Puto bumbóng is made from a unique heirloom variety of glutinous rice called pirurutong also called tapol in Visayan which is deep purple to almost black in color. Pirurutong is mixed with a larger ratio of white glutinous rice (malagkit or pilit in Visayan . Regular white rice may also be used instead of malagkit, to give the dish a less chewy consistency. In the Philippines, puto bumbóng is traditionally served in Christmas gatherings, like simbang gabi. A devotional nine-day series of Masses practiced by Filipino Catholics in the Philippines in anticipation of Christmas.
As I roam around earlier this sunday afternoon at Lapu-lapu city, Just outside the Nuestra Señora De Regla - Parish National Shrine. I was lucky to find this two lovely couple named Mam Maria and Sir Arnel selling puto bumbóng for 50 php or $1.00. Its very rare to find puto bumbong especially if its not yet christmas. season.
I asked Sir arnel if they were regularly selling Puto bumbóng on that place because its the first time I saw them on there. he said only during sunday. They have a store at Barangay Babag I, Lapu-Lapu City. Just a few kilometers away from the shrine and they regularly sell there Puto bumbóng there.
This mixture of a glutinous rice is to be placed inside greased bamboo tubes/flutes and ready to be steamed.
Puto bumbóng is cooked using a bamboo tube steamer
After steaming, the cylindrical rice cakes are placed tradionally on banana leaves, brushed with coconut oil, butter, or margarine, and topped with grated coconut, muscovado or brown sugar. For this banana leaves isn't available so they put it in a styrofoam container.
