filipino sweet, soft and flavorful, served warm with a crunchy exterior.
📷 Ralff Nestor Nacor — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 25 min cottura · 10 porzioni · media
Ingredients
- 250 g glutinous rice
- 1 liter water
- 3 cups sugar
- 1 cup coconut milk
- 1 cup coconut oil
- 1 tablespoon vanilla extract
- 1 cup coconut water
- 10 bamboo tubes for cooking
- 1 tablespoon honey for serving
Method
- Rinse the glutinous rice and start boiling it with water in a large pot.
- While the rice is boiling, mix the sugar, coconut milk, coconut oil, and vanilla extract in another container.
- Once the rice is almost done, add the honey and coconut water and mix well.
- Cut the bamboo tubes into pieces about 15 cm long and clean them.
- Pack the rice into each bamboo tube, filling them up to about 2/3 of their height.
- Place the bamboo tubes in a larger container to keep the water warm over a pot of boiling water.
- Bring the water to a boil and cook for 20-25 minutes or until the rice is soft.
- Remove from heat and let cool for a few minutes before serving, accompanied by a spoonful of honey.
The story
Puto bumbong is a traditional sweet from the regions of Laguna and Manila, popular during religious celebrations, known for its preparation in bamboo tubes.
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