Puto Bumbong Steamed Rice Cakes
Traditional steamed rice cakes made with glutinous rice flour and coconut milk, topped with toasted coconut and cooked in bamboo tubes for a subtle smoky aroma. This filipino-inspired filipino ready in about 45 minutes layers Glutinous rice flour, Coconut milk, Sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups Glutinous rice flour
- 1 cup Coconut milk
- 1/2 cup Sugar
- 1/4 cup Coconut strips
- 1/2 cup Water
- 1/4 tsp Baking powder
Instructions
- Step 1: In a large bowl, combine 2 cups glutinous rice flour, 1/2 cup sugar, 1/4 tsp baking powder, and 1 cup coconut milk. Stir until a smooth batter forms, then add 1/2 cup water and mix until pourable.
- Step 2: Divide the batter evenly among 6 bamboo tubes or ramekins, filling each about 3/4 full. Top each with 1 tablespoon coconut strips.
- Step 3: Place tubes in a steamer basket over boiling water in a pot, cover, and steam for 25 minutes until cakes are set and spring back when lightly pressed.
Frequently asked questions
How long does Puto Bumbong Steamed Rice Cakes take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Puto Bumbong Steamed Rice Cakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Puto Bumbong Steamed Rice Cakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Puto Bumbong Steamed Rice Cakes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Puto Bumbong Steamed Rice Cakes?
Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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